Buttermilk Honey Biscuits are my go-to when I want something that’s fluffy and tender but still tastes like a real, classic biscuit. The honey gives them a gentle sweetness that feels right for breakfast, but I’ll happily put them next to dinner too.
What makes this version stand out for me is the combo of cold buttermilk and cold butter, plus just enough honey to round out the flavor. They bake up tall, with soft layers inside, and the honey butter finish is simple but makes them taste more “complete.”
I like these most for weekend brunch, especially with eggs and bacon, but they’re also great with soup or chili when you want a slightly sweet bread on the side. They don’t need jam, but I won’t argue with it.
Why You’ll Love This Recipe
Quick baking: These are done fast, which is exactly what I want from a biscuit recipe. You get a real homemade result without spending all morning on it.
Soft, tall biscuits: Baking them close together helps them rise higher, and the centers stay tender. They’re fluffy without turning cakey.
Just-right sweetness: The honey is noticeable, but it still eats like a biscuit, not dessert. It works with savory breakfast plates and with dinner.
That honey butter top: Brushing on honey butter while they’re hot makes the tops glossy and lightly sticky in the best way. A pinch of flaky salt on top is worth it.
Simple ingredients: Nothing weird here, and you can even fake the buttermilk if you need to. It’s a practical pantry/fridge recipe.
Ingredients You’ll Need
Biscuits
- All-purpose flour: I use regular AP flour here. Don’t swap in bread flour unless you really know you like a chewier biscuit.
- Baking powder: This is the main lift, so make sure it’s fresh. Old baking powder is a quiet way to get flat biscuits.
- Baking soda: A little bit helps the buttermilk do its job. It also helps with browning.
- Fine salt: Biscuits need salt or they taste flat, even with honey in the dough. Fine salt blends in evenly.
- Granulated sugar: Just a little to round out the flavor. It helps the biscuits taste balanced, not “sweet.”
- Unsalted butter: Keep it cold. I like grating it when I’m in the mood, but small cubes work too.
- Buttermilk: Cold is the move here. Real buttermilk gives the best tang, but you can use the milk + lemon juice trick in a pinch.
- Honey: Use whatever honey you like to eat. A darker honey will taste a little more noticeable in the finished biscuits.
Honey butter finish
- Unsalted butter: Melting it makes this quick, and it brushes on easily. If you only have salted butter, just go lighter on the flaky salt.
- Honey: This is what makes the tops shiny and lightly sweet. Whisk it in while the butter is still warm so it blends smoothly.
- Flaky salt: Totally optional, but I really like a little on top. It keeps the biscuits from tasting one-note sweet.
Recipe Instructions
- Preheat the oven: Heat the oven to 425°F and line a baking sheet with parchment paper.
- Mix the dry ingredients: Whisk the flour, baking powder, baking soda, salt, and sugar together until evenly combined.
- Cut in the butter: Cut in the cold butter until the mixture looks like coarse crumbs, with some pea-size pieces still in there.
- Add the liquids: Stir in the cold buttermilk and honey just until a shaggy dough forms and you don’t see dry flour.
- Fold the dough: Turn the dough onto a lightly floured surface, gently fold it 4 to 6 times, then pat it to about 3/4-inch thick.
- Cut the biscuits: Cut out biscuits and place them close together on the prepared baking sheet for a higher rise. Rework scraps as little as possible.
- Bake: Bake for 12 to 15 minutes, until tall and deeply golden on top.
- Brush with honey butter: Whisk the melted butter and honey together, brush over the hot biscuits, then rest 2 minutes before serving. Finish with flaky salt to taste.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Keep everything cold. Cold butter and cold buttermilk are what give you lift and layers. If the butter warms up, the biscuits tend to spread more and rise less.
Stop mixing as soon as the flour is gone. The dough should look shaggy and a little rough. If you keep stirring until it’s smooth, the biscuits usually bake up tougher.
Don’t twist the cutter. Press straight down and lift straight up. Twisting can seal the edges and mess with the rise.
Chill the cut biscuits if your kitchen is warm. Ten minutes in the fridge helps a lot when the dough starts feeling soft. It’s a quick fix before baking.
Try a preheated sheet pan. If you want extra lift, preheat the pan in the oven, then carefully slide the parchment with the biscuits onto the hot pan. They start rising right away.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Breakfast plates: Serve these with scrambled eggs, sausage, and fruit. I also like them with a simple omelet when I want the biscuits to be the “special” part.
- Soup or chili: The slight honey sweetness is really nice next to chili, chicken soup, or a creamy potato soup. They’re good for dunking, especially with the honey butter on top.
- Fried chicken: This is an easy side when you’re doing anything crispy, like fried chicken or chicken tenders. Add a little extra flaky salt and they fit right in.
- Brunch spreads: Put these on the table with bacon, jam, and butter and let people build their own plates. They’re also good with a drizzle of hot honey if you like sweet and spicy.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store baked biscuits at room temperature in a covered container for 1 to 2 days. They’re best the day they’re baked, but they still reheat well.
For longer, store leftovers covered in the fridge for up to 4 days. I usually warm them in a 325°F oven until heated through, or microwave one briefly if I’m in a hurry.
You can freeze baked biscuits in an airtight container. Thaw at room temperature, then warm in the oven to bring back the texture.
If you want to prep ahead, you can cut the biscuits and refrigerate them (covered) for a few hours before baking. You may need to add a minute or two to the bake time if they’re very cold.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make these without buttermilk?
Yes. A quick substitute is milk mixed with lemon juice. For this batch, use 3/4 cup milk plus 2 teaspoons lemon juice, then let it sit for a few minutes before using.
Why didn’t my biscuits rise very much?
The most common reasons are warm butter, overmixed dough, or baking powder that’s not fresh. It also helps to place the biscuits close together on the sheet pan so they support each other as they rise.
Can I use salted butter?
You can. I’d cut the added salt back a bit, and go easy on the flaky salt at the end. If you like that sweet-salty thing, you might not need to change much.
How do I know when they’re done?
Look for a deep golden top and a tall rise, and the sides should look set, not wet. In most ovens they’re done around 12 to 15 minutes at 425°F.
Can I skip the honey butter finish?
You can, but it’s a big part of the flavor here. If you don’t want to brush the tops, at least serve them with a little butter and honey on the side.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Buttermilk Honey Biscuits
INGREDIENTS
Biscuits
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp fine salt
- 1 tbsp granulated sugar
- 6 tbsp cold unsalted butter grated or cut into small cubes
- 3/4 cup cold buttermilk
- 2 tbsp honey.
Honey butter finish
- 2 tbsp melted unsalted butter
- 1 tbsp honey
- flaky salt to taste.
INSTRUCTIONS
Dough
- preheat oven to 425 F and line a baking sheet with parchment
- whisk flour baking powder baking soda salt and sugar until evenly combined
- cut in cold butter until the mixture looks like coarse crumbs with some pea size pieces
- stir in buttermilk and honey just until a shaggy dough forms with no dry flour
- turn dough onto a lightly floured surface and gently fold 4 to 6 times then pat to about 3/4 inch thick
- cut biscuits and place them close together on the prepared sheet for higher rise then rework scraps minimally.
Bake and finish
- bake 12 to 15 minutes until tall and deeply golden on top
- whisk melted butter and honey
- brush hot biscuits with honey butter and rest 2 minutes before serving.
