Transform the classic buttermilk biscuit into something spectacularly sweet. These Honey Biscuits are incredibly tender and flaky, with a subtle sweetness from honey baked right into the dough. Brushed with a glossy, warm honey-butter glaze as soon as they come out of the oven, they develop a sticky-sweet top that soaks into the craggy layers.
They walk the delightful line between bread and pastry, making them perfect for a special breakfast, an elegant brunch side, or even served with whipped cream and berries as a simple dessert.
The Science of the Sweet, Layered Rise
The flaky texture of these biscuits comes from the same technique used in savory biscuits: laminating cold fat into the dough. Chunks of cold butter are cut into the dry ingredients. When baked, the butter melts, releasing steam that pushes apart the layers of dough.
The honey, a liquid sugar, adds tenderness by inhibiting gluten development and attracting moisture, which keeps the crumb soft. However, adding too much liquid sweetener can make dough sticky and hinder rise. This recipe balances the honey with enough flour and uses a gentle folding technique to create distinct layers without overworking the dough.
The final honey-butter wash not only adds flavor but also creates a caramelized, slightly crisp top as the sugars in the honey concentrate under the oven’s heat.
Ingredients
For the Biscuits:
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- ¾ cup (180ml) cold buttermilk*
- ¼ cup (85g) honey
*No buttermilk? Make a DIY version: stir 2 tsp lemon juice or vinegar into ¾ cup milk, let sit 5 mins.
For the Honey Butter Glaze:
- 3 tablespoons (42g) unsalted butter
- 2 tablespoons honey
- Pinch of flaky sea salt (optional)
Instructions
1. The Combined Dry Ingredients with Butter: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
2. The Mixed Honey-Buttermilk Liquid: In a separate bowl or measuring cup, whisk together the cold buttermilk and honey until the honey is mostly dissolved.
3. The Shaggy Dough: Make a well in the center of the flour-butter mixture. Pour the honey-buttermilk mixture into the well. Using a fork, stir just until a shaggy, moist dough forms with no dry flour patches.
4. The Laminated Dough Rectangle: Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a ½-inch thick rectangle. Fold the dough into thirds like a letter, give it a quarter turn, and gently pat it back into a ½-inch thick rectangle. Repeat this fold once more.
5. The Cut Biscuit Rounds: Pat the dough one final time into a ¾-inch thick square. Using a floured 2.5-inch round biscuit cutter, cut straight down (do not twist) to form biscuits. Gather scraps, pat together gently, and cut remaining biscuits.
6. The Panned Biscuits: Place the biscuits on a parchment-lined baking sheet, their sides just touching. This helps them rise upward, not outward, for taller biscuits.
7. The Baked, Golden Biscuits: Bake at 425°F (220°C) for 12-15 minutes, until the biscuits are puffed and the tops are a deep, golden brown.
8. The Prepared Honey Butter Glaze: While the biscuits bake, melt the butter and honey together in a small saucepan or microwave until combined and warm.
9. The Glazed & Finished Biscuits: As soon as the biscuits come out of the oven, brush the tops generously with the warm honey butter glaze. Sprinkle with a pinch of flaky sea salt if desired. Serve warm.
Pro-Tips for Biscuit Brilliance
- Keep Everything Cold: Cold butter and buttermilk are essential for flaky layers. Work quickly to keep the butter from melting.
- Handle Gently: Overworking the dough develops gluten and leads to tough biscuits. Mix only until combined, and handle as little as possible when patting and folding.
- Don’t Twist the Cutter: Press straight down and lift straight up. Twisting seals the edges and inhibits the rise.
- Bake Close Together: Placing biscuits with sides touching helps them rise upward for maximum height.
- Glaze While Hot: Brushing the honey butter on the hot biscuits allows it to soak in slightly and creates a beautiful, sticky finish.
- Use Real Honey: The flavor is key. Avoid imitation honey or overly strong varieties that can overpower.
- Serve Immediately: These biscuits are at their absolute best warm from the oven.
- Make Ahead: You can freeze the cut, unbaked biscuits on a sheet pan, then transfer to a bag. Bake from frozen, adding 2-3 minutes to the bake time.
- Flavor Variations: Add ½ teaspoon of cinnamon to the dry ingredients, or the zest of one lemon or orange for a citrus note.
- Storage: Store leftovers in an airtight container at room temperature for 1 day. Reheat briefly in the oven or toaster oven to refresh.
These Honey Butter Biscuits are a simple way to turn an everyday staple into a memorable treat.