These old fashioned honey butter biscuits are flaky, buttery, and slightly sweet with a soft interior and golden crust. Passed down through generations, this comforting recipe brings together simple pantry ingredients to create warm, homemade biscuits that melt in your mouth. Topped with creamy honey butter that seeps into every layer, these biscuits are perfect for breakfast, brunch, or as a comforting side for your favorite meals.
Why You’ll Love This Recipe
• The biscuits are incredibly flaky thanks to the cold butter layered into the dough.
• The sweet honey butter melts into the warm biscuits for irresistible flavor.
• Simple pantry ingredients make this recipe easy to prepare anytime.
• Perfect for breakfast, brunch, or as a side dish for soups and dinners.
• The recipe creates thick, bakery-style biscuits with a tender crumb.
• The dough comes together quickly with minimal preparation.
• These biscuits are versatile and pair well with both sweet and savory meals.
• They can easily be customized with additional flavors or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the honey butter
1/2 cup salted butter, softened
2 tablespoons honey
For the biscuits
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
3/4 cup salted butter, very cold (1½ sticks), divided
1 cup buttermilk
1–2 tablespoons additional buttermilk if needed
Directions
Preheat the oven to 425°F (220°C). Place a cast iron skillet in the oven while it preheats so the skillet becomes hot.
In a mixing bowl, prepare the honey butter by combining softened butter and honey. Whip or stir until the mixture becomes smooth and fluffy. Set aside.
In a large bowl, mix the flour, baking powder, kosher salt, and sugar until evenly combined.
Grate 1/2 cup (1 stick) of very cold butter directly into the flour mixture using a cheese grater.
Use your hands to gently mix the butter into the flour until the mixture resembles coarse sand.
Slowly pour the buttermilk into the bowl while stirring with a fork. Mix until the dough begins to come together.
Lightly knead the dough with your hands just until it forms a loose, shaggy dough. Do not overwork the dough so the butter remains cold.
Transfer the dough to a lightly floured surface. If the dough appears dry, add 1–2 tablespoons of buttermilk.
Shape the dough into a long oval using your hands.
Grate about 2 tablespoons of the remaining butter over the dough. Fold both sides inward to create layers.
Use a lightly floured rolling pin to gently flatten the dough to about 1 inch thick.
Cut out biscuits using a biscuit cutter without twisting the cutter.
Carefully remove the hot skillet from the oven and lightly butter it. Place the biscuits into the skillet so they are close together.
Cut the remaining 2 tablespoons of butter into small pieces and place them on top of the biscuits.
Bake for about 20 minutes, or until the biscuits are golden brown.
Remove the biscuits from the oven and brush them generously with the prepared honey butter while still warm.
When serving, split the biscuits in half and spread additional honey butter inside.
Cinnamon Honey Biscuits
Add 1/2 teaspoon ground cinnamon to the dry ingredients for a warm, sweet flavor.
Cheddar Biscuits
Mix 1 cup shredded cheddar cheese into the dough for a savory twist.
Garlic Butter Biscuits
Brush the baked biscuits with melted butter mixed with minced garlic and parsley.
Herb Biscuits
Add 1 tablespoon chopped fresh herbs such as thyme, rosemary, or chives to the dough.
Extra Sweet Biscuits
Increase the honey butter with an additional tablespoon of honey for a sweeter finish.
Storage/Reheating
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Refrigeration
You can refrigerate the biscuits for up to 5 days in a sealed container.
Freezing
Wrap the biscuits individually and store them in the freezer for up to 2 months.
Reheating
Reheat biscuits in a 300°F (150°C) oven for 8–10 minutes until warmed through. You can also warm them in the microwave for about 20 seconds.
FAQs
What makes biscuits flaky?
Flaky biscuits come from small pieces of cold butter in the dough. When baked, the butter melts and creates steam, forming layers in the biscuit.
Can I make these biscuits without a cast iron skillet?
Yes. You can bake them on a baking sheet lined with parchment paper if you do not have a cast iron skillet.
Why must the butter be very cold?
Cold butter prevents it from melting before baking. This helps create the flaky layers that make biscuits light and tender.
Can I substitute milk for buttermilk?
Yes. Regular milk can be used, although buttermilk gives the biscuits a richer flavor and softer texture.
How do I know when the biscuits are done?
The tops should be golden brown and the bottoms lightly crisp.
Can I prepare the dough ahead of time?
Yes. The dough can be prepared and cut into biscuits, then refrigerated for up to 12 hours before baking.
What dishes pair well with honey butter biscuits?
They pair well with soups, stews, breakfast eggs, roasted meats, or even enjoyed alone with extra honey butter.
Can I freeze unbaked biscuits?
Yes. Freeze the cut biscuits on a tray, then store them in a freezer bag. Bake directly from frozen with a few extra minutes of baking time.
Why should I avoid twisting the biscuit cutter?
Twisting seals the edges of the dough and prevents the biscuits from rising into flaky layers.
Can I add more honey to the butter?
Yes. Adjust the honey to your taste if you prefer a sweeter honey butter spread.
Conclusion
Honey butter biscuits are a comforting homemade treat with rich buttery flavor and delicate flaky layers. The combination of warm biscuits and sweet honey butter creates a perfect balance that works for breakfast, brunch, or dinner. With simple ingredients and easy steps, this recipe delivers classic homemade biscuits that are sure to become a favorite in any kitchen.
Flaky, buttery homemade biscuits with a soft tender interior and golden crust, served warm with sweet honey butter that melts into every layer for a comforting breakfast or side dish.
Ingredients
1/2 cup salted butter, softened
2 tablespoons honey
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar
3/4 cup salted butter, very cold (1½ sticks), divided
1 cup buttermilk
1–2 tablespoons additional buttermilk if needed
Instructions
Preheat the oven to 425°F (220°C) and place a cast iron skillet inside the oven to heat.
In a small bowl combine the softened butter and honey. Mix until smooth and fluffy to make the honey butter. Set aside.
In a large bowl whisk together the flour, baking powder, kosher salt, and sugar.
Grate 1/2 cup (1 stick) of very cold butter directly into the flour mixture.
Use your hands to gently combine the butter and flour until the mixture resembles coarse crumbs.
Slowly pour the buttermilk into the mixture while stirring with a fork until a dough begins to form.
Lightly knead the dough just until it comes together into a shaggy dough. Avoid overworking it.
Transfer the dough to a lightly floured surface and add 1–2 tablespoons additional buttermilk if the dough feels dry.
Shape the dough into a long oval.
Grate about 2 tablespoons of the remaining butter over the dough and fold the sides inward to create layers.
Roll the dough gently with a rolling pin until about 1 inch thick.
Cut biscuits using a biscuit cutter without twisting.
Carefully remove the hot skillet from the oven and lightly butter it.
Place the biscuits into the skillet close together.
Cut the remaining butter into small pieces and place them on top of the biscuits.
Bake for about 20 minutes until the biscuits are golden brown.
Remove from the oven and brush generously with honey butter while warm.
Split biscuits in half when serving and spread additional honey butter inside.
Notes
Very cold butter is essential for creating flaky layers in the biscuits.
Avoid overworking the dough to keep the biscuits tender.
Do not twist the biscuit cutter to ensure the biscuits rise properly.
If a cast iron skillet is unavailable, bake the biscuits on a parchment-lined baking sheet.
