Best 20 Honey Butter Recipes

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Honey butter is a versatile and simple condiment that can be used on a variety of foods. It is a mixture of honey and butter that is whipped together until it is light and fluffy. Honey butter can be used as a spread for sandwiches, toast, and pancakes. It can also be used as a topping for desserts, such as ice cream and pie. Honey butter is easy to make at home and only requires a few ingredients. It is also a great way to use up leftover honey and butter.

Let's cook with our recipes!

CINNAMON HONEY BUTTER



Cinnamon Honey Butter image

This is a creamy honey-cinnamon treat, and is absolutely wonderful on toast, bagels, muffins, pancakes, waffles.

Provided by Karena

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 5m

Yield 16

Number Of Ingredients 4

½ cup butter, softened
½ cup confectioners' sugar
½ cup honey
1 teaspoon ground cinnamon

Steps:

  • In a medium bowl, combine butter, confectioners' sugar honey and cinnamon. Beat until light and fluffy.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 12.8 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.6 g, Sodium 41.3 mg, Sugar 12.5 g

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER



Fried Chicken Biscuits With Hot Honey Butter image

This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.

Provided by Tejal Rao

Categories     dinner, lunch, poultry, sandwiches, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

3 cups/450 grams all-purpose flour
3 tablespoons/37 grams baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
7 tablespoons/100 grams cold unsalted butter, cubed
1 1/2 cups/360 milliliters whole milk
6 boneless, skinless chicken thighs
3/4 cup/113 grams all-purpose flour
2 teaspoons cayenne
2 teaspoons kosher salt, plus more for seasoning
3 eggs
3 cups/270 grams panko bread crumbs
Canola or other neutral oil, for frying
10 tablespoons/142 grams unsalted butter, softened
3 tablespoons honey
Hot sauce, a vinegary variety such as Crystal, to taste
Sliced dill pickles, for serving

Steps:

  • Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
  • Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
  • Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
  • Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
  • Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
  • Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
  • In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
  • Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

HONEY CINNAMON BUTTER



Honey Cinnamon Butter image

This recipe is a simple yet special spread for breakfast bread and muffins. -Sue Seymour, Valatie, New York

Provided by Taste of Home

Time 5m

Yield about 1-1/3 cups.

Number Of Ingredients 3

1 cup butter, softened
1/2 cup honey
1 teaspoon ground cinnamon

Steps:

  • Beat all ingredients until smooth. Store, tightly covered, in the refrigerator.

Nutrition Facts : Calories 107 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 73mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

WHIPPED HONEY BUTTER



Whipped Honey Butter image

Easy to make, yummy to eat! Add 1 teaspoon of grated orange peel for breakfast or brunch.

Provided by Lovesmurfs

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 5m

Yield 4

Number Of Ingredients 2

½ cup butter, softened
⅓ cup honey

Steps:

  • Beat butter and honey together until creamy. Serve at room temperature.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 23.3 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 14.6 g, Sodium 164.6 mg, Sugar 23.2 g

HOMEMADE HONEY BUTTER



Homemade Honey Butter image

Honey butter is very good on homemade white bread. I ate and made this many times as a girl. You may also use peanut butter instead of butter. Delicious!

Provided by Ima White

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 8

Number Of Ingredients 2

½ cup butter, softened
½ cup honey

Steps:

  • Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

Nutrition Facts : Calories 166.1 calories, Carbohydrate 17.5 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 82.6 mg, Sugar 17.4 g

PEANUT BUTTER AND HONEY SANDWICH



Peanut Butter and Honey Sandwich image

Extremely tasty and easy.

