Honey and Spice Make Everything Nice

I was going to hold off on writing about these until I made at least one more batch, but they're just too good not to share. They're from my new favorite cookbook, A Feast of Ice & Fire, of course. They are officially called Modern Honey Biscuits, but I like the sound of Honey Spice Cookies better and I think it's a more accurate description. 

These are really good. Like, really really good. They're spicy. And sweet. And fluffy. And chewy. And buttery. And are the perfect pair to coffee or tea in the morning. Or the afternoon. Or evening. They're really fun to make with little people as well because you can mix it all up with your hands and nothing will kill you. Yes, yes, there's raw flour (and I've heard that's more dangerous than raw eggs in terms of potential salmonella) but I'm willing to risk it. And honey is probably my favorite sweetener EVER. 

One change I would make, is I would use less ginger next time. They are delicious as is, but I would like to taste more of some of the other spices. After getting the ginger to other spice levels work out, I would try adding a dash of nutmeg on top of the dough balls for a nice finish. I know there's nutmeg in pumpkin pie spice, but I really like nutmeg and I would like to taste a little more of it in there I think. 

You need to go make these now. 

Modern Honey Biscuits
2 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp pumpkin pie spice
1/2 cup granulated sugar
2 tsp ground ginger
1/2 cup (1 stick) unsalted butter, chilled and cubed
1/2 cup honey
1 cup raw sugar for decorating

Preheat the oven to 300*F. Either line two baking sheets with parchment paper or plan to bake in two batches.

In a bowl, combine the flour, baking powder, baking soda, salt, spices, granulated sugar, and ginger. using your fingers, rub the butter into the flour until the mixture resembles fine bread crumbs. Heat the honey in a small saucepan over medium heat until it is warm and runny (or microwave it for 1 minute). Add the honey to the flour mixture and work with a wooden spoon or spatula until a soft dough forms. 

Pour the raw sugar into a bowl. Roll the dough into 2-inch balls and coat them with raw sugar. Place eight balls onto each prepared baking sheet, without flattening them; leave room around the sides for spreading. Bake for 12 to 15 minutes or until the tops of the biscuits are just cracked. Let them stand on the baking sheets for 10 minutes before transferring them to a wire rack to cool. 

Eat the biscuits right away or store them in an airtight container for up to a week.