Honey Butter Biscuit Cookies Food

HONEY BUTTER BISCUITS (CHURCH'S CHICKEN COPYCAT)

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, salt, sugar and cream of tartar. Cut in butter until the mixture resembles cornmeal. Add the milk and mix well. Knead dough about 15 times.
• Divide dough into 1/4 cup size portions. Roll into balls and place on prepared baking sheet. Pat to about 1/2 inch thickness.
• In a medium saucepan, combine ingredients for honey butter. Bring to a boil, then remove from heat. Brush biscuits with a thin layer of honey butter.
• Place in oven and bake for 10-12 minutes, or until golden brown. Remove from oven and brush immediately with more honey butter before serving warm.

HONEY BUTTER BISCUITS

Steps:

• Preheat the oven to 425 and lightly grease a large baking sheet.
• In a bowl of an electric mixer, combine flour, baking powder, baking soda, and salt. Mix on low to combine ingredients.
• Chop cold butter into pieces and add it to the flour mixture. Mix on low, until batter resembles coarse crumbs.
• Pour in honey and mix for a few seconds.
• Pour cold buttermilk into the center of the mixture. Mix until just combined, dough will be sticky.
• Transfer the dough onto a lightly floured surface and sprinkle with a little more flour on top. Knead dough 5-6 times and pat into a ½ inch-think circle.
• Using a cookie cutter (about 2 to 2 1/2 inches in diameter), cut out the biscuits. Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
• Place biscuits on the baking sheet leaving about an inch in between.
• In a small bowl, mix melted butter and honey. Using a pastry brush, brush each biscuits with honey butter mixture.
• Bake for 10-13 minutes (depending on the size of biscuits), until raised and golden brown.
• As soon as you take the biscuits out of the oven, brush them with more honey butter mixture.

HONEY BUTTER BISCUITS

Steps:

• One hour before making the biscuits, place the stick of butter and the bowl in the freezer.
• DO NOT SKIP THIS STEP, as your biscuits might not rise if your ingredients are not cold.
• Line a baking sheet with parchment paper or a nonstick baking sheet, and set aside.
• Preheat the oven to 450°F. (Make sure that the oven completes its preheat before the biscuits go into it, as a hot enough oven is imperative for fluffy, tall biscuits!)
• Grate the 8 tablespoons of frozen butter with a box grater. Transfer back to the freezer until it's time to use.
• In the chilled bowl, combine the dry ingredients-the flour, baking powder and salt. Whisk until combined.
• Add the frozen butter. Use a plastic spatula to fold the butter into the dry ingredients.
• Pour in the honey and milk, and stir using the spatula until a shaggy dough forms.
• Turn the batter out onto a floured surface, and press it together until combined. (We're basically gently kneading the ingredients until no scraps remain, moving quickly so the ingredients don't get warm, and shape into a 1" tall round.)
• Using a biscuit cutter, cut the biscuits. (I like my 1 ½" biscuit cutter for these, but you can use any size you'd like.)
• Place the biscuits onto the prepared baking sheet. When the round is just scraps, reshape the dough into another round and cut more.
• Repeat until all the dough has been cut and placed on the baking sheet.
• Bake for 10-13 minutes, or until the biscuits have risen and are golden brown.
• Brush with melted honey butter right after the biscuits come out of the oven.
• Let cool, then enjoy!

DILL BISCUITS WITH HONEY BUTTER

Steps:

• Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor. Add the butter and pulse into pea-size pieces. Add the dill, then slowly pulse in the buttermilk until the dough just comes together. Transfer to a floured surface and knead three to five times. Shape into a disk.
• Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 1/2-inch round cutter or a glass. Reroll any scraps. Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes.
• Meanwhile, make the honey butter: Mix the butter, honey and sea salt in a bowl until smooth. Serve with the warm biscuits.

CHURCH'S HONEY BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix flour, baking powder, salt, sugar, and cream of tartar in a medium bowl.
• Work the shortening into the flour mixture by crumbling with your hands until the mixture feels like cornmeal.
• Pour milk into flour mixture and mix well.
• On a slightly floured surface, knead the dough about 12-15 times.
• Make dough into balls (about 2 inches) and place on baking sheet.
• Brush Dough balls with some of the melted butter.
• Bake 10-12 minutes or until golden.
• Meanwhile Bring the remainder of the butter, and all of the honey to a boil in a sauce pan, then set the honey butter aside.
• When biscuits are done remove from the oven and immediately brush each biscuit with honey butter.

