Buttermilk Honey Biscuits | Easy Recipe

This time of year, I want to be surrounded by all things cozy. Whether it’s my favorite blanket wrapped around me on the couch or my favorite comfort foods, I go all in on comfy in the fall.

Few things feel more comforting than a batch of warm, buttery biscuits straight from the oven! These Buttermilk Honey Biscuits are tender, flaky, and just the right balance of savory and sweet- perfect for breakfast, brunch, or as a cozy side with dinner.

Using cold butter, rich buttermilk, and a touch of honey, these bake up with those signature biscuit layers and a golden crust that’s irresistible. Whether you serve them with jam, gravy, or simply on their own, they’re bound to disappear fast!

What makes these biscuits so tender and flaky?
The secret is in the cold butter! Grating frozen butter into the flour mixture helps it distribute evenly while staying cold, which creates steam pockets as the biscuits bake- giving you those beautiful, layered, flaky results. It’s the same trick used in making pie crust and scones, and it works every time.

Can I make these biscuits dairy-free?
Absolutely! In fact, I do. To make dairy-free buttermilk honey biscuits, substitute the buttermilk with a dairy-free version made from 1 cup unsweetened almond milk mixed with 1 tablespoon lemon juice- let it sit for 5 minutes before using. Replace the butter with a plant-based alternative that’s designed for baking, and you’ll still get light, fluffy biscuits with that same honey-kissed flavor!

Why shouldn’t I twist the biscuit cutter?
It’s tempting, but twisting seals the edges of the dough, which prevents the biscuits from rising properly. Press the cutter straight down and lift it up cleanly so the layers stay open and can puff up beautifully in the oven.

What’s the best way to shape biscuit dough?
Instead of rolling it flat, fold and press the dough a few times on a floured surface. This creates visible layers that expand during baking. The dough should feel soft but not sticky- if it’s sticking too much, just dust a bit more flour on top or on your hands.

Can I make the dough ahead of time?
Yep! The dough can be prepared a few hours ahead and kept covered in the refrigerator. When you’re ready to bake, cut the biscuits and pop them straight into the oven. You can also freeze unbaked biscuits on a tray, transfer them to a bag once solid, and bake from frozen- just add 2-3 extra minutes to the bake time.

What can I serve with Buttermilk Honey Biscuits?
They’re perfect paired with savory dishes like fried chicken, sausage gravy, or soups- but they’re just as delicious drizzled with extra honey or topped with homemade jam for breakfast! The light sweetness from the honey makes them versatile enough for any meal.

Ingredients

Biscuits:

• 2 ½ cups all-purpose flour {scooped and leveled}
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 teaspoons honey
• ½ cup {1 stick} frozen butter
• 1 ⅓ cups buttermilk

Topping:

• 1 tablespoon honey
• 1 tablespoon butter

What You’ll Need:

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• Large mixing bowl
• Small microwave-safe bowl
• Grater or sharp knife
• Baking sheet
• Bench scraper or rubber spatula

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Grate frozen butter directly into the dry ingredients, tossing occasionally to coat in flour.
4. