hot honey butter biscuits

Honey lookin’ HOT right now.

Funny enough, here in Florida, we ain’t hot at all. It’s 3 pm and the highest the mercury has reached is 44 degrees, only 4 degrees colder than my 4am run. Albeit, in the wee hours it rained, specks of water dropping like fast fog and a fierce wind gusting around 20mph.

Thank goodness for outerwear.

Now I’m toasty inside, in a very pink outfit, nibbling Cheez-its and writing these here Hot Honey Butter Biscuits that I genuinely forgot existed in my recipe queue until a week or so ago. I think I developed these cute flaky dudes over the summer and just never found an opportunity to post them until now. Almost a year later. Great job, self.

But, I assure you, they’ll bake just as great now as they would another time of year. Spiced up with a little hot honey (and served with plenty more), crisp yet soft, golden, and buttery, a lovely part of a Valentine’s Day menu or just a bready side for a weeknight dinner. These Hot Honey Butter Biscuits keep beautifully in the freezer, too, if you just crave a carby nibble one day with your stew.

Limp Biscuit

No limp biscuits here. Unless you’re listening to Limp Bizkit while you bake. I support that aesthetic.

Before you start, grate your butter. Grating helps the butter cut into the batter more easily and with less risk of difficult, large lumps. Run two sticks through your box grater into a bowl, cover, and refrigerate. You need the butter COLD for biscuits else they won’t rise properly.

Hot honey is a mainstay in my cooking (when I remember it exists). Very easy condiment to whip up and a perfect marinade for all sorts of shit. Just mix together honey, hot sauce, cayenne pepper, garlic and onion powders, and a pinch of red pepper flakes. Pop in the microwave for a minute, then stir until the granules dissolve. Leftover hot honey keeps great up to a couple weeks in the fridge.

First, we’re gonna sift together our dry ingredients. Sifting helps more evenly distribute the powders than mixing with a spoon does, so the biscuits poof up a relatively identical amount rather than risking a runt or two. With a sieve, sift flour, baking powder, garlic powder, and kosher salt. Enlist your wooden spoon to stir in some fresh chopped oregano – the bits probably won’t pass through the strainer, so hand mixing the herb is better here.

With two forks, a pastry cutter, or well-washed hands, cut the butter into the dry ingredients until pieces no larger than a pea remain. Stir in some of the hot honey, then stream in buttermilk. The goal for the dough texture is soft, shaggy, but cohesive. If the dough is dry, add another tablespoon of buttermilk until you reach said texture.

Layers Upon Layers of Carbs

Turn your dough onto a lightly floured surface. Here is where that magical layering occurs.

You can really do as many of the following folds as you want, but I find 2-3 times total plenty. Pat into a rectangle about 1 inch thick. Fold one short end towards the center, then fold the opposite short end overtop (the “envelope” fold though I dunno any envelopes that fold like that.) Pat the dough out again and repeat the folding one more time.

Use a 2 1/2 inch biscuit cutter to slice out your rounds. Roll up and repeat your folding and cutting process until you’ve expended all your dough. Place the biscuits on a baking sheet and pop in the freezer at least 15 minutes. You can also cover the pan and freeze the biscuits for up to 3 months.

Heat the oven to 450 degrees and throw the biscuits in, straight from the freezer, for 12-15 minutes until puffed, tall, and golden. Serve these babies warm with plenty of butter, extra hot honey, and a drizzle of flaky salt.

Swell for sopping up soup or stew or any sauce from a dish of your choice. Or, morphing into a breakfast sandwich with a fried egg and cheese. Oh shit, that sounds wonderful right now!

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Hot hot hot:

Hot Honey Peach Margarita

Hot Honey BBQ Shrimp Bowls

Hot Honey Caprese Whipped Ricotta

Hot Honey Pomodoro Pizza

Hot Honey Balsamic Glazed Chickpea Meatballs

Sheet Pan Hot Honey Balsamic Salmon

hot honey butter biscuits

Flaky, spicy, and buttery as fuck. Just what I like in a biscuit.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Servings 8 biscuits

Ingredients
  

  • 4 cups all purpose flour
  • 2 tbsp baking powder
  • 1 tbsp fresh oregano, chopped
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 2 sticks butter, grated, COLD
  • 2 tbsp hot honey (recipe below)
  • 1 1/2-2 cups buttermilk

hot honey

  • 1/2 cup honey
  • 1/4 cup hot sauce (I like Frank's Red Hot)
  • 1 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes

Instructions
 

  • Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
  • To make the hot honey: combine the honey, hot sauce, cayenne pepper, garlic powder, onion powder, and red pepper flakes in a microwave-safe bowl. Heat 1 minute on high. Stir to dissolve the granules.
  • In a bowl, sift together the flour, baking powder, garlic powder, and salt. Stir in the oregano. Using a pastry cutter, two forks, or your clean hands, cut in the grated butter until no pieces larger than a pea remain.
  • Stir in the hot honey, then add 1 1/2 cups of buttermilk. The dough should be tacky but cohesive. If it's still too dry, add buttermilk 1 tablespoon at a time to achieve the proper texture.
  • Turn the dough onto a lightly floured surface. Pat into a rectangle about 1 inch thick. Fold one short end towards the center, then fold the opposite short end overtop (the "envelope" fold though I dunno any envelopes that fold like that.) Pat the dough out again and repeat the folding one more time.
  • Use a 2 1/2 inch biscuit cutter to cut rounds into the dough. Ball up any dough scraps and pat out again to cut more biscuits. Lay the biscuits onto the baking sheet. Transfer to the freezer for 15 minutes.
  • Pull the biscuits from the freezer and bake for 12-15 minutes until the tops are golden and crisp. Let cool 5 minutes, then serve with butter, hot honey,and extra flaky salt, as desired.

Notes

*To prep ahead: Follow the directions as written through step 6 (but don’t preheat the oven). Unbaked or baked biscuits can be kept, covered, in the freezer for up to 3 months.
Keyword appetizer, biscuits, bread, honey butter, hot honey, side dish, snack, vegetarian

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