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!

Prep Time 15

Cook Time 10

Total Time 25

Servings biscuits

Calories 291kcal

Ingredients

2 cups 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!

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

Make the Biscuits

Line a baking sheet with parchment paper or a nonstick baking sheet, and set aside.
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!
Grate the 8 tablespoons of frozen butter with a box grater. Transfer back to the freezer until it’s time to use.
In the chilled bowl, combine the dry ingredients — the flour, baking powder and salt. Whisk until combined.
Add the frozen butter. Use a plastic spatula to fold the butter into the dry ingredients.
Pour in the honey and milk, and stir using the spatula until a shaggy dough forms.

Shape and Cut the Biscuits

Flour a flat, clean work surface in the kitchen. You can use the kitchen counter or a large clean cutting board. Flour your hands, too.
Turn the dough out onto the floured surface. Sprinkle additional flour on top of the dough before patting it into a 1.5″ tall rectangle. The key is moving quickly so that the ingredients don't get too hot!
Fold the dough into thirds, bringing the short sides to meet in the middle like you would a tri-fold pamphlet or a letter. You can use a bench scraper for this portion to help you shape the dough.
Gently pat the dough into another 1.5” tall rectangle.
Use a biscuit cutter to cut the biscuits. Do not twist as you cut them.
Place the biscuits onto the prepared baking sheet. When you are left withscraps, reshape the dough into a round and cut more biscuits.
Repeat until all the dough has been cut and placed on the baking sheet.
Bake for 10-13 minutes, or until the biscuits have risen and are golden brown.
Brush with melted honey butter right after the biscuits come out of the oven.
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.

Nutrition