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.
How to Make the Best Honey Butter Biscuits Recipe
- Ingredients you'll need to make homemade Honey Butter Biscuits: Self rising flour, frozen butter, honey, whole milk or buttermilk, and melted butter to make the honey butter to brush the tops.
- Kitchen gadgets you'll need: A large bowl, measuring cups and spoons, a fork, a non stick surface for rolling the dough a sharp knife to cut into squares or if you prefer rounds, a 2 ½ inch biscuit cutter. You'll also need a a parchment lined prepared baking sheet for baking the biscuits and a small bowl to make the honey butter and pastry brush. You'll also need parchment paper to prepare the baking sheet.
- The butter used in these honey butter biscuits is icy cold and frozen. It's then grated on a box grater just as you would shred 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 with a rubber spatula to coat the butter with flour is all that's needed.
- Self rising flour already has leavening agents already added to the flour. If you'd like to make your own self rising flour for this recipe to to the same amount of all purpose add 1 tablespoon of baking powder and ½ teaspoon of salt. Sift together with a whisk and proceed with the recipe.
- It's helpful to use a fork to work the wet ingredients into the flour to bring the dough together.
- To keep the dough tender, once you turn it out onto the counter, you only roll or pat the dough once. Then use a knife to cut the dough into equal size portions. Don't be tempted to overwork the dough or it can become tough.
- To make larger biscuits cut the dough into 9 portions, and for smaller biscuits divide the dough into 12 portions. Brush with honey butter and bake until golden brown.
- Store leftover Honey Butter Biscuits in an airtight container at room temperature for up 2 days.
How to Serve Honey Butter Biscuits
- My family loves these country style honey butter biscuits stuffed with fresh baked ham or sliced turkey.
- They can also be served 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.
More Southern Style Biscuit Recipes to Make
Biscuits can be served at any meal and not just for breakfast. My Skillet Apple Pie Biscuits are a fan favorite for brunch or dessert. Homemade Angel Biscuits use yeast for a texture that's a cross between a biscuit and a dinner roll. Buttermilk Biscuits and Sausage Gravy is sheer comfort. Classic Southern Buttermilk Biscuits and Cheezy Bacon Cream Biscuits are always a go to recipe to make.
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Helpful Kitchen Items:
Honey Butter Biscuits
- 3 cup self rising flour
- ½ cup salted butter frozen and grated
- 1 cup whole milk
- ¼ cup honey
- 4 tablespoon salted butter melted
- 1 tablespoon 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 ¼ 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 tablespoon of honey into the remaining melted butter. Brush the tops just before serving.
- Serve immediately.
- Self rising flour already has leavening agents added. If you'd like to make your own self rising flour for this recipe to the amount of flour called for add 1 tablespoon of baking powder and ½ teaspoon of salt. Sift together and proceed with the recipe.
Could you do these in a cast iron pan? If so, would the oven temp and time be the same? Thank you!
You can bake these in a cast iron skillet. The baking time may be slightly less but, it's difficult to say. Bake until golden and puffed, they should do fine.
Can you make the dough the night before
You could, in a pinch.
These biscuits are delicious! My biscuits browned in the oven in 12 minutes without having to put them under the broiler. I took a picture of them I was so proud of them but there’s one missing that’s the one I got LOL!
Love it, thanks so much!
For making a head of time, should I freeze after dough is make and cut or freeze after baking and cooloing?
Freeze before baking for the best result.
Could you use buttermilk instead?
do you know the substitution for using AP flour instead of self rising flour??
Sure, checkout my Baking Substitutions guide here.
The broiling over cooked my biscuits.it looked fine before I turned the broiler on. Hope it comes out better next time.
Never walk away from the oven when broiling.
How much butter goes in the biscuit and how much goes in the mixture to brush on top?
The grated butter goes into the dough. The melted butter is for brushing the tops. Follow the amounts for each in the ingredient list.
What size baking sheets do you use? It says to line two.
If you have extra large pans you may not need 2. Feel free to adjust to what you have.
I Love your Recipes so Much. Thank You So Much For Your Time In Sharing Your Recipes. They Are Delicious.....
Thanks for such a sweet note, Peggy!
Sorry can I use bisquick in stead of flour
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.
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. 🙂
Do we have to use frozen butter? If so what is the purpose?
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."
Salted or unsalted butter?
I use salted butter but, honestly either will work.