Turning Biscuits Into Loaf Magic

Why it tastes like brunch royalty: Buttermilk's lactic tang + honey's floral sweetness. The crust crisps like biscuit tops while the crumb stays pillow-soft

Ingredients (for 2lb loaf):

• 1 cup buttermilk (room temp - crucial!)
• 3 tbsp honey (local if you're extra Portland)
• 2 tbsp unsalted butter (melted)
• 3 cups bread flour
• 1.5 tsp salt
• 2 tsp active dry yeast

Bread Machine Instructions:

1. Pour buttermilk, honey, and melted butter into pan
2. Add flour, creating flat plains over liquid
3. Dig a tiny volcano in flour - add yeast to crater
4. Bury salt in distant corner (keeps yeast from salty betrayal)
5. Select Basic/White Bread cycle (Medium crust)
6. Resist opening lid! Steam is your rising BFF
7. When beeps sound, evict loaf immediately (no soggy bottoms!)
8. Cool 60 mins on rack - patience prevents gummy tragedy

Microplane Butter Blade: Freeze butter sticks solid, then grate fluffy butter snowdrifts over warm slices. It melts into golden halos - like your loaf got its angel wings. (Also genius for garnishing grits, cornbread, or directly into your mouth. No judgment.)

Why this gadget rules: Creates butter confetti without warming or smashing. Cold butter + hot bread = the perfect textural magic.