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.
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Helpful Kitchen Items:
Honey Butter Biscuits
- 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
- 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.