Provided by Denise McCabe

Categories     Main Dish Recipes     Sandwich Recipes

Time 5m

Yield 1

Number Of Ingredients 4

2 tablespoons peanut butter
1 teaspoon honey
1 teaspoon butter, softened
2 slices bread

Steps:

  • Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 37.8 g, Cholesterol 10.8 mg, Fat 22.1 g, Fiber 3.2 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 518.9 mg, Sugar 11.3 g

HONEY BUTTER



Honey Butter image

Provided by Alton Brown

Categories     condiment

Time 17m

Yield 2 logs

Number Of Ingredients 4

1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Steps:

  • Cut the butter into chunks using the dough scraper.
  • Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

HONEY-PEANUT BUTTER COOKIES



Honey-Peanut Butter Cookies image

When my husband wants a treat, he requests these chewy peanut butter honey cookies. -Lucile Proctor, Panguitch, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 9

1/2 cup shortening
1 cup creamy peanut butter
1 cup honey
2 large eggs, room temperature, lightly beaten
3 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

MOMMA CALLIE'S BANANA NUT BREAD WITH HONEY BUTTER



Momma Callie's Banana Nut Bread with Honey Butter image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

1 stick butter, at room temperature, plus more for loaf pan
1 1/2 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large very ripe bananas*
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup chopped pecans
Honey Butter, for serving, recipe follows
1 stick salted butter, softened
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.
  • In a large bowl, whisk together the flour, baking soda, baking powder and salt.
  • In a separate small bowl, mash the bananas with a wooden spoon, leaving a bit of texture.
  • In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans. Pour the batter into the pan and put on a sheet tray.
  • Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and serve with Honey Butter.
  • Mix the butter and the honey together in a small bowl with a wooden spoon. Serve with the banana bread.

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP



Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 30m

Yield 12 pancakes (4 servings)

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons unsalted butter, melted
1 cup fresh blueberries, plus more for garnish
2 to 3 bananas, peeled and sliced
Orange-Honey Butter, recipe follows
Cinnamon Maple Syrup, recipe follows
Confectioners' sugar, for garnish
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 to 3 cinnamon sticks

Steps:

  • Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
  • Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
  • Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
  • Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
  • Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

FLUFFY CATHEAD BISCUITS WITH HONEY BUTTER



Fluffy Cathead Biscuits with Honey Butter image

Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into the wet ingredients, instead of the reverse. The result is a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

Provided by Joe Sevier

Categories     Biscuit     Bake     Breakfast     New Year's Day     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 biscuits

Number Of Ingredients 12

For the biscuits:
1/2 cup buttermilk powder
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
Pinch of sugar
6 tablespoons lard or bacon fat, cut into pieces and slightly softened
6 tablespoons unsalted butter, cut into pieces and slightly softened, plus more, melted, if desired
3 1/2-4 cups all-purpose flour, divided, plus more
For the honey butter:
1/2 cup flavorful honey (such as buckwheat)
1/4 cup unsalted butter, slightly softened
1/2 teaspoon sea salt or kosher salt

Steps:

  • For the biscuits:
  • Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.
  • Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.
  • Fold in remaining 1 1/2-2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.
  • Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25-30 minutes. Brush with melted butter, if desired. Serve with honey butter.
  • For the honey butter:
  • Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.

HONEY BUTTER SPREAD



Honey Butter Spread image

Honey lovers will gobble up this spread in a snap! In addition to bread and bagels, try serving it alongside warm biscuits or pancakes. -Ruth Hastings

Provided by Taste of Home

Time 5m

Yield 1-1/4 cups.

Number Of Ingredients 2

1/2 cup butter, softened
1/2 cup honey

Steps:

  • In a small bowl, beat the butter until light and fluffy. Add the honey; beat just until blended. Serve with bread, bagels or toast. Store in the refrigerator.

Nutrition Facts :

CRANBERRY HONEY BUTTER



Cranberry Honey Butter image

If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! -Arisa Cupp, Sherwood, Oregon

Provided by Taste of Home

Time 10m

Yield 24 servings.

