Honey "Tree Bark" Biscuits

Name: Honey "Tree Bark" Biscuits
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 24 servings
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 cup walnut pieces; 3 tablespoons granulated sugar; ½ teaspoon baking soda; ½ teaspoon salt; ½ stick unsalted butter; ½ cup honey; 1 large egg; ½ teaspoon pure vanilla extract; 2 tablespoons turbinado sugar; 1 piece large offset spatula; to serve blueberries in gin syrup; ¾ pound triple-crème cheese

Rustic honey and walnut biscuits with a unique tree bark appearance, made with a combination of flour, walnuts, and honey. These crispy biscuits are decorated with turbinado sugar for extra crunch and visual appeal.

24 servings

1 hr 25 min

Published October 4, 2025

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Ingredients

•1¾ cups all-purpose flour
•1 cup walnut pieces
•3 tablespoons granulated sugar
•½ teaspoon baking soda
•½ teaspoon salt
•½ stick unsalted butter
•½ cup honey
•1 large egg
•½ teaspoon pure vanilla extract
•2 tablespoons turbinado sugar
•1 piece large offset spatula
•to serve blueberries in gin syrup
•¾ pound triple-crème cheese

Cooking Instructions

1.
Preheat oven to 350°F with racks in upper and lower thirds.
5 min
2.
Cut 2 sheets of parchment paper to line bottom of a large 4-sided sheet pan (17 by 13 by 1 inch).
2 min
3.
Pulse together flour, walnuts, granulated sugar, baking soda, and salt in a food processor until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
5 min
4.
Whisk together honey, egg, and vanilla, then add to flour mixture and pulse just until dough comes together. (Dough will be soft.)
3 min
5.
Transfer dough to 1 sheet of trimmed parchment (not in pan) and cover with second sheet. Roll over with a rolling pin to spread dough evenly between sheets into a roughly 15- by 11-inch rectangle.
5 min
6.
Transfer dough in parchment to pan and remove top sheet.
2 min
7.
Using wet offset spatula, spread dough into corners of pan to cover parchment completely. Holding a paring knife sideways, drag tip over dough at roughly 1/2-inch intervals to create lines resembling those on tree bark.
5 min
8.
Sprinkle dough evenly with turbinado sugar. Bake in upper third of oven until set and dry to the touch, 20 to 25 minutes. Cool in pan on a rack 5 minutes.
25 min
9.
Reduce oven temperature to 300°F.
1 min
10.
Run a knife around edge of pan, then invert bark onto a work surface. Discard parchment.
2 min
11.
Fold bark in half lengthwise so that it breaks with uneven edges. Repeat with each piece. Tear each strip crosswise into 6 pieces.
5 min
12.
Divide biscuits, sugar sides up, between 2 baking sheets (biscuits may touch). Bake, switching position of pans halfway through baking, until deep golden brown, 15 to 25 minutes. (Biscuits will crisp completely as they cool.) Transfer to racks to cool.
25 min

Ingredients

•1¾ cups all-purpose flour

•1 cup walnut pieces

•3 tablespoons granulated sugar

•½ teaspoon baking soda

•½ teaspoon salt

•½ stick unsalted butter

•½ cup honey

•1 large egg

•½ teaspoon pure vanilla extract

•2 tablespoons turbinado sugar

•1 piece large offset spatula

•to serve blueberries in gin syrup

•¾ pound triple-crème cheese

Cooking Instructions

Preheat oven to 350°F with racks in upper and lower thirds.

5 min

Cut 2 sheets of parchment paper to line bottom of a large 4-sided sheet pan (17 by 13 by 1 inch).

2 min

Pulse together flour, walnuts, granulated sugar, baking soda, and salt in a food processor until nuts are finely ground. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

5 min

Whisk together honey, egg, and vanilla, then add to flour mixture and pulse just until dough comes together. (Dough will be soft.)

3 min

Transfer dough to 1 sheet of trimmed parchment (not in pan) and cover with second sheet. Roll over with a rolling pin to spread dough evenly between sheets into a roughly 15- by 11-inch rectangle.

5 min

Transfer dough in parchment to pan and remove top sheet.

2 min

Using wet offset spatula, spread dough into corners of pan to cover parchment completely. Holding a paring knife sideways, drag tip over dough at roughly 1/2-inch intervals to create lines resembling those on tree bark.

5 min

Sprinkle dough evenly with turbinado sugar. Bake in upper third of oven until set and dry to the touch, 20 to 25 minutes. Cool in pan on a rack 5 minutes.

25 min

Reduce oven temperature to 300°F.

1 min

10.

Run a knife around edge of pan, then invert bark onto a work surface. Discard parchment.

2 min

11.

Fold bark in half lengthwise so that it breaks with uneven edges. Repeat with each piece. Tear each strip crosswise into 6 pieces.

5 min

12.

Divide biscuits, sugar sides up, between 2 baking sheets (biscuits may touch). Bake, switching position of pans halfway through baking, until deep golden brown, 15 to 25 minutes. (Biscuits will crisp completely as they cool.) Transfer to racks to cool.

25 min