There’s absolutely nothing that’ll satisfy your soul more than these Honey Butter Biscuits with your evening or breakfast tea, especially now that we’re in the very depth of winter. And even if you’re not (depending on where you’re reading this from in the world), we’re sure these fluffy baked circles of heaven are going to make you feel all warm and fuzzy.
With the delicate flavour of the honey and the softness of the butter, this biscuit is sure to melt in the mouth and win your heart. And these butter biscuits are so versatile; they go with both sweet and savoury items. Whether meat, gravy, whipped cream, cheese, or your favourite fruits.
What are Honey Butter Biscuits?
Early hard biscuits, also referred to as ‘cookies’ in the United States, originally started off as a storable alternative for bread. The word ‘biscuit’ itself originates from the word ‘biscoctus’, which is Latin for ‘cooked twice’, which also explains how the recipe initially came about. Early European settlers bought these hard baked goods with them. They were initially an exact replacement for bread, made from wheat and enjoyed with gravy.
In the 19th century, during the American Civil War, they played an essential role as biscuits were harder and retained their shape while quickly being able to wipe gravy. Much later, it was discovered that the Southern American bleached all-purpose flours made from soft winter wheat are great for making light and fluffy cookies, cakes and muffins. And this wheat was only grown in the southern summers. These light, delicious treats are the ones that got patented and sold in supermarkets throughout the world today.
Why this Honey Butter Biscuit Recipe?
These buttery biscuits sweetened with just the right amount of honey is all you need to satisfy your cravings without even any processed sugar entering your body. The honey not only adds a hint of sweetness but also adds a dainty flavour which is unique to this recipe. Also, the recipe is so easy to follow, and it needs only six ingredients. Overall, these biscuits are so light, airy, and so easy to bite into that we promise you’ll repeatedly be making a batch every now and then. Take notes because your friends and family will be asking for this recipe.
What’s inside the Honey Butter Biscuits?
All-purpose flour: The more refined the quality, the more airy and light the biscuits will be.
Baking powder: Use your favourite brand.
Salt: Every dessert needs a dash
Butter: Make sure it’s not salted.
Whole milk: Whatever you have at home will work.
Honey: The sweetener of the recipe.
How to make Honey Butter Biscuits?
Before we begin,
Line a baking sheet with baking parchment and preheat the oven to 210°C.
Now start combining the ingredients,
In a mixing bowl, combine all the dry ingredients which are flour, baking powder and salt, whisk until combined. Rub the cold butter into the flour mixture (do not overwork the butter; otherwise, the biscuits will become tough). Lastly, add in all the remaining ingredients; Pour in the honey and milk, and stir until combined.
Now that all the ingredients are well-combined turn the batter out onto a clean and floured surface and gently knead until no scraps remain. Go ahead and shape the dough into a 2.5 cm tall round.
Take out a biscuit cutter straight away and start cutting out your biscuits. Once they are all cut, place the biscuits onto the baking sheet you had set aside before and bake for 10-13 minutes, or until the biscuits are golden brown. Once baked, brush the biscuit with melted honey butter as
soon as they come out of the oven.
Let cool, and savour these goodies with your friends and family.
Top Tips!
- Your biscuit dough should be moist and a bit sticky; this is precisely why we’re not overworking the butter. So if your dough is a bit wet and sticky, you have to fight the urge to add any more dry ingredients. If your dough has too much flour and dry ingredients, your biscuits can turn out to be tough. Your butter shouldn’t be over mixed because it needs to melt when it’s in the oven; this is what makes the biscuits soft and melt in your mouth.
- However, if you undermix your dough, then the biscuits can turn out to be floury and grainy. To avoid under and over-mixing, evenly distribute the butter throughout the dough.
- After you’ve used a biscuit cutter to cut the biscuits, you may also need to use your hands to shape them a little. Since we haven’t overworked the butter, you’ll need to pull in all the loose and scrap pieces of ingredients, if there is any. So that everything sticks. Be sure to do this fast because we also need to plop these biscuits in the oven before the butter melts.
Recipe Variations
- Instead of using whole milk, you can also try this recipe with buttermilk. The buttermilk reacts well with other ingredients and makes the biscuit dough rise nicely.
- The honey that you use in this recipe is totally up to you. There is sugar-free honey, raw honey and many other alternatives in the market. Pick one that suits you and your family the best.
Serving Suggestions
Biscuits don’t require a time, place or even company. They go great with your evening or morning tea or give you great company as a mid-day or midnight snack. Whether you’re working late through the night or your cravings needs some satiating in the middle of the day, they’ll always be there for you like a good old friend. Don’t forget they can be devoured as both sweet and savoury and go great with gravies or some eggs. Also, these biscuits pair so well with hot chocolate and a caramel latte.
Recipe FAQ’s
The more you can save them from the air, the longer they will last you. If you pack them in an airtight container (once they have cooled down), they can last you up to a week. But if they are made to be consumed immediately, they can last a good one or two days. However, don’t leave them on the counter without covering them in foil or plastic wrap. They can go stale if they are uncovered.
Yes, you can definitely try these out with Vegan butter; however, how the biscuits will turn out in terms of softness will totally depend on the brand you use. So choose the brand of your vegan butter wisely.
Doesn’t sound like a big problem to me! You can easily use an upside-down cup, glass, or bowl that has somewhat sharp edges to cut out biscuits from the batter. That’s it; any sharp utensil can work as a great cookie cutter. This way, you can even control the size and shape of your homemade biscuits. In fact, if you have the skill, you can ever try cutting it with a regular knife.
Of course, this varies from oven to oven. Although a good way is to always check the colour of the biscuits. The biscuits should be golden brown in colour. Remember, that doesn’t always mean that they’ll be picture perfect like they look on recipe books and magazines. Because a lot of the colour comes after the honey butter, which is brushed after the biscuits are out of the oven.
Have fun Baking!
More recipes
Honey Butter Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoon salted butter , very cold and cut into cubes
- ½ cup whole milk
- ¼ cup honey
- 1 tablespoon salted butter , melted, for brushing on top
- 1 tablespoon honey , for brushing on top
Instructions
- Line a baking sheet with baking parchment and preheat the oven to 210°C.
- In a mixing bowl, combine flour, baking powder and salt, whisk until combined.
- Rub the cold butter into the flour mixture (do not overwork the butter; otherwise, the biscuits will become tough).
- Pour in the honey and milk, and stir until combined.
- Turn the batter out onto a clean and floured surface, gently knead until no scraps remain, shape the dough into a 2.5 cm tall round.
- Use a biscuit cutter to cut the biscuits.
- Place the biscuits onto the baking sheet and bake for 10-13 minutes, or until the biscuits are golden brown.
- Brush with melted honey butter as soon as they come out of the oven.
- Let cool, then serve.
Notes
- Your biscuit dough should be moist and a bit sticky; this is precisely why we’re not overworking the butter. So if your dough is a bit wet and sticky, you have to fight the urge to add any more dry ingredients. If your dough has too much flour and dry ingredients, your biscuits can turn out to be tough. Your butter shouldn’t be over mixed because it needs to melt when it’s in the oven; this is what makes the biscuits soft and melt in your mouth.
- However, if you undermix your dough, then the biscuits can turn out to be floury and grainy. To avoid under and over-mixing, evenly distribute the butter throughout the dough.
- After you’ve used a biscuit cutter to cut the biscuits, you may also need to use your hands to shape them a little. Since we haven’t overworked the butter, you’ll need to pull in all the loose and scrap pieces of ingredients, if there is any. So that everything sticks. Be sure to do this fast because we also need to plop these biscuits in the oven before the butter melts.
Nutrition
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