Honey Butter Biscuits

These homemade Honey Butter Biscuits are tender, buttery, and lightly sweet with a golden honey-butter glaze baked right in. Cut into squares for a charming twist on classic buttermilk biscuits, they’re perfect for breakfast, brunch, or serving alongside a Southern supper.

Course Bread, Breakfast

Cuisine American, Southern

Keyword easy-honey-biscuits-recipe, honey-butter-biscuits

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 338kcal

Author Melissa Sperka

Ingredients

1/2 cup salted or unsalted butter frozen and grated
3 cup self rising flour
1 cup whole milk or 1 cup buttermilk
1/4 cup honey
4 Tbsp salted butter melted
1 Tbsp honey

Instructions

Pop the butter into the freezer and freeze overnight.
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 large bowl use a fork to stir together the flour and grated cold butter. Mix until there are no flour clumps and the butter is evenly distributed.
In a separate medium 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 8x8-inch square that is approximately 1-inch thick
Use a sharp knife to cut into 9 large or roll into a rectangle and cut into 12 medium equal portions. (The dough will be slightly thinner).
Separate the dough and place biscuits 2-inches apart on the prepared 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 with the buttery honey glaze just before serving.
Serve immediately.

Notes

- Flour Substitute: 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 you can. To the same amount of all purpose flour add 1 tablespoon of baking powder and 1/2 teaspoon of salt. Combine flour and leaveners using a whisk then proceed with the recipe.

- Milk: You can use heavy cream, half and half or buttermilk in place of milk.

- Shape: You can use a biscuit cutter to shape the dough, but it's not necessary. Use a sharp knife to cut the dough into equal size portions. Don't be tempted to overwork the dough or you won't have tender biscuits.

- Servings: To make larger biscuits cut the dough into 9 portions, and for smaller biscuits form the dough into a rectangle and divide the dough into 12 portions.

Nutrition