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Honey Nut Biscuits

Prairie Inspired! Honey Nut Biscuits.

Imagine the aroma of these biscuits coming from Caroline Ingalls’ stove. Food blogger, Kate Wood created this recipe for INSP fans, inspired by Little House on the Prairie.

Recipe by: Kate Wood
Makes 12 biscuits

Ingredients:

3 cups (390 gm) all-purpose flour

2-1/2 teaspoons (11 gm) baking powder

1 teaspoon salt

10 tablespoons (140 gm) cold, unsalted butter, chopped into large chunks

1 cup (95 gm) pecans, finely chopped

1 cup (240 mL) cold milk (I use whole or 2%)

1/4 cup (60 mL) honey

2 tablespoons melted butter

Additional pecans for sprinkling on the biscuits, if desired.

Preparation:

Preheat the oven to 415 degrees. Prepare a baking pan by lining it with a sheet of parchment paper.

Combine the flour, baking powder, and salt in a medium sized bowl. Using a pastry cutter or the backs of two forks, cut the butter into the dry ingredients until there are pea-sized clumps throughout. Toss in the pecans.

In a small bowl or measuring cup, combine the milk and honey, stirring until well mixed. Add this to the flour and butter mixture and fold gently just until all of the flour has been moistened. Do not overwork the dough.

Dump the dough out onto a floured surface and pat the dough out until it’s about 1″ thick rectangle. Working quickly, fold the dough in thirds, as you would a letter. Rotate the dough 90 degrees and repeat the folding process. Rotate the dough 90 degrees once more and repeat the folding process. Gently pat out the dough to 1” thick. Use a 2″ round biscuit cutter to cut out biscuit rounds and place them on the prepared baking sheet. Gather dough scraps and gently pat them together to form another 1″ thick flat of dough and continue cutting out biscuits. Take care to not overwork your dough, as this can yield tough biscuits.

Brush the tops of the biscuits with the melted butter and sprinkle with additional chopped pecans, if desired.

Bake in the preheated oven for 12-14 minutes or until the edges and tops of the biscuits are adequately golden. Serve buttered with additional honey, if desired.


Notes:

Be sure to use very cold butter and milk. Butter and milk that is not cold enough can prevent your biscuits from rising well.

Do not overwork your dough at any phase of the preparation.

The folding of the dough helps to create flaky layers within the biscuit, but is not necessary if you don’t care about this.

For flakiest layers, use a sharp biscuit cutters and push straight down into the dough. Refrain from twisting the cutter as you insert it into the dough as this can cause the edges to seal off and keep from rising well.

You can substitute walnuts, almonds, or another preferred variety of nut for this recipe, if desired.

You can substitute additional melted butter with heavy cream or milk.

To reheat biscuits, toast in a toaster oven until fragrant.

 

About Kate

As a clinical dietitian, Kate Wood knows food. In fact, she has a passion for food. As a self-taught baker, she loves experimenting with new recipes and flavors. She gets her inspiration from leafing through cookbooks, traveling and a desire for creating delicious delights from scratch with her own two hands. She believes in thank you notes, laughing at yourself, and the magic that happens when friends share good food and recipes.

She lives in LA (That’s Lower Alabama!) with her husband and two young children.

You can read more about Kate, explore other recipes, and sign up for her blog at The Wood and Spoon, and follow her on Facebook and Instagram.


Kate Shares the Inside Scoop on her Honey Nut biscuits.

What inspired this recipe?

There’s something about biscuits that is entirely comforting. Savoring warm, flaky layers of buttery dough never fails to start the day off on the right foot. Unlike most biscuits, these honey nut biscuits are sweetened with the addition of honey, and flavored with toasty pecans.

How do you like to serve it and for which meal or occasion?

I love to serve these biscuits with some salted butter and a drizzle of local honey. Enjoy them in the morning as a breakfast or brunch alongside a cup of tea.

 


DISCLAIMER 

*This recipe is not an actual representation of food the Ingalls family ate. It is an interpretation, an inspiration, based on the blogger’s knowledge of and connection to the Little House on the Prairie TV series.