Honey Butter Biscuits

Ingredients

• 2 1/2 cup All-purpose flour, 300 g
• 1 tbsp Baking powder
• 1/2 tsp Baking soda
• 3/4 tsp Kosher salt
• 1 tbsp Granulated sugar
• 1/2 cup Unsalted butter, very cold and cubed, 113 g
• 1 cup Cold full-fat buttermilk, 240 ml
• 2 tbsp Honey
• 3 tbsp Unsalted butter, melted
• 1 1/2 tbsp Honey
• 1 pinch Flaky or fine sea salt

Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Add the very cold cubed butter. Cut the butter into the flour until pea-sized and slightly larger pieces remain.
4. In a small bowl or measuring cup, whisk the cold buttermilk and 2 tablespoons honey until reasonably combined. The honey does not need to dissolve perfectly.
5. Pour the honey-buttermilk mixture into the flour mixture. Stir gently until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and bring it together gently.
7. Pat into a rectangle approximately 1 inch thick. Fold the dough into thirds, rotate 90 degrees, flatten gently, and repeat the fold twice more.
8. Pat the finished dough approximately 3/4–1 inch thick.
9. Cut with approximately a 2 1/2-inch biscuit cutter. Cut straight down — do not twist.
10. Arrange biscuits with their sides nearly touching.
11. Bake approximately 14–17 minutes until golden and risen.
12. While the biscuits bake, combine the melted butter, honey, and a small pinch of salt. Stir until smooth.
13. Remove golden biscuits from the oven. Immediately brush each warm biscuit lightly with honey butter. Allow the honey butter to soak into the tops for a minute or two. Serve warm.

Nutrition

Chef's Notes

These are intentionally only lightly sweet. Do not increase the honey dramatically or turn the biscuit itself into a dessert pastry. For extra honey flavor, serve additional honey butter at the table rather than adding substantially more sugar to the dough. The salty-sweet honey butter is especially good with fried chicken or salty country ham. Make-ahead: Prepare through the cutting stage and refrigerate briefly before baking. For longer storage, freeze unbaked cut biscuits individually until firm, transfer to an airtight container, and bake from frozen as needed, allowing additional baking time based on doneness. Storage: Best fresh and warm. Store cooled biscuits airtight at room temperature for approximately 2 days, refrigerate for up to 5 days, or freeze baked biscuits airtight for up to 2–3 months. Reheat before serving. Cutting tip: Press the cutter straight down — do not twist. If using a knife or bench scraper, biscuits may be cut into squares to eliminate scraps.

Browse all recipes →

Browse recipe collections →