3 cups all purpose flour
1 tablespoon sugar
2¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 ounces Honey MELT Organic, diced
2 eggs, divided
½ cup plain Greek yogurt
zest of 1 orange
zest of 1 Meyer lemon
3 tablespoons fresh orange juice
1 tablespoon honey
Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silpat.
Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
Add the diced Honey MELT Organic and work into the flour mixture with a pastry cutter, fork or even your fingers until the texture of a coarse meal.
Beat 1 egg in a medium bowl.
Add the yogurt, zests, orange juice and honey and whisk together until smooth.
Pour the wet ingredients into the dry and stir with a spatula until just barely combined.
Turn the dough out onto a floured surface. Knead a few times until it comes together and then roll into a circle about 1 inch thick.
Using a biscuit cutter or rim of a glass, cut into circles.
Place biscuits on the baking sheet. Combine scraps and roll out again to use all the dough.
Beat the remaining egg in a small bowl and brush the tops of each biscuit.
Bake for 12-14 minutes until tops are golden brown and biscuits are cooked through.
Remove from the oven, let sit a couple of minutes before serving warm.