Description
These Honey Butter Biscuits are flaky, tender, and golden brown, perfectly enhanced with a luscious honey butter glaze. Easy to make with common pantry ingredients, they bake quickly at high heat to a deliciously warm and buttery finish that’s irresistible for breakfast or any meal.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Fat and Dairy
- 1/4 cup cold butter
- 4 ounces cold cream cheese
- 1 cup buttermilk
Honey Butter Glaze
- 1 cup butter (2 sticks)
- 1/4 cup honey
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 450°F (232°C). Line a large cookie sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients and Cut in Fats: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pastry blender, fork, or two knives, cut the cold butter and cream cheese into the flour mixture until it resembles coarse sand or crumbs.
- Add Buttermilk: Stir in the buttermilk gently just until the dough comes together, avoiding overmixing to keep biscuits tender.
- Shape and Cut Biscuits: Turn the dough out onto a floured surface and knead just until it forms a ball. Flatten into a 3/4-inch thick circle, then use a 2-inch biscuit cutter to cut out biscuits. Re-roll scraps to cut out remaining biscuits.
- Bake Biscuits Initially: Place biscuits on the prepared baking sheet and bake at 450°F for 10-12 minutes until lightly browned.
- Prepare Honey Butter Glaze: While baking, melt butter and honey together in a small saucepan over medium heat. Whisk constantly until smooth, then remove from heat.
- Glaze and Finish Baking: Remove biscuits from oven and generously brush with honey butter. Return biscuits to the oven for an additional 3-5 minutes until golden brown and glazed.
- Serve: Spoon more melted honey butter over warm biscuits before serving. Alternatively, refrigerate leftover honey butter until set and whip until light and creamy for spreading.
Notes
- Use cold butter and cream cheese to ensure flaky biscuits.
- Do not overmix the dough to avoid tough biscuits.
- Buttermilk can be substituted with milk plus a tablespoon of lemon juice if unavailable.
- Honey butter can be stored in the fridge for up to a week and whipped for a spreadable texture.
- For extra browning, use a light brushing of buttermilk before baking.
