Honey Butter Biscuit Recipe
Honey Butter Biscuits are like fluffy clouds with a hint of sweetness, thanks to a tasty brush of honey butter. They're perfect for any special occasion or family dinner! I love making these because they seem fancy but are actually super simple. These homemade biscuits are soft and fluffy, with a touch of honey mixed in. Plus, we brush them with a yummy blend of honey and butter before baking for extra flavor. Keep your biscuits fresh by storing them in a sealed container. They'll stay tasty at room temperature for up to 2 days.
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.