Biscuit Loaf with Honey Butter Recipe

You crave homemade biscuits on the regular…but making them from scratch can feel like a tall order. Enter the simplified biscuit loaf with honey butter recipe from John Kanell’s new cookbook, Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes .

“It has the same slightly crunchy texture on top and fluffy middle as the original inspiration,” Kanell writes, “and it’s just the thing for serving in the morning or with any savory dish—fried chicken , stews, mashed potatoes —that does well with a biscuit sidecar.”

Kanell attests that club soda or mineral water in the dough results in a deeper flavor than plain sparkling water, but feel free to use that instead if it’s what you have on hand. Alternatively, you can sub in a can of beer , preferably a mild lager or pale ale.

^{Excerpted from PREPPY KITCHEN SUPER EASY: 100 Simple and Versatile Recipes . Copyright @ 2024 by John Kanell. Photography Copyright © 2024 by David Malosh. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.}

Cheddar Biscuit Chili Pot Pies

554 calories

32g fat

62g carbs

7g protein

13g sugars

Biscuit Loaf

Baking spray or butter, for greasing

4 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

2 teaspoons kosher salt

1⁄3 cup whole milk or heavy cream, cold

12 ounces club soda or sparkling mineral water, cold

3 tablespoons unsalted butter, melted, divided

Honey Butter

1 cup (2 sticks) unsalted butter, at room temperature

¼ teaspoon fine or flaky salt

¼ cup honey

1. Make the Biscuit Loaf: Preheat the oven to 375°F. Lightly grease an 8½-by-4½-inch loaf pan with baking spray or butter and set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Pour in the milk, then slowly pour in the club soda while stirring with a silicone spatula. (It will foam.) Continue stirring until the foaming subsides and the dough is just combined with no dry streaks of flour remaining. Transfer the dough to the prepared pan.

3. Drizzle 2 tablespoons of the melted butter over the top of the dough. Place the loaf pan on a rimmed baking sheet or a sheet of foil to catch any potential drips.

4. Bake until the top of the bread is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Immediately remove the bread from the pan and place it on a cooling rack.

5. Brush the loaf all over with the remaining 1 tablespoon of melted butter and cool. The bread can be wrapped tightly in plastic wrap and stored at room temperature for up to four days, or sliced, wrapped and frozen in a freezer-safe container for up to two months.

6. Make the Honey Butter: In a medium bowl, beat together the butter and salt with a hand mixer on high speed until fluffy and easily spreadable, about 1 minute. (You could do this by hand if the butter is soft enough.) Stir in the honey with a spatula, just enough to swirl it in.

7. Serve the bread sliced and slathered with honey butter. (The honey butter can be stored in an airtight container at room temperature for one day or in the refrigerator for up to two weeks.)