Number Of Ingredients 5

1 cup butter, softened
1/3 cup finely chopped dried cranberries
1/4 cup honey
2 teaspoons grated orange zest
1/8 teaspoon kosher salt

Steps:

  • In a small bowl, beat all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Nutrition Facts : Calories 75 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

SUNNY'S HAM AND CHEESE BISCUITS WITH HONEY DIJON BUTTER



Sunny's Ham and Cheese Biscuits with Honey Dijon Butter image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 8 biscuits

Number Of Ingredients 11

2 cups self-rising flour
1/3 cup shredded Cheddar-jack cheese blend
3 slices thin deli ham, chopped
3 tablespoons salted butter, slightly frozen
1 cup buttermilk
All-purpose flour, for dusting
Nonstick cooking spray, for the baking sheet, optional
1 stick (8 tablespoons) salted butter, softened
2 tablespoons honey
1 tablespoon whole-grain Dijon mustard
Blackberry or raspberry preserves, for serving

Steps:

  • For the biscuits: Preheat the oven to 400 degrees F.
  • Place the self-rising flour in a large bowl and toss with the cheese and ham. Grate the butter into the flour mixture. Pour in the buttermilk and mix gently with a wooden spoon. Once the dough comes together, turn it out onto a floured surface, divide it into 8 equal balls and pat them down lightly.
  • Put the balls in a cast-iron pan or on a baking sheet sprayed with cooking spray. Bake until brown, 20 to 25 minutes.
  • For the butter: In a bowl, mix together the butter, honey and mustard.
  • When the biscuits are done, brush some of the butter over the tops. Serve the biscuits with the remaining butter and the preserves.

HONEY BUTTER GLAZED CARROTS RECIPE BY TASTY



Honey Butter Glazed Carrots Recipe by Tasty image

Here's what you need: butter, garlic, fresh thyme, honey, medium size carrots, salt, pepper, fresh parsley

Provided by Abby Cinco

Yield 2 servings

Number Of Ingredients 8

2 tablespoons butter
1 clove garlic, minced
1 pinch fresh thyme
1 tablespoon honey
5 medium size carrots, cut 2-inches (5 cm) thick
salt, to taste
pepper, to taste
fresh parsley, for garnish

Steps:

  • Preheat the oven to 425°F.
  • Melt the butter in a pan over medium heat. Once melted, add in the garlic and thyme and cook for 45 seconds. Remove from heat and mix in honey until fully incorporated.
  • Line a sheet pan with foil. Place carrots on the pan and drizzle the honey butter sauce over it.
  • Stir until the carrots are covered in the sauce. Sprinkle salt and pepper and toss the carrots. Evenly spread the carrots on the pan.
  • Pop it in the oven for 15-20 minutes or until tender, tossing the carrots every 5-8 minutes.

Nutrition Facts : Calories 188 calories, Carbohydrate 21 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, Sugar 15 grams

CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER



Cheesy Cornbread Muffins With Hot Honey Butter image

Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.

Provided by Alexa Weibel

Categories     breads, quick breads, appetizer, side dish

Time 40m

Yield 12 muffins

Number Of Ingredients 19

1/2 cup/115 grams unsalted butter (1 stick), softened
3 tablespoons honey
1 1/2 teaspoons chipotle en adobo sauce
Unsalted butter, for greasing the pan
1 1/4 cups/195 grams medium cornmeal
1 cup/130 grams all-purpose flour
1/4 cup/50 grams granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons black pepper
1 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick)
2/3 cup/160 milliliters whole milk
1/2 cup/120 milliliters sour cream
2 large eggs
2 tablespoons minced chiles en adobo (optional)
1 cup/115 grams grated sharp white Cheddar (about 3 ounces)
3 tablespoons very thinly sliced scallions or chives
Sliced jalapeño, for garnish (optional)

Steps:

  • Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
  • Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
  • In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
  • Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
  • Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.

