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 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 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 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.
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Helpful Kitchen Items:
Honey Butter Biscuits
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.
Annette says
August 29, 2016 at 2:34 pmSalted or unsalted butter?
Melissa says
August 29, 2016 at 2:54 pmI use salted butter but, honestly either will work.
Tiffany says
September 12, 2016 at 1:19 pmDo we have to use frozen butter? If so what is the purpose?
Melissa says
September 12, 2016 at 1:28 pmFrom 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
September 13, 2016 at 3:05 pmI 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
September 13, 2016 at 3:18 pmThanks Kay!
Essexe says
September 13, 2016 at 7:15 pmSorry can I use bisquick in stead of flour
Melissa says
September 13, 2016 at 7:42 pmI make this as written and haven’t used Bisquick in place of the flour. That said, if you’re handy in tghe kitchen you could probably adapt it.
Peggy conley says
March 19, 2017 at 3:12 pmI Love your Recipes so Much. Thank You So Much For Your Time In Sharing Your Recipes. They Are Delicious…..
Melissa says
March 19, 2017 at 5:07 pmThanks for such a sweet note, Peggy!
Isabel says
August 3, 2017 at 6:08 pmWhat size baking sheets do you use? It says to line two.
Melissa says
August 3, 2017 at 6:11 pmIf you have extra large pans you may not need 2. Feel free to adjust to what you have.
Alexia says
March 14, 2018 at 7:38 pmHow much butter goes in the biscuit and how much goes in the mixture to brush on top?
Melissa says
March 14, 2018 at 7:42 pmThe 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
March 16, 2018 at 2:44 amThe broiling over cooked my biscuits.it looked fine before I turned the broiler on. Hope it comes out better next time.
Melissa says
March 16, 2018 at 7:17 amNever walk away from the oven when broiling.
kris says
April 18, 2018 at 5:08 pmdo you know the substitution for using AP flour instead of self rising flour??
Melissa says
April 18, 2018 at 5:39 pmSure, checkout my Baking Substitutions guide here.
Judy McKinnon says
April 18, 2018 at 5:12 pmCould you use buttermilk instead?
Melissa says
April 18, 2018 at 5:38 pmCertainly!