If you’ve ever dreamed of biting into warm, flaky, melt-in-your-mouth biscuits that are perfectly golden on the outside and tender on the inside, then you have to try this Buttermilk Biscuits with Honey Butter Recipe. It’s a classic Southern comfort food that brings together simple ingredients in a way that feels like a big, cozy hug. The hint of honey in both the biscuit dough and the finishing butter adds a delicate sweetness that makes these biscuits utterly irresistible. Whether you’re serving them for breakfast, as a side for dinner, or just because, these biscuits will quickly become your new favorite go-to recipe.
Ingredients You’ll Need
One of the best things about this Buttermilk Biscuits with Honey Butter Recipe is how straightforward and accessible the ingredients are. Each one plays a key role — from the flaky texture delivered by cold butter to the slight tang from buttermilk and the subtle sweetness of honey that elevates the entire flavor.
- All-purpose flour (2 ½ cups): The sturdy base that gives biscuits their structure and tenderness.
- Aluminum-free baking powder (2 tablespoons): Essential for that perfect rise and fluffy crumb—make sure it’s aluminum-free for the best taste.
- Salt (1 teaspoon): Balances sweetness and enhances all the flavors.
- Honey (2 teaspoons + 2 tablespoons): Adds a natural sweetness both in the dough and as part of the honey butter glaze.
- Very cold butter (½ cup or 1 stick): Cold butter is the secret to flaky layers that melt in your mouth.
- Cold buttermilk (1 cup + 3 tablespoons): Brings moisture and a slight tang that makes these biscuits stand out.
- Butter (1 tablespoon, melted): Combined with honey for brushing on top, giving a shiny, flavorful finish.
How to Make Buttermilk Biscuits with Honey Butter Recipe
Step 1: Preheat Your Oven and Prepare Your Tools
Start by heating your oven to a toasty 425°F (220°C). This high temperature is crucial for biscuits to rise quickly and brown beautifully, creating that perfect crust. Also, have a large mixing bowl ready along with a pastry cutter or fork — these will be your best friends as you work the butter into the flour.
Step 2: Mix the Dry Ingredients
In your large bowl, whisk together the flour, baking powder, and salt. This is where your biscuits get their structure and rise from, so ensure everything is evenly combined before moving on.
Step 3: Cut in the Cold Butter
Chop the cold butter into small cubes and toss them into your dry mixture. Using a pastry cutter or the back of a fork, work the butter into the flour until it looks like coarse crumbs—think about the texture of gritty sand. These little butter pockets help create layers that puff up while baking.
Step 4: Add Buttermilk and Honey
Create a little well in the center of your buttery flour mix and pour in the cold buttermilk and 2 teaspoons of honey. Stir gently with a silicone spatula just until it comes together. The dough will be crumbly here—that’s perfect, so don’t overmix or your biscuits might turn out tough.
Step 5: Fold for Flaky Layers
Turn your dough onto a floured surface and pat it into roughly a 9-inch rectangle. Then fold the left side into the center and the right side over the left, basically folding it like a letter. Rotate 90 degrees and flatten it again. Repeat this fold-flatten process two more times. This technique builds the flaky layers that make these biscuits spectacularly tender.
Step 6: Cut Out Your Biscuits
Flatten the dough to about 1 inch thick and use a 3-inch round cookie cutter to cut biscuit shapes. Press straight down without twisting to keep edges neat and promote even rising. Sprinkle a little flour on the cutter between cuts to prevent sticking. Chill these cut biscuits in the fridge for a bit to keep the butter cold and ensure a crispier crust.
Step 7: Bake until Golden
Arrange the biscuits snugly in a buttered 10-inch cast iron skillet so their sides just touch. Bake for 15 minutes or until they’re puffed and golden brown, a sign they’ve baked to flaky perfection.
Step 8: Brush with Honey Butter
While the biscuits are still warm, brush them generously with a mix of melted butter and honey. This final touch creates a shiny glaze and adds that irresistible sweet butter flavor that makes this Buttermilk Biscuits with Honey Butter Recipe so special. If you want extra browning, pop them back in the oven for 3 to 5 more minutes at 450°F (230°C).
How to Serve Buttermilk Biscuits with Honey Butter Recipe
Garnishes
Sprinkling a little flaky sea salt on top of the honey butter just before serving can provide a delightful contrast to the sweetness. Fresh herbs like thyme or rosemary can also add a fragrant, savory note that complements the biscuit’s buttery richness.
Side Dishes
These biscuits are incredibly versatile. Serve alongside a hearty bowl of chicken and gravy for a classic Southern meal, or pair with scrambled eggs and bacon for breakfast. Fresh fruit preserves or jam are another fantastic sidekick when you want to amplify the sweet-and-savory balance.
