The lush combination of honey and butter is a classic for biscuits, but adding crunchy salt is a modern touch that makes this topping sing. The chef Joe Dobias uses alaea red salt from Hawaii for color contrast, but any large-grained sea salt will work. If using other salts, you may need less — add sparingly and taste as you go.
Ingredients
- ¼ pound (1 stick) unsalted butter, at cool room temperature
- 2 ½ tablespoons honey, preferably raw wildflower
- 1 tablespoon coarse sea salt, such as Hawaiian red alaea or Maldon
- Nutritional Information
Nutritional analysis per serving (6 servings)
162 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 0 grams protein; 40 milligrams cholesterol; 47 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2/3 cup
Preparation
- Using a mixer (either hand or standing), whip butter and honey together until smooth and fluffy. Fold salt in gently with a rubber spatula. Serve soft or at room temperature, with a few extra grains of salt on top.
10 minutes
Dining and Cooking