Honey Butter Biscuits
User Reviews
5
Honey Butter Biscuits
Description
This Honey Butter Biscuits recipe relies on using frozen, salted butter grated into a mixture of flour, baking powder, and kosher salt kept chilled in a freezer-chilled bowl. After combining the dry ingredients and butter, honey and whole milk are added to form a shaggy dough. The dough is quickly pressed together and shaped to preserve cold butter pieces, which create flaky layers during baking. Biscuits are baked at a high temperature of 450°F to produce a tall, fluffy rise with a golden crust.
The honey in both the dough and brushed on the finished biscuits lends a light sweetness that balances the rich butter flavor. The cold butter method ensures distinct flaky textures instead of dense biscuits. The result is a tender biscuit with a soft crumb and a hint of honey aroma.
Honey Butter Biscuits can be served warm with additional honey or butter and pair well with jam, breakfast eggs, or alongside savory meals. They are best eaten fresh but can be stored at room temperature for 1-2 days or frozen for longer storage.
Cold ingredients and quick handling are key to flaky biscuits. Reheating gently preserves tenderness. Avoid skipping the freezing step to ensure proper rise and texture.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoons butter frozen, salted
- ¼ cup honey
- ½ cup milk whole
- 2 tablespoons butter melted, for brushing, salted
- 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.
- Turn the batter out onto a floured surface, and press it together until combined. (We’re basically gently kneading the ingredients until no scraps remain, moving quickly so the ingredients don’t get warm, and shape into a 1” tall round.)
- Using a biscuit cutter, cut the biscuits. (I like my 1 ½” biscuit cutter for these, but you can use any size you’d like.)
- Place the biscuits onto the prepared baking sheet. When the round is just scraps, reshape the dough into another round and cut more.
- 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
- Use cold ingredients including frozen butter and a chilled bowl for best biscuit texture.
- Work quickly to keep the butter cold for flaky, fluffy biscuits.
- Store biscuits in an airtight container at room temperature for 1-2 days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 291kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 437mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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