Did you know that September is National Honey Month? And it’s also Biscuit Month! (Oh I knew there were lots of reasons to love September!!)
I made these for breakfast on the weekend, but you could also serve them as you would a regular biscuit, alongside a chicken dinner. Store leftover honey butter (if there is any…) in the refrigerator. The texture and flavor are somewhere between a scone and biscuit- not too sweet and a little on the dry side- so the honey butter is the perfect accompaniment.
Cranberry Walnut Biscuits with Honey Butter
- 2 ¼ c. Bisquick baking mix
- ¼ c. chopped walnuts
- ¾ c. chopped fresh or frozen cranberries
- 2 T. sugar
- 1 c. milk
- ½ stick butter, softened
- ¼ c. honey
Preheat oven to 450 degrees. Stir together Bisquick, walnuts, cranberries, and sugar. Stir in milk until combined. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes until center is set and tops are golden. Remove from cookie sheet to wire racks to cool.
To make honey butter, beat together the butter and honey until light and fluffy.