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Home » Recipes » Breakfast

Hot Honey Butter Biscuits

Published: July 22, 2020 Modified: Dec 12, 2021 by Cambrea Gordon. This post may contain affiliate links.

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a pile of biscuits stacked on top of each other with a drizzle of honey
a pile of biscuits stacked on top of each other with a drizzle of honey

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!

easy honey biscuits topped with honey.

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.

Jump to:
  • why you'll love these hot honey butter biscuits
  • ingredient notes
  • instructions
  • expert baking tips
  • storage & freezing
  • variations
  • faq's
  • related recipes you'll love
  • Recipe 📖
the honey glaze biscuits after baking.

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!

honey butter biscuits topped with honey.

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!

a collage with the steps for making the hot honey butter biscuits.

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!
honey dripping off the baked butter biscuits.

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
honey butter biscuits stacked on each other.

faq's

The biscuits didn't rise. What happened?

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.

Why are the biscuits dry?

Baking them for too long or not measuring the flour properly can result in a dry and crumbly texture.

How do I know the dough has been overworked?

The overworked dough will taste dense and firm instead of light and fluffy.

How do you make homemade biscuits fluffy?

Working with cold ingredients and not overworking the dough will result in soft and fluffy biscuits!

related recipes you'll love

  • Easy Chocolate Chip Muffins
  • One-Hour Parmesan Bread Bites
  • No Knead Focaccia Bread
  • Soft & Chewy Pizza Dough Recipe

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 📖

a biscuit on its side to show the flakey layers
5 from 1 vote
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Honey Butter Biscuits

Buttery, soft and made completely from scratch, these homemade butter biscuits are the perfect combination of spicy and sweet brushed with a chili pepper hot honey.
Servings 8 servings
Prep 15 mins
Cook 10 mins
Total 25 mins
Course : Breakfast
Cuisine : American
Author : Cambrea Gordon

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

Step by step process photos are provided above, in the body of this post.

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

Serving: 1serving | Calories: 236kcal | Carbohydrates: 27.9g | Protein: 4g | Fat: 12.3g | Saturated Fat: 7.6g | Cholesterol: 32mg | Sodium: 311mg | Potassium: 240mg | Fiber: 0.9g | Sugar: 3.2g | Calcium: 114mg | Iron: 2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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Comments

  1. Kenzie says

    March 04, 2021 at 8:09 pm

    5 stars
    These are so easy and absolutely delicious!

    Reply

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Hi, I'm Cambrea, a classically trained Pastry Chef turned Recipe Developer and Food Photographer. Here at Cambrea Bakes, you'll find modern twists on classic baked good recipes for any occasion.

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