These citrus honey biscuits are filled with the sweet flavor of honey and the bright freshness of orange and meyer lemons. They’re a delicious addition to your breakfast plate.
There’s a part of me that thinks I’d get along juuuust fine in the south.
Warm weather, flip flops year round, the ability to say “bless her heart” and then be justified in talking smack about someone without my character coming into question and…biscuits.
How can you not love a place will all those things?
Oh, right; the snails pace that everything moves at.
Considering a 10 minute wait at the post office can put me over the edge (although that might be more of a competency issue than anything else), Southern life might, in fact, not be in my best interest.
But, I do really like the biscuit part. I don’t think I’ve ever made biscuits before this. Scones? Yes. But not biscuits. Isn’t that sad?
A scone is great and all (especially when they have that big sugary topping), but nothing beats the doughy, yeast-like (even though there’s no yeast in these) center of a biscuit.
Scones scream, “may I please have a cup of tea.”
Biscuits scream, “I’ll take 2 fried eggs, a side of bacon, hash-browns and the biggest mug of coffee you have”.
I’m a biscuit girl.
Since it’s January and the only freshness we have going on in the fruit department is citrus, I decided to bring some flavor to biscuit town with it.
Orange and Meyer lemon zest along with fresh orange juice gives these biscuits a hint of citrus brightness to them.
Not really the pour some-gravy-over-top kind of biscuit and more so the eat-on-the-side-of-your-breakfast-plate kind.
While I may be a newly minted biscuit girl, the gravy thing freaks me out.
The biscuits also get a boost of sweet honey flavor from Honey MELT® Organic.
Instead of using butter or shortening, I went with MELT Organic in these.
It’s a luscious blend of good fats like coconut oil and flax seed with a great balance of Omega-3s and Omega-6s.
The honey version is made with organic wildflower honey and cinnamon and gives these biscuits the perfect touch of sweetness to balance out the citrus.
Not only is MELT Organic amazing IN the biscuits, but slathered on a warm one straight out of the oven (or reheated in the toaster oven as I’ve now been doing for days) it gives an added level of creamy richness to each bite.
Bless their hearts, but I’m betting southerners could learn a thing or two from these biscuits.
Citrus Honey Biscuits
- 3 cups all purpose flour
- 1 tablespoon sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 ounces Honey MELT Organic diced
- 2 eggs divided
- 1/2 cup plain Greek yogurt
- zest of 1 orange
- zest of 1 Meyer lemon
- 3 tablespoons fresh orange juice
- 1 tablespoon honey
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silpat.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Add the diced Honey MELT Organic and work into the flour mixture with a pastry cutter, fork or even your fingers until the texture of a coarse meal.
- Beat 1 egg in a medium bowl.
- Add the yogurt, zests, orange juice and honey and whisk together until smooth.
- Pour the wet ingredients into the dry and stir with a spatula until just barely combined.
- Turn the dough out onto a floured surface. Knead a few times until it comes together and then roll into a circle about 1 inch thick.
- Using a biscuit cutter or rim of a glass, cut into circles.
- Place biscuits on the baking sheet. Combine scraps and roll out again to use all the dough.
- Beat the remaining egg in a small bowl and brush the tops of each biscuit.
- Bake for 12-14 minutes until tops are golden brown and biscuits are cooked through.
- Remove from the oven, let sit a couple of minutes before serving warm.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.
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Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.