Honey Butter Biscuits – Sweet, fragrant honey and a luxurious glaze take your favorite biscuits from delicious to heavenly! Buttery and flaky with just the right sweetness, these honey butter biscuits are melt-in-your-mouth amazing. The perfect breakfast, side dish, or snack made with just a few pantry staples.
Biscuits are one of my favorite Southern comfort foods! It’s almost impossible to resist that golden exterior and flaky center, and adding honey makes these honey butter biscuits extra special—the touch of sweetness partners equally well with savory and sweet dishes.
I love to serve these golden beauties with my family’s favorite soups, stews, or holiday main courses. We also enjoy smearing them with butter and jam and eating them as a breakfast treat or an afternoon snack. Whether you’re experienced or just starting out in the kitchen, you’ll love how easy and fuss-free it is to make this comfort food fave! 💖
Perfectly Tender, Flaky Biscuits
Super-duper cold ingredients are the key to fluffy biscuits! Place your butter and mixing bowl in the freezer for at least an hour before making the dough, and make sure the buttermilk is well-chilled. If the butter gets warm while mixing, pop the dough in the fridge for a few minutes to firm it up.
Ingredients
- Flour – The base of the biscuits, flour provides structure and helps the biscuits to keep their shape.
- Baking Powder – Our leavening agent, baking powder, gives the biscuits their rise and fluffiness.
- Honey – Use your favorite honey to add sweetness.
- Butter – Unsalted butter adds richness and keeps the biscuits moist. If all you have is salted butter, half the salt in the recipe.
- Buttermilk – Adds tanginess and moisture and aids in leavening.
- Glaze – The dynamic duo of butter and honey is brushed on top of the biscuits to give them an extra layer of flavor and a beautiful shine.
How to Make Honey Butter Biscuits
- Preheat your oven to 400°F (205℃). Line a greased baking sheet with parchment paper, silicone mat, or both.
- Dry Ingredients – Whisk the flour, baking powder, and salt in a large bowl.
- Butter – Grate butter into the flour or use a pastry cutter or two knives to cut the frozen or cold butter into the flour mixture until it resembles coarse crumbs. Be sure to work quickly to keep the butter from melting.
- Wet Ingredients – Combine the buttermilk and honey in a small bowl. Make a well in the center of the flour mixture and pour the honey buttermilk mix. Stir until just combined. Do not overmix.
- Fold Dough – Turn the dough out onto a lightly floured surface. Gently pat it out to about an inch thick. Fold it over and gently flatten it again. Repeat the folding process 3-4 times.
- Cut – Use a biscuit cutter or a floured glass to cut out biscuits. Push straight down without twisting to ensure biscuits can rise properly.
- Bake – Place the biscuits on the baking sheet. Bake for about 15 minutes or until golden brown.
- Honey Butter – While the biscuits are baking, combine the softened butter with honey in a small bowl and mix until smooth.
- Serve – Brush the warm biscuits with the honey butter before serving. Enjoy your honey butter biscuits with a generous dollop of honey butter on top.
Recipe Tips
- When cutting out your biscuits, press straight down with the cutter. Twisting the cutter can seal the edges, impeding the dough’s rise.
- Adjust the amount of honey in the butter to suit your taste. Some prefer a sweeter topping, while others like just a hint of honey.
- Place the biscuits close together on the baking sheet if you want them to rise higher and have softer sides. For crispier edges, space them farther apart.
- Be careful not to overmix the dough. Overmixing makes the biscuits tough and chewy. It’s okay if small lumps of butter are in the dough because it makes flakier biscuits. 😋
- Make these biscuits gluten-free by replacing the all-purpose flour with the same amount of gluten-free flour and ½ teaspoon of xanthan gum to bind the ingredients together.
- Dried fruit is a fun addition to these biscuits. A handful of dried cranberries, raisins, or blueberries complement the sweetness of the honey exceptionally well.
Make-Ahead and Storage Instructions
Get a jump on holiday meal prep by making these guys ahead of time! Prepare the dough, cut the biscuits out, and place the uncooked biscuits on a baking sheet. Cover them with plastic wrap and refrigerate or freeze them. If in the fridge, bake them the next day. If in the freezer, pop them off the baking sheet. They’ll store in a plastic freezer-safe bag for up to a month. When ready to bake, pop them in the oven and bake. You may need an additional 3-5 minutes of baking time when baking from frozen.
Refrigerate leftover cooked biscuits in an airtight container for up to 5 days or freeze for up to 3 months. Reheat honey butter biscuits in the oven for 5-7 minutes at 350℉ (175℃).
More Melt-in-Your-Mouth Biscuit Recipes
Honey Butter Biscuits
Ingredients
Biscuits
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons honey
- 1½ teaspoon salt
- 12 tablespoons unsalted butter, very cold or frozen
- ¾ cup buttermilk
Optional Honey Butter
- ½ cup unsalted butter
- 2-3 tablespoons honey
Instructions
Honey Butter Biscuits
- Preheat the oven to 400°F (205℃). Line a greased baking sheet pan with parchment paper, a silicone mat, or both.
- Whisk the flour, baking powder, and salt in a large bowl.
- Grate butter into the flour or use a pastry cutter or two knives to cut the frozen or cold butter into the dry ingredients until it resembles coarse crumbs. Be sure to work quickly to keep the butter from melting.
- In a small bowl combine the buttermilk and honey.
- Make a well in the center of the flour mixture and pour the honey buttermilk mix. Stir until just combined without overmixing.
- Turn the honey butter biscuit dough out onto a lightly floured surface. Gently pat the dough out to about an inch thick. Fold it over and gently flatten it again. Repeat the folding process 3-4 times.
- Cut out the biscuits with a biscuit cutter or a floured glass. Push straight down without twisting to ensure biscuits can rise properly.
- Arrange your biscuits on the prepared baking sheet. Bake for about 15 minutes, or until they are golden brown.
Honey Butter
- While baking the biscuits, combine the softened butter with honey in a small bowl and mix until smooth.
- Brush the warm biscuits with the honey butter before serving.
- Enjoy your honey butter biscuits with a generous dollop of honey butter on top.
Notes
- When cutting out your biscuits, press straight down with the cutter. Twisting the cutter can seal the edges, impeding the dough’s rise.
- Adjust the amount of honey in the butter to suit your taste. Some prefer a sweeter topping, while others like just a hint of honey.
- Place the biscuits close together on the baking sheet if you want them to rise higher and have softer sides. For crispier edges, space them farther apart.
- Be careful not to overmix the dough. Overmixing makes the biscuits tough and chewy. It’s okay if small lumps of butter are in the dough because it makes flakier biscuits. 😋 And freezing butter is another way to make sure it’s cold enough.
- Make these biscuits gluten-free by replacing the all-purpose flour with the same amount of gluten-free flour and ½ teaspoon of xanthan gum to bind the ingredients together.
- Dried fruit is a fun addition to these biscuits. A handful of dried cranberries, raisins, or blueberries complement the sweetness of the honey exceptionally well.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.