These old-fashioned honey butter biscuits are incredibly flaky and delicious. This recipe comes straight from my Southern Grandma, who cooked every single day of her life.
Making these biscuits is a breeze! Let’s start by mixing up our honey butter. It’s super simple — just toss all the ingredients into a bowl and whip or stir until they’re light and fluffy.
If you like it sweeter, go ahead and add more honey! These honey butter biscuits are so versatile; they go well with just about anything!
I love serving them alongside soups, like roasted feta soup, sausage, kale and white bean soup, or even Florentine soup.
These biscuits are so hearty that they make perfect sandwiches too. And the homemade honey butter? It’s like a dream come true, and you don’t even need to keep it in the fridge. Just stash your sweet, spreadable gold in a covered, cool, dark spot, and slather it on generously whenever you want!
Honey Butter Biscuit Recipe
Equipment
- Mixing bowl
- Butter knife
- Whisk or fork
- Biscuit cutter or narrow glass
- Baking sheet
- Baking sheet
Ingredients
Honey Butter:
- 1 stick Butter at room temperature
- 2 tbsp Honey
Biscuits:
- 3 cups All-purpose flour
- 1 big tbsp Baking powder
- 1 tsp Kosher salt
- 1 tbsp Sugar
- 1 and a Half sticks of very cold butter cut into pieces
- 1 cup Buttermilk
Instructions
For the Honey Butter:
- Put all the honey butter ingredients in a bowl.
- Mix or stir them together until it’s light and fluffy.
For the Biscuits:
- Preheat your oven to 425°F.
- In a big bowl, mix together 3 cups of flour, 1 big tablespoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of sugar.
- Grate 1 stick of really cold butter into the dry mix. Then, use your hands to mix it until it feels like sand.
- Slowly pour in the buttermilk, a little at a time, while stirring with a fork or whisk.
- Use your hands to gently bring the dough together. Don’t overwork it or the butter will melt. It should be a bit loose but easy to shape.
- Put the dough on a floured surface. If it seems dry, add 1 or 2 more tablespoons of buttermilk. Shape it into a long oval.
- Sprinkle 2 more tablespoons of grated butter on top. Fold both sides of the dough in to make three layers.
- Flatten the dough with your hands or a floured rolling pin until it’s thick enough to cut with a biscuit cutter.
- Cut out the biscuits (you should get 6 or 7) and put them in a buttered cast iron skillet. Don’t twist the cutter – this will keep the layers separate.
- Cut the remaining 2 tbsp of butter into small pieces and put them on top of the biscuits.
- Bake for about 20 minutes, or until the biscuits are golden brown.
- Take them out of the oven and brush each biscuit with the honey butter so it melts in. When you serve the biscuits, split them in half and add another smear of honey butter.
Notes
- Mix until the dough forms, then knead a bit. Cutting right away keeps biscuits fluffy, not flat or tough.
- This way, all your biscuits will be the same size and cook evenly. If you don’t have a cutter, a glass works. Just grease it lightly. When cutting, press gently without twisting.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 215 kcal |
| Carbohydrates | 29g |
| Protein | 4g |
| Fat | 11g |
| Sugar | 7g |
| Cholesterol | 26mg |
| Calcium | 87mg |
| Iron | 1mg |
Can I Make These Biscuits Ahead of Time?
Yes and no. Biscuits are best when freshly baked because they rise better that way. If you prepare the dough and refrigerate it instead of baking it immediately, the baking powder might lose some of its power, especially if it’s double-acting baking powder. If you want to make them ahead, it’s better to prepare the biscuits and freeze them raw.
How Do I Freeze Biscuits?
Follow the recipe to prepare the biscuits. Cut them out and place them on a baking sheet lined with parchment paper. Freeze for up to 2 hours (set a timer!). Once frozen, transfer the biscuits into a zip-top freezer bag, remove as much air as possible, and label them.
You can freeze biscuits for up to 3 months. When you’re ready to bake them, don’t thaw them. Just place the frozen biscuits on a greased baking sheet and bake at 425°F for 15-18 minutes, which is about 5 minutes longer than fresh biscuits.
