Honey Butter Skillet Biscuits

30-minute biscuits slathered in creamy, rich honey butter!

Honey Butter Skillet Biscuits // 30-minute biscuits slathered in creamy, rich honey butter // www.mesacookingco.com

A couple of weeks ago I saw my father-in-law post about honey butter biscuits on Facebook. Within about .14 seconds I was 1) craving honey butter biscuits like crazy and 2) thinking through how I could make them!

Honey Butter Skillet Biscuits // 30-minute biscuits slathered in creamy, rich honey butter // www.mesacookingco.com

I only have recently discovered my love of biscuits. To be clear, I’ve been obsessed with carbs since forever. Pasta, cake, croissants, crusty baguettes, garlic bread, I could go on and on. They’re my fav. Several months ago I threw together a quick batch of biscuits on a whim – and I found a new addiction that drives me to the elliptical for 45 minutes three times a week. I don’t know exactly where that inaugural batch of biscuits was inspired from, but my in-laws live in the South and I probably had some last time I visited and so I guess I blame them (and love them for it too!).

This recipe makes a big ole pan of biscuits, slathered in rich honey butter and baked for just around 12 minutes – yup, you can get these ready for dinner in 30 minutes easy. It’s my basic biscuit recipe, plus a couple steps and made in a beautiful cast iron skillet – I just love that thing, what a great kitchen tool!

Honey Butter Skillet Biscuits // 30-minute biscuits slathered in creamy, rich honey butter // www.mesacookingco.com

Not only are you going to brush these biscuits in creamy honey butter (which gives them a super sweet topping), you’re also going to drizzle honey right on the dough while folding to create little layers of honey! I wanted to get that honey flavor infused throughout and this is the simplest way to do it – plus, you don’t even have to dirty a measuring cup! You will fold the dough a total of around 15 times. Around fold #12, drizzle honey in pretty little circles on the dough, fold, flatten it out, drizzle some more, and repeat for about 4 drizzles. I would aim for around 1 tablespoon of honey drizzled for each fold, so around 3-4 tablespoons total. This part isn’t rocket science, so use your best judgment and don’t worry about measuring it.

Honey Butter Skillet Biscuits // 30-minute biscuits slathered in creamy, rich honey butter // www.mesacookingco.com

Hopefully now I’ve passed on my biscuit obsession to you! If you’re going to indulge in carbs, you might as well do it right!

Honey Butter Skillet Biscuits

Yields: 10-12 biscuits
Time: 30 minutes

Ingredients:
Biscuits:
3 cups all-purpose flour
1 and 1/2 Tablespoon white sugar
1 and 1/2 Tablespoon baking powder
1/2 Tablespoon salt (1 and 1/2 teaspoons)
6 Tablespoons cold butter
1 and 1/2 cup whole milk
Honey Butter:
2 Tablespoons butter, softened
2 Tablespoons honey
Honey Drizzle:
3-5 additional Tablespoons honey

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Mix together the softened butter with the 2 Tablespoons of honey in a small bowl until fully combined. Set aside.
  3. Stir together the flour, sugar, baking powder, and salt in a large bowl.
  4. Cut the butter into the flour mixture until coarse crumbs are formed and the butter is well-distributed. Use hands, a pastry cutter, or two knives.
  5. Stir in the milk just until fully incorporated and turn out onto a generously flour-dusted cutting board or counter.
  6. Fold the dough about 15 times and add flour as needed. The dough will be sticky; continue to coat your hands and the board with plenty of flour. The last three or four folds, drizzle about 1 Tablespoon of honey between each fold on the dough. Fold one final time and shape and pat into a flat, one-inch tall piece.
  7. Using a pastry cutter or a cup rimmed with flour, cut the biscuits (do not twist the cup to cut the dough, simply push down and lift up).
  8. Place the biscuits in a cast iron skillet tightly packed. Brush the honey butter over the tops of the biscuits. Bake for 12-14 minutes or until golden brown on the top.

Note: These are best served warm or at least served the same day they were made. I found they were still tasty the next day, but much less soft.

 

If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!

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