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
