Honey Butter Biscuits (Small Batch)

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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.

This small-batch biscuit recipe is an excellent option for breakfast, a snack, or served with the perfect cup of coffee or tea.

What Ingredients do I need for this honey butter biscuit recipe?

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:

• Grass-fed butter
• Cold buttermilk 
• Raw Cane Sugar
• Eggs
• Baking Powder
• Baking Soda
• Salt
• Raw Honey (for the honey butter)

Top Tips

Butter

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.

Honey Butter

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. 

Layers

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.

Trim the Sides

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.

FAQs

Can I bake the honey butter biscuits in a countertop oven?

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.

What is the secret to light fluffy biscuits?

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. 

Is there honey in this honey butter biscuit recipe?

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. 

Honey Butter Biscuits

Print Recipe

Small Batch Biscuit Recipe

Course Appetizer, Breakfast, Brunch, Side Dish

Cuisine American, French

Keyword Bread, Buttermilk Biscuit, Crunchy Biscuit, Flaky Biscuit

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings 9 people

Calories 246

Author Olga Muñoz

Equipment

• 1 Mixing Bowl
• 1 Spatula
• 1 Chef Knife
• 1 Grater
• 1 Rolling Pin optional
• 1 Baking Mat optional
• 1 Parchment Paper
• 1 Pastry Brush

Ingredients

• 1 1/2 cups Flour Red Mills All-purpose
• 1 tbsp Raw Cane Sugar
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Sea Salt
• 2/3 cup Cultured Buttermilk
• 12 tbsp Unsalted Butter
• 1/4 cup Raw Honey
• 1/8 tsp Cinnamon

Instructions

• Step 1:

  Freeze the butter, grate it, and store it in the freezer until ready to use. Save 5 tbsp for later.

  Step 2:

  Sift and mix all the dry ingredients in a mixing bowl.

  Add the shredded butter to the bowl, and place it in the freezer for 5 minutes.

  Step 3:

  Remove from the freezer and mix with a spatula, and avoid over-handling.

  Slowly work in the buttermilk. Fold it all using a spatula or with your hands.

  Step 4:

  To create the layers we all desire, lay the dough on a floured surface and carefully shape it into a rectangle about 5×8 inches.

  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. Make sure to coat your hands with flour.

  Repeat the last step – 4 or 5x.

  Finally, form the dough into a 5×5 square and put it in the freezer for 10 minutes.

  Step 5:

  Melt the butter and set it on the side—Preheat the oven to 400 degrees.

  Step 6:

  Remove the dough from the freezer and lay it flat on a surface. With a floured chef's knife (this will prevent you from losing the layers you worked hard for), cut the borders off with a chef's knife and put them to the side. You want to see the layers on the edges of the dough. This will allow the biscuit to rise.

  Once again, please carefully coat the knife with flour, and cut it into nine even pieces or less if you'd like.

  Step 7:

  Place parchment paper on a baking sheet, place all nine pieces on the baking sheet, and brush with melted butter.

  Bake for 25 minutes at 400° degrees. Rotate halfway through.

  Honey Butter (Double this recipe to save the mixture for later)

  Add the remaining butter (or 4 tbsp) to a pot and melt on low heat. Add the room-temperature honey and mix well with the pastry brush. If desired, add a pinch of cinnamon.

  Step 8:

  After 25 minutes, remove the freshly baked biscuits from the oven, place them on a baking rack, brush the honey butter mix with the pastry brush on the biscuits, and serve!

  Enjoy! 🙂