Gramma Bee’s Honey Biscuits

Yield: 12 biscuits



  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup warm 2% milk
  • 1/4 cup Gramma Bees All Natural honey
  • 3/4 cup cold unsalted butter

Egg Wash

  • 1 medium egg
  • 3 tablespoons 2% milk


1. Preheat the oven to 375°F and lightly oil a 12 compartment muffin pan. In a
medium bowl, combine the flour, baking powder, and salt. In a small bowl,
combine the warm milk and Gramma Bees All Natural honey. Stir until it is
completely combined.

2. Cut the butter into chunks and add it to flour. With a pastry cutter or two knives,
cut the butter into the flour until it’s the size of small peas. Add the milk and
honey mixture to the flour and mix gently just until there are no dry spots.

3. Flour your work surface and turn the dough out. Pat it into a rough rectangle,
then roll it until it’s about 1/2 inch thick. Fold it in thirds, like a letter, and roll it
again. Fold in thirds again, this time, roll it again to about an inch thick. With a 3-
inch biscuit cutter, cut as many biscuits as you can. Re-roll the scraps and cut
more biscuits. You can re-roll a third time, cut as many biscuits as you can.
Discard scraps.

4. Place a biscuit in each compartment of the muffin pan. In a small bowl combine
the egg and the milk, whisk until well mixed. Brush the top of the biscuits with the
egg wash.

5. Bake at 375°F until the tops are nicely browned, 12 to 14 minutes. Cool on the
baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Gramma Bee’s Honey Citrus Cookies

Yield: 32 cookies


  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened (see Tip)
  • 1 large egg
  • 3/4 cup Gramma Bees All Natural honey
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon lemon extract


1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or nonstick
baking mats.

2. Whisk flour, baking soda, cream of tartar and salt in a small bowl.

3. Beat Gramma Bees All Natural honey and butter in a mixing bowl with an
electric mixer on medium-high speed until light and fluffy. Add egg, lemon zest,
orange zest and lemon extract, and beat until blended.

4. Gradually add the flour mixture to the wet ingredients, beating on low speed just
until combined. Cover and refrigerate the dough for 30-minutes or overnight.

5. Roll the dough into 32 balls (about 1 slightly heaping tablespoon each) with your
hands. Place 2 inches apart on the prepared baking sheets.

6. Bake, one batch at a time, until puffed and beginning to crack, 8 to 10 minutes.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool

Gramma Bee’s Honey Sweetened Strawberry Lemonade

Yield: 8 cups


  • 1 and 1/2 pounds fresh strawberries, washed and quartered
  • 6 cups cold water
  • Juice of 5 fresh lemons or 1 cup of lemon juice
  • 1/2 cup Gramma Bees All Natural honey


Note: Make sure you have a strong, powerful blender that will blend up the strawberries.

1. Add the strawberries, 2 cups of water, lemon juice, and Gramma Bees All Natural honey to the blender. Blend on high for at least 2-minutes or until smooth.

2. Pour mixture into a large pitcher and stir in the remaining water. Taste. Stir in more honey if you prefer it sweeter.

3. Serve over ice.