HONEY BISCUITS

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.

BUTTERMILK BISCUITS WITH HONEY BUTTER

Steps:

• For the biscuits:
• Position rack in middle of oven and preheat to 425°F. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
• Gather dough into a ball. On a lightly floured surface, press into an 8" square. Fold sides over like a letter. Turn 90º and fold sides again, forming a small square. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking.
• Pat dough into a scant 3/4" round. Cut out rounds with 2 1/2" cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.
• Bake biscuits, rotating sheet halfway through, until golden brown, 22-24 minutes.
• For the Honey Butter:
• Stir butter, honey, and 2 tsp. sea salt in a medium bowl until well combined.
• Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature.

HONEY BUTTER CHICKEN BISCUIT

Steps:

• For the chicken: Trim the thighs of any excess fat or cartilage. Brine in the pickle juice at least 2 hours and up to overnight. Remove the chicken from the brine and submerge in the buttermilk. Let soak in the buttermilk for 30 minutes to an hour.
• For the dredge: Whisk together the potato starch, all-purpose flour, rice flour, salt, paprika, garlic powder, black pepper and bullet chile in a bowl and set aside.
• Heat the oil in a large, heavy-bottomed pot to 350 degrees F.
• Shake the excess buttermilk off the chicken and coat with the dredge. Press the dredge into the chicken as much as you can. Shake off the excess and fry for about 7 minutes until golden brown and crispy.
• For the honey butter. Combine the honey and butter in a small pot and bring to a boil. As the butter melts, whisk so that everything comes together and emulsifies. Set aside.
• For the black pepper biscuits: Combine the flour, pepper, baking powder and salt into a large bowl. Freeze the dry ingredients in the bowl and freeze the butter.
• Preheat the oven to 375 degrees F.
• Grate the butter into the frozen bowl of dry mix using a cheese grater. (If you are not using it right away, store it at this stage in the freezer.) Combine the milk and sour cream into the bowl and mix with your hands until everything comes together. It is ok if it's lumpy; you don't want to overwork your dough.
• Line a baking sheet with parchment paper and spray it with nonstick cooking spray. Using an ice cream scoop, scoop out tennis ball-size scoops onto the baking sheet.
• Bake for 20 minutes, then rotate the baking sheet, reduce the temperature to 350 degrees F and bake until a nice pale gold, another 15 minutes. Brush with the honey butter while still hot and let cool down.
• For the chili honey butter: In a small pot, melt the butter and honey together. Whisk them together, then add the chili crisp, jalapeno juice and mushroom seasoning. Bring everything to a boil and set aside. Make sure to stir up before serving so that everything is well mixed.
• For the honey butter chicken biscuit: To assemble, split the biscuits in half, and place 2 slices of cheese on the top half of each biscuit. Toast until the biscuit is warm and the cheese is melted. Top the lower half of each biscuit with a fried chicken thigh and then pour as much chili honey butter as you can handle over the top of the chicken. You can also toss the chicken in a bowl with the honey butter first. Then put on the top half of each biscuit and enjoy.

PAULA'S FRIED BISCUITS AND HONEY BUTTER

Steps:

• In a heavy deep skillet or deep fryer, heat the oil over medium high.
• When oil is hot, carefully add in the biscuits and cook about 2 to 3 minutes per side until golden brown (don't do too many biscuits at once, or the oil will lose temperature too quickly).
• Remove biscuits from oil and drain on paper towels; repeat steps until all biscuits are done.
• Make the honey "butter": remove about 1/4 of the squeeze margarine from the bottle and store for later use; add the honey and stir with a long teaspoon (like the ones for ice cream shakes), a wooden skewer, or the handle of a wooden spoon.
• Serve the biscuits with the honey butter.

HONEY-BUTTER BISCUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter and honey and add sugar; beat until light and fluffy. Add eggs, vanilla, salt and baking powder and mix well; gradually add flour and mix until semi-soft dough forms. Roll tablespoons of dough into balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for about 10 minutes, or until bottoms are light golden brown. Remove from oven and immediately remove from cookie sheets. Let cool and serve warm or cold. Enjoy!