Honey butter biscuits are made with simple ingredients and the perfect combination of sweet and savory. The flaky, buttery texture and rich, honey-infused flavor make these biscuits a delight to eat.
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This small-batch biscuit recipe is an excellent option for breakfast, a snack, or served with the perfect cup of coffee or tea.
Seven simple ingredients. Grass-fed butter, pastured eggs, and buttermilk. I went with all-purpose flour because it was all I had, and I swapped traditional sugar for raw honey.
Here’s a quick list:
Freeze the butter before grating.
An equally important trick to grating frozen butter is to dip it in flour and continue to flour it as you grate it. This keeps it from sticking to your hands and the grater.
Use room-temperature honey for the biscuit recipe and the honey-butter topping mixture.
Lightly melt the butter, pour in the room-temperature honey, and mix well before topping the freshly baked biscuits.
The secret to the layers in this flaky biscuit recipe is the very cold butter and dough folding without overworking. When you fold the butter and dough, new layers of butter and dough are created.
Fold the dough like a letter, folding one side, then the other, and roll it out with a dough pin or press it down by hand. I made these by hand by carefully folding and flattening the dough.
Fold the biscuit dough at least four times. The cold butter weaves into the dough, and the combination of water and fat pushes the dough as it cooks.
Our goal is to have lots of layers without overworking them.
After removing the dough from the freezer, trim the sides with a floured chef’s knife by pressing down only once. This will help the biscuit dough rise.
Yes! I baked these honey butter biscuits in a countertop oven. I love baking in a countertop oven because it’s easy to use and clean.
Frozen butter is the key to fluffy biscuits, and the second would be handling the dough lightly.
The frozen butter allows the butter to contain its shape until it hits the oven, and the moisture and fat in the butter expand the dough and creates a fluffy, flaky texture.
You can swap the sugar for honey in the recipe. I found the sugar is easier to dissolve and work into the recipe. However, honey would be an excellent choice.
The honey-butter mixture is brushed on the biscuits after they’re freshly baked.
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