Buttermilk Biscuits with Honey Butter

Buttermilk Biscuits with Honey Butter

Buttermilk Biscuits with Honey Butter

I have to admit that I’m not very loyal when it comes to biscuit recipes. While I do have a personal preference for buttermilk biscuit recipes, or any recipe that calls for buttermilk, I still lack that “go-to” recipe. This recipe for buttermilk biscuits with honey butter from my epicurious recipe box may change my mind.

I didn’t have any bread in the house, and needed to put something together with what I had, which was eggs, butter, and buttermilk. I was amazed by the soft flaky layers, and how easy it was to achieve these lovely layers. When forming the dough, you simply fold it about four or five times. But it has to be done gently. You never want to handle biscuit dough too much, or you’ll end up with tough hockey pucks. I also had to add a little creative food substitution for this recipe. I ran out of unsalted butter, and only had salted on hand. After a few minutes of googling, I discovered that a stick of butter contains about ¼ teaspoon of salt.  So I made adjustments, and hoped for the best. The honey butter was super yummmm. I even slathered some on the biscuits after spitting them open. I think the only thing missing from this light nosh was sliced ham.

buttermilk biscuits with honey butter

for the biscuits:

  • 1 tablespoon plus 1 ½ teaspoons sugar
  • 4 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon baking soda
  • 3 cups all-purpose flour (plus more for surface)
  • 3/4 cup plus 2 Tbsp. (1 3/4 sticks chilled unsalted butter, cut into small cubes)
  • 1 ¼ cups buttermilk

for the honey butter:

  • ½ cup 1 stick unsalted butter, softened
  • 2 tablespoons honey
  • 2 teaspoons flaky sea salt (plus more for serving)

special equipment:

  • A 2 ½ inch-diameter round cutter or glass

make the biscuits:

  1. Position rack in middle of oven and preheat to 425°F. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
  2. Gather dough into a ball. On a lightly floured surface, press into an 8″ square. Fold sides over like a letter. Turn 90º and fold sides again, forming a small square. Press or roll to an 8″ square and repeat once, adding flour as needed to prevent sticking.
  3. Pat dough into a scant 3/4″ round. Cut out rounds with 2 1/2 inch cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.
  4. Bake biscuits, rotating sheet halfway through, until golden brown, 22–24 minutes.

make the honey butter:

  1. Stir butter, honey, and 2 teaspoons sea salt in a medium bowl until well combined.
  2. Top biscuits with honey butter; serve warm or at room temperature.

36 Comments Add yours

  1. Adrienne says:

    Honey butter is my weakness. It is so tasty and adds a ton of flavor to everything!

  2. I totally agree! I’m still trying to make biscuits as good as my moms.

  3. There aren’t many things better than a biscuit made from scratch. I can cook up a storm but have never mastered the homemade biscuit. I’m going to give this recipe a try and see if it lifts my curse!

  4. Kita Bryant says:

    It’s been a hop, skip, and a beat since I’ve have buttermilk biscuits! I can’t remember when I had them with honey either!

  5. Thanks! I grew up putting syrup or molasses on biscuits, but honey butter was definitely a game changer.

  6. Only using your hands to mold the dough was genius. I have to thank epicurious for that one. I wish I though of that one myself.

  7. You should definitely try again. I’ve tried and failed so many times myself. I giggled when I saw these come out of the oven.

  8. Jaime Nicole says:

    This is a treat from my childhood. I remember having biscuits and honey butter on Sunday mornings – such yummy memories! And your biscuits are STACKED!! Love em!

  9. I love the way you prepared these biscuits. They look so delicious and comforting. Im totally going to try this recipe one day soon.

  10. Your biscuits are so tall. I failed many times making them so i just get them at the store. If I want homemade, I ask my sister to make some for me. However, I am not giving up. I am trying your recipe. Maybe this time I will be successful!

  11. Thanks! I was shocked when I saw that too

  12. marysa says:

    My kids love fresh, homemade biscuits. This sounds like a great recipe, plus that honey butter! I’ll have to make this soon as a nice side to go with dinner.

  13. Oh my word those look INSANE! They’re so tall, flaky, and delicious. Mine are never that tall. Can’t wait to try this recipe.

  14. Lynn White says:

    My grandmother used to make buttermilk biscuits when we were kids and they were soooo good. I’m going to save this recipe.

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