If you’re craving something soft, flaky, and infused with a touch of sweet warmth, you absolutely must try this Buttermilk Biscuits with Honey Butter Recipe. These biscuits have the perfect tender crumb with a golden crust that pairs so beautifully with the homemade honey butter glaze. Whether you’re serving them at breakfast, brunch, or dinner, these biscuits bring a comforting, homemade charm that makes every meal feel special. Trust me, once you’ve tasted these, you’ll never want to go back to store-bought!
Ingredients You’ll Need
To create these delightful buttermilk biscuits, you only need a handful of simple, straightforward ingredients. Each one plays an important role in crafting the biscuits’ tender texture, buttery flavor, and beautiful golden color.
- 2 ½ cups all-purpose flour: The sturdy base that provides structure while keeping the biscuits light and fluffy.
- 2 tablespoons aluminum-free baking powder: A leavening agent that ensures the biscuits rise beautifully without any aftertaste.
- 1 teaspoon salt: Accentuates all the flavors and balances the sweetness.
- 2 teaspoons honey: Adds a hint of natural sweetness and complements the honey butter topping perfectly.
- ½ cup very cold butter (1 stick): Essential for creating those flaky, buttery layers you’ll adore.
- 1 cup + 3 tablespoons cold buttermilk: The acid-tangy liquid that tenderizes the dough and gives those biscuits their signature moistness.
- 2 tablespoons honey (for topping): Adds a luscious sweetness when brushed atop warm biscuits.
- 1 tablespoon butter (for topping): Melted and mixed with honey, it imparts a glossy finish and rich flavor.
How to Make Buttermilk Biscuits with Honey Butter Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to a high 425°F (220°C). This high heat is key to getting that gorgeous golden crust while keeping the biscuits tender inside.
Step 2: Prepare Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning throughout your dough for perfect rise and flavor.
Step 3: Cut in the Butter
Cut your cold butter into small cubes and add them to your dry mix. Then, using a pastry cutter or the back of a fork, work the butter into the flour until it resembles coarse crumbs. Those little pockets of butter are what create the flaky layers once baked.
Step 4: Mix in Wet Ingredients
Make a well in the center of your crumbly mixture and pour in the cold buttermilk and honey. Gently fold the ingredients together with a silicone spatula, careful not to overmix. The dough will look rough and shaggy – that’s exactly what you want!
Step 5: Shape the Dough
Transfer your dough onto a lightly floured surface and pat it into a 9-inch rectangle. Then fold the left side in, the right side over it, rotate, and flatten again into a rectangle. Repeat this folding process two more times to build those flaky layers.
Step 6: Cut the Biscuits
Press your dough to about 1 inch thick and cut out circles using a 3-inch cookie cutter. Avoid twisting the cutter to help the biscuits rise evenly. Keep your cutter floured to prevent sticking, and chill the cut biscuits in the fridge to keep the butter cold.
Step 7: Form and Bake
Arrange the biscuits snugly in a buttered 10-inch cast iron skillet—you want them close but not squished. Bake for 15 minutes or until they’re beautifully golden and puffed up.
Step 8: Add Honey Butter Topping
While the biscuits are baking, melt 1 tablespoon of butter and combine it with 2 tablespoons of honey. Brush this luscious honey butter over the warm biscuits just as they come out of the oven. If you like a deeper glaze and a bit more browning, pop them back in for up to 5 minutes at 450°F (230°C).
How to Serve Buttermilk Biscuits with Honey Butter Recipe
Garnishes
Feel free to sprinkle a pinch of flaky sea salt over the honey butter glaze before serving for a delightful sweet-salty contrast. Fresh herbs like thyme or rosemary can add an aromatic touch, making your biscuits look as good as they taste.
Side Dishes
These biscuits are incredible alongside classic breakfast fare like scrambled eggs and crispy bacon. For dinner, they’re a match made in heaven with hearty stews, fried chicken, or a fresh salad. The warm honey butter makes any meal feel cozy and indulgent.
Creative Ways to Present
Turn your biscuits into sliders by slicing them in half and filling with ham and cheese or fried chicken and pickles. Or make a biscuit bread pudding by cubing leftovers and baking with custard and cinnamon for a tasty twist. The possibilities are endless with the Buttermilk Biscuits with Honey Butter Recipe!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long!), store them in an airtight container at room temperature for up to 2 days to retain freshness and softness.
