Copycat Honey Butter Biscuits are my idea of a “worth it” side dish: fluffy, tall, and just a little sweet on top from that honey butter. They’re the kind of biscuits I make when I want dinner to feel a bit more complete without adding a whole extra recipe.
The biscuit itself is a classic buttermilk biscuit with a soft middle and a lightly crisp edge, and the honey butter is smooth and spreadable with a gentle vanilla finish. I like this version because it keeps the biscuit buttery and salty enough that the sweet topping makes sense, instead of turning the whole thing into dessert.
For me, these are best with chili, fried chicken, or any simple weeknight roast situation where you want something warm and bready on the plate. They also hold their own as a breakfast biscuit with a little extra honey butter on the side.
Why You’ll Love This Recipe
Quick bake: They’re in and out of the oven fast, so you can make them even when dinner is already underway.
Real layers: The simple fold gives you that pull-apart look and feel without turning it into a fussy project.
That honey butter: It’s sweet, creamy, and easy to spread, and it makes plain biscuits feel like the “restaurant” version.
Reliable rise: Between the buttermilk and the leaveners, these come out tall and fluffy when you keep everything cold.
Easy to serve: Brush a little on top, then put the rest in a bowl so everyone can add more as they like.
What to Expect
These bake up close together, which helps them rise higher and stay soft along the sides. If you like a crisper edge all around, you can space them out more, but I prefer the classic pull-apart style for this copycat look.
The honey butter is a little thicker than straight honey-butter because of the powdered sugar. That’s on purpose—it spreads easily and doesn’t immediately soak in and disappear.
Equipment I Use
- Baking sheet: A standard half-sheet pan works well, and parchment keeps cleanup simple.
- Pastry cutter or fork: Anything that cuts cold butter into the flour without warming it up too much is fine.
- 2.5-inch biscuit cutter: A sharp cutter helps the biscuits rise straighter. A drinking glass can work in a pinch, but the edges won’t be quite as clean.
Ingredients You’ll Need
Biscuits
- All-purpose flour: I use regular AP flour here. If you want them extra tender, swapping in a little cake flour works great.
- Baking powder: This is the main lift, so make sure yours is fresh (old baking powder really shows up in biscuits).
- Baking soda: A small amount helps the buttermilk do its job and gives a nicer rise.
- Fine salt: Don’t skip it—biscuits need salt, especially with a sweet butter on top.
- Granulated sugar: Just enough to round things out. The biscuits shouldn’t taste like dessert.
- Unsalted butter: Cold butter is the whole point for flaky layers. I cut it into cubes and keep it in the fridge until I’m ready.
- Buttermilk: Cold buttermilk makes the dough easier to handle and helps the biscuits bake up tall and tender.
- Melted butter: This is for brushing right after baking, so the tops stay soft and buttery.
Honey Butter
- Unsalted butter: Softened is key so it whips smooth. If it’s still chilly, it tends to stay a little lumpy.
- Honey: Use a honey you like the taste of since it’s the main flavor. Any basic clover honey is totally fine.
- Powdered sugar: This thickens and smooths the honey butter so it spreads instead of sliding off.
- Vanilla extract: Just a little makes the honey butter taste more like the copycat-style version.
- Salt: A pinch keeps the honey butter from tasting flat.
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 in a large bowl.
- Cut in the butter: Add the cold cubed butter and cut it in with a pastry cutter (or use your fingertips quickly) until you have pea-size crumbs.
- Add the buttermilk: Pour in the cold buttermilk and stir just until you get a shaggy dough. Stop as soon as you don’t see dry flour.
- Pat the dough: Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 3/4-inch thick.
- Fold for layers: Fold the dough in thirds like a letter, then pat it out again. Repeat the fold and pat 1 to 2 more times.
- Cut the biscuits: Cut 8 biscuits with a 2.5-inch cutter and place them close together on the baking sheet. Press straight down and lift straight up—don’t twist.
- Bake: Bake for 12 to 14 minutes, until the biscuits are tall and golden.
- Brush with butter: Brush the warm tops with melted butter right away.
- Make the honey butter: Beat the softened butter, honey, powdered sugar, vanilla, and salt until smooth and spreadable.
