Best Honey Biscuits Recipes

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER

Steps:

• Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
• Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
• Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
• Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
• Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
• Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
• In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
• Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

SUNNY'S HAM AND CHEESE BISCUITS WITH HONEY DIJON BUTTER

Steps:

• For the biscuits: Preheat the oven to 400 degrees F.
• Place the self-rising flour in a large bowl and toss with the cheese and ham. Grate the butter into the flour mixture. Pour in the buttermilk and mix gently with a wooden spoon. Once the dough comes together, turn it out onto a floured surface, divide it into 8 equal balls and pat them down lightly.
• Put the balls in a cast-iron pan or on a baking sheet sprayed with cooking spray. Bake until brown, 20 to 25 minutes.
• For the butter: In a bowl, mix together the butter, honey and mustard.
• When the biscuits are done, brush some of the butter over the tops. Serve the biscuits with the remaining butter and the preserves.

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:

• 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.

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.

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!

BUTTERMILK-CORNMEAL DROP BISCUITS WITH HONEY BUTTER

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment-lined baking sheets.
• Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.

BAKED HONEY HAM ON SWEET POTATO BISCUITS WITH BLACKBERRY-BALSAMIC DRIZZLE

Steps:

• For the biscuits: Preheat the oven to 425 degrees F. Poke the sweet potatoes with the tines of a fork and bake until tender, about 1 hour. Let the potatoes cool, and then peel them, discarding the skins.
• In a food processor, puree the potatoes with the buttermilk and nutmeg until smooth.
• Whisk together the flour, sugar, baking soda and salt. With your fingertips or a dough cutter, cut in the cold butter until pea-size chunks are formed. Fold in the sweet potato puree until just combined, being careful not to overwork.
• Dust a work surface with some flour and turn the biscuit dough onto the counter. Form the dough into a 3/4-inch-thick disc. Using a 2 1/4-inch round biscuit cutter, cut out 14 biscuits, starting on the outside of the disk and working your way in. You may need to reshape the last bits of dough back into a disk to get all 14 rounds.
• Grease a 10-inch cast-iron skillet with the vegetable oil and place the biscuits in the skillet, working from the center out. The biscuits should be a tight fit and nestled against each other. Brush the biscuit tops with the melted butter and bake until golden, 15 to 18 minutes.
• For the sandwich build: Split the hot biscuits, place some of the torn ham on the bottom half, drizzle the Blackberry Balsamic Drizzle over the ham and then pile some arugula on top for a peppery bite.
• Combine the preserves, basil, vinegar, mustard, peppercorns and chile in a medium saucepot on the stove. Set over medium heat. Simmer the sauce until thickened, 7 to 10 minutes. Strain the reduction through a fine sieve. Thin with water if needed.

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.

HAM-FILLED BISCUITS WITH HONEY-MUSTARD DIPPING SAUCE

Steps:

• Heat oven to 400°F.
• Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
• With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
• Bake for 10 to 14 minutes or until golden brown.
• Place on wire rack to cool.
• Meanwhile, in a small bowl, combine onions and butter, mix well.
• Split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.
• Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
• In another bowl, combine dipping sauce ingredients; blend well.
• Transfer to small serving dish.
• Serve the sandwiches arranged around the dipping sauce on a platter for serving.

BUTTERMILK BISCUITS WITH BUTTER AND HONEY

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or waxed paper.
• In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or over-handle the dough.
• On a lightly floured surface, press the dough out into a round that is about 1-inch thick. Using a round cookie cutter or the rim of a drinking glass, press out (2 1/2-inch) rounds; you should get about 7 biscuits. If you like, you can re-roll the leftover dough to make more, but the texture of these will be denser than the others.
• Place the dough rounds on the prepared baking sheet and brush the tops with heavy cream. Grind fresh pepper over top of biscuits, if desired. Bake until golden on top and brown on the bottom, about 12 to 15 minutes. Serve warm with butter and a drizzle of honey.

