Flaky buttermilk biscuits baked with sweet honey butter inside and out, light, golden, and tender with just enough sweetness to enjoy straight from the oven.
Honey Butter Biscuits (From a Biscuit-Loving Southerner)
You know those mornings when you just want something cozy? Something warm, flaky, a little sweet, and honestly, just plain satisfying? That’s what these honey butter biscuits are for. No jam needed. No gravy. Just buttery, golden Southern biscuits with a swirl of honey baked right into the dough and brushed on top while they bake.
I’ve been making biscuits for over 30 years, flaky buttermilk biscuits are kind of my thing, and I’ll tell you right now: these are special. The honey melts into the layers, giving you that perfect bite that’s soft on the inside, crisp on the edges, and just sweet enough to feel like a treat.
The Biscuit That Doesn’t Need Toppings
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Could you slather them with extra butter or honey? Sure. But do you have to? Not at all. These biscuits were made to be eaten straight off the pan. The honey is baked in, brushed on, and built right into every crumb.
They’re perfect for mornings when you’re not in the mood to fuss. No sausage gravy, no jam, no eggs. Just warm, slightly sweet biscuits that you can eat while still in your pajamas. Coffee in one hand, biscuit in the other. That kind of morning. If you want a biscuit to slather strawberries on or lemon curd, try biscuits made with creme fraiche in stead of butter and buttermilk.
When to Make These
- Weekend brunch when you want something that feels like a little celebration.
- Holiday mornings with the smell of honey and butter filling the kitchen.
- Random Tuesday when you just need something good with your coffee.
- Or honestly, just because. No special occasion required.
These are great by themselves or served along side your favorite breakfast or brunch recipes. They’ll be the star of the show.
What You’ll Need
Here’s the gist, but you’ll find full details in the printable recipe card below.
- Honey: A good one makes all the difference. Local, raw honey? Even better.
- Butter: Unsalted is best so you can control the salt, but salted will do—just pull back a little on added salt.
- Buttermilk: Cold and tangy. Don’t have any? You can make your own buttermilk with pantry ingredients.
Biscuits Are Easy
Step 1: Incorporate the butter into the dough.
Add the dry ingredients to your food processor. Add cold butter and pulse until the butter is incorporated, but you can still see pea-sized chunks coated in flour. In the alternative, you can use a pastry cutter.
Step 2: Add the wet ingredients.
Step 3: Roll out the dough.
Step 4: Cut your biscuits.
Step 5: Bake your biscuits.
When they’re finished baking, brush them with more honey butter. Serve warm, and enjoy!
Biscuit Tips From Someone Who’s Made Hundreds
- Cold ingredients = flaky biscuits. Keep that butter and buttermilk chilled until the last second.
- Don’t overmix. Stop as soon as the dough holds together. Mess with it too much and you’ll get tough, sad biscuits.
- Freeze before baking. Even 10 minutes in the freezer helps those layers pop.
- Don’t twist your cutter. Just press down. Twisting seals the edges and stops the rise.
Storing Honey Butter Biscuits
To Reheat: Warm in foil at 350°F for about 10 minutes, or pop them in the toaster oven.
Room Temp: Store in an airtight container for 1–2 days. They’ll dry out fast, though.
Freezer: If you won’t eat them all right away (and I won’t judge if you do), freeze ’em. Wrap in foil and reheat in the oven until warm and toasty.
There’s just something about the combo of honey and butter baked into biscuit dough. It’s nostalgic and indulgent, but still feels like breakfast. I’ve made a lot of biscuits, savory, cheesy, layered, drop-style, but these hit a soft spot. They’re just sweet enough, but still feel like “real” biscuits. You’ll know what I mean after that first bite.
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Buttermilk Honey Biscuits from Scratch
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- 8 tablespoons butter cold
- 3 tablespoons honey divided
- ¾ cup buttermilk cold
- 2 tablespoons butter melted
Equipment
Instructions
- Preheat oven to 425º. Line a baking sheet with parchment paper.
- In a food processor, combine flour, baking powder, baking soda, sugar and salt. Add cold butter cubes and process until the butter is incorporated but there are still chunks the size of a pea.
- Add 2 tablespoons of honey to the flour mixture. Pour in cold buttermilk and process just until the dough starts to gather together.
- Place the dough out onto a floured surface, it will look shaggy. Form into a rectangle and cut into 3 strips. Stack them on top of each other, roll out with a rolling pin and repeat 2 more times. Use a rolling pin to rolling a 1 inch rectangle.
- Use a 3 inch biscuit cutter and cut straight down without twisting. Or you can cut into 8 squares with a knife. Place on the parchment paper and freeze for 10 minutes.
- Melt 3 tablespoons butter with 1 tablespoon of honey. Brush on the biscuits before placing in the oven. Bake for 10-12 minutes. Remove and brush with more honey butter and serve.
Barbara’s Tips + Notes
- Make sure your ingredients are cold. Take your butter and buttermilk out of the fridge just before you add them to the dough. This is what will give your biscuits a light and flaky texture.
- Don’t overwork the dough: Mix the dough just until it starts to come together. Overmixing will result in tough biscuits.
- When cutting the biscuits, cut straight down without turning.
- You can use a pastry cutter instead of a food processor.
Nutrition
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