Good Eats | Honey-Butter Biscuits


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I’ve been dying for some honey-butter biscuits from Church’s Chicken for about four days now. So far, I’ve been able to fight the craving, but if my mouth is still watering for some by Saturday, I’m giving in. Only I’m going to make my own. I found a pretty good copycat recipe for Church’s honey-butter biscuits on cdkitchen.com a few years ago and now it’s my go-to recipe for biscuits. The first time I made these biscuits they were pretty close to Church’s, but after a slight tweak here and there to satisfy my personal taste, they turned out dreamily delicious. So every now and then I whip some up for breakfast and the family devours them! Here’s the original recipe posted on cdkitchen.com.

honeybutter

INGREDIENTS:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup vegetable shortening
  • 1 teaspoon cream of tartar
  • 2/3 cup whole milk
  • 4 tablespoons butter (melt in small pan and set aside)
  • 1/3 cup honey

DIRECTIONS:

Place flour, baking powder, sugar, salt, cream of tarter in a mixing bowl. | Work in the shortening until the mixture feels like cornmeal. | Pour milk into flour and mix well. Knead about 12 – 15 times. | Break dough into about 1/4 -1/3 cup size balls. | Roll dough into balls and pat to 1/2″ thickness. | Brush with melted butter and place on a baking sheet. Place biscuits into a 450 degrees F preheated oven and bake 10 – 12 minutes. | While biscuits are in the oven, pour the honey into the remainder of the butter and bring to a boil. | Remove honey butter from heat and set aside. | When biscuits are done, remove from the oven and immediately brush with honey butter.

honeybiscuit

If this looks like enough to feed an army (serves 10) don’t worry, cdkitchen.com includes a feature that lets you enter the number of servings you want, and then modifies the ingredients measures for you. You may want to stick to the original recipe the first time, but then play around a bit with it until the taste suits your buds. For instance, substituting butter for the shortening and using more or less sugar or baking power etc. One key ingredient for that authentic honey-butter biscuit taste is the Cream Of Tartar, don’t leave this out, but don’t overdo it either. Bon appétit!

If anybody knows of a better copycat for these biscuits please let me know in the comment section. I’d love to try it.

LaTonya Miller, lifestyle contributor for PSLoveCharli, can be reached directly at LaTonya@pslovecharli.com.

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Related articles
Dad’s Buttermilk Biscuits (mamamaccooks.wordpress.com)
20 Minute, No-butter Biscuits (thechenkitchen.wordpress.com)
Sweet Potato Biscuits with Honey Butter (whatchamakinnow.blogspot.com)
I Could Sop You up with a. . . (jennyfromtherox.com)
Lemon-Honey Drop Cookies (roseleablog.wordpress.com)

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