SWEET POTATO BISCUITS WITH HAM, MUSTARD, AND HONEY

Steps:

• Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
• Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
• Whisk flour and next 5 ingredients in large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 11/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).
• Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.
• Spread bottom half of each biscuit with mustard, then top each with sliced ham and second half of biscuit. Serve with honey.

FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY BUTTER

Steps:

• For pink peppercorn-lime honey:
• Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
• For pink peppercorn-honey butter:
• Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
• For chicken:
• Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
• Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
• Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
• Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280°F to 300°F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
• Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.

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 WHOLE WHEAT BISCUITS

Steps:

• Combine dry ingredients.
• Add liquids and stir until just combined.
• Turn out onto lightly floured surface and form into a rectangle. Cut into 12 squares.
• Place on a greased cookie sheet and bake at 400 degrees for 10-12 minutes or until golden brown.

HONEY-GLAZED DROP BISCUITS

Steps:

• In a large bowl, combine the flour, milk and mayonnaise just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Drop by tablespoonfuls 2 in. apart onto a greased baking sheet. , Bake at 425° for 10-14 minutes or until golden brown. Combine honey and butter; brush 1/2 cup over hot biscuits. Serve warm with remaining honey butter.

PHOENICIAN HONEY COOKIES (BISCUITS)

Steps:

• Preheat the oven to 400°F (200°C/Gas Mark 6) and grease 2 cookie sheets (baking trays) with butter. Sift together the flour and salt into a large bowl and make a well in the center. Add the sugar, oil, lemon zest, and vanilla. Stir the baking soda into 5 tablespoons water in a bowl and pour into the well. Using a spoon, gradually incorporate the dry ingredients, then knead gently to a soft and pliable dough, adding a little more water if necessary. Break off small pieces of dough and roll into cylinders the size of your thumb, then press lightly to flatten. Put them onto the prepared baking sheet, spaced well apart, and bake for 20-25 minutes, or until lightly golden. Remove from the oven. To make the syrup, put the sugar, honey, and 1 1/4 cups (300 ml / 1/2 pint) water into a pan and bring to a boil. Boil for 5 minutes, then remove from the heat. Pour a mixture of equal parts olive and corn oil into a heavy pan to a depth of 3 inches (7.5 cm) and heat it to 375°F (190°C), or until a cube of bread browns in 30 seconds. Carefully drop batches of the cookies into the hot oil and fry for a few minutes, until golden brown. Remove with a slotted spoon, drain well, and drop into the hot syrup. Let absorb syrup for 3-4 minutes. Remove with a slotted spoon, transfer to a serving platter, and sprinkle with finely chopped walnuts.

HONEY BISCUITS (COOKIES)

Steps:

• In a very large bowl thoroughly combine all ingredients except flour.
• Gradually stir in flour until you get a stiff mix that is neither dry nor sticky. Quantity of flour will vary every batch.
• Cover bowl with lid or plastic wrap and set aside overnight.
• Next day. Preheat oven to moderate (180 degrees Celsius). Now, either roll out and cut out shapes or roll into balls. Press halved, skinned almonds onto balls. Either way, allow enough room between biscuits for slight spreading.
• Baking time will vary depending on thickness of biscuit. The biscuit will have a nice golden colour when done and still be soft. Allow to set for a couple of minutes on tray before putting onto a wire rack to cool. A thin biscuit will be crisp whilst a 'ball' will be softer.

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.

ANISE & HONEY BISCUITS

Steps:

• Pre-heat oven to 425 degrees.
• Line a baking sheet with parchment or a silicon-baking mat.
• In a large bowl, combine the flour, baking powder, and salt.
• Cut in the cold butter with a pastry blender or two knives.
• Stir in the anise seed.
• Make a well in the center and pour in the milk and honey.
• Stir to form a soft ball.
• Knead a few times on a floured board.
• Pat dough into a rectangle about 1/2 inch thick. Cut into 1 1/2 inch x 2-inch squares with a knife.
• Bake 10 - 12 minutes at 425 degrees, until golden brown.