Honey Butter Biscuits

Honey Butter Biscuits are the best salty-sweet biscuits from scratch you’ll ever make! This easy biscuit recipe calls for just six ingredients, and you probably already have them in your home already. They take less than 30 minutes, too! Makes 8 honey biscuits.

A stack of honey biscuits on a plate

It’s hard not to be a biscuit lover when you’re raised in the South.

Whether you’re into a classic Cream Biscuit or more exotic twists on the classic, like French Onion Biscuits and Raspberry Shortcake Biscuits, a good biscuit makes my heart sing.

And today, I’m so excited to introduce y’all to these buttery, sweet Honey Biscuits!

Why I love this recipe:

If you like the combination of sweet and salty in a beautiful package, this biscuit recipe is for you. And if you like your biscuits homemade, this is for you, too!

These fluffy, flaky Honey Biscuits are perfect for pairing with brunch, dinner or any ‘ol time because they’re dang good. My kids are obsessed with them. In fact, we’ve eaten them with soup and slathered them with Rotisserie Chicken Salad for a quick lunch.

I love this recipe because it’s easy to make, it doesn’t require much time and I normally have all the ingredients ready to go. The only thing you’ve really got to do is freeze your butter because having the coldest butter is super important to biscuit makin’.

Other biscuit recipe to try ASAP: Coconut Oil Vegan Biscuits | Irish Cream Biscuits with Boozy Chocolate Gravy | Thanksgiving Turkey Biscuits and Gravy | Vegan Sweet Potato Sage Olive Oil Biscuits | Chili Cheese Biscuits | Homemade Butter Biscuits

Need some food inspiration? Browse my Biscuits Recipe Index.

Homemade biscuit ingredients in bowls on marble

What you need to make buttery honey biscuits

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In addition to these tools, you’re going to need some ingredients, too. The good news about homemade biscuits is you probably have what you need to mix ‘em up in your pantry and fridge.

  • All-purpose flour—We keep unbleached flour at our house, but the regular ‘ol kind works here, too.
  • Baking powder—This is our leavener, so make sure it’s fresh!
  • Kosher salt—just a pinch!
  • Salted butter—Super duper cold. I like to throw mine into the freezer and then shred it so it doesn’t get too warm.
  • Honey—your favorite kind!
  • Whole milk—while I’m sure lower fat milks will work here, I think that whole milk gives extra awesomeness to these biscuits.
A collage showing how to make biscuit dough

How to make Biscuits from Scratch

Prep the ingredients

Freeze your butter. No, seriously. This is a step. You can do this an hour beforehand, or you can just toss your butter in the freezer whenever you get home from the store so it’s ready to rock and roll.

Prep your tools. This means, line your baking sheet with parchment or a nonstick baking mat. Get out your bowl, measuring cup, biscuit cutter, etc. Also, preheat the oven.

Make the biscuits

Shred the butter. Use a box grater to do this! I place mine on top of a plate, and shred, then transfer the butter and plate to the freezer to stay cold while I get the rest of the ingredients in order.

Mix the dry ingredients. Measure the flour into a bowl with baking powder and salt. Give ‘em a stir, and let them hang out. (This is essentially our self rising flour that we’re making from scratch… because I never have that in my pantry, and if I do, it’s gone bad because I haven’t used it in years.)

Measure the wet ingredients. I like using a liquid measuring cup and will measure the milk, then the honey, into the same cup, but you do you! Set these aside for later, too.

Add the butter to the batter. Remove butter from the freezer, and put it into the bowl with the dry ingredients. Use a rubber spatula to fold it in. It should look like little peas or grains of rice when you’ve mixed it up.

Mix the biscuit batter. Pour the milk-honey mixture into the dry ingredient mixture, and stir until just combined. It’ll be a shaggy dough, and that’s OK—we’re going to shape it once we turn it out onto a countertop.

A collage showing how to shape honey biscuits

Shape the honey biscuits. Turn out the dough on a floured countertop. Use your hands to press it together into a round, pulling in scraps and loose pieces. You might have to turn it a few times, almost like you’re kneading it, to get everything to incorporate. The key is moving quickly because we don’t want the butter to melt! Shape the dough into a 1 ½” tall round.

Cut the biscuits. Use a biscuit cutter for this step. My 1 ½” biscuit cutter is my favorite for this, but you can make smaller biscuits, too. Place the biscuits onto your prepared baking sheet and brush with a little butter.

Bake the honey butter biscuits. This will take 10-13 minutes in your preheated oven. The biscuits will have risen, puffed up and should be a beautiful golden brown.

Brush with honey butter. As our last step, brush the baked biscuits with honey butter right after coming out of the oven, and enjoy!

A collage of a tray of unbaked biscuits and a final biscuit brushed with honey butter

Erin’s Easy Entertaining Tips

Homemade biscuits while entertaining? It feels like the right thing to do, for me, and honestly, it feels super Southern, which makes my Tennesseean heart happy.

Honey Biscuits can pair with so many recipes, so it’s really a matter of what else you want to serve because these are dunkable, perfect for spreading butter onto and excellent beside most anything.

