If you love the warm, flaky comfort of freshly baked biscuits with a sweet, glossy finish, you are in for a treat with this Buttermilk Biscuits with Honey-Butter Glaze Recipe. These biscuits come out perfectly tender on the inside and golden on the outside, while the honey-butter glaze adds just the right touch of sweetness and shine that makes them irresistible. Whether you are enjoying them for breakfast, alongside a hearty dinner, or as a delightful snack, this recipe has everything you need to make bakery-quality biscuits right in your kitchen. Let me show you how simple ingredients transform into a scrumptious classic that you’ll want to make again and again.
Ingredients You’ll Need
With just a handful of simple ingredients, this recipe delivers on flavor, texture, and that golden hue we all crave in biscuits. Each component plays a vital role, from the cold butter creating flaky layers to the honey adding a subtle sweetness that perfectly balances the tang of buttermilk.
- 2 ½ cups all-purpose flour: The base that provides structure and helps form those tender crumbs you love.
- 2 tablespoons aluminum-free baking powder: Essential for the perfect rise, giving your biscuits that fluffy lift without a metallic aftertaste.
- 1 teaspoon salt: Enhances flavor and balances sweetness.
- 2 teaspoons honey: Adds gentle sweetness right into the dough, complementing the glaze perfectly.
- ½ cup very cold butter (1 stick): The key to flaky layers—cold butter creates pockets of steam that puff up during baking.
- 1 cup + 3 tablespoons cold buttermilk: Provides moisture and a lovely tang that makes these biscuits truly special.
- 2 tablespoons honey (for glaze): To brush on warm biscuits that shine and taste heavenly.
- 1 tablespoon butter (for glaze): Melted and combined with honey to create that signature honey-butter glaze.
How to Make Buttermilk Biscuits with Honey-Butter Glaze Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425°F (220°C). This high temperature is crucial to getting the biscuits to rise quickly and develop that beautiful golden color. Having your oven ready ensures the biscuits go in as soon as possible, locking in their fluffiness.
Step 2: Mix Dry Ingredients
In a large bowl, stir together the flour, aluminum-free baking powder, and salt. Mixing these dry ingredients well sets the foundation for even rising and well-seasoned biscuits, so take a moment to make sure they’re thoroughly combined.
Step 3: Cut in the Butter
Next, cut the cold butter into cubes and add to the flour mixture. Using a pastry cutter or the back of a fork, work the butter in until the texture resembles coarse crumbs. The chunks of butter are what create those layers when baked, so don’t overwork it—the bits should still be visible.
Step 4: Add Wet Ingredients Gently
Create a well in the center of the dry mixture and pour in the cold buttermilk along with the honey. Use a silicone spatula to gently stir until just combined. The dough will be a bit crumbly and shaggy at this point—that’s exactly what you want, since overmixing can toughen the biscuits.
Step 5: Fold the Dough for Layers
Transfer the dough onto a floured surface and pat it into a rectangle about 9 inches long. Fold the left side into the center, then fold the right over that. Turn the dough 90 degrees and flatten it again into a rectangle. Repeat this folding process two more times. These folds build flaky layers that make each bite buttery and light.
Step 6: Cut and Chill the Biscuits
Flatten the dough to about 1 inch thickness. Using a 3-inch cookie cutter, press straight down to cut out rounds without twisting, which can seal edges and prevent rising. Flour the cutter between cuts to keep things smooth. Chill the cut biscuits in the fridge for a bit to keep the butter cold for optimal flakiness.
Step 7: Bake to Golden Perfection
Place the biscuits snugly in a buttered 10-inch cast iron skillet so the sides just touch—this helps them rise tall and soft. Bake for 15 minutes until golden brown and beautifully puffed. The skillet keeps heat even for a perfectly browned crust.
Step 8: Honey-Butter Glaze Finish
While the biscuits warm, mix honey and melted butter. Brush this luscious glaze over the hot biscuits right when they come from the oven. For an even deeper caramelized finish, pop them back in the oven for up to 5 minutes at 450°F (230°C). This extra step makes them gleam and taste like a dream.
How to Serve Buttermilk Biscuits with Honey-Butter Glaze Recipe
Garnishes
Add a sprinkle of flaky sea salt or a light dusting of cinnamon sugar on the glaze for an irresistible extra layer of flavor. Fresh herbs like thyme or rosemary lightly pressed into the glaze can also elevate these biscuits for savory pairings.
Side Dishes
These biscuits shine alongside creamy gravies, hearty soups, or crispy fried chicken. For breakfast, pair them with scrambled eggs, smoked bacon, or drizzled with a little more honey. The versatility of this Buttermilk Biscuits with Honey-Butter Glaze Recipe makes it a star at any meal.
