Tag Archives: honey butter

Honey Butter Drop Biscuits

Honey Butter Drop BiscuitsSouthern-style biscuits are one of my go-to comfort foods. I make them regularly for weekend breakfasts and quick dinner side dishes, and there’s almost always a bag of them in my freezer. I don’t even need to look at the recipes anymore—I know the proportions, methods, times and temperatures by heart. Yep, I’m a biscuit gal, just like my grandma.Honey Butter Drop BiscuitsHoney Butter Drop BiscuitsHoney Butter Drop BiscuitsAll that said, I’ve never really gotten on the drop biscuit train. I guess I thought they were cheating or something—the ingredients and mixing methods are nearly identical, but you don’t have to pat and cut anything, instead scooping the sticky dough directly onto a pan before baking. I suppose that without dirtying a surface or doing extra work I assumed that they were a slightly-less-good version of the “real deal.” But I was wrong. So, so wrong.Honey Butter Drop BiscuitsTurns out, drop biscuits are their own thing entirely. They’re fluffy and tender instead of flaky and layered, and they have these extra crispy-crunchy exteriors with which I am now fully obsessed. And the recipe works with both whole milk and buttermilk, and (!) I don’t have to scrape an invisible layer of butter and flour off of my countertop every time I make a batch. Drop biscuits, where have you been all my life???Honey Butter Drop BiscuitsI won’t lie to you: drop biscuits are not a traditionally beautiful food. They’re scraggly, craggy and have slightly wonky shapes, regardless of whether you use a cookie scoop, a spoon or your hands to dole out dough. They’re super delicious, just a little ugly. Or at least they are until you give them a glossy coat of salty-sweet honey butter.Honey Butter Drop BiscuitsHoney Butter Drop BiscuitsOhhh yes.Honey Butter Drop Biscuits

Honey Butter Drop Biscuits
makes 10-11 medium-large biscuits

2 cups all-purpose flour
1 tablespoon granulated sugar or honey
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into cubes
1 cup whole milk or buttermilk, very cold

Honey Butter:
2 tablespoons unsalted butter
1 tablespoon honey
pinch of Kosher or sea salt

Preheat oven to 425F. Line a baking sheet with parchment. Set aside.

In a large mixing bowl, stir together flour, sugar, baking powder, and salt. Add chilled butter. Using your fingertips (not your palms!) or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Pour in 1 cup cold buttermilk. Stir with a rubber spatula or wooden spoon until a sticky, shaggy dough forms.

Scoop dough by the 1/4 cup and drop biscuits a couple inches apart on the prepared pan. Bake biscuits for 12-14 minutes, until they have puffed and are starting to brown.

Make the honey butter. In a small bowl, combine butter, honey and salt. Microwave in 20 second increments, stirring between, until melted together. Brush onto warm biscuits. Serve.

Biscuits are best the day they are made. Leftovers may be kept in an airtight container at room temperature for a couple of days. Biscuits without honey butter may be frozen for up to 3 months.

Honey Butter Drop BiscuitsHoney Butter Drop Biscuits

Southern-Style Cornbread & Chipotle-Lime Honey Butter

Southern-Style Cornbread & Chipotle-Lime Honey Butter99% of the time, I’m a biscuit kind of person. You’re making eggs? Great! I’ll make biscuits. Soup for dinner? Let me slap some biscuits together for you! It’s literally any hour of the day or night? Fantastic–let’s have biscuits.

Yes, biscuits are my answer to just about everything. But there’s something about snow that makes me want cornbread. Even the light dusting we had yesterday–it just screams cornbread to me. Where others might grab bread and milk when they are preparing to hunker down, I grab a pound of cornmeal.

Southern-Style Cornbread & Chipotle-Lime Honey ButterNow, there are two kinds of cornbread. In the north, cornbread is cakey and sweet. That’s all fine and good, but when I want cornbread, I want it southern–sturdy and deeply savory with crisp edges. It’s just as good sandwiched with a fried egg as it is as a side to soup or roast chicken.

My favorite cornbread requires just seven ingredients: yellow cornmeal, baking powder, salt, buttermilk, an egg, melted butter, and bacon fat. Yes, bacon fat. It makes the edges of this cornbread outrageously delicious and, of course, keeps it from sticking to the pan. Don’t have bacon fat lying around? Just substitute a tablespoon of neutral-flavored oil. It won’t have the same depth of flavor, but your cornbread will still come out of the oven with crispy edges.

You may also have noticed that there is no flour in this cornbread. This means it just happens to be gluten-free 😊

Southern-Style Cornbread & Chipotle-Lime Honey ButterWhile this recipe contains only a few ingredients, it needs a little technique to make the finished cornbread irresistible. The batter comes together in just a few minutes. Before you go to bake it though, make sure to get the pan nice and hot. I heat a cast iron skillet over medium-high for a good three minutes before swirling in the bacon fat. While the pan is still heating on the stove, I scrape in the batter and then let it cook for a minute before sliding it into the oven. This minute on the burner is just more assurance that the finished cornbread will have a great crispy edge.

Southern-Style Cornbread & Chipotle-Lime Honey ButterOne of my favorite things about making cornbread? It’s ready to eat just minutes after it comes out of the oven. I spend so many hours of my life waiting for things to cool–I love that this recipe doesn’t require that sort of tedium. In the ten minutes that I waited before slicing into this cornbread, I had time to whip up a simple Chipotle-Lime Honey Butter. While this Southern-Style Cornbread is perfectly delicious with a pat of regular butter, this spicy, tangy, slightly sweet butter really brings it over the top.Southern-Style Cornbread & Chipotle-Lime Honey Butter

Southern-Style Cornbread
makes about 8 servings

2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
1 1/2 cups buttermilk
2 large eggs, room temperature
4 tablespoons unsalted butter, melted
1 tablespoon bacon fat (or neutral-flavored oil)

Preheat oven to 425F.

In a large mixing bowl, whisk together cornmeal, baking powder, and salt. Set aside.

Combine buttermilk and eggs in a measuring cup. Whisk together with a fork. Fold into dry ingredients. Fold in melted butter.

Heat an 8- or 9-inch oven-safe skillet over medium-high heat for at least 3 minutes. Add bacon fat and coat. Add cornbread batter. Cook for one minute before transferring to the oven. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.

Let cornbread cool for ten minutes before slicing into wedges and serving with Chipotle-Lime Honey Butter.

Chipotle-Lime Honey Butter
makes about 1/4 cup

1/4 cup butter, softened to room temperature
zest of 1 lime
1/2 teaspoon chipotle chile powder
1/4 teaspoon Kosher or sea salt (omit if using salted butter)
1 teaspoon honey

Combine all ingredients in a small mixing bowl. Mash together with a fork. Taste and adjust chile powder by up to 1/4 teaspoon. Transfer compound butter to a serving dish.