DSC_0226Like any other red-blooded American man, I spend my Saturday mornings in the fall preparing for a full day of watching college football with the typical chores: picking up beer, setting up multiple TVs and gently kneading biscuit dough while the oven preheats. Wait, that’s not typical? Oh well, it’s what I did this morning to get ready for a group coming over to watch Georgia Tech vs. Duke and Alabama vs. Texas A&M.

I would actually argue that if you’re going to do any baking, biscuits are the manliest thing to have in your repertoire. The ones I made are mostly cheese and jalapeños, and I didn’t change too much from the original recipe. I used slightly more cheese and jalapeños, and I folded the dough several times to get classic layered biscuits.

But the main event here was the bacon and honey butter spread that was so simple, I couldn’t believe it. I got this idea from eating at Husk a few weeks ago. My girlfriend and I were in Charleston to see Hootie & the Blowfish (side note: HOOOOOOOOOTTTTTIIIIIIEEEEE!!!!!) and we had lunch at Sean Brock’s famous downtown restaurant. The free bread came with this absolutely ridiculous bacon and honey butter, so I decided to try to make it. Happily, I nailed it. Turns out the recipe calls for room temperature butter, a bunch of bacon fat and a bunch of honey. People were treating this spread like it was a dip, which seems a lot more justifiable after you taste this stuff.

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2 sticks room temperature butter

1/3 cup bacon fat

1/3 cup honey


  1. Bring all ingredients to room temperature. This is the most important step and probably will mean leaving all the ingredients unrefrigerated overnight. Don’t worry, these are serious nonperishables. 
  2. Add all ingredients to the bowl of an electric mixer and beat on medium speed for 3-5 minutes. If you don’t have an electric mixer, use a whisk and some elbow grease.
  3. Scoop butter into a bowl and serve at room temperature.