PIONEER WOMAN HONEY BUTTER RECIPES

Steps:

• Preheat the oven to 400 °. Whisk the flour, baking powder and salt in a large bowl. Cut 2 sticks of the butter into small chunks, making sure it stays as cold as possible. Using a pastry cutter or fork, cut the chilled butter bits into the flour mixture until blended thoroughly. Make a well in the center and gently stir in 21/4 cups buttermilk and 2 tablespoons honey until the dough just comes together. Cut out rounds of dough with a floured 21/4-inch round biscuit cutter and place in a 12-inch cast-iron skillet (do not twist the cutter when pressing out the rounds— twisting seals the edges and prevents the biscuits from rising). Gently reroll the scraps if needed and cut out more biscuits (you should have about 14). Brush the tops of the biscuits with the remaining 1/4 cup buttermilk. Transfer the skillet to the oven and bake until the tops and bottoms are golden brown and the dough is cooked through, 25 to 30 minutes.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the carrots, parsnips, salt and pepper and toss to coat. Cook, gently tossing occasionally, until the carrots and parsnips are tender and golden in spots, 15 to 20 minutes. Reduce the heat to low and add the butter, thyme and 2 tablespoons honey. Toss until the butter is melted and the vegetables are well coated, 2 to 4 minutes. Transfer to a serving platter, drizzle with the remaining 1 tablespoon honey and top with more thyme.