Like 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.
2 sticks room temperature butter
1/3 cup bacon fat
1/3 cup honey
- 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.
- 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.
- Scoop butter into a bowl and serve at room temperature.