Here are some things you can do while making these homemade biscuits for your people:

  • Double the recipe. If you’re feeding a crowd and they’d like more than one, make a double batch.
  • Make your biscuits in advance, but don’t bake ‘em. Instead, freeze them. (I have details about this in the FAQ below, as well as in the recipe card for you.) Basically, make the biscuits and throw them in the freezer, then bring them out and bake them like freezer biscuits!
  • Brush with honey butter after baking. If you’re making the biscuits and freezing them, bake these right before it’s time to eat so that guests can enjoy a warm, buttery biscuit.
A hand holds a bitten-into honey butter biscuit

Frequently Asked Questions

Can I make these Honey Butter Biscuits in advance?

Look, there’s nothing more delightful than a warm biscuit. So if you want to make these biscuits in advance, I recommend FREEZING them.

Line a baking sheet with parchment, and pop the biscuits into the freezer instead of the oven. Freeze for 2-3 hours, or until the biscuits are solidly frozen, then transfer to a freezer-safe bag for up to a few weeks. When you’re ready to bake them, remove from the freezer, place on a prepared baking sheet, and bake at 425°F for 15-20 minutes. (The bake might take a little bit longer because they’re solidly frozen, so keep an eye on them.)

My biscuits didn’t rise. What happened?

There are a few things that might be at play here.

Were all your ingredients cold? If not, this could be your culprit. Biscuits require cold fat to become fluffy and delightful… and if you’re putting warm ingredients into the biscuit batter, the fat is melting before it goes into the oven.

Is your oven running hot enough? High heat = steam = sky high biscuits. It’s science, y’all.

Is your baking powder expired? This could also be the cause.

How do I reheat these?

You can heat these biscuits in the toaster oven (or regular oven). Preheat to 350°F, and bake for 5-7 minutes, or until the biscuits are warmed through.

 Homemade biscuits on a baking sheet

Quick tips and tricks to the best biscuits

  • Use cold ingredients. That frozen butter is key. Why? Biscuits require cold fat to become fluffy and delightful… and if you’re putting warm ingredients into the biscuit batter, the fat is melting before it goes into the oven.
  • Work quickly. This ties in with the point above. We want the frozen butter to stay as cold as possible while we’re mixing, rolling and cutting the biscuits so that our honey biscuits have beautiful pockets of fluff in them.
  • Store biscuits in an airtight container at room temperature. We will sometimes keep ours in the pantry for 1-2 days. If you’re not going to eat the biscuits that are extra, put them in a plastic bag and freeze them until you want a biscuit.
A stack of honey biscuits on a plate
Yield: 8 biscuits

Honey Butter Biscuits

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Honey Butter Biscuits are the best salty-sweet biscuits from scratch you’ll ever make! This easy biscuit recipe calls for just six ingredients, and you probably already have them in your home already. They take less than 30 minutes, too!

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 8 tablespoons salted butter, frozen
  • ¼ cup honey
  • ½ cup whole milk
  • 2 tablespoons salted butter, melted, for brushing
  • 1 tablespoon honey, for brushing

Instructions

Chill the Ingredients!

  1. One hour before making the biscuits, place the stick of butter and the bowl in the freezer.
  2. DO NOT SKIP THIS STEP, as your biscuits might not rise if your ingredients are not cold.

Make the Biscuits

  1. Line a baking sheet with parchment paper or a nonstick baking sheet, and set aside.
  2. Preheat the oven to 450°F. (Make sure that the oven completes its preheat before the biscuits go into it, as a hot enough oven is imperative for fluffy, tall biscuits!)
  3. Grate the 8 tablespoons of frozen butter with a box grater. Transfer back to the freezer until it’s time to use.
  4. In the chilled bowl, combine the dry ingredients—the flour, baking powder and salt. Whisk until combined.
  5. Add the frozen butter. Use a plastic spatula to fold the butter into the dry ingredients.
  6. Pour in the honey and milk, and stir using the spatula until a shaggy dough forms.
  7. Turn the batter out onto a floured surface, and press it together until combined. (We’re basically gently kneading the ingredients until no scraps remain, moving quickly so the ingredients don’t get warm, and shape into a 1” tall round.)
  8. Using a biscuit cutter, cut the biscuits. (I like my 1 ½” biscuit cutter for these, but you can use any size you’d like.)
  9. Place the biscuits onto the prepared baking sheet. When the round is just scraps, reshape the dough into another round and cut more.
  10. Repeat until all the dough has been cut and placed on the baking sheet.
  11. Bake for 10-13 minutes, or until the biscuits have risen and are golden brown.
  12. Brush with melted honey butter right after the biscuits come out of the oven.
  13. Let cool, then enjoy!

Notes

Quick tips and tricks to the best biscuits

  • Use cold ingredients. That frozen butter is key. Why? Biscuits require cold fat to become fluffy and delightful… and if you’re putting warm ingredients into the biscuit batter, the fat is melting before it goes into the oven.
  • Work quickly. This ties in with the point above. We want the frozen butter to stay as cold as possible while we’re mixing, rolling and cutting the biscuits so that our honey biscuits have beautiful pockets of fluff in them.
  • Store biscuits in an airtight container at room temperature. We will sometimes keep ours in the pantry for 1-2 days. If you’re not going to eat the biscuits that are extra, put them in a plastic bag and freeze them until you want a biscuit.

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Nutrition Information:

Yield:

8 biscuits

Serving Size:

1 biscuit

Amount Per Serving: Calories: 291Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 40mgSodium: 437mgCarbohydrates: 36gFiber: 1gSugar: 12gProtein: 4g

Nutrition facts are an estimate and not guaranteed to be accurate.

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