Honey Buttermilk Biscuits

These Honey Buttermilk Biscuits are everything a homemade biscuit should be: light, flaky, buttery, and finished with just a hint of sweet honey. Whether you're serving them with breakfast, alongside a hearty dinner, or enjoying one warm with butter and jam, this simple recipe delivers bakery-quality biscuits every time.

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Honey Buttermilk Biscuits

Why You'll Love This Honey Buttermilk Biscuits Recipe

• Soft, flaky layers with a rich buttery texture

• Light touch of honey adds the perfect hint of natural sweetness

• Made with simple pantry staples you likely already have on hand

• Ready in about 30 minutes from start to finish

• Perfect for breakfast, brunch, holiday dinners, or weeknight meals

• Delicious served with butter, jam, honey, gravy, or breakfast sandwiches

• Budget-friendly recipe that makes bakery-quality biscuits at home

• Easy enough for beginner bakers with impressive homemade results

• Freezes beautifully for quick breakfasts throughout the week

• Warm, comforting homemade flavor the whole family will request again and again

Baking Tips & Tricks

• Keep the butter and buttermilk as cold as possible to create tall, flaky layers.

• Avoid overmixing the dough, and mix just until it comes together for tender biscuits.

• Fold the dough several times to create beautiful flaky layers without overworking it.

• Cut the biscuits straight down without twisting the cutter so they rise evenly.

• Bake the biscuits close together in a hot cast iron skillet to encourage taller, softer sides and crisp golden tops.

Honey Buttermilk Biscuits Recipe

Prep: 15 mins. | Cook:  15 mins. | Yields 4-6

Ingredients:

• 2 ½ c. all-purpose flour, plus extra for dusting

• 1 T. baking powder

• ½ tsp. baking soda

• 1 T. granulated sugar

• 1 tsp. salt

• ½ c. salted butter, cold

• 1 c. butter milk, cold

• 2 T. honey

• 4 T. butter, melted

• 2 T. heavy cream to bush before baking

  
  

Let's Get Started!

1. Preheat oven to 450 degrees.  Place a 10-inch cast iron skillet in the oven.  (You can also use a baking sheet lined with parchment paper).

2. In a large bowl, whisk the flour, baking powder, baking soda, salt and sugar.

3. Use a food processor or box grater and grate the cold butter, then add it to your dry ingredients.

4. Gently toss with your hands or a spatula until the butter pieces are coated with the flour and forms into crumbs.

5. Mix the honey into the buttermilk, then slowly pour in the cold buttermilk/honey mixture and mix with your hands until a dough starts to form.

6. Transfer the dough to a floured work surface and pat into a square. 

7. Fold the dough into thirds, rotate and repeat the folding and rotating process three times, use a little extra flour to keep the dough from sticking.

8. Shape the dough into a 1-inch-thick rectangle, then use a 3-inch biscuit cutter to cut out your biscuits.

9. Take your skillet out of the oven and add in 2 tablespoons of butter and brush to coat the bottom and sides of the skillet.

10. Put the biscuits in the skillet very close together, then lightly brush the tops with the heavy cream.

11. Bake the biscuits until lightly golden brown, about 10-15 minutes.  Cool for 5 minutes and serve with extra butter, honey or jam. Delicious!