Go Back
+ servings
a biscuit on its side to show the flakey layers
5 from 1 vote
Print Recipe Pin Recipe

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


  • large bowl
  • cheese grater
  • baking tray
  • small pot
  • pastry brush
  • Rolling Pin
  • parchment paper
  • 2 ½ inch round cutter


  • 2 cups all purpose flour
  • ¾ teaspoon kosher salt
  • 1 tbsp baking powder
  • ½ cup unsalted butter frozen and shredded
  • 1 tablespoon honey
  • cup 2% milk cold

Hot Honey

  • cup honey
  • ¾ teaspoon chili pepper flakes


  • 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!


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!


  • Cheddar cheese and fresh chive
  • Parmesan and fresh parsley
  • Cheddar cheese and fresh green onion
  • Cheddar cheese and jalapeno
  • Plain butter


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