Honey Butter Biscuits Food

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.

CHURCH'S HONEY BISCUITS

Steps:

• Preheat oven to 450°F.
• Melt butter in a small saucepan.
• Place flour, baking powder, sugar, salt, cream of tartar in a mixing bowl.
• Work in the shortening with a fork or pastry blender until the mixture resembles and feels like cornmeal.
• Pour milk into the flour mixture and mix well.
• Knead the dough about 12 to 15 times.
• Break the dough into ¼ to ⅓-cup size balls.
• Roll or pat out dough balls to ½-inch thickness.
• Place the dough pieces on a baking sheet and brush them with melted butter.
• Bake at 450°F for 10 to 12 minutes.
• While the biscuits are baking, pour the honey into the remainder of the butter and bring it to a boil.
• Remove the honey butter from the heat and set aside.
• When biscuits are done, remove them from the oven and immediately brush the tops with honey butter.

FLUFFY CATHEAD BISCUITS WITH HONEY BUTTER

Steps:

• For the biscuits:
• Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.
• Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.
• Fold in remaining 1 1/2-2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.
• Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25-30 minutes. Brush with melted butter, if desired. Serve with honey butter.
• For the honey butter:
• Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.

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 oven to 350 degrees F (175 degrees C).
• Sift flour, baking powder, and salt together into a bowl. Combine shortening with flour mixture using fingers until the mixture is crumbly and resembles cornmeal. Stir milk in gradually until dough is well combined.
• Place dough on a floured surface; shape into a 1/2-inch thick rectangle about 12 inches wide.
• Put honey and butter into a microwave-safe bowl; microwave until melted, 15 to 20 seconds. Stir.
• Spread 1/2 the honey-butter mixture on the dough surface; roll up like a jellyroll and cut into 12 slices, about 1 inch thick. Arrange biscuits on a baking sheet 1/2-inch apart; spread remaining honey-butter on each.
• Bake in the preheated oven until golden, 12 to 15 minutes.

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 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!

HONEY BISCUITS

Steps:

• Put the flour, baking powder, salt and soda in a mixing bowl and stir to combine. Add the butter to the flour mixture and toss with a very light hand until it looks like crumbly cornmeal. Put in the fridge for 15 minutes (this firms the butter back up).
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Mix the milk, honey and vanilla in a small bowl.
• Make a well in the middle of the flour mixture and pour in the milk mixture. With a light hand, mix just until combined. Flour a work surface and turn out the dough. Pat into a 3/4-inch-thick round or square. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with the buttermilk. Bake until golden brown, 12 to 14 minutes. Serve with butter, whipped sweet cream and berries.

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.

HONEY BUTTER BISCUITS

Steps:

• To make your honey butter biscuits, start by preheating your oven to 450 degrees.
• Prepare a baking sheet by lining it with parchment paper. Set it aside.
• In a large mixing bowl, add the flour, baking powder, baking soda, and salt and whisk to combine.
• Add the chilled cream cheese and butter and cut them into the flour mixture using a pastry blender or a fork.
• Continue cutting the mixture until it resembles coarse sand with pea-sized pieces of butter and cream cheese remaining.
• Add in the buttermilk and stir until just combined.
• Turn the dough out onto a clean countertop and knead until a ball of dough forms.
• Use a rolling pin to roll the dough out to about ¾ inches in thickness.
• Use a 2-inch biscuit cutter to cut out 8 biscuits from your dough.
• Place the biscuits on the prepared baking sheet and bake in the preheated oven for about 11-12 minutes or until the edges start to turn golden brown.
• While the biscuits bake, whisk together the butter and the honey in a medium-sized saucepan over medium heat.
• Continue stirring your glaze until the butter is melted.
• Remove the glaze from the heat and set aside until the biscuits are fully baked.
• Remove the biscuits from the oven and immediately brush them with the glaze generously.
• Split the biscuits open and serve warm with extra honey butter glaze.

SWEET POTATO BISCUITS WITH HONEY BUTTER RECIPE BY TASTY

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!

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.

HONEY BUTTER

Steps:

• In a small bowl mix butter and honey until smooth.
• Store, covered, in the refrigerator.