Creative Ways to Present
Try serving the biscuits stacked with sweet buttercream for a fun brunch twist, or split and fill them with ham and honey mustard for a savory slider. You can also make mini versions to serve as charming appetizers at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep leftover biscuits in an airtight container at room temperature for up to 2 days. They stay soft and flavorful, perfect for reheating and enjoying the next day without sacrificing texture.
Freezing
These biscuits freeze wonderfully. After cutting but before baking, place them on a baking sheet to freeze individually, then transfer to a zip-top bag or airtight container. You can bake them straight from frozen, adding a few extra minutes to the baking time.
Reheating
For best results, warm biscuits in a 350°F (175°C) oven for about 10 minutes. This reheats them evenly and revives that fresh-baked aroma, especially when brushed again with a touch of honey butter before serving.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be used, it won’t deliver quite the same tender texture or tangy flavor. You can mimic buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Why is cold butter so important for biscuits?
Cold butter creates steam pockets as it melts during baking, which helps produce flaky layers. Using warm or melted butter will lead to denser biscuits without that light, airy crumb.
Can I use baking soda instead of baking powder?
This recipe requires baking powder because it’s a leavening agent that doesn’t rely on acid in the batter. Since buttermilk is acidic, some recipes use baking soda, but here the baking powder is aluminum-free and provides the right rise without altering the flavor.
How thick should I make the biscuit dough?
Patting the dough to about 1 inch thick is best. Thicker dough will yield fluffy, tall biscuits, while thinner dough will create smaller, less tender biscuits.
Can I make the honey-butter glaze ahead of time?
You can mix the honey and butter ahead, but it’s best to brush the glaze onto warm biscuits just before serving for that glossy, fresh finish that enhances both appearance and taste.
Final Thoughts
There’s something truly special about homemade biscuits, and this Buttermilk Biscuits with Honey-Butter Glaze Recipe makes it easy to bring bakery-level biscuits to your own kitchen. The flaky texture, buttery layers, and that irresistible honey-butter sheen come together to create a simple joy worth sharing with family and friends. Give this recipe a try—you’ll find it hard to stop at just one biscuit!
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Buttermilk Biscuits with Honey-Butter Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 8 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These classic buttermilk biscuits are flaky, buttery, and subtly sweetened with honey. Perfectly golden and tender, they’re great for breakfast, brunch, or as a side with any meal. Made with simple ingredients and a straightforward folding technique, these biscuits come out light and fluffy every time.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons aluminum-free baking powder (not baking soda)
- 1 teaspoon salt
Butter and Liquids
- ½ cup very cold butter (1 stick)
- 1 cup + 3 tablespoons cold buttermilk
Sweeteners and Finishing
- 2 teaspoons honey (for dough)
- 2 tablespoons honey (for brushing)
- 1 tablespoon butter (for brushing, melted)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, aluminum-free baking powder, and salt until fully combined.
- Cut in the butter: Cube the very cold butter and add it to the dry mixture. Using a pastry cutter or fork, cut and mix the butter into the flour until the texture resembles coarse crumbs with pea-sized butter pieces.
- Add wet ingredients: Make a well in the center of the dry mixture and pour in the cold buttermilk along with 2 teaspoons of honey. Gently stir with a silicone spatula just until the dough comes together and remains crumbly. Avoid overmixing.
- Fold the dough: Transfer the dough onto a floured surface and shape it into a 9-inch rectangle. Fold the dough by bringing the left side into the center, then folding the right side over the top. Rotate the dough and flatten again. Repeat this folding process two more times to create flaky layers.
- Cut biscuits: Pat the dough to about 1 inch thickness. Using a 3-inch round cookie cutter, cut out biscuit rounds without twisting the cutter to maintain layers. Re-flour the cutter between each cut. Chill the cut biscuits in the refrigerator to keep them cold before baking.
- Arrange and bake: Place the biscuits close together in a buttered 10-inch cast iron skillet. Bake at 425°F (220°C) for 15 minutes, or until the tops are golden brown.
- Finish with honey butter: While biscuits bake, melt 1 tablespoon butter and mix with 2 tablespoons honey. Once biscuits come out warm, brush them generously with the honey-butter mixture. For an extra golden finish, return biscuits to the oven and bake for up to 5 more minutes at 450°F (230°C).
Notes
- Using cold butter and cold buttermilk helps create flaky layers in the biscuits.
- Do not overwork the dough to avoid tough biscuits.
- Folding the dough several times creates layers for flakiness.
- Chilling the cut biscuits before baking helps them hold their shape and rise properly.
- A cast iron skillet helps biscuits bake evenly and get a golden crust.
- Brushing with honey butter adds sweetness and a glossy, rich finish.
