These made-from-scratch Honey Butter Biscuits are basted in a glaze that’s buttery and sweet. They’re cut into squares to give them a different look than an expected classic round biscuit. The sweet honey butter glaze, square shape and scone-like texture combine to make them very special indeed.
Why Use Frozen Butter?
The butter used in these honey butter biscuits is frozen and then grated on a box grater just like cheese.
- Doing it this way allows the butter to gently melt into the dry ingredients while baking and creating steam which gives them an almost scone-like texture. This technique eliminates the need to cut the butter into the dry ingredients.
- A quick toss to coat the butter with flour is all that’s needed.
- Use a fork to work the wet ingredients into the flour to complete the dough.
- To keep the dough tender, you only roll once and use a knife to cut the dough into equal portions.
- To make larger biscuits cut the dough into 9 portions, and for smaller biscuits divide the dough into 12 portions.
What’s The Best Way To Serve These?
- My family loves these honey butter biscuits stuffed with fresh baked ham or sliced turkey or just as they are slathered with butter and jam.
- When I host a tea party with friends, I like to serve them topped with fresh whipped cream and berries just like scones.
- Enjoy them for brunch or breakfast filled with eggs and bacon or sausage, if you like. Any time is a good time to enjoy a Southern classic with a twist.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Honey Butter Biscuits
Servings: 9
Ingredients
- 3 cup self rising flour
- 1/2 cup butter frozen and grated
- 1 cup whole milk
- 1/4 cup honey
- 4 Tbsp butter melted
- 1 Tbsp honey
Instructions
- Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. Set aside.
- Using the large holes on a box grater, grate the frozen butter.
- In a medium size bowl use a fork to toss together the flour and grated butter. Mix until there are no clumps and the butter is evenly distributed.
- In a separate bowl, whisk together the milk and 1/4 cup honey. Make a well and pour the milk and honey into the center of the flour.
- Using the same fork gradually mix the wet ingredients into the dry ingredients until fully moistened.
- Turn out onto a floured surface and gently turn the dough a few times until it comes together and isn't sticky. Do not over flour. Pat or roll into an 8 x 8-inch square that is approximately 1-inch thick
- Use a sharp knife to cut into 9 large or 12 medium equal portions.
- Separate the dough and place 2-inches apart on the pans. Brush the tops and sides with melted butter
- Bake for 12 minutes then increase to the broiler setting. Bake for an additional 3-5 minutes or until the tops are golden.
- Mix 1 Tbsp of honey into the remaining melted butter. Brush the tops just before serving.
- Serve immediately.
Tried this recipe?Mention @melissassk or tag #melissassk!
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
Latest posts by Melissa (see all)
- Southern Tea Cakes - October 18, 2020
- Air Fryer Crispy Potatoes - October 16, 2020
- Chicken Parmesan Stromboli - October 14, 2020
Annette says
Salted or unsalted butter?
Melissa says
I use salted butter but, honestly either will work.
Tiffany says
Do we have to use frozen butter? If so what is the purpose?
Melissa says
From the narrative: “The butter used in these biscuits is frozen first and then grated on a box grater just like cheese. Since there’s no cutting the butter into the dry ingredients all that’s needed is a quick toss to coat the butter with flour. Next step, use a fork and work the wet ingredients into the flour to complete the dough. Why use frozen butter? Using frozen butter gives the biscuits an almost scone-like texture that makes them truly special.”
Kay Little says
I love your idea of grated frozen butter…now I wish I could reach in and grab one of these. I have jelly sitting here ready to dig in. 🙂
Melissa says
Thanks Kay!
Essexe says
Sorry can I use bisquick in stead of flour
Melissa says
I make this as written and haven’t used Bisquick in place of the flour. That said, if you’re handy in the kitchen you could probably adapt it.
Peggy conley says
I Love your Recipes so Much. Thank You So Much For Your Time In Sharing Your Recipes. They Are Delicious…..
Melissa says
Thanks for such a sweet note, Peggy!
Isabel says
What size baking sheets do you use? It says to line two.
Melissa says
If you have extra large pans you may not need 2. Feel free to adjust to what you have.
Alexia says
How much butter goes in the biscuit and how much goes in the mixture to brush on top?
Melissa says
The grated butter goes into the dough. The melted butter is for brushing the tops. Follow the amounts for each in the ingredient list.
Alexia Baker says
The broiling over cooked my biscuits.it looked fine before I turned the broiler on. Hope it comes out better next time.
Melissa says
Never walk away from the oven when broiling.
kris says
do you know the substitution for using AP flour instead of self rising flour??
Melissa says
Sure, checkout my Baking Substitutions guide here.
Judy McKinnon says
Could you use buttermilk instead?
Melissa says
Certainly!
Julie Siejack says
For making a head of time, should I freeze after dough is make and cut or freeze after baking and cooloing?
Melissa says
Freeze before baking for the best result.