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Yummy Honey Buttermilk Biscuits that are buttery and delicious. Crunchy on the outside and soft and fluffy on the inside. Ready in 20 minutes!

Honey Buttermilk Biscuits

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When I was younger, my sisters and I would have sleepovers at my grandparents house regularly. Breakfast was a big event to my grandma.  She made fluffy scrambled eggs, crispy bacon and crunchy hash browns. But, my favorite part of this delicious homemade breakfast was the buttery, made-from-scratch, Honey Buttermilk Biscuits.

The biscuits my grandma made were crunchy and buttery on the outside, moist and fluffy on the inside. The only thing that would make these biscuits even better would be a gooey drizzle of honey or a dollop of raspberry jam.I

Ingredients:

-3 Cups All-Purpose Flour 

-3 Tablespoons Sugar

-1/2 Teaspoon Salt

-4  Teaspoons baking powder

-1/2 Teaspoon Cream of Tartar

-3/4 Cup Butter COLD, cubed

-1 Tablespoon Honey

-1 Egg

-1 Cup Buttermilk

How to make Honey Buttermilk Biscuits

When making Honey Buttermilk Biscuits, its important to remember  to use COLD butter. Prepare the butter before anything else, by cutting it into small cubes and putting it in the freezer until called for in the recipe.

A plate of cubed butter to make Honey Buttermilk Biscuits

Preheat the oven to 450 degrees. Mix all of the dry ingredients together in a bowl and the cut the butter in by using a pastry blender,  a whisk, or a food processor. Whichever tool you use, make sure you break up the butter into small chunks.

bowl of dry ingredients for honey buttermilk biscuits

See the lovely chunks of butter in the dough?

In a separate bowl, whisk the honey, egg and buttermilk together.  I like to heat the honey up in the microwave for 10-15 seconds. Doing this makes the honey easier to mix in.  If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar to a measuring cup and filling to the one cup line with milk.

buttermilk in a measuring cup to make Honey Buttermilk Biscuits

Add the wet ingredients to the dry ingredients and mix until just moistened.

Place the dough on a floured surface and knead a couple of times.  Pat the dough out to 1 inch thickness.  Use a cup or a biscuit cutter to cut out the biscuits.

Place the biscuits on a parchment covered baking sheet and bake for about 10 minutes.  Take them out of the oven and let them cool a minute or two.

biscuit dough on a baking sheet to make Honey Buttermilk Biscuits

Serve the delicious Honey Buttermilk Biscuits with butter and honey. Eat them for breakfast or as a side dish to Oven Baked Chicken Nuggets!

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Print Recipe
Honey Buttermilk Biscuits
Yummy Honey Buttermilk Biscuits that are buttery and delicious. Crunchy on the outside and soft and fluffy on the inside. Ready in 20 minutes!
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Biscuits
Ingredients
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Biscuits
Ingredients
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut butter into small cubes and stick in the freezer until ready to use.
  3. Whisk dry ingredients together in a bowl.
  4. Cut in butter using a pastry blender or a fork. Make sure you can see the chunks of butter.
  5. Whisk milk, egg and honey together.
  6. Add milk mixture to the dry ingredients just until combined.
  7. Place the dough on a floured surface and sprinkle flour on top of the dough.
  8. Knead a few times. Add more flour if necessary.
  9. Pat the dough out to about 1 inch thickness.
  10. Cut biscuits with the top of a cup or glass.
  11. Place the biscuits on a parchment covered baking sheet and bake for 10-12 minutes or until golden brown.
Recipe Notes

Use a whisk to cut in the butter if you don't have a pastry blender.

Heat the honey in the microwave before incorporating into the wet ingredients.

Substitute buttermilk with one tablespoon vinegar and milk filled to the one up line.

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8 Comments on Honey Buttermilk Biscuits

  1. I just think it should be added to the recipe to add your liquid slowly you may not need it all. If your dough sticks to the bowl or your utensil or hand it’s too much liquid. It should just come together and be slightly tacky then add a bit of flour to make it not tacky like a sprinkle or two

  2. Just made these no substitutions. THEY R THE BOMB!!! We love them so much they R now our new favorite recipe!Thanks for sharing. I did knead these in my bowl with a little flour then formed them with my hands. Less mess N fuss.

  3. Ok so I have made these twice. The first time they burned on the bottom but I figured it was simply because I had 2 pans and rotated half way through. But I made them again last night and only did one pan at a time, same temp as the recipe says 450 but I did for 10 mins, opened the oven and again they were burned on the bottom and getting dark on top. So for the second pan last night I turned the oven down to 375 and set the timer for 10 mins. Not only did they not burn but they rose much better than any of the other batches I made. We absolutely love the recipe and will continue to use but cooking at 375. I’ll note that it is a new oven and calibrated correctly.

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