Honey Butter Biscuits🍯

• 1 cup pineapple juice
• ½ cup buttermilk
• 6 tablespoons unsalted butter, melted
• 5 ½ cups all-purpose flour
• ⅓ cup honey
• 1 tablespoon instant yeast
• 2 teaspoons salt
• 1 large egg, lightly beaten
• 1 tablespoon vanilla extract

1. Mix together the pineapple juice, buttermilk, butter, and honey in a large liquid measuring cup. Microwave in 30 second intervals until the temperature is pretty hot!

2. Using a stand mixer, mix the flour, yeast, and salt on low speed until combined.

3. With the mixer on low speed, gradually pour in the pineapple mixture followed by the egg and vanilla.

4. Mix on low speed until the dough begins to come together, about 2 minutes. Increase the speed to medium-low and mix until the dough is no longer sticking to the sides of the bowl. It may still stick to the bottom.

5. Turn the dough out onto a lightly floured surface and shape it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm place to rise until doubled in size, about 1 and ½ hours.

6. Punch the dough down to deflate it and transfer it to a lightly floured work surface. Divide the dough into equal size portions. Shape each portion into a smooth ball and arrange them in a lightly oiled baking pan.

7. Cover the pan again and set in a warm area to rise until doubled in size, about 1 and ½ hours.

8. Heat oven to 375*

9. Brush the top of the rolls with melted honey butter. Bake the rolls for 20 minutes, or until the tops are golden brown, rotating halfway through the baking time.
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The honey butter in this recipe is absolutely KEY! 🔑 It transforms these rolls from just good biscuits to WOW these are so yummy. Apply a generous amount of honey butter when baking and feel free to add more halfway through baking.
Serve warm with more honey butter or they are super yummy with peanut butter and honey, cinnamon sugar, Nutella, your favorite jam, or make it savory and add ham and cheese for a melty mini slider or one of my favorites, a pulled pork slider! Check out my recipe, dropping soon