Honey Butter Biscuits
Golden, fluffy biscuits baked in cast iron and finished with a sweet honey butter drizzle. This classic American recipe delivers flaky layers and buttery richness in one simple homemade treat.
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Golden, fluffy biscuits baked in cast iron and finished with a sweet honey butter drizzle. This classic American recipe delivers flaky layers and buttery richness in one simple homemade treat.
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Prices vary by store
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In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together with a fork.
Grate the cold butter directly into the flour mixture using a box grater.
Using your hands, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour in the buttermilk and mix with a fork or your hands until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.
Pat the dough out into a rectangle, then fold it over on itself a few times to create flaky layers.
Pat the dough to about 1/2-inch thickness and cut out biscuits using a biscuit cutter.
Grease a cast iron skillet with butter and arrange the biscuits in the skillet.
Bake in a preheated oven until the tops are golden brown.
While the biscuits are baking, prepare the honey butter. In a small bowl, combine the softened butter and creamed honey. Mix until smooth.
Remove the hot biscuits from the oven.
Immediately spoon the honey butter over the hot biscuits, allowing it to melt and soak in.
Serve warm and enjoy.
Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 350°F for 10 minutes, or freeze baked biscuits for up to 3 months.
cast iron skillet · rolling pin · biscuit cutter
Grating cold butter creates small pockets throughout the dough that steam during baking, producing the signature flaky layers in biscuits.
Yes. Mix the dough, shape biscuits, wrap in plastic, and refrigerate up to 2 hours before baking. Bake from cold for best results.
These are rolled and cut biscuits made with grated cold butter, creating distinct flaky layers. Drop biscuits are mixed wetter and spooned onto the pan.
Biscuits are ready when the tops are golden brown and a toothpick inserted into the center comes out clean, typically 12–15 minutes.
Yes. Store honey butter in an airtight container in the freezer for up to 3 months, or refrigerate for up to 2 weeks.
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