Honey Butter Biscuits
Experience the warm, flaky goodness of homemade honey butter biscuits. Perfect for breakfast, brunch, or any cozy gathering, these Southern-inspired treats are easy to make and impossible to resist.
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter or fork
- Biscuit cutter or sharp-edged glass
- Baking sheet
- Parchment paper
- Rolling pin (optional)
- Small bowl
- Measuring cups and spoons
Ingredients
Biscuits:
- 2 cups all-purpose flour—Provides structure and texture.
- 1 tablespoon baking powder—Leavening agent for rise and fluffiness.
- 1/2 teaspoon salt—Enhances overall flavor.
- 6 tablespoons unsalted butter cold, cubed—Creates flaky, buttery layers.
- 3/4 cup buttermilk cold—Adds tanginess and moisture.
Honey Butter:
- 2 tablespoons honey—Provides sweetness and richness.
- 4 tablespoons unsalted butter softened—Forms the creamy, smooth base.
Instructions
Biscuit Dough:
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Gradually stir in the buttermilk until a shaggy dough forms. Avoid overmixing.
- Transfer the dough to a lightly floured surface, knead gently 4-6 times, and fold into thirds 2-3 times for flaky layers.
- Roll or press the dough to a 1-inch thickness and cut rounds with a biscuit cutter, pressing straight down without twisting.
- Arrange biscuits on the baking sheet and bake for 12-15 minutes, or until golden-brown.
Honey Butter:
- In a small bowl, beat softened butter until light and fluffy.
- Gradually mix in honey until smooth. Adjust sweetness to taste.
- Spread honey butter on warm biscuits and enjoy.
Notes
For extra golden tops, brush biscuits with buttermilk before baking.
To keep the butter cold, refrigerate the dough briefly if your kitchen is warm.
Leftover biscuits can be stored in an airtight container for up to 2 days at room temperature or up to 1 week in the fridge.
Reheat biscuits in a 350°F oven for 5-7 minutes or microwave with a damp paper towel for 10-15 seconds.
To keep the butter cold, refrigerate the dough briefly if your kitchen is warm.
Leftover biscuits can be stored in an airtight container for up to 2 days at room temperature or up to 1 week in the fridge.
Reheat biscuits in a 350°F oven for 5-7 minutes or microwave with a damp paper towel for 10-15 seconds.