I’ve used Melt Buttery Spread in a few recipes on here, including delicious Skinny Iced Pumpkin Cookies, Tim Tam Tarts with Raspberries and Rose Water Whipped Cream, and Shrimp Florentine Pasta.
Melt Buttery Spread is made of virgin coconut oil, flax seed oil, palm fruit oil, and canola oil — all healthy cooking oils and “good fats.” The coconut oil doesn’t make Melt taste like coconut butter though, the flavor is more mild. Typical buttery spreads are made of hydrogenated or partially hydrogenated oils, which have been liked to obesity, heart disease, etc. Melt is also organic, gluten free, soy free, kosher, and has 50% of the saturated fat and fewer calories than butter, so it is a healthy butter alternative. The melting point of the buttery spread is also close to butter’s (unlike most buttery spreads) so it is easy to use as a butter substitute in baking.
Melt has recently developed two new spreads: Honey Melt and Chocolate Melt. I was sent coupons so that I could try these new spreads so I picked up some of the Honey Melt. The spread would be great on its own, just on waffles or on a dinner roll, but I wanted to highlight how great Melt is when baking.
I found this Bobby Flay recipe for Buttermilk Biscuits with Butter and Honey on FoodNetwork.com and substituted in the Honey Melt.
Ingredients:
- 2 cups all-purpose flour, plus 1 tablespoon, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz (8 tablespoons) Honey Melt
- 1/2 cup buttermilk
- 1/4 cup heavy cream, plus more for brushing tops
- Freshly ground black pepper, optional
- Honey, for serving
Preheat your oven to 450 degrees. Add parchment or wax paper to a cookie sheet. You can also spray the sheet with cooking spray if you don’t have wax or parchment paper.
Add 2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt to a bowl. Mix to combine.
Add the butter and mix to combine using a pastry cutter or a fork. Keep mixing until it resembles coarse crumbs.
Add the buttermilk and heavy cream little by little until it is fully incorporated. You should end up with a ball of dough. If it’s too dry, add a bit more heavy cream until it has a doughy consistency.
Add the remaining tablespoon flour to a flat surface.
Roll the dough out to a 1-inch thickness. Using a biscuit cutter or cookie cutter cut out as many biscuits as you can in the one sheet. (I got about 7 biscuits using a 2 3/4 inch cutter).
You can re-roll the leftover dough and make more biscuits but keep in mind these biscuits would be more dense.
Add the dough rounds to the prepared cookie sheet.
Brush the tops of the biscuits with heavy cream. Top with some freshly ground pepper.
Bake 12 to 15 minutes, or until golden on top and brown on the bottom.
Serve warm with Honey Melt and a drizzle of honey if you’d like.
These are nice and quick to make, and could be made on a weeknight if you wanted. Fresh biscuits do really amp up a meal.
They have a subtle sweetness but work great with a savory meal.
I have some left over so I think I might add a sprinkle of sugar and some pumpkin spice to make a breakfast biscuit for tomorrow!
- 2 cups all-purpose flour, plus 1 tablespoon, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz (8 tablespoons) Honey Melt
- 1/2 cup buttermilk
- 1/4 cup heavy cream, plus more for brushing tops
- Freshly ground black pepper, optional
- Honey, for serving
- Preheat your oven to 450 degrees. Add parchment or wax paper to a cookie sheet. You can also spray the sheet with cooking spray if you don’t have wax or parchment paper.
- Add 2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt to a bowl. Mix to combine.
- Add the butter and mix to combine using a pastry cutter or a fork. Keep mixing until it resembles coarse crumbs.
- Add the buttermilk and heavy cream little by little until it is fully incorporated. You should end up with a ball of dough. If it’s too dry, add a bit more heavy cream until it has a doughy consistency.
- Add the remaining tablespoon flour to a flat surface.
- Roll the dough out to a 1-inch thickness. Using a biscuit cutter or cookie cutter cut out as many biscuits as you can in the one sheet. (I got about 7 biscuits total using a 2 3/4 inch cutter).
- You can re-roll the leftover dough and make more biscuits but keep in mind these biscuits would be more dense. (I did this and honestly didn’t notice much of a difference)
- Add the dough rounds to the prepared cookie sheet.
- Brush the tops of the biscuits with heavy cream. Top with some freshly ground pepper.
- Bake 12 to 15 minutes, or until golden on top and brown on the bottom.
- Serve warm with Honey Melt and a drizzle of honey if you’d like.
Where in the ingredients does is say how much butter/Honey Melt to use?
Add the butter and mix to combine using a pastry cutter or a fork. Keep mixing until it resembles coarse crumbs.
Kurt,
Sorry about the error. The amount is now included in the ingredients! You’ll need 8 tablespoons (4 oz) of Honey Melt or butter. (8 tablespoons is 1 stick of butter)