It’s no secret that honey makes a lot of dishes better. And, it goes the best with fresh biscuits. These honey butter biscuits have this golden nectar in the topping and in the dough for a sweetness that runs through every bite. Combined with their amazing texture thanks to buttermilk in the dough, these biscuits stand alone as some of the best we’ve ever made.
To start off this recipe you’ll need to make the honey butter, which as the name suggests, consists of honey and butter. To avoid overheating place them in a saucepan over low heat and stir until the butter is just melted, then remove from heat.
For the dough cut in some cold butter to the dry ingredients, then add in some buttermilk sweetened with honey to form the mixture.
If you have an ice cream scoop then use that to drop the biscuits onto the baking sheet. Otherwise you can use 2 serving spoons to create that signature rustic “drop” shape.
Make sure to leave some space in between each biscuit and then give each one a generous brush of that luscious honey butter before baking.
When these are ready they are browned ever so slightly and will have spread a bit, too.
The only thing left to do once these sweet, fluffy biscuits are out of the oven is to put a little more honey butter on top and enjoy these heavenly treats while they’re still warm.
Honey Butter Biscuits
Makes 12 biscuits
For the honey butter:
- 4 tablespoons butter
- 1/3 cup honey
For the biscuits:
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1/2 cup cold butter, diced
- 1 tablespoon honey
- 1 cup buttermilk
- Preheat oven to 450˚F. In small saucepan combine butter and honey. Heat voer low until butter is melted. Stir to combine.
- Combine flour, baking powder, salt, and cream of tatar in a large bowl. Cut in butter until sandy mixture forms. Add in honey and buttermilk and stir until just combined.
- Drop by 1/4 cupfuls onto a lined baking sheet. Brush biscuits with honey butter and bake for 10-12 minutes. Serve biscuits with remaining honey butter.
Recipe adapted from Let’s Dish Recipes .