Find a recipe
Beehive Honey Biscuits & Ham
YIELD: Makes 3 servings
INGREDIENTS
For Hot Honey Infusion (Yield 1/2 c):
1/2 c - honey, lemon or citrus flavored
2 T - jalapeño hot sauce
2 T - ground Aleppo pepper
For Honey Butter (Yield 1/2 c):
4 oz - unsalted butter, room temperature
2 T - Tupelo honey
1 T - whole-grain mustard
For Southern-Style Honey Butter Biscuits (Yield 6):
1 1/4 c - self-rising flour
1 tsp - finely ground sugar
1/4 tsp - kosher salt
1/4 c - butter-flavored Crisco
1/2 c - buttermilk
2 T - Honey Butter, room temperature
For Beehive Honey Biscuits & Ham (per serving):
3 T - Honey Butter, room temperature
3 ea - Southern-Style Honey Butter Biscuits, fork split
3 oz - rosemary lamb ham, thinly shaved
3/4 tsp - honey bee pollen, crushed
3 tsp - Hot Honey Infusion, room temperature
As needed - fresh rosemary sprigs
As needed - lavender flowers
DIRECTIONS
For the Hot Honey Infusion:
Combine honey, hot sauce, and pepper in a small microwavable container and heat for 20 seconds.
Remove and stir. Repeat heating and stirring until honey begins to simmer.
Remove and let honey stand at room temperature to cool.
For the Honey Butter:
Whisk the room-temperature butter in a bowl for 1 to 2 minutes.
Add the honey and mustard and whisk to incorporate.
Transfer to a small container and reserve at room temperature.
For the Southern-Style Honey Butter Biscuits:
Preheat oven to 450°F.
In a medium bowl, combine the flour, sugar, and salt.
Add the Crisco and combine evenly with your hands until the mixture is crumbly.
Add the buttermilk and gently stir until the dough just comes together.
Lightly dust the counter with some flour and transfer the dough to the counter.
Gently press dough out to 1/2 in thick, being careful not to overwork it.
Cut the dough in half and stack the halves, gently pressing them together. Repress the dough to 1/2 in thick.
Cut 2-in rounds from the dough. Repress the scraps and cut again as needed.
Transfer the biscuits to a parchment-lined pan so they aren’t touching. Bake on the center rack for 12 to 15 minutes, until biscuits are golden brown.
Remove biscuits and brush the tops with the Honey Butter. Reserve warm for plating.
For the Beehive Honey Biscuits & Ham (per serving):
Spread 1 T Honey Butter on the top inside of each biscuit.
Place 1 oz lamb ham onto the bottom of each biscuit. Put on the top of the biscuits.
Dust the biscuits with the bee pollen
Fill small pipettes with some of the Hot Honey Infusion and stick the tips into the tops of the biscuits.
Arrange biscuits on a plate with some rosemary and lavender as garnish.
TIP
Chef Notes:
Other flavors can be infused during the honey heating. Herbs, varieties of peppers, or hot sauces can be substituted.
Tupelo or infused rosemary honey add a fragrant component to the biscuit sliders and magnify the rosemary from the ham.
Recipe developed by Chef Thomas Dritsas in partnership with Kitchen Collaborative for the National Honey Board.