These hot 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 hot 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.
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.
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why you'll love these hot honey butter biscuits
- Easy and reliable recipe
- Soft, tender, and fluffy
- Ready to eat in 30 minutes
- Perfect addition to your breakfast or brunch
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!
instructions
Step 1: Bring the honey and chili flakes to a boil over medium heat for 5-6 minutes.
Pour the honey 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.
Step 2: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Use a cheese grater to grate the frozen butter into the bowl. Mix to combine.
Step 3: 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. Do not mix it vigorously, just gently fold and press the dough together. As the flour hydrates, it will stick together.
Once you have a rough rectangle, fold the dough in half and gently press it down again into another rectangle. It doesn't matter what size, but it should be long enough to fold in half. You should do at least two folds but no more than three or the biscuits will be dense.
Step 4: Use a 2 ½ inch round cutter to cut out about 2-inch thick biscuits. Press the cutter straight down into the dough and do not turn it. If you turn the cutter, it will seal the layers which won't rise in the oven. Dip the cutter in flour in between if you need to. Bake the biscuits on a lined tray at 425 degrees F/220 C for 10 minutes or until the tops are just starting to brown. Brush them with the honey butter while hot!
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.
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 one month!
- Make-ahead: I love prepping the dough and keeping it in the fridge for quicker biscuits in a flash. 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
Feel free to add any of your favorite flavor additions straight to the dough!
- Cheddar and fresh chives
- Parmesan and fresh parsley
- Cheddar and fresh green onion
- Cheddar and jalapeno
- Plain butter
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!
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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!
Recipe 📖
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
- ½ cup 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, ½ cup 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
Nutrition
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!