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 for Honey Butter Biscuits?
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.
Ways to Serve Biscuits
- 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
- ½ cup butter frozen and grated
- 1 cup whole milk
- ¼ cup honey
- 4 tablespoon 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.