Easy Honey Butter Biscuits
Flaky, fluffy, and melt-in-your-mouth, these perfectly sweet honey butter biscuits are perfect for breakfast, lunch, dinner, and snacks! Plus, they’re ideal for a big get-together and a cozy family meal.
I did an AI search on what baking honey inside the biscuit does that just slathering it on top can’t. Wow! I’m going to do this more often.
Honey retains moisture, keeping the biscuits soft longer than sugar. The lower caramelization temperature creates a gorgeous golden crust. And we can’t forget the extra flavor a good honey provides.
Which Honey Is Best for Biscuits
That depends a lot on your likes and even more on what you actually have. If you love the flavor of the honey, you’ll love baking with it. Save the expensive gourmet honeys for drizzling on your biscuits or sweetening your tea because their flavors might get lost in the baking process.
Clover honey is probably the most widely available and has a mild flavor that goes well in biscuits without overpowering the butteriness. Wildflower honey is usually darker with more caramel notes, making it another good choice. Please let me know in the comments which honey is your favorite.
How to Make Honey Butter Biscuits
- Mix the dry ingredients, grate in the frozen butter, mix the honey and buttermilk, and make a well in the middle of the flour mixture.
- Mix the buttermilk and honey, then pour into the well, mix gently, then roll the dough out.
- Cut out the biscuits, arrange them on a baking sheet, optionally brush with buttermilk or cream, and bake. While the biscuits are baking, make the honey butter. Enjoy!
Tips for Perfect Biscuits
- Keep your ingredients cold! You can even put the dough in the freezer for about five minutes before rolling it out.
- Freeze the butter and grate it directly into the dry ingredients to avoid the heat from your hands melting it too quickly.
- Accurate measuring is also important for baking. Weight is the way to go if you have a kitchen scale. Otherwise, fluff the flour in the container, then scoop it with a spoon into your measuring cup.
- Make sure your baking soda hasn’t expired. If you’re not sure, mix a little in a small glass of water with a splash of lemon juice to see if it fizzes. No fizz? You’ll need fresh baking soda.
- If you won’t be rolling the dough out immediately, keep it in the fridge so the butter doesn’t melt.
- For more flakiness, cut the dough into four pieces, stack them on each other, and roll it out. Cut it into four pieces again and repeat, then cut out your biscuits.
- Cut the dough into squares or rectangles for cool shapes that don’t leave dough scraps to waste or reshape.
Make-Ahead and Storage Instructions
Make the dough ahead, then keep it in the fridge so the butter doesn’t melt. It will last a day, then roll it and cut the biscuits as usual.
You can freeze biscuits raw or cooked for 3-4 months. Flash-freeze them on a baking sheet, then pop them into a freezer zip-lock bag when frozen. Squeeze as much air out of the bag as you can, seal, and store them in the freezer.
Pop raw frozen biscuits in the oven to bake as-is. There’s no need to thaw them, but they’ll take a minute or two longer to bake.
Store leftover biscuits in the fridge in an airtight bag for 2-3 days. You can heat them in the oven, toaster oven, or microwave if you want to eat them warm. They also make a creative twist on bread pudding.
What Goes With Honey Butter Biscuits
Serve honey biscuits with classic Southern meals like fried chicken with mac and cheese and green bean casserole. Or you can serve them as part of a hearty breakfast alongside a Western omelet or hashbrown breakfast casserole.
More Buttery Biscuit Recipes to Try
- Angel Biscuits
- Fluffy Cathead Biscuits
- Biscuits and Sausage Gravy
- Sweet Potato Biscuits
- 7UP Biscuits
Watch How to Make It
This blog article was originally posted in February 2024 and has been updated with additional tips, new photos, and a video.
Honey Butter Biscuits
Ingredients
The Biscuits
- 2¾ cups (330g) all-purpose flour plus more for kneading
- 4 teaspoons (16g) baking powder
- ¼ cup (84g) honey
- 1½ teaspoons (9g) salt
- ¾ cup (170g) unsalted butter (very cold and even better frozen)
- 1 cup (227g) buttermilk (more for brushing the biscuits if desired)
Honey Butter
- ½ cup (113g) unsalted butter at room temperature
- 3-4 tablespoons (63-84g) honey
Instructions
The Biscuits
- Preheat the oven to 400℉ (205℃).
- Sift the dry ingredients into a large mixing bowl: flour, baking powder, and salt.
- Quickly grate frozen butter into the flour mixture—grating the frozen butter ensures even fat distribution for light, fluffy biscuits. (Alternatively, cut butter into the flour mixture with a pastry blender until it resembles coarse crumbs (it may take around 5 minutes.) The mixture should be crumbly with pea-sized chunks.
- In a small bowl, mix the honey and buttermilk. Make a well in the center of the flour mixture and pour in the honey-buttermilk mixture. Mix just until the ingredients come together.
- Sprinkle flour on a board or clean surface, and knead the dough 4-5 times. Gently pat the biscuit dough with your hands or roll it with a rolling pin to about ½ inch thick.
- Cut out the biscuits with a 2- or 3-inch cookie cutter or the rim of a glass. Push straight down firmly, then pull the cutter up. Gently loosen the dough from the biscuit cutter with your fingers, then arrange the biscuits on your greased or parchment-paper-lined baking sheet, spacing them out equally.
- Knead leftover dough scraps together and repeat until all the biscuit dough is used up. The last few biscuits might not be as pretty as the others, but they will still pass the taste test.
- Lightly brush each biscuit with buttermilk or cream. Bake them at 400℉ (205℃) for 12-15 minutes or until lightly browned.
- Remove them from the oven, immediately brush them with honey or honey butter, and serve with more honey butter on the side if desired.
Honey Butter
- Beat the softened butter and honey in a medium bowl until light and fluffy. Give the honey butter a taste. If you want it sweeter, add a bit more honey. If it's too sweet, add a bit more butter.
- Use the honey butter immediately or store it in an airtight container in the fridge. It should stay good for up to two weeks.
Tips & Notes:
- White Lily flour is the bomb, but it’s not available everywhere. If you’re one of the lucky ones, adjust the measurement because it’s much lighter. Go by weight or add 2 tablespoons of White Lily flour per cup of all-purpose flour (5½ tablespoons for this recipe).
- If you don’t have buttermilk, you can make a quick substitute by mixing a tablespoon of white vinegar or lemon juice into ¾ cup of whole milk. Let it sit for about 5 minutes before using.
- Place the biscuits close together on the baking sheet for a higher rise and softer sides. For crispier edges, space them farther apart.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
These biscuits are amazing! Perfect blend of soft interior with golden baked exterior. This recipe will be added to regular rotation and shared with family and friends! Thank you.
Awesome!!! Thanks so much for sharing.
Would have liked to see the inside of a biscuit split in half, & not just multiple photos of the tops.
Hi Trish! A couple more pics have been added to the post! Enjoy :)!