I love honey biscuits. This is the recipe I use. It makes about 30 honey biscuits.
Ingredients -
2 teaspoons ground ginger
2 cups (250g) SR flour
1 tablespoon mixed spice
4 fl oz honey
1/2 cup (75g) white sugar
1 cup (125g) chilled, cubed butter
1 teaspoon bicarbonate of soda
1 cup (150g) demerara sugar
Preparation:
Preheat the oven to 350 degrees F or 175 degrees C, and line some baking sheets with parchment paper. Combine the flour, spices, baking soda, white sugar and ginger in a bowl, then rub in the butter with your fingers until the mixture looks like fine breadcrumbs.
Heat the honey in a pan over a medium heat until it goes runny, or microwave it for a minute. Add the warm honey to the flour mixture and work it in to make a dough. Roll the dough into walnut-sized balls. Roll the balls in the demarara sugar to coat, then arrange them on the baking trays allowing room for them to grow.
You don't have to flatten them. Bake for 10 minutes or until the biscuits are golden brown and the tops are cracked. Let them cool on the baking tray for 10 minutes then let them finish cooling on a wire rack. Keep them for several days in an airtight container.
In a large bowl, cut cream cheese into biscuit mix until crumbly. Stir in milk and rosemary just until moistened. Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into for 3-in. squares; cut each square diagonally in half. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.
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Verified answer
I love honey biscuits. This is the recipe I use. It makes about 30 honey biscuits.
Ingredients -
2 teaspoons ground ginger
2 cups (250g) SR flour
1 tablespoon mixed spice
4 fl oz honey
1/2 cup (75g) white sugar
1 cup (125g) chilled, cubed butter
1 teaspoon bicarbonate of soda
1 cup (150g) demerara sugar
Preparation:
Preheat the oven to 350 degrees F or 175 degrees C, and line some baking sheets with parchment paper. Combine the flour, spices, baking soda, white sugar and ginger in a bowl, then rub in the butter with your fingers until the mixture looks like fine breadcrumbs.
Heat the honey in a pan over a medium heat until it goes runny, or microwave it for a minute. Add the warm honey to the flour mixture and work it in to make a dough. Roll the dough into walnut-sized balls. Roll the balls in the demarara sugar to coat, then arrange them on the baking trays allowing room for them to grow.
You don't have to flatten them. Bake for 10 minutes or until the biscuits are golden brown and the tops are cracked. Let them cool on the baking tray for 10 minutes then let them finish cooling on a wire rack. Keep them for several days in an airtight container.
Rosemary Biscuits
In a large bowl, cut cream cheese into biscuit mix until crumbly. Stir in milk and rosemary just until moistened. Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into for 3-in. squares; cut each square diagonally in half. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.