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Spiced honey butter melting in layers of flakey goodness. Light and fluffy meets savory spicy.
And they lived happily ever after.
Ingredients
For the biscuits
2 ⅓ cups all-purpose flour
1 ½ tbsp. baking powder
½ tsp. baking soda
1 tsp. sugar
1 tsp. salt
1 cup plant non-dairy milk, plus more for basting
1 tbsp. apple cider vinegar
½ cup vegan butter or margarine
For the spiced honey butter
1 stick, or ½ cup vegan butter
2 tsp. Harry’s Hot Honey
¼ tsp. cayenne pepper, ground
Instructions
Make the biscuits
- In a small bowl or a measuring cup, stir together the milk and vinegar. Set aside.
- Cut the butter into small cubes, and place in refrigerator until ready to use.
- Preheat oven to 425º F.
- In a large bowl or a food processor, mix together the dry ingredients.
- If using a food processor, pulse in the butter until it is cut down to pea-size chunks. Otherwise, cut the butter into the bowl using a pastry cutter or butter knives.
- Stir in the milk until a soft dough forms.
- Turn down out onto a lightly floured surface and knead into a small square shape.
- Fold the dough in half, and then knead again into a small square.
- Repeat this fold/kneading process twice.
- Roll dough out to a thickness of about ½ inch.
- Using a biscuit cutter or a glass, cut the biscuits into rounds, and placed on a parchment lined baking sheet.
- Brush the tops of the biscuits with milk, and place in oven.
- Bake for 12-15 minutes, or until fluffy and golden on top.
- Brush the tops of the biscuits with butter, and enjoy.
Instructions
Make the butter
- Let butter come to room temperature.
- Stir in honey and cayenne pepper. Mix well.
- Cover and refrigerate.