Easy Honey Butter Biscuits

Insanely comforting Honey Butter Biscuits with honey butter and honey ready for drizzling

Flaky and tender, these buttery, just sweet biscuits are perfect for breakfast, lunch, dinner, or a snack! And they're ideal for a big get-together or a cozy family meal.

Makes 8-12 biscuits, depending on how large you make them

Course Side, Snack

Cuisine American, Southern

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 359kcal

Author Imma

Ingredients

Honey Butter Biscuits

2¾ cups all-purpose flour plus more for kneading
4 teaspoons baking powder
¼ cup honey
1½ teaspoon salt
12 tablespoons unsalted butter, very cold, even better frozen
1 cup buttermilk

Honey Butter

½ cup unsalted butter, room temperature
3-4 tablespoons honey

Instructions

Honey Butter Biscuits

Sift the flour, baking powder, sugar, and salt into a large mixing bowl.
Then quickly grate frozen butter into the flour mixture—grated frozen butter ensures even fat distribution throughout the dough, making light and fluffy biscuits. (Alternatively, cut butter into flour mixture with a pastry blender until it resembles coarse crumbs (it may take around 5 minutes). The mixture should be crumbly with pea-size chunks. (Let the bowl chill in the fridge to keep the butter cold if you're not making the biscuits immediately.)
In a small bowl, mix the honey and buttermilk.
Make a well in the center of the flour and add the honey and buttermilk mixture. Mix just until the ingredients come together.
Sprinkle flour on a board or clean surface, and knead 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 a 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.

Notes

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.
If there's any wait time between making the dough and folding and rolling it out, keep it in the fridge so the butter doesn't melt.
Place the biscuits close together on the baking sheet for a higher rise and softer sides. For crispier edges, space them farther apart.
If you don't want to deal with kneading the scraps, cut the dough into squares or rectangles. They won't have the classic round shape, but you may start a new trend of square biscuits.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition