Description
These tender, fluffy Sweet Honey Butter Biscuits feature layers of buttery goodness with a golden honey butter glaze. Perfect for breakfast, dinner sides, or anytime you need a comforting homemade treat. The combination of flaky texture and sweet honey creates an irresistible biscuit that’s better than any restaurant version.
Ingredients
Scale
For the Biscuits:
- 2 ½ cups all-purpose flour, plus extra for dusting
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup cold buttermilk
For the Honey Butter:
- ¼ cup unsalted butter, melted
- 3 tablespoons honey (adjust to taste)
- Pinch of salt (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. This high temperature is crucial for creating steam that makes biscuits rise and develop flaky layers.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Whisking aerates the flour and ensures even distribution of the leavening agents.
- Cut in the Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pieces are essential for creating flaky layers, so don’t over-mix. The process should take about 3-4 minutes.
- Add Buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk all at once. Using a wooden spoon or spatula, gently stir until the dough just comes together. The dough will look shaggy and slightly sticky – this is perfect. Do not overmix, as this develops gluten and creates tough biscuits.
- Knead Gently: Turn the dough out onto a lightly floured surface. With floured hands, gently pat and fold the dough over itself 4-5 times. This creates layers without overworking the dough. Be gentle and work quickly to keep everything cold.
- Roll and Cut: Pat or roll the dough into a rectangle about ¾ to 1 inch thick. Using a floured biscuit cutter, press straight down without twisting (twisting seals the edges and prevents proper rising). Cut biscuits as close together as possible to minimize scraps. Gather scraps gently, pat together, and cut additional biscuits.
- Arrange on Baking Sheet: Place biscuits on the prepared baking sheet with sides touching (this helps them rise higher) or about 1 inch apart (for crispier edges). Both methods work beautifully depending on your preference.
- First Honey Butter Brush: In a small bowl, whisk together the melted butter and honey until well combined. Generously brush the tops of the unbaked biscuits with about half of the honey butter mixture. This creates the initial glaze layer.
- Bake: Bake in the preheated oven for 12-15 minutes, until the biscuits are golden brown on top and have risen beautifully. The tops should feel firm when gently touched, and a toothpick inserted in the center should come out clean.
- Final Glaze: Remove biscuits from the oven and immediately brush with the remaining honey butter while they’re still hot. The heat will help the glaze soak into the biscuits, creating maximum flavor. Let cool for 2-3 minutes before serving warm.
Notes
- Cold ingredients are crucial – Keep butter and buttermilk refrigerated until the moment you use them. Some bakers even chill their flour and mixing bowl for extra insurance.
- Don’t twist the cutter – Press straight down and pull straight up to allow biscuits to rise evenly.
- Placement matters – For taller biscuits with soft sides, place them touching on the baking sheet. For biscuits with crispy edges all around, space them 1 inch apart.
- Work quickly – The faster you work, the colder the butter stays, which means flakier biscuits.
- Honey butter consistency – If your honey butter seems too thick, warm it slightly. If it’s too thin, add a bit more honey.
- Leftover honey butter – Any extra honey butter can be stored in the refrigerator and used on toast, pancakes, or waffles.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Bread, Side Dish, Breakfast
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 biscuit (based on 12 biscuits)
- Calories: 220
- Sugar: 6g
- Sodium: 285mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg