These honey butter biscuits are done in 30 minutes and only require 6 ingredients! Brushed with red pepper-infused hot honey, their buttery, sweet and spicy flavor make them the perfect addition to your next breakfast or brunch!
These honey butter biscuits are so easy to make and don't require eggs, shortening, or buttermilk, but are still SO soft and tender!
Every single Saturday morning is a biscuit morning at my house. I always pair them with crispy bacon, herby potatoes, and scrambled eggs for the ultimate weekend breakfast.
I love adding freshly shredded cheddar cheese and diced jalapenos into the dough for extra spice and cheesy flavor.
People always tell me they don't have time to make homemade ones but this recipe only takes 30 minutes! It's such an easy recipe and they turn out perfect every single time. You're going to quickly find yourself always wanting more!!
Jump to:
honey butter biscuit highlights
- Easy and reliable recipe
- Soft, tender, and fluffy
- Buttery, sweet and spicy taste
- Only 6 ingredients
- Done in 30 minutes
- Perfect addition to your breakfast or brunch
- Versatile for your favorite flavor additions!
ingredient notes
- Flour: All-purpose flour is used in this recipe and should not be substituted.
- Honey: Any kind of honey will work!
- Butter: This recipe calls for unsalted butter but you could use salted instead and just leave out the extra salt.
- Milk: This recipe uses 2% milk but I have used plant-based milk before as well!
Full ingredient measurements and instructions can be found in the recipe card below!
helpful equipment & tools
- Cheese grater: I always shred my butter with a cheese grater. It is so easy for creating the perfect sized pieces needed for them to be fluffy and flakey.
- 2 ½ inch cutter: This sized cutter will make 8 small servings. You can also use a large standard cutter for 4 large ones.
- Rolling pin: A rolling pin makes rolling the dough easier but you can definitely go without one!
instructions
overview
- Make the hot honey
- Make the dough
- Cut and bake the biscuits
step by step
Step 1: In a small pot, add the honey and chili pepper flakes. Bring it to a boil over medium heat for about 5-6 minutes. Careful not to cook it over too high of a heat or it will boil over or burn!
Step 2: Remove the pot from the heat and pour it into a container to cool while you make the dough. This can be made well ahead of time and kept in the fridge for when you need it! The chili pepper flakes will continue to infuse into the honey and give it more flavor.
TIP: Add more or fewer chili flakes to suit your taste level for spice!
Step 3: In a large bowl, add the flour, baking powder, and salt and mix to combine.
Step 4: Use a grater to shred the frozen butter into the bowl. Combine the butter into the flour using a spoon.
TIP: Using a spoon to mix instead of your hands will keep the butter cold.
Step 5: Add the cold milk and honey and mix to combine. The dough will start to come together but will be a bit dry and crumbly.
Turn the dough out onto a lightly floured surface and flatten it into a rectangle. Sprinkle the top with a bit of flour if it sticks to your fingers. Fold the dough in half and then press it down again into a rectangle. It doesn't matter what size, but it should be long enough to fold in half. Fold the dough 3-4 times total.
Step 6: Sprinkle the top of the dough lightly with flour and use a rolling pin to roll the dough out to 1-inch thickness.
TIP: The key to making biscuits is to work quickly to keep the butter from warming and melting!
Step 7: Use a 2 ½ inch round cutter to cut the rounds. Press the cutter straight down into the dough and do not turn it. If you turn the cutter, it will seal the layers and you won't have any layers! Dip the cutter in flour in between to keep it from sticking to the dough.
Once you are left with the scraps and can't cut any more rounds, gently re-work the dough back into the 1-inch thickness and continue to cut. You should get 8 rounds total.
Step 8: Place the cut rounds on a parchment-lined baking tray and bake at 425 degrees F/218 degrees C for about 10 minutes or until the tops are just starting to brown and the bottoms are golden. Let the tray cool on a wire rack and then brush with the hot honey.
TIP: Do not overbake them! They should just be starting to turn golden brown on top when they are done. Overbaking will result in a dry and crumbly texture.
expert baking tips
- Always spoon measure your flour when baking: This means using a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use cold ingredients: Cold ingredients are crucial for tall and fluffy layers. I always throw the stick of butter in the freezer first while I prepare the other ingredients. I also measure out the milk right before I add it so it doesn't sit out and get too warm.
- Work quickly: You want to mix the dough quickly so that you don't warm and melt the butter!
- Don't overmix the dough: Mixing the dough too much and folding it too many times can make them tough and dense.
- Don't turn the cutter: Cut the dough in a straight up and down motion. Turning the cutter will seal the layers on the sides and they won't rise properly.
- Serve warm: They are always best served warm!