Freezing
To freeze, place unbaked cut biscuits on a parchment-lined tray and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. You can also freeze fully baked biscuits wrapped tightly for the same duration.
Reheating
Reheat biscuits by wrapping them in foil and warming in a 350°F (175°C) oven for about 10 minutes until heated through. For a quick fix, microwave on low power wrapped in a damp paper towel—but the oven method keeps them flaky and fresh-tasting.
FAQs
Can I substitute buttermilk in this recipe?
If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. It works beautifully to mimic that tangy tenderness essential to Buttermilk Biscuits with Honey Butter Recipe.
Why is the butter kept cold?
Cold butter creates steam pockets while baking, which makes the biscuits flaky and layered. If the butter melts before baking, the biscuits could turn out dense instead of light and airy.
Can I make these biscuits gluten-free?
Yes, with some adjustments. Using a gluten-free flour blend that includes xanthan gum can yield good results, but the texture might differ slightly. Experiment with your favorite blends to keep that tender crumb.
Do I have to brush the honey butter topping?
Brushing with honey butter is a signature step that adds sweet gloss and moisture. You can skip it, but your biscuits won’t have that irresistibly shiny, lightly sweet crust that sets this Buttermilk Biscuits with Honey Butter Recipe apart.
How do I prevent the biscuits from sticking to the cutter?
Lightly dust your biscuit cutter with flour between each cut and avoid twisting the cutter as you press down. This ensures clean edges and helps your biscuits rise evenly without sticking.
Final Thoughts
I can’t recommend enough giving this Buttermilk Biscuits with Honey Butter Recipe a try—it’s the kind of dish that feels like a warm hug from the oven. Simple ingredients come together in the most delightful way, creating flaky, buttery biscuits with that perfect kiss of honey sweetness. Whether for your next breakfast or cozy dinner, these biscuits will quickly become a beloved staple at your table!
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Buttermilk Biscuits with Honey Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Buttermilk Biscuits are tender, flaky, and perfectly golden, making a delightful addition to any meal. Made with cold butter and buttermilk, they combine a hint of sweetness from honey and a buttery finish, baked to a light and fluffy texture. Perfect for breakfast, brunch, or as a side for dinner.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 teaspoons honey (for dough)
- ½ cup very cold butter (1 stick), cut into cubes
- 1 cup + 3 tablespoons cold buttermilk
Topping
- 2 tablespoons honey
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, aluminum-free baking powder, and salt, stirring until they are thoroughly mixed.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or the back of a fork, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
- Mix Wet Ingredients: Make a well in the center of the dry mixture and add the cold buttermilk along with 2 teaspoons of honey. Gently stir with a silicone spatula just until combined; the dough should remain crumbly and not overmixed.
- Shape Dough: Transfer the dough onto a floured surface and pat it into a 9-inch rectangle. Fold the left side toward the center, then fold the right side over the left. Rotate the dough and flatten it again into a rectangle. Repeat these folds two more times to build layers.
- Cut Biscuits: Flatten the folded dough to about 1 inch thick. Using a 3-inch cookie cutter, cut round biscuit shapes without twisting the cutter. Lightly flour between cuts and chill the cut biscuits to keep them cold and firm.
- Form and Bake: Arrange the biscuits closely in a buttered 10-inch cast iron skillet so they almost touch. Bake for about 15 minutes or until the tops are golden brown.
- Add Topping: Combine 2 tablespoons honey with 1 tablespoon melted butter. Brush this honey-butter mixture over the warm biscuits. For additional browning and a sticky, sweet finish, return the biscuits to the oven and bake at 450°F (230°C) for up to 5 more minutes.
Notes
- Keep all ingredients, especially butter and buttermilk, very cold to ensure flaky biscuits.
- Do not twist the cutter to maintain biscuit layers and rise.
- Folding the dough multiple times creates desirable layers for flakiness.
- You can use a cast iron skillet or a baking sheet, but a skillet helps achieve a crispy bottom crust.
- Honey in the dough adds a subtle sweetness; you can omit or adjust according to preference.
- For a dairy-free version, substitute butter and buttermilk with appropriate alternatives.
