Honey Butter Biscuits

These flaky, tender biscuits are buttery, perfectly sweet, and delicious any time of day. Serve them for breakfast, lunch, dinner, or alongside 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 331kcal

Author Imma

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.

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.

Nutrition