Let’s talk salty. Sweet and Salty.
I honestly don’t think you can go wrong with that combination. Think about it.
- DQ Blizzards and Fries
- Pretzels and Nutella
- Kettle Korn
- Peanut Butter and Chocolate
- Biscuits and Honey
…Yes, that’s right, biscuits and honey. I’m not talking honey butter here (although I do really enjoy that as well), I’m talking about honey inside the biscuit.
This week, I was planning on making honey cake. I swear I was!
However, when assembling my ingredients, I had a sudden craving for biscuits. Honey biscuits. I don’t know if it was a sudden craving for biscuits, or the fact that I overdosed on cake this past weekend at birthday party, but I had a sudden aversion to cake, or anything of similar taste/texture.
- 3 cups flour
- 1 tbs baking powder
- 1 tsp salt
- 1 cup Silk creamer (it’s non-dairy)
- 1/2 cup honey
- 1 1/2 sticks margarine
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, combine the Silk and honey. Stir until it is completely combined.
- Cut the margarine into chunks and add it to flour. With a pastry cutter or two knives, cut the margarine into the flour until it’s the size of small peas. Add the Silk and honey mixture to the flour and mix gently just until there are no dry spots.
- Place the biscuits on the prepared baking sheet, If you like soft sides, place the biscuits so they touch. If you want the sides more crisp, keep them separated. Bake at 350 degrees until the tops are nicely browned, 12-14 minutes.
The original recipe only called for 1/4 cup honey, but I didn’t feel that was sweet enough, so I doubled it. The dough consistency did change- it was stickier, as expected, but not bad to deal with. I would probably even go as far as adding 2/3 cup of honey next time.
I used 1 tsp of salt, but I would recommend using about 1/2 tsp. Especially if you are using a fattier dairy/non-dairy substitute.
The dough was very similar to my Pigs in Blankets dough, just sweeter. It’s hearty and very heavy.
Taste Tester Response: Positive!
I would definitely make this again. Adding more honey. My only real complaint is that the recipe really only makes 12 biscuits tops, meaning I’ll have to double it next time.
For the record: Yes, I did take my pictures in different lights. Lighting is hard in a college apartment. I based my recipe off Seriouseats fantastic recipe for Honey Biscuits.
All you need now is the ham gravy to pour over the whole thing.
Steve, that sounds disgusting! And her recipe is so yummy! Wonder why you’d want to ruin it? ….
Gee, after all that work she did to make sure it was she was using a non-dairy substitute so it’s Parve, you throw in ham?
Personally, if I’m going to have biscuits, it’s going to be with sausage gravy. 🙂
Is there any other way?
And thanks ladies! We all know how much I’ve struggled with the whole- COMPLETELY Parve concept. Haha