Honey Butter Biscuits
Honey and butter cake spread with butter and sweet icing. This cake is dig squares to offer it a special look from the classic round cake expected. Sweet honey butter frosting, square shape and scone-like texture combine to form it special.
3 cups self-raising flour
1/2 cup frozen and grated butter
1 cup milk
1/4 cup honey
4 tablespoons melted butter
1 tablespoon honey
1.Preheat oven to 425 ° F. Line 2 pans with parchment paper. Set aside.
2.Using a large box grater, grate the frozen butter.
3.In a medium bowl, use a fork to mix the flour and grated butter. Stir until there are not any more lumps and therefore the butter is evenly distributed.
4.In another bowl, beat the milk and 1/4 cup honey. Make a well and pour milk and honey within the middle of the flour.
5.Using an equivalent fork, gradually mix the wet ingredients with the dry ingredients until they're completely moist.
6.Remove on a floured surface and switch the dough gently several times until it's combined and not sticky. do not have an excessive amount of flour. Pat or roll it into an 8 x 8 inch square about 1 inch thick
7.Use a pointy knife to chop 9 large or 12 medium sized portions.
8.Separate the dough and place 2 inches above the mold. Brush the highest and sides with melted butter
9.Bake for 12 minutes then increase the broil setting. Bake for an additional 3 to five minutes or until the tops are golden brown.
10.Mix 1 tablespoon of honey into the remaining melted butter. Brush the highest before serving.