These honey biscuits have the perfect balance of sweet and salty. They’re so flaky and fluffy, no one can possibly resist them!
Plus, they’re surprisingly easy to whip up. With just 6 ingredients, they’re the perfect addition to any meal.
Honey Biscuits
If you’re looking for the perfect side dish for breakfast or brunch, honey biscuits are just the ticket.
They’re flaky, buttery, sweet, and salty. In short, they’re amazing.
The honey caramelizes slightly in the oven, creating a beautiful glazed top
Best of all, they’re easy to make!
Don’t be intimidated by the seemingly complicated steps. It’s just a matter of mixing ingredients and folding dough like paper.
Believe me, if I can do it, anyone can.
Ingredients
You only need a few pantry staples to make these tempting biscuits:
- Butter – It has to be very cold. This is the secret to flaky biscuits!
- Flour – The base of all dough-based goods. Use all-purpose flour.
- Baking Powder – The leavening agent that helps the biscuits rise.
- Salt – It balances the sweetness of the honey, creating sweet and salty biscuits.
- Buttermilk – Apart from the tangy flavor, buttermilk also helps the biscuits rise.
- Honey – They’re called honey biscuits, after all! Use premium quality honey for the best flavor.
How to Make Honey Biscuits
1. Prep. Preheat the oven and line a cookie sheet with parchment paper.
2. Combine the dry ingredients. Sift together the flour, baking powder, and salt.
3. Cut in the butter. “Cutting” is the baking term for incorporating two ingredients without blending them thoroughly.
You don’t want the butter to melt into the dough. Instead, you want to keep the pieces whole and cold.
This way, the butter will melt during baking and create pockets of air throughout the dough, making flaky and fluffy biscuits.
The butter should look like grains of rice once cut into the flour.
4. Add the honey and buttermilk. Combine them in a separate cup, then pour them into the flour mixture. Gently mix the ingredients until a shaggy dough is formed.
5. Form the dough. This step is crucial to ensure all the ingredients are well incorporated. Work quickly here because you don’t want the butter to melt.
Turn the dough onto a lightly floured work surface. Press the dough into a rectangle half-inch thick using just your hands, not a rolling pin.
Turn the dough 90 degrees. Repeat the step of pressing, folding, and turning twice more for a total of three repetitions.
6. Cut the dough. After the third repetition, press the dough one last time. However, press it into a taller rectangle, about 1 inch thick.
Cut the dough with a cookie cutter. Press the dough scraps and cut again. Repeat until all the dough is used up.
7. Bake the biscuits. Place the dough rounds on the lined baking sheet, 1 inch apart. Bake them for 13 to 15 minutes or until golden brown.
8. Let cool, serve, dig in! Let the biscuits cool for several minutes on a wire rack before serving. Enjoy!
Tips for the Best Honey Biscuits
- Freeze your butter. It’s the key to flaky biscuits! Freeze the butter for 30 minutes beforehand. Grate it with a box grater, and put it back in the freezer until ready to use. Use cold buttermilk, as well. It’ll help keep the butter cold while you’re forming the dough.
- Don’t use your hands! Use either a pastry cutter or two forks when cutting the butter. Warm hands will warm the butter, yielding sad, soggy biscuits.
- Be speedy! You want the butter to melt during baking, not while forming the dough! When it melts in the oven, it forms pockets, creating flaky and fluffy biscuits.
- Give the dough a break. Don’t overwork it. Doing so will cause flat, dry biscuits. Stop mixing as soon as the ingredients are well combined.
- Make your own buttermilk. combine 1 cup of milk and 1 tablespoon of vinegar or lemon juice. Let the mixture sit for 5-10 minutes or until the mixture starts to curdle.
- Brush the biscuits with honey butter post-baking. This will do wonders for your biscuits! Simply whisk together 2 parts butter with 1 part honey.
- Variations:
- For sweeter biscuits, add 1/4 cup more honey to the dough mixture.
- For saltier biscuits, add 1 teaspoon of kosher salt.
Storing, Reheating, & Freezing
I don’t think you’ll ever have leftover honey biscuits, but in case you do, here’s how you store them:
To Store: Place room-temperature biscuits in an air-tight container or sealed bag. Store them for a few days. They’ll keep 1-2 days longer in the fridge, but they may get soggy.
To Freeze: Place room-temperature biscuits in freezer-safe bags for up to 3 months.
To Reheat: Microwave them for 20-30 seconds or until warmed through.
You can also freeze the dough rounds in freezer-safe bags and bake them from frozen. Just give them a few extra minutes in the oven.
Honey Biscuits (Old-Fashioned Recipe)
10
servings15
minutes15
minutes193
kcalThese old-fashioned honey biscuits are bound to become a staple! They’re flaky, buttery, light, and totally irresistible!
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup very cold butter, grated
3/4 cup cold buttermilk
2 tablespoons honey
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- In a large bowl, sift and whisk together the flour, baking powder, and salt. Mix in the butter with a pastry blender or two forks until the mixture resembles coarse crumbs.
- Combine the honey and buttermilk in a separate container. Pour it into the flour mixture and stir until a shaggy dough is formed.
- Sprinkle flour on a clean, dry work surface. Place the dough on the surface and press it into a 1/2-inch thick rectangle. Fold the dough into thirds, like a letter. Turn it 90 degrees and repeat the step of pressing, folding, and turning twice more (three times total). Note: perform this whole step quickly to keep the butter from melting.
- After the third repetition, press the dough to a 1-inch thick rectangle.
- Cut the biscuits into 2-inch rounds with a cookie cutter or glass. Place the dough rounds on the prepared baking sheet, 1 inch apart. Press the remaining dough, cut it into rounds, and place them on the sheet. Repeat until all the dough scraps are used up.
- Bake them for 13 to 15 minutes,or until golden. Let the biscuits cool on a wire rack for a few minutes before serving. Enjoy!
