Biscuits and Honey Butter – Fluffy, Golden, Pure Comfort

Ingredients You’ll Need

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For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 to 1 cup cold buttermilk (start with 3/4 cup, add more if needed)

For the Honey Butter

• 1/2 cup (1 stick) unsalted butter, softened
• 3 tablespoons honey
• 1/4 teaspoon vanilla extract (optional, but lovely)
• Pinch of salt

Tools You’ll Need

• Mixing bowl
• Pastry cutter, fork, or your fingertips
• Measuring cups and spoons
• Biscuit cutter or drinking glass
• Baking sheet
• Parchment paper (optional, but helpful)
• Small bowl and spoon or hand mixer (for honey butter)

How to Make Biscuits and Honey Butter

1. Prep your oven and pan

First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, salt, and baking soda. This step spreads the leavening evenly so your Biscuits and Honey Butter bake up tall and even.

3. Cut in the butter

Add the cold, cubed butter to the flour mixture. Then use a pastry cutter, fork, or your fingertips to cut the butter into the flour until you have pea-sized bits. You want some small pieces and some slightly bigger ones—that’s what makes flaky layers.

4. Add the buttermilk

Pour in 3/4 cup cold buttermilk and gently stir until the dough just comes together. If it still looks dry and shaggy, add a little more buttermilk, a tablespoon at a time. The dough should be soft and a little sticky but not soupy.

5. Pat and cut the biscuits

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 3/4–1 inch thick. Fold it in half once or twice (this creates more layers), then pat it out again to about 3/4 inch thick.

Use a biscuit cutter or floured glass to cut out biscuits, pressing straight down (don’t twist). Gather the scraps, gently pat again, and cut more until you’ve used the dough. Arrange biscuits on the baking sheet, close together for softer sides or spaced apart for crisper edges.

6. Bake until golden

Bake for 12–15 minutes, or until the biscuits are puffed and golden on top. If you’d like extra shine, you can brush the tops with a little melted butter right when they come out of the oven.

7. Make the honey butter

While the biscuits bake, add the softened butter, honey, vanilla, and a pinch of salt to a small bowl. Then beat with a spoon or hand mixer until fluffy and smooth. Taste and add more honey if you like it sweeter.

8. Serve warm

Serve the biscuits warm with a big spoonful of honey butter on each one. The butter will melt into all the flaky layers, and suddenly Biscuits and Honey Butter become everyone’s favorite part of the meal.

Quick Ingredient Swap Table

Ingredient	Easy Swap	What Changes
Buttermilk	Milk + 1 Tbsp lemon juice or vinegar	Similar tang and tenderness, slightly lighter flavor
Unsalted butter (dough)	Salted butter	Richer, saltier biscuits; reduce added salt a bit
All-purpose flour	Self-rising flour (omit baking powder & salt)	Even easier biscuits, just add butter + buttermilk
Honey	Maple syrup	Deeper, maple flavor in the honey butter
Plain honey butter	Cinnamon honey butter (add 1/2 tsp cinnamon)	Cozy, slightly spiced sweetness

Tips for Perfect Results

• Keep everything cold
  Cold butter and cold buttermilk help your biscuits puff up with flaky layers. So work quickly and don’t over-handle the dough.
• Don’t overmix
  Mix just until the dough comes together. Because overworking it makes biscuits tough instead of tender.
• Push straight down when cutting
  Twisting the cutter seals the edges and stops the rise. So press straight down and lift.
• Serve the honey butter soft
  Let the honey butter sit at room temp for a bit before serving so it spreads and melts easily.

Storage Instructions

• Biscuits:
  • Store cooled biscuits in an airtight container at room temp for up to 2 days.
  • For longer storage, keep in the fridge for 4–5 days or freeze for up to 2 months.
• Reheat:
  • Warm biscuits in a 325°F oven or air fryer for a few minutes until heated through.
  • You can microwave briefly in a pinch, but the oven brings the texture back best.
• Honey butter:
  • Store in the fridge in a covered container for up to 1 week.
  • Bring to room temperature before serving so it’s spreadable.

FAQ – Biscuits and Honey Butter

1. Can I make Biscuits and Honey Butter without buttermilk?

Yes. You can mix regular milk with a tablespoon of lemon juice or vinegar, let it sit for 5–10 minutes, and use that in your Biscuits and Honey Butter for a similar tangy, tender result.

2. Why are my biscuits tough instead of fluffy?

Usually, that happens when the dough gets overmixed or too much flour gets worked in. For softer Biscuits and Honey Butter, handle the dough gently and stop mixing as soon as it comes together.

3. Can I make the biscuits ahead and bake later?

You can. Shape the biscuits, place them on a baking sheet, and refrigerate (covered) for a few hours. Bake them straight from the fridge, adding a minute or two if needed. This trick works well if you want fresh Biscuits and Honey Butter in the morning.

4. How sweet is the honey butter?

The honey butter is lightly sweet, not frosting-level sweet. You can add more or less honey to adjust. For extra sweetness on your Biscuits and Honey Butter, drizzle a little extra honey on top right before serving.

5. Can I freeze unbaked biscuits?

Yes. Place cut biscuits on a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen at 425°F, adding a few extra minutes, and enjoy fresh Biscuits and Honey Butter whenever you like.

6. What’s the best way to serve Biscuits and Honey Butter for guests?

Pile warm biscuits in a lined basket, serve the honey butter in a little dish, and keep extra plain butter and jam nearby. They pair beautifully with brunch spreads, holiday dinners, or cozy weekend breakfasts.