This Drop Biscuit with Honey Butter glaze is incredible yummy and it so easy to make, it doesn’t require rolling out or cutting. Just drop the dough using a ice cream scoop or spoon onto the baking sheet.

INGREDIENTS AND SUBSTITUTES

ingredient quantities please refer to the recipes card (Click here!)!

  • Unsalted Butter – I always purchase unsalted butter so that I can control the amount of salt for my baby and any other recipes. But if you only have salted butter, then you can omit the salt in this recipe.
  • Sugar – Regular white castor sugar will do. If you prefer, you could substitute with brown sugar.
  • Self-rising Flour – You can substitute with all-purpose flour plus 1 teaspoon baking powder and 1/2 teaspoon baking soda.

RECIPE TIPS

  • Cold Butter. Keep the butter in the fridge until you need it in the recipes.
  • Preheat Oven. Preheat the oven at higher temperature (220ºC), lower it down (200ºC) when you place the dough in. Hot oven will make the small pieces of butter in the dough to burst and expand quickly and create a fluffy, flaky biscuit.
  • Glaze More Honey Butter. Do you need a explanation for this?
  • Let The Baked Biscuits Cool Down. Let the biscuits cool down before taking it, it is very flaky and fragile while it is still hot.

STORAGE

These drop biscuits can stay up to 3 days in an air-tight container at room temperature or up to 7 days in the refrigerator. You may freeze these in a airtight container up to 3 months.

Reheat. Bake from frozen in the oven at 180ºC for 3 – 4 minutes.

Honey Butter Drop Biscuit (Inspired by Texas Chicken’s)

CategoryDifficultyBeginner

This Drop Biscuit with Honey Butter glaze is incredible yummy and it so easy to make, it doesn’t require rolling out or cutting. Just drop the dough using a ice cream scoop or spoon onto the baking sheet.

Yields12 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Glaze
 50 g Unsalted Butter
 50 g Honey
Dough
 250 g Self Raising Flour
 1 tsp Baking Powder
 ¼ tsp Salt
 25 g Sugar
 120 g Unsalted Butter
 140 g Whipping Cream

1

Place 50 g butter in mixing bowl, melt 3 min | 60°C | speed 3. Reserve 1 tablespoon of melted butter and set aside.

2

Add honey into remaining melted butter in mixing bowl, cook 7 min | Varoma | speed 1. Clean and dry mixing bowl.

3

Preheat oven to 220°C. Line a baking tray with baking paper.

4

Place flour, baking powder, salt and sugar in mixing bowl, mix 20 sec | speed 3.

5

Add 120 g butter, mix 15 sec | speed 3.5.

6

Add whipping cream, knead Dough | 25 sec. Place dollops of dough on prepared baking tray using an ice cream scoop or spoon. Brush dough surface with the reserved melted butter using a pastry brush. Bake on middle rack for 12 - 15 minutes (200°C) or until lightly golden. When biscuits are done, remove from oven and brush immediately with honey butter glaze.

7

Put it back to oven bake for 5 minutes 200°C. Serve warm or cool.

Ingredients

Glaze
 50 g Unsalted Butter
 50 g Honey
Dough
 250 g Self Raising Flour
 1 tsp Baking Powder
 ¼ tsp Salt
 25 g Sugar
 120 g Unsalted Butter
 140 g Whipping Cream

Directions

1

Place 50 g butter in mixing bowl, melt 3 min | 60°C | speed 3. Reserve 1 tablespoon of melted butter and set aside.

2

Add honey into remaining melted butter in mixing bowl, cook 7 min | Varoma | speed 1. Clean and dry mixing bowl.

3

Preheat oven to 220°C. Line a baking tray with baking paper.

4

Place flour, baking powder, salt and sugar in mixing bowl, mix 20 sec | speed 3.

5

Add 120 g butter, mix 15 sec | speed 3.5.

6

Add whipping cream, knead Dough | 25 sec. Place dollops of dough on prepared baking tray using an ice cream scoop or spoon. Brush dough surface with the reserved melted butter using a pastry brush. Bake on middle rack for 12 - 15 minutes (200°C) or until lightly golden. When biscuits are done, remove from oven and brush immediately with honey butter glaze.

7

Put it back to oven bake for 5 minutes 200°C. Serve warm or cool.

Honey Butter Drop Biscuit (Inspired by Texas Chicken’s)
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