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A basket of golden buttermilk biscuits with glossy honey butter melting over the tops

Honey Butter Biscuits

Tall, flaky buttermilk biscuits brushed with honey butter and served warm.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 biscuits
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 330
Ingredients Method Notes

Ingredients
  

Biscuits
  • 2 1/2 cups all-purpose flour plus more for dusting
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 1/2 cup cold unsalted butter cubed and frozen 15 minutes
  • 1 cup cold buttermilk plus 1 tablespoon for brushing
Honey butter
  • 4 tablespoons unsalted butter softened
  • 2 tablespoons honey
  • 1 pinch flaky salt
Brushing mixture
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon honey

Method
 

  1. Heat oven to 425F and line a baking sheet with parchment.
  2. Whisk flour, baking powder, baking soda, salt and sugar.
  3. Cut in cold butter, flattening cubes into flakes with your fingertips.
  4. Add buttermilk and stir to a shaggy dough.
  5. Pat on a floured surface to 3/4 inch, fold in thirds, turn and repeat for three folds.
  6. Pat to 1 inch, cut straight down with a 2 1/2-inch cutter, and place touching on the pan. Brush with buttermilk.
  7. Bake 15 to 18 minutes until golden.
  8. Mix the melted butter and honey, brush over hot biscuits, and serve with whipped honey butter.

Notes

Biscuits can be frozen unbaked and baked from frozen at 425F, adding 3 to 5 minutes. Store baked biscuits up to 2 days at room temperature.