PEANUT BUTTER, BACON AND HONEY SANDWICH



Peanut Butter, Bacon and Honey Sandwich image

Toasted whole wheat or multi-grain bread really makes the difference with this bizarre yet delicious savory/sweet combo. Try apple- or maple-smoked bacon for the best flavor.

Provided by Cheryl Jones

Categories     Meat and Poultry Recipes     Pork

Time 15m

Yield 1

Number Of Ingredients 4

2 slices applewood smoked bacon
2 slices whole wheat bread
2 tablespoons peanut butter
1 tablespoon honey

Steps:

  • Place the bacon in a skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • Toast the slices of whole wheat bread in a toaster, and spread a toasted slice with peanut butter and honey. Place the bacon on the honey, top with the remaining toasted bread slice, and serve.

Nutrition Facts : Calories 492.7 calories, Carbohydrate 47.4 g, Cholesterol 19.8 mg, Fat 25.8 g, Fiber 5.9 g, Protein 22.2 g, SaturatedFat 6.3 g, Sodium 834 mg, Sugar 23.4 g

HONEY BUTTER BISCUITS



Honey Butter Biscuits image

These biscuits are rolled up with honey butter to make them sweet and delicious.

Provided by SYLVERWARE

Categories     Bread     Quick Bread Recipes     Biscuits

Time 32m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅓ cup vegetable shortening
¾ cup milk
½ cup honey
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift flour, baking powder, and salt together into a bowl. Combine shortening with flour mixture using fingers until the mixture is crumbly and resembles cornmeal. Stir milk in gradually until dough is well combined.
  • Place dough on a floured surface; shape into a 1/2-inch thick rectangle about 12 inches wide.
  • Put honey and butter into a microwave-safe bowl; microwave until melted, 15 to 20 seconds. Stir.
  • Spread 1/2 the honey-butter mixture on the dough surface; roll up like a jellyroll and cut into 12 slices, about 1 inch thick. Arrange biscuits on a baking sheet 1/2-inch apart; spread remaining honey-butter on each.
  • Bake in the preheated oven until golden, 12 to 15 minutes.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 28.5 g, Cholesterol 24.7 mg, Fat 13.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 336.8 mg, Sugar 12.4 g

CINNAMON-ORANGE HONEY BUTTER



Cinnamon-Orange Honey Butter image

This is such a delicious butter spread for afternoon tea or with a dessert bread. Just mix it up and get ready for the compliments. -Mary Bates, Cleveland, Ohio

Provided by Taste of Home

Time 5m

Yield 3/4 cup.

Number Of Ingredients 4

1/2 cup butter, softened
1/4 cup honey
1 to 2 teaspoons orange zest
1/2 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine all ingredients. Serve immediately. Refrigerate leftovers.

Nutrition Facts : Calories 89 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER



Grilled Corn with Honey-Ancho Chile Butter image

Provided by Rick Rodgers

Categories     Side     Vegetarian     Low Cal     High Fiber     Backyard BBQ     Corn     Grill     Grill/Barbecue     Honey     Butter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, room temperature, divided
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
8 ears of corn, husked
Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.

Steps:

  • Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
  • Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
  • Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

Tips:

  • Use unsalted butter to control the amount of salt in your honey butter.
  • Soften the butter to room temperature before mixing it with honey. This will make it easier to blend and create a smooth spread.
  • If you don't have time to wait for the butter to soften, you can microwave it on low power for a few seconds at a time, stirring in between, until it reaches the desired consistency.
  • Add honey to taste. Start with a small amount and add more until you reach the desired sweetness.
  • If you want a flavored honey butter, add in spices like cinnamon, nutmeg, or ginger. You can also add in extracts like vanilla or almond.
  • Store honey butter in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Honey butter is a versatile and delicious spread that can be used on a variety of foods. It's perfect for toast, pancakes, waffles, muffins, and more. It can also be used as a glaze for chicken, fish, or vegetables. With its sweet and creamy flavor, honey butter is sure to please everyone at your table.

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