Honey Tree Bark Biscuits Recipes

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HONEY BISCUITS



Honey Biscuits image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 biscuits

Number Of Ingredients 10

3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup (12 tablespoons) unsalted butter, frozen then grated, plus more for serving
1 cup whole milk
1/4 cup honey
1/2 teaspoon vanilla bean paste or vanilla powder
1/4 cup buttermilk, for brushing
Whipped sweet cream and berries, for serving

Steps:

  • Put the flour, baking powder, salt and soda in a mixing bowl and stir to combine. Add the butter to the flour mixture and toss with a very light hand until it looks like crumbly cornmeal. Put in the fridge for 15 minutes (this firms the butter back up).
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Mix the milk, honey and vanilla in a small bowl.
  • Make a well in the middle of the flour mixture and pour in the milk mixture. With a light hand, mix just until combined. Flour a work surface and turn out the dough. Pat into a 3/4-inch-thick round or square. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with the buttermilk. Bake until golden brown, 12 to 14 minutes. Serve with butter, whipped sweet cream and berries.

HONEY "TREE BARK" BISCUITS



Honey

The trees of Hansel and Gretel's forest surely had bark like this, sparkling with sugar crystals and tasting of sylvan honey. Though the biscuits pair wonderfully with blueberries in gin syrup, they also make an excellent accompaniment to a cheese course-particularly with a nice triple-crème.

Provided by Ian Knauer

Categories     Dessert     Bake     Picnic     Kid-Friendly     Back to School     Walnut     Family Reunion     Engagement Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24 biscuits

Number Of Ingredients 15

1 3/4 cups all-purpose flour
1 cup walnut pieces
3 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick unsalted butter, cut into 1/2-inch cubes
1/2 cup honey
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons turbinado sugar such as Sugar in the Raw
Equipment:
a large offset spatula
Accompaniment:
blueberries in gin syrup
3/4 pound triple-crème cheese such as St. André

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Cut 2 sheets of parchment paper to line bottom of a large 4-sided sheet pan (17 by 13 by 1 inch).
  • Pulse together flour, walnuts, granulated sugar, baking soda, and salt in a food processor until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  • Whisk together honey, egg, and vanilla, then add to flour mixture and pulse just until dough comes together. (Dough will be soft.)
  • Transfer dough to 1 sheet of trimmed parchment (not in pan) and cover with second sheet. Roll over with a rolling pin to spread dough evenly between sheets into a roughly 15- by 11-inch rectangle.
  • Transfer dough in parchment to pan and remove top sheet.
  • Using wet offset spatula, spread dough into corners of pan to cover parchment completely. Holding a paring knife sideways, drag tip over dough at roughly 1/2-inch intervals to create lines resembling those on tree bark.
  • Sprinkle dough evenly with turbinado sugar. Bake in upper third of oven until set and dry to the touch, 20 to 25 minutes. Cool in pan on a rack 5 minutes.
  • Reduce oven temperature to 300°F.
  • Run a knife around edge of pan, then invert bark onto a work surface. Discard parchment.
  • Fold bark in half lengthwise so that it breaks with uneven edges. Repeat with each piece. Tear each strip crosswise into 6 pieces.
  • Divide biscuits, sugar sides up, between 2 baking sheets (biscuits may touch). Bake, switching position of pans halfway through baking, until deep golden brown, 15 to 25 minutes. (Biscuits will crisp completely as they cool.) Transfer to racks to cool.

TEETHING BISCUITS



Teething Biscuits image

This recipe was used by my sister-in-law and seemed to work very well. It uses honey as sweetener instead of sugar.

Provided by BETSY4020

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 12

Number Of Ingredients 8

1 egg, beaten
2 tablespoons honey
2 tablespoons molasses
2 tablespoons vanilla extract
¾ cup whole wheat flour
1 ½ tablespoons non-fat dry milk
1 tablespoon soy flour
1 tablespoon wheat germ

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the egg, honey, molasses and vanilla until well blended. Combine the whole-wheat flour, dry milk, soy flour and wheat germ; stir into the molasses mixture until a smooth dough forms. On a lightly floured surface, roll dough out to 1/4 inch thickness. Cut in to finger length strips, and place onto an ungreased cookie sheet.
  • Bake for 15 minutes in the preheated oven, until firm. Cool and store in an airtight container at room temperature.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 12.1 g, Cholesterol 15.7 mg, Fat 0.7 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 12.9 mg, Sugar 5.6 g

BUTTERMILK BISCUITS WITH HONEY BUTTER



Buttermilk Biscuits With Honey Butter image

Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.

Provided by Blue Smoke

Categories     Biscuit     Side     Bread     Buttermilk     Honey     Butter     Kid-Friendly     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 14 biscuits

Number Of Ingredients 14

For the biscuits:
1 tablespoon plus 1 1/2 teaspoons sugar
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
3 cups all-purpose flour, plus more for surface
3/4 cup plus 2 Tbsp. (1 3/4 sticks) chilled unsalted butter, cut into small cubes
1 1/4 cups buttermilk
For the Honey Butter:
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons honey
2 teaspoons flaky sea salt, plus more for serving
Special equipment:
A 2 1/2-inch-diameter round cutter or glass

Steps:

  • For the biscuits:
  • Position rack in middle of oven and preheat to 425°F. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
  • Gather dough into a ball. On a lightly floured surface, press into an 8" square. Fold sides over like a letter. Turn 90º and fold sides again, forming a small square. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking.
  • Pat dough into a scant 3/4" round. Cut out rounds with 2 1/2" cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.
  • Bake biscuits, rotating sheet halfway through, until golden brown, 22-24 minutes.
  • For the Honey Butter:
  • Stir butter, honey, and 2 tsp. sea salt in a medium bowl until well combined.
  • Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature.

