These lightly sweet biscuits are a great complement to all sorts of stews, soups, and chilies. Monterey Jack cheese adds an extra layer of flavor in these flaky bites.
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon cold butter, divided
- 3/4 cup milk
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon honey
- In a bowl, combine the flour, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in milk and cheese until mixture forms a ball.
- Turn onto a lightly floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on an ungreased baking sheet.
- In a small microwave-safe bowl, combine honey and remaining butter. Microwave on high until melted. Brush over biscuits. Bake at 450° for 10-12 minutes or until golden brown. Serve warm. Yield: about 1 dozen.
Originally published as Honey Biscuits in Simple & Delicious January/February 2007, p7
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