- Finish and serve: Brush or spoon honey butter over the warm biscuits and serve with extra honey butter on the side.
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 the butter and buttermilk cold. Warm butter disappears into the flour and you lose the little pockets that make biscuits flaky. If your kitchen runs hot, chill the cubed butter again while you measure everything else.
Stop mixing while the dough looks messy. A shaggy dough is exactly what you want. If you mix until it looks smooth like bread dough, the biscuits bake up tougher.
Don’t twist the cutter. Twisting seals the edges and the biscuits don’t rise as straight. A clean press down and lift up makes a real difference.
Fold just enough for layers. A couple folds is plenty here. Too many folds can start warming the dough and you’ll lose that light texture.
Make the honey butter soft, not melted. If the butter is melted, the honey butter gets runny and sinks in too fast. Softened butter whips into a spread you can actually slather on.
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
- Chili: These are great with a bowl of chili, especially if you like a sweet bite between spoonfuls. I usually put extra honey butter on the table for this.
- Fried chicken: A warm biscuit and crispy chicken is a classic combo for a reason. Add a little hot sauce if you like sweet-and-spicy.
- Soup night: Tomato soup, chicken noodle, or a creamy potato soup all work well with these. The biscuit is sturdy enough for dipping.
- Breakfast: Split one and add a fried egg or sausage, or just eat it with more honey butter and coffee. It’s simple and filling.
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 for 1 day in a tightly covered container, then move them to the fridge if you have leftovers. They’re best the day they’re made, but they still warm up nicely.
To reheat, I usually do a quick warm-up in a 350°F oven until heated through, or microwave individual biscuits in short bursts. If they feel a little dry, brush the tops with a touch of melted butter.
Honey butter keeps well in the fridge in a covered container. Let it sit out for a bit before serving so it’s easy to spread again.
If you want to plan ahead, you can freeze baked biscuits and thaw at room temperature, then warm in the oven. The honey butter can be made ahead too and kept chilled until you need it.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
What can I use if I don’t have buttermilk?
You can make a quick substitute with milk and lemon juice. Stir 1 tablespoon lemon juice into 1 cup milk, then let it sit for about 5 minutes before using.
Why do my biscuits not rise very high?
The most common issues are butter that warmed up too much, overmixing the dough, or twisting the cutter. Also check that your baking powder isn’t old.
Can I use salted butter instead of unsalted?
You can. I’d cut back the added salt a bit so the biscuits and honey butter don’t get too salty, especially since the honey butter has powdered sugar and vanilla that show salt more.
Can I make the honey butter less sweet?
Yes. Start by reducing the powdered sugar, then taste and adjust. You can also add a slightly bigger pinch of salt to keep it from tasting overly sugary.
Do I have to place the biscuits close together?
No, but it changes the result. Close together gives you taller, softer sides; spacing them out gives you more browned edges all around.
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
Copycat Honey Butter Biscuits
INGREDIENTS
Biscuits
- 2.5 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp fine salt
- 2 tbsp granulated sugar
- ½ cup unsalted butter cold and cubed
- 1 cup buttermilk cold
- 2 tbsp melted butter for brushing.
Honey Butter
- ½ cup unsalted butter softened
- ¼ cup honey
- ½ cup powdered sugar
- ½ tsp vanilla extract
- pinch of salt.
INSTRUCTIONS
Biscuit Dough
- Preheat oven to 425 F and line a baking sheet with parchment
- whisk flour baking powder baking soda salt and sugar
- cut in cold butter until pea size crumbs form
- stir in cold buttermilk just until a shaggy dough forms and do not overmix.
Shape And Bake
- Turn dough onto a lightly floured surface and gently pat into a 0.75 inch thick rectangle then fold in thirds and pat again 1 to 2 times for layers
- cut 8 biscuits with a 2.5 inch cutter and place close together on the sheet
- bake until tall and golden 12 to 14 minutes then brush tops with melted butter.
Honey Butter Finish
- Beat softened butter honey powdered sugar vanilla and salt until smooth and spreadable
- brush or spoon honey butter over warm biscuits and serve with extra on the side.
