The honey I creamed this last fall has gotten very thick, to the point it is not really "spreadable" out of the container unless you warm it up each time. It has a very smooth texture but when used at room temperature it tears up the biscuits! Should I just add more honey to it to thin it (I figure that will just crystalize too and be just as thick), add a little demineralized water to it, try to whip some air into it, just keep warming it? What do you folks do when your honey is a brick. Maybe I should re-phrase that.
Anyway, thanks in advance.