Yes, your morning deserves buttermilk biscuits smothered in spicy-sweet compound butter! Everyone already loves butter-and-honey-drizzled biscuits, but adding a rich, spiced hint of heat takes it to the next level.
Harissa is like a northern African version of sriracha, mostly in that you’ll want to spread it on everything. Creaming it into honey butter is a great start for sandwich spreads, saucing grilled meats, and generally adding to anything on the stove.
Major love for Björn’s Colorado honey which is made right up the road in Boulder! Not only do they collect the most delicious small-hive honey, they also sell an incredible creamy propolis honey that the bees make from tree & plant resins. Colorado friends, scoop up a jar at your local farmer’s market – they’re all over the Front Range!
You can easily make your own harissa by blending dried chiles, roasted red pepper, and spices. If you’re looking for a shortcut – life happens – Trader Joe’s has started carrying traditional Tunisian harissa, and of course Amazon also has a good variety.
Harissa Honey Butter
- 1 cup unsalted butter softened
- 1/4 cup harissa
- 1/4 cup honey
- salt to taste
- Cream together butter, harissa, and honey. Taste and season with salt to taste.
- Wrap tightly in plastic and store in the refrigerator or freeze.