Honey Butter Biscuits

Get ready for the most heavenly biscuits you’ve ever tasted! These honey butter biscuits are perfectly flaky on the outside, pillow-soft on the inside, and glazed with a sweet honey butter that will make your taste buds dance.

What makes these biscuits truly special is the double dose of honey – it’s mixed right into the dough and brushed on top for a golden finish that creates an irresistible sweet-salty balance. The buttermilk adds just the right tang while keeping everything tender and moist.

Ingredients

For the biscuits:

• 3 1/2 cups all-purpose flour
• 1 Tbsp + 2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup cold unsalted butter
• 1 Tbsp + 1 tsp honey
• 1 cup + 1 Tbsp buttermilk

For the honey butter glaze:

• 1/2 cup unsalted butter, melted
• 1/3 cup honey

Steps

1. Preheat oven to 425°F (218°C). Line a baking sheet with a silicone mat or parchment paper – this prevents sticking and ensures even browning.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda until well combined. The thorough mixing ensures even leavening throughout your biscuits.
3. Cut the cold butter into small cubes and work it into the flour mixture using a pastry cutter, two knives, or your fingertips until it resembles coarse crumbs. The butter pieces should be no larger than pea-sized – this creates those beautiful flaky layers.
4. Pour in the buttermilk and honey, stirring just until moistened. Over-mixing will lead to tough biscuits, so stop as soon as no dry flour remains.
5. Turn dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. If the dough feels dry, add buttermilk 1 tablespoon at a time. The dough should be cohesive but not sticky.
6. Roll dough to 1-inch thickness and cut with a 2 to 2 1/2-inch biscuit cutter. Press straight down – twisting the cutter will seal the edges and prevent rising.
7. Whisk melted butter and honey until well combined for the glaze. Brush generously over the tops of the biscuits.
8. Bake for 18-22 minutes, or until golden brown on top. Check at 15 minutes – if browning too quickly, tent with foil.
9. Serve warm, preferably within 20 minutes of baking for the best texture and flavor.

Smart Swaps

• Replace buttermilk with 1 cup milk + 1 tablespoon lemon juice
• Use 1/2 cup whole wheat flour + 3 cups all-purpose for extra nutrition

Make It Diabetes-Friendly

• Reduce honey to 2 teaspoons in dough and use sugar-free honey substitute for glaze
• Use whole wheat pastry flour to lower glycemic impact
• Make smaller 1.5-inch biscuits to reduce carbs per serving
• Pair with protein to slow sugar absorption

Pro Tips

• Keep butter and buttermilk very cold until use
• Don’t twist the biscuit cutter – straight up and down only
• Place biscuits close together on the pan for higher rise