Flaky Honey Buttermilk Biscuits

Calling all biscuit lovers! These homemade honey buttermilk biscuits are soft, flaky, buttery, and lightly sweetened with honey. They have the classic tender texture you expect from real buttermilk biscuits, with just enough honey to make every bite warm and comforting without turning them into dessert.

If you love a good breakfast biscuit, this recipe is one to keep. These honey buttermilk biscuits are delicious served warm from the oven with butter, jam, or jelly, but they are also sturdy enough to use for breakfast sandwiches with eggs, bacon, sausage, or your favorite fillings. The flavor is simple, homemade, and comforting, with a slight tang from the buttermilk and a gentle sweetness from the honey.

Biscuits are one of the best parts of a homemade breakfast or brunch. Their fluffy layers, golden tops, and tender centers make them a favorite for both sweet and savory meals. This recipe keeps the traditional buttermilk biscuit method but adds honey for extra flavor. The result is a batch of biscuits that feels familiar, yet just a little more special.

Why You’ll Love This Recipe

• These honey buttermilk biscuits are made with simple baking ingredients you may already have in your kitchen.
• The recipe is easy to follow and comes together quickly, making it perfect for breakfast, brunch, dinner, or a snack.
• Frozen butter helps create a flaky texture and tender layers.
• Honey adds a natural sweetness that pairs beautifully with the tang of buttermilk.
• They are delicious with butter and jam, or served alongside eggs, bacon, sausage, or other breakfast favorites.

Ingredients

You only need a short list of everyday ingredients to make these homemade honey buttermilk biscuits. The key is to keep the butter cold, avoid overmixing the dough, and place the biscuits close together in the pan so they bake up tall and fluffy.

For the Biscuits

• 2 1/2 cups all-purpose flour, plus more for dusting when rolling the dough
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons honey
• 1 stick, or 1/2 cup, unsalted butter, frozen
• 1 1/4 cups buttermilk

For Brushing Before Baking

• 1 1/2 tablespoons buttermilk
• 1 1/2 tablespoons unsalted butter, melted
• 1/8 teaspoon salt
• 1 1/2 teaspoons honey, optional

How to Make Honey Buttermilk Biscuits

This is a simple, rustic homemade biscuit recipe. It takes only a short amount of time from start to finish, and the steps are easy to follow. For the best texture, handle the dough gently and stop mixing as soon as the ingredients come together.

1. Preheat the oven to 425 degrees.
2. In a large mixing bowl, whisk together the flour, salt, and baking powder.
3. Grate the frozen butter directly into the dry ingredients.
4. Using clean hands, work the butter into the flour mixture until it resembles coarse crumbs.
5. Make a well in the center of the dry ingredients. Add the honey and buttermilk.
6. Stir just until the dough comes together. Do not overmix, or the biscuits may become dense.
7. Turn the dough out onto a clean, lightly floured work surface.
8. Gently knead the dough once or twice, then pat it into a rough rectangle.
9. Fold the sides into the center, turn the dough, and repeat with the remaining sides.
10. Roll the dough lightly, then repeat the folding process to help create flaky biscuit layers.
11. Roll the dough into an 8-inch rectangle about 1 1/2 inches thick.
12. Cut out the biscuits using a 2- to 3-inch biscuit cutter, cookie cutter, or mason jar rim.
13. Place the biscuits in a baking dish with the sides touching. This helps them rise taller as they bake.
14. Gather the dough scraps, gently reshape, and continue cutting biscuits until you have used as much dough as possible.
15. In a small bowl, mix the melted butter, buttermilk, salt, and honey if using.
16. Brush the mixture over the tops of the biscuits.
17. Bake for 14 to 18 minutes, or until the biscuits are golden brown.
18. Serve warm and enjoy.

Substitutions and Variations

• If you do not have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for about 5 minutes before using. This can also be done with almond milk.
• If you prefer a simpler biscuit without defined layers, knead the dough gently, roll it out, and cut the biscuits without repeating the folding process.
• For a gluten-free version, use a 1:1 gluten-free flour blend and follow the same method.

Equipment

• Measuring cups and spoons
• Large mixing bowl
• Whisk
• Box grater
• Baking dish
• Clean, flat work surface
• Biscuit cutter, cookie cutter, or mason jar rim

Storage

Store leftover honey buttermilk biscuits in an airtight container at room temperature for up to 2 days. For longer storage, place them in an airtight, freezer-safe container and freeze for up to 2 months.

To serve frozen biscuits, defrost them on the counter first. Warm them briefly in the microwave, or place them in a 300-degree oven for a few minutes to help bring back a lightly crisp exterior.

What to Serve with Honey Buttermilk Biscuits

These biscuits are wonderful with butter, jelly, jam, or extra honey. They also pair well with breakfast classics such as scrambled eggs, fried eggs, bacon, sausage, or breakfast potatoes. For a cozy meal, serve them with a glass of milk, tea, or a hot cup of coffee.

Tips

• Keep the butter frozen until you are ready to grate it into the flour mixture. Cold butter is one of the keys to flaky biscuits.
• Mix the wet and dry ingredients only until everything is moistened. Overmixing can make biscuits tough.
• Do not worry if the last biscuit looks uneven. Scrap dough biscuits may be rustic, but they still taste delicious.
• Place the biscuits close together in the baking dish. When their sides touch, they rise higher and bake up fluffier.
• Use fresh baking powder for the best rise.

More Honey Recipes

• Honey glazed chicken breasts and thighs
• Honey flat white
• Gluten-free cinnamon honey muffins

FAQ

Thanks for stopping by. I hope you enjoy these homemade honey buttermilk biscuits and come back again soon for more easy recipes to make and share.

Bye for now…