Honey Butter Biscuits Recipes

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 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.

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.