HONEY BUTTERMILK BISCUITS
Steps:
- Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl. Cut in the butter with a spoon until flour mixture resembles coarse crumbs. Add honey and buttermilk and stir together all ingredients.
- Turn out on a floured surface and knead five or six times. Pat dough out with your hand or roll out to about 1/2 inch thick. Cut out biscuits with a biscuit cutter and place on a sprayed baking sheet about an inch apart. I used a square cutter but a round one or even a cup or glass is fine.
- Bake in a preheated 425 degree oven for 10 to 12 minutes until tops are browned. Remove from oven and brush on topping.
COUNTRY HAM BISCUITS WITH HONEY SRIRACHA MAYO RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, baking soda, shortening, butter, buttermilk, country ham, hellmann's real mayonnaise, honey, Sriracha
Provided by Hannah Williams
Categories Breakfast
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F (230°C).
- In a bowl, whisk together the dry biscuit ingredients.
- Cut in the butter and shortening until mixture is crumbly.
- Mix in buttermilk and knead until it forms a dough.
- Cut dough into 5 cylinders, 4 inches (10 cm) in diameter. Place on a baking sheet lined with parchment paper.
- Bake 15-20 minutes, until golden brown.
- In another bowl, mix the mayo, honey, and Sriracha.
- Split the biscuits in half.
- Spread honey Sriracha mayo on one half.
- Lay 3 slices of country ham on the other half.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 51 grams, Fat 21 grams, Fiber 1 gram, Protein 8 grams, Sugar 7 grams
BUNNY BISCUITS
When our granddaughter Amanda was younger, she wanted to cook every time she visited. These biscuits are nice for snacking with a glass of juice or milk or a cup of hot chocolate.-Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 20m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two raisin eyes and four slivered almond whiskers., Bake at 375° for 8-10 minutes or until biscuits are browned. Cool slightly; use icing to frost ears and attach candy noses.
Nutrition Facts :
SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY
This Thanksgiving, we're saying "Goodbye" to basic biscuits and "Hello" to a subtly sweet twist. Step up your side dish game by pairing these biscuits with a homemade honey butter. It's guaranteed to be a melt-in-your-mouth moment!
Provided by Betsy Carter
Categories Appetizers
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the spicy honey butter: Place the butter in a large bowl. Beat with an electric hand mixer on low speed for about 2 minutes, or until smooth. Increase the speed to medium and add the honey, vanilla, cinnamon, salt, and cayenne and beat until well combined, about 2 minutes.
- Spoon the butter onto a piece of parchment paper or plastic wrap. Roll into a log and refrigerate for at least 2 hours. The butter will keep in the refrigerator for up to 1 month.
- Make the biscuits: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Bring a medium pot of water to a boil over high heat. Add the sweet potatoes to the boiling water and cook until tender, about 10 minutes. Drain, then mash with a fork or potato masher until smooth. Let cool completely.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, and baking powder.
- Add the butter to the flour mixture and toss to coat. Using your hands or 2 forks, work the butter into the flour until it resembles a coarse meal.
- In a medium bowl, whisk together ¾ cup (255 G) of the mashed sweet potatoes and the buttermilk.
- Add to the dry ingredients to the wet ingredients and mix with a fork to combine. Knead the mixture with your hands until it comes together in a shaggy dough.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch (2 ½ cm) thick square. Using a large knife or bench scraper, cut the square in half lengthwise, then crosswise into quarters, creating 8 rectangular biscuits.
- Brush the tops of the biscuits with melted butter. Bake until golden on top, about 20 minutes. Let the biscuits cool on the pan for 10 minutes.
- Serve the biscuits warm with the spicy honey butter.
- Enjoy!
Nutrition Facts : Calories 448 calories, Carbohydrate 45 grams, Fat 27 grams, Fiber 2 grams, Protein 4 grams, Sugar 11 grams
HONEY BISCUITS
honey buiscuits are easy to bake!!!
Provided by skruffle
Time 30m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Beat the butter and sugar in a bowl with a wooden spoon until creamy.
- Next beat in the honey and the egg yolk.
- Add the cinnamon and flour,mix into soft dough.
- Take a teaspoon of dough and roll it into a ball.
- Then do the same to the other 29 cookies.
- Space out on a greased baking tray.
- Cook for 10 minutes at 175C.
- Clean up and wash up. DONE!!:D:)
HONEY BISCUITS
These lightly sweet biscuits are a great complement to all sorts of stews, soups, and chilies. Monterey Jack cheese adds an extra layer of flavor in these flaky bites.
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the flour, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in milk and cheese until mixture forms a ball. , Turn onto a lightly floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on an ungreased baking sheet. , In a small microwave-safe bowl, combine honey and remaining butter. Microwave on high until melted. Brush over biscuits. Bake at 450° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 714mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
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EASTER BUNNY BISCUIT RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (9)Category Cookies And BiscuitsServings 12Total Time 1 hr 30 mins
- Beat the butter, honey and sugar together until pale and creamy, then beat in the flour and cornflour until the mixture forms a dough. Wrap in clingfilm, flatten into a rectangle, then chill for 30 minutes until firm. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly flour the work surface, then roll the dough out to about 2-3mm thick.
- Using an 8cm plain round cutter, cut out 6 circles and place on a baking tray lined with baking paper. Reroll the rest of the dough to a rectangle 10 x 30cm and cut 6 rectangles 10 x 5cm (make a cardboard template if this is easier). Put on the baking tray and bake all the biscuits for 8-10 minutes until golden brown around the edges. Allow to cool on the tray for 5 minutes then transfer to a wire rack to cool.
- Dust the work surface with icing sugar. Roll out the blue icing very thinly, cut out circles and rectangles in the same sizes as the biscuits (use a fluted cutter if you wish) and press gently onto the jammy top of each biscuit. Roll out a third of the white icing and cut 12 circles with a plain 4cm biscuit cutter. Use the 8cm cutter to trim a little off the base of 6 discs (so that the curve matches the biscuit shape) to form the bunny faces, and cut a straight line for the remaining discs for the rectangular biscuits. Brush the underside of each disc with a very slightly damp clean paintbrush, and stick the dampened side onto the iced biscuits.
- Roll out the rest of the white icing and cut out 6 x 4cm circles. Cut a 1.5cm-wide strip from either side of each circle, to form a pair of ears. Place on each round biscuit, dampening the underside first. To make the larger ears for the rectangular bunnies, cut out 6 more circles with a 5-6cm round cutter (rerolling the icing as necessary) and use in the same way.
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