- Dark vs. light baking pans- baking pans conduct heat differently depending on what color the pan is. If your pan is dark/black you should decrease the heat to 325 F/163 C.
storage & freezing
- Storage: Store them in a sealed container at room temperature. You can reheat them at 350 F/177 C for 10 minutes or until they are soft and warmed through.
- Freezer: Once cut into rounds, store them in a container or freezer bag for up to 1 month!
- Make-ahead: I love prepping the dough and keeping it in the fridge for an even quicker prep time. In a medium container, mix together the dry ingredients and shredded butter. Keep it in the fridge, then add the milk and honey when you are ready to make them!
variations
- Cheddar and fresh chives
- Parmesan and fresh parsley
- Cheddar and fresh green onion
- Cheddar and jalapeno
- Plain butter
recipe tips
- Make ahead: I highly recommend prepping the butter and dry ingredients for the dough. It makes it so quick to come together when you are ready to make them, especially if you are serving a crowd!
- Serving: Serve them with your breakfast or brunch, make a breakfast sandwich with them, or use them for biscuits and gravy, the possibilties are endless!
- Yield: This recipe yields 8 small servings.
faq's
A few things are possible: The butter was too warm and melted before baking, the baking powder was expired, or the dough wasn't folded to create layers before cutting!
Baking them for too long or not measuring the flour properly can result in a dry and crumbly texture.
The overworked dough will taste dense and firm instead of light and fluffy.
Working with cold ingredients and not overworking the dough will result in soft and fluffy biscuits!
related recipes you'll love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Honey Butter Biscuits
Equipment
- large bowl
- cheese grater
- baking tray
- small pot
- pastry brush
- Rolling Pin
- parchment paper
- 2 ½ inch round cutter
Ingredients
- 2 cups all purpose flour
- ¾ teaspoon kosher salt
- 1 tbsp baking powder
- 8 tablespoon unsalted butter frozen and shredded
- 1 tablespoon honey
- ⅔ cup 2% milk cold
Hot Honey
- ⅓ cup honey
- ¾ teaspoon chili pepper flakes
Instructions
- Place the butter in the freezer. Then preheat the oven to 425 degrees F/218 degrees C.
- In a small pot, add the honey and chili pepper flakes for the hot honey. Bring it to a boil over medium heat, about 5-6 minutes. Remove from the heat and allow to cool.⅓ cup honey, ¾ teaspoon chili pepper flakes
- In a large bowl combine the flour, salt and baking powder. Shred the frozen butter into the bowl and mix to combine with a metal or wooden spoon.2 cups all purpose flour, ¾ teaspoon kosher salt, 1 tablespoon baking powder, 8 tablespoon unsalted butter
- Pour in the cold milk and honey into the bowl and mix until the dough starts to come together. Lightly flour your surface and turn the dough out onto it. Press the dough down flat and fold it in half. Press it down flat again and do 3-4 folds total.⅔ cup 2% milk, 1 tablespoon honey
- Then lightly flour the top of the dough. Use a rolling pin to roll the dough out until it is 1 inch thick.
- Use a 2 ½ inch cutter to cut out the rounds in a straight up and down motion. When you are left with just scraps, gently re-work them into 1 inch thickness again and keep cutting. You will have 8 rounds total.
- Place them on a parchment lined baking tray and bake for 10-12 minutes, or until the tops are just starting to brown and the bottoms are golden.
- Brush the tops with the hot honey straight from the oven while they are still hot. Serve warm and enjoy!
Notes
Expert Tips:
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use cold ingredients: Cold ingredients are crucial for tall and fluffy layers. I always throw the stick of butter in the freezer first while I prepare the other ingredients. I also measure out the milk right before I add it so it doesn't sit out and get too warm.
- Work quickly: You want to mix the dough quickly so that you don't warm and melt the butter!
- Don't overmix the dough: Mixing the dough too much and folding it too many times can all contribute to a tough and dense texture.
- Don't turn the cutter: Cut them in a straight up and down motion. Turning the cutter will seal the layers on the sides and they won't rise properly.
- Serve warm: They are always best served warm!
storage & freezing
- Storage: Store them in a sealed container at room temperature. You can reheat them at 350 F/177 C for 10 minutes or until they are soft and warmed through.
- Freezer: Once cut into rounds, store them in a container or freezer bag for up to 1 month!
- Make-ahead: I love prepping the dough and keeping it in the fridge for an even quicker prep time. In a medium container, mix together the dry ingredients and shredded butter. Keep it in the fridge, then add the milk and honey when you are ready to make them!
variations
- Cheddar cheese and fresh chive
- Parmesan and fresh parsley
- Cheddar cheese and fresh green onion
- Cheddar cheese and jalapeno
- Plain butter
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Kenzie says
These are so easy and absolutely delicious!