Creative Ways to Present
For a fun twist, slice your biscuits in half and create mini sandwiches filled with fried chicken or smoked ham and cheese. They also shine when topped with a dollop of homemade jam and a pat of honey butter for a beautiful brunch spread.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover biscuits tightly in plastic wrap or store them in an airtight container at room temperature for up to two days. This keeps them moist but still fresh enough to enjoy later.
Freezing
If you want to save biscuits for longer, freeze them individually on a baking sheet until solid, then transfer to a freezer-safe bag. This method prevents them from sticking together and makes it easy to grab one or two whenever you crave a warm treat.
Reheating
To bring frozen or leftover biscuits back to life, warm them in a 350°F (175°C) oven for about 10 minutes. For an extra special touch, brush with a little extra honey butter before serving, and they’ll taste just like freshly baked.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a tablespoon of vinegar or lemon juice as a quick fix, true buttermilk provides the signature tang and tender texture that sets this recipe apart. The acidity in buttermilk reacts with baking powder, creating those lovely fluffy layers.
Why is cold butter important in the recipe?
Cold butter melts slowly in the oven and creates pockets of steam that puff up the dough, giving your biscuits their flaky layers. If the butter gets too warm, biscuits can turn out dense and heavy instead of light and airy.
How can I make my biscuits flakier?
The folding technique used in this Buttermilk Biscuits with Honey Butter Recipe is crucial. Folding and layering the dough multiple times builds those layers. Also, handling the dough gently and keeping everything cold will help ensure maximum flakiness.
Can I add cheese or herbs to the biscuit dough?
Absolutely! Adding shredded cheddar or fresh herbs like chives, dill, or rosemary can elevate the flavor. Just fold them in gently after mixing the wet and dry ingredients so you don’t overwork the dough.
What’s the best way to store homemade honey butter?
Keep honey butter in a small airtight container in the refrigerator. It stays fresh for up to a week and can be brought back to spreadable consistency by letting it sit at room temperature for a few minutes before use.
Final Thoughts
You really can’t go wrong with this Buttermilk Biscuits with Honey Butter Recipe. It’s got that perfect balance of simple ingredients and thoughtful technique that turns everyday baking into something special. Whether you’re a biscuit newbie or a seasoned pro, these biscuits will warm your kitchen and your heart. Don’t wait to make a batch — your breakfast, brunch, or dinner plate deserves this delightful homemade touch.
Print
Buttermilk Biscuits with Honey Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American Southern
Description
Classic homemade buttermilk biscuits with a tender, flaky texture achieved through folding cold butter into the dough and baking in a cast iron skillet. These biscuits are lightly sweetened with honey and brushed with a honey-butter glaze for a golden, flavorful finish.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder (not baking soda)
- 1 teaspoon salt
- 2 teaspoons honey
Wet Ingredients
- ½ cup very cold butter (1 stick)
- 1 cup + 3 tablespoons cold buttermilk
- 2 tablespoons honey
- 1 tablespoon butter (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking the biscuits evenly.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Stir until the mixture is uniform, providing the base for your biscuit dough.
- Cut In Butter: Cut the cold butter into small cubes and add them to the bowl. Use a pastry cutter or the back of a fork to work the butter into the flour mixture until it resembles coarse crumbs, which is key for the biscuits’ flakiness.
- Add Wet Ingredients: Make a well in the center of the dry mixture and pour in the cold buttermilk and honey. Gently stir with a silicone spatula until just combined; the dough should be crumbly, so avoid overmixing to keep the biscuits tender.
- Fold Dough: Transfer the dough to a floured surface and pat into a 9-inch rectangle. Fold the left side into the center, then the right side over it. Rotate and flatten back into a rectangle. Repeat this folding two more times to create layers.
- Cut Biscuits: Flatten the dough to about 1 inch thick. Using a 3-inch cookie cutter, cut out biscuit rounds without twisting the cutter to ensure proper rise. Lightly flour the cutter between each cut. Chill the cut biscuits in the refrigerator to keep them cold before baking.
- Arrange and Bake: Place the biscuits in a buttered 10-inch cast iron skillet, positioning them almost touching for soft sides. Bake for 15 minutes until golden brown and cooked through.
- Glaze and Finish: Mix honey and melted butter together. Brush the warm biscuits with this honey-butter glaze. For extra browning and flavor, bake for an additional 3-5 minutes at 450°F (230°C).
Notes
- Keep all ingredients, especially the butter and buttermilk, very cold to ensure flaky biscuits.
- Do not twist the biscuit cutter when cutting out rounds to prevent sealing the edges which inhibits rising.
- Folding the dough several times creates layers that result in tender, flaky biscuits.
- Chilling the biscuits before baking helps them hold their shape and enhances rise.
- Use a cast iron skillet for even heat distribution and a crispy bottom crust.
- Adjust baking time if using a different size or thickness of biscuits.
