When you need comforting and delicious bread for your favorite meal, these honey butter biscuits come through every single time.
The tasty addition of sweetened butter is reminiscent of the best restaurants and these fluffy biscuits take your meal to a new level.
This is one of our easy bread and biscuit recipes you will want to bookmark for later.
Why This Recipe
There is nothing like homemade honey butter biscuits. Serve these honey butter biscuits and delight your family and guests! This easy biscuit recipe makes flaky biscuits that are the perfect touch any time your meal needs a little bread to make it complete.
These biscuits have light flakey layers that are fluffy, and buttery with a perfect flaky texture. They pair perfectly with a cup of coffee or tea and make for a comforting and satisfying breakfast or snack.
These are the flakiest biscuits and the sweetened butter makes it almost like dessert! Like my Texas roadhouse biscuit recipe, they take the standard dinner rolls up a notch.
Equipment You Will Need
Ingredients For Honey Butter Biscuits
Make your shopping list now and make sure you have these ingredients on hand when it's time to make amazing biscuits. Buttermilk is not something I regularly have on hand so I wanted to call that ingredient out for you.
Cream of tartar is also one you'll need to check your pantry for first.
For the Biscuits
- Flour - I use all purpose flour for this recipe.
- Sugar - Generic granulated sugars sometimes (but not always) have unlisted fillers so if you've been wondering what is off with your sugar try a brand name.
- Baking Powder - Fresh is best.
- Salt -Regular table salt is preferred.
- Butter -Use real, frozen butter for the flakiest biscuit ever.
- Buttermilk - If you don't have buttermilk you can make a substitute but it's not quite the same.
- Cream of Tartar - A leavening agent for baked goods found in the spice aisle and used for baking and in homemade snickerdoodle recipes
For the Honey Butter
Butter - .Real butter is best, but margarine or a non-dairy substitute will work if needed.
Honey - I like to use local honey whenever possible, but store-bought honey works too! Local honey helps with seasonal allergies and supports local farmers so the next time you see some at the farmers market, pick up a jar.
How to Make Honey Butter Biscuits
- Mix the dry ingredients together in a large bowl with a whisk or fork.
- Chop up your butter and cut it into the flour mixture with a pastry cutter or fork.
- Add the buttermilk last and mix to combine.
- Drop rounded spoonfuls onto a parchment-lined baking sheet. Brush with a little bit of honey butter.
- Bake for 10-12 minutes at 425 ° or until golden brown. Brush with more honey butter glaze when finished.
- Chill your buttermilk ahead of time so it's ready to go. Immediately after you get home from the grocery store might not be the best time to make this recipe since the buttermilk needs to be cold.
- For best results, throw your butter in the freezer twenty minutes or so before you start mixing up biscuits.
- Freeze extra unbaked biscuits to use later when you have a time crunch.
- Mix honey and butter with a blender or electric mixer for the best results.
- Store leftovers in an airtight container.
Why does the butter need to be cold? Can't I use melted butter?
Cold butter will melt as the biscuits bake, resulting in a flaky, buttery biscuit.
Can make these biscuits ahead of time?
Yes, you want to freeze before baking, so follow directions to prepare batter and drop by rounded spoonfuls on a baking sheet lined with parchment paper and place them in your freezer. Once the biscuits are frozen, move them to a freezer-quality zipper bag and save them for up to six months. Baking time will be slightly increased to bake from frozen.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes until it curdles, and then use it in the recipe.
Store leftover biscuits in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months. To reheat, wrap the biscuits in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
If you want to freeze biscuits that are already baked, that works too! Just pop them in your freezer-quality zipper bag, remove the air, and freeze for up to three months.
More Biscuit Recipes
DNo Yeast Drop Biscuits. An easy recipe when you are in a hurry.
Honey Butter Biscuits
- Pastry Cutter or Fork
- Mixing Bowl
- Rubber Spatula or Spoon
- biscuit cutter or cookie cutter
- Parchment Paper
- 1 cup all purpose flour
- ½ tablespoon sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter chilled and chopped
- ⅓ cup buttermilk chilled
- ½ teaspoon cream of tartar
- ½ cup butter
- ⅓ cup honey
- Heat oven to 425 ° F.
- Prepare baking sheet by lining with parchment paper.
- Whisk together dry ingredients: flour, sugar, baking powder, and salt in a large mixing bowl.
- Cut in chopped cold butter to flour mixture with a pastry cutter or fork.
- Add buttermilk and combine until fully incorporated.
- Drop rounded spoonfuls of biscuit dough onto a parchment-lined baking sheet.
- Mix together the honey and butter in a small bowl.
- Drip biscuits on a prepared baking sheet about 1 ½" apart.
- Brush with biscuits with honey butter mixture.
- Bake for 10-12 minutes or until golden brown.
- Brush tops of biscuits with more honey butter glaze when finished.
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