Warm, honey butter biscuits on a Saturday morning just makes sense. These easy, melt-in-your-mouth biscuits are the perfect way to welcome the weekend.
I honestly don’t know the last time I bought store-bought biscuits. Once I learned how to make homemade biscuits I never looked back. They’re so easy and taste way better!
Why you’ll love these Honey Butter Biscuits?
- Easy to make: Made with simple kitchen staples, these honey butter biscuits come together quickly. And if you don’t have buttermilk, I’ve included a quick homemade substitute in the recipe.
- Addictively good: Soft, melt-in-your-mouth, and honestly just so good—you won’t be able to stop at one.
Ingredients for Honey Butter Biscuits
Simple ingredients to make the most delicious biscuits.
- All purpose flour: you can also use self-rising flour
- Baking powder: helps the biscuits rise.
- Salt: to balance the sweetness.
- Sugar: granulated to sweeten the biscuits slightly
- Buttermilk: COLD. if you don’t have buttermilk you can use whole milk and lemon juice.
- Butter: cold and unsalted
- Honey
Tips for Making the Best Biscuits
- Use cold ingredients. Cold butter grates better than room temp, and as the biscuits bake, the butter melts and creates pockets of steam, resulting in a perfectly light, flaky texture with buttery layers throughout.
- Use a fork when cutting the butter into the flour. When you use your hands, you can potentially warm up the butter.
- The more folds the more layers.
- When cutting the biscuits press straight down and up. Be sure not to twist the cutter. This will seal the edges causing the biscuits not to rise as well. I use a biscuit cutter or a glass cup. Make sure to coat in flour between cuts.
- Brush buttermilk to the tops of the biscuits before baking for the perfect golden tops.
- Brush/pour honey butter on top fresh out the oven for the perfect glossy finish.
How to serve?
Here are a few ways to serve these delicious buttermilk biscuits:
- Bacon Egg and Cheese Sandwich
- Buttermilk Biscuits and Seafood Gravy
- Country-Style Buttermilk Biscuits and Gravy
- Fried Chicken sandwich
- Strawberry Jelly
more recipes to enjoy!
- The Best Brioche French Toast
- Southern Shrimp and Grits
- Stewed Jerk Mushrooms and Grits
- Jumbo Berry Cobbler Muffins
If you try my Honey Butter Biscuits, I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Easy Honey Butter Biscuits
Equipment
- Cast Iron Skillet
- biscuit cutter
Ingredients
- 2 cups All purpose flour + more
- 4 tsp baking powder
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 cup cold buttermilk + 2 tbsp or 1 cup whole milk + juice of 1/2 lemon
- 5 tbsp cold unsalted butter
- 2 tbsp sour cream or greek yogurt optional
For the Honey butter
- 1/2 cup unsalted butter melted
- 2 tbsp honey
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 425°F.
- In a mixing bowl combine All purpose flour, baking powder, sugar and salt.
- Next, grate in cold butter and coat the butter into the flour creating pea-like pieces with a fork.
- Create a well in the center of the flour, carefully pour in the cold buttermilk and sour cream or greek yogurt if desired. Gently mix until the dough comes together.
- Flour your hands well then sprinkle the top of the wet dough with more flour. Transfer it onto a well-floured surface. Gently bring the dough together, folding it over itself to create layers. The more folds, the more layers, so aim for at least 6 folds, shaping the dough into a 1 inch thick square. If the dough feels too sticky, add a bit more flour as needed.
- Using a biscuit cutter or a mug, press straight down to cut the biscuits. Be sure to flour the cutter between each cut.
- Place the biscuits in a greased cast iron skillet or oven safe baking dish and brush the tops with a little buttermilk
- Bake on 425°F for 15-18 minutes or until golden brown.
- For the honey butter, heat butter for about 20 seconds or until melted then mix in the honey and vanilla extract.
- Remove biscuits from the oven and brush/ pour immediately with honey butter. Serve warm and enjoy!
Notes
Make sure your ingredients are cold. This will result in a fluffy, melt in your mouth biscuit with pockets of butter as it cooks down.
When cutting the dough, press the cutter straight down without twisting to ensure even edges. This will ensure the biscuits rise properly.
Cook time will depend on how large the biscuits are. Between 15-18 minutes on 425°F. or 11 minutes on 450°F.
