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Churches Honey Biscuits

recipe at a glance
Rating: 3/5 3 stars
3 reviews
1 comment


recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   10

  

recipe id: 1520
cook method: oven, stovetop

Churches Honey Biscuits Recipe
photo by: Carlos
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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.


nutrition

273 calories, 16 grams fat, 31 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Jacobbi



ratings & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com
Mar 2, 2009

Big MIke
question or comment
Seems like way too much baking powder. I think i'll try it but with only 1 or 2 tsp baking powder.



Registered Member at CDKitchen.com



Member since: September 3, 2006
recipe rating
Easy to make and bake, but they taste dry and are crumbly.



Guest at CDKitchen.com



recipe rating
OH MY GOSH!!! THIS IS IT! the recipe i have been looking for. i have tried other biscuit recipes which ended up still tasting doughy and "floured" on top. i did omit the salt in the recipe but other thn that it did taste just like the restarant's ( though the tops didn't brown at all). i think the secret w/this recipe....just enough milk to pull the "cornmealed flour mixture" together w/o leaving it wet and sticky. thanks so much. i have found something better than the refrigerated brand ( that will also be CHEAPER to make).plan on trying other recipes as well to see how they turn out



Registered Member at CDKitchen.com



Member since: July 14, 2003
recipe rating
I made this recipes and was more than pleased. It was very close to the product. Thank you for sharing! I did not roll them though, I made them like regular cut biscuits.



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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