HONEY CINNAMON BARS



Honey Cinnamon Bars image

My Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. -Diane Myers, Star, Idaho

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 15

1 cup sugar
3/4 cup canola oil
1/4 cup honey
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts, toasted
GLAZE:
1 cup confectioners' sugar
2 tablespoons mayonnaise
1 teaspoon vanilla extract
1 to 2 tablespoons water
Additional toasted chopped walnuts, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts., Spread into a greased 15x10x1-in. baking pan. Bake until golden brown (edges will puff up), 10-12 minutes. Cool completely on a wire rack., For glaze, in a small bowl, mix confectioners' sugar, mayonnaise, vanilla and enough water to reach desired consistency; spread over top. If desired, sprinkle with additional walnuts. Let stand until set. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 206 calories, Fat 11g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

BISCUIT: THE HONEY BUNNY RECIPE BY TASTY



Biscuit: The Honey Bunny Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, Great Value® Organic Raw Honey, Great Value® Red Raspberry Preserves, whipped cream

Provided by Codii Lopez

Categories     Breakfast

Yield 12 biscuits

Number Of Ingredients 9

4 cups all purpose flour, plus more for dusting
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 ¼ cups buttermilk
¼ cup Great Value® Organic Raw Honey
18 oz Great Value® Red Raspberry Preserves, for serving
whipped cream, for serving

Steps:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Using your hands or a pastry cutter, work the butter into the dry ingredients, leaving large chunks.
  • Add the buttermilk and fold with a rubber spatula until fully incorporated and the dough comes together in a ball.
  • Turn the dough out onto a lightly floured surface and roll out to about 2 inches (5 cm) thick.
  • Using a round pastry cutter, divide the dough into 12 pieces and place on the prepared baking sheet. Brush honey on the top of each biscuit.
  • Bake for 18-20 minutes, or until the tops are golden brown.
  • Serve the biscuits with raspberry preserves and whipped cream.
  • Enjoy!

Nutrition Facts : Calories 461 calories, Carbohydrate 73 grams, Fat 16 grams, Fiber 1 gram, Protein 5 grams, Sugar 28 grams

CHOCOLATE TREE BARK



Chocolate Tree Bark image

The salty taste from the crackers mixed with the melted chocolate will satisfy anyone's sweet craving! Great side dish for a dessert table and a great snack for the kids!

Provided by FRANKANDANG

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 25m

Yield 16

Number Of Ingredients 5

1 (4 ounce) packet saltine crackers
½ cup unsalted butter, melted
½ cup white sugar
1 (8 ounce) package semi-sweet chocolate chips
¼ cup chopped mixed nuts, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Arrange crackers onto the prepared baking sheet.
  • Stir butter and sugar together in a bowl until the sugar dissolves; drizzle over the crackers.
  • Bake crackers in preheated oven until golden brown, about 10 minutes.
  • Spread chocolate chips over the crackers to cover completely immediately after removing the baking sheet from the oven, allowing the residual heat to melt the chocolate. Sprinkle nuts over the chocolate layer before it re-solidifies.
  • Cool the bark to room temperature. Once the chocolate is again firm, break the sheet into pieces to resemble tree bark.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 21 g, Cholesterol 15.3 mg, Fat 12.6 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 6.5 g, Sodium 109.7 mg, Sugar 13.4 g

HONEY "TREE BARK" BISCUITS



Honey

Make and share this Honey "tree Bark" Biscuits recipe from Food.com.

Provided by 887516

Categories     Dessert

Time 30m

Yield 24 biscuits, 12 serving(s)

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1 cup walnut pieces
3 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, cut into 1/2-inch cubes
1/2 cup honey
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons turbinado sugar

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Cut 2 sheets of parchment paper to line bottom of a large 4-sided sheet pan (17 by 13 by 1 inch).
  • Pulse together flour, walnuts, granulated sugar, baking soda, and salt in a food processor until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  • Whisk together honey, egg, and vanilla, then add to flour mixture and pulse just until dough comes together. (Dough will be soft.).
  • Transfer dough to 1 sheet of trimmed parchment (not in pan) and cover with second sheet. Roll over with a rolling pin to spread dough evenly between sheets into a roughly 15- by 11-inch rectangle.
  • Transfer dough in parchment to pan and remove top sheet.
  • Using wet offset spatula, spread dough into corners of pan to cover parchment completely. Holding a paring knife sideways, drag tip over dough at roughly 1/2-inch intervals to create lines resembling those on tree bark.
  • Sprinkle dough evenly with turbinado sugar. Bake in upper third of oven until set and dry to the touch, 20 to 25 minutes. Cool in pan on a rack 5 minutes.
  • Reduce oven temperature to 300°F.
  • Run a knife around edge of pan, then invert bark onto a work surface. Discard parchment.
  • Fold bark in half lengthwise so that it breaks with uneven edges. Repeat with each piece. Tear each strip crosswise into 6 pieces.
  • Divide biscuits, sugar sides up, between 2 baking sheets (biscuits may touch). Bake, switching position of pans halfway through baking, until deep golden brown, 15 to 25 minutes. (Biscuits will crisp completely as they cool.) Transfer to racks to cool.
  • Cooks' note: Biscuits improve in flavor if baked 3 days ahead and will keep in an airtight container 1 week.

Nutrition Facts : Calories 225.8, Fat 10.8, SaturatedFat 3.2, Cholesterol 27.8, Sodium 156.8, Carbohydrate 30.1, Fiber 1.2, Sugar 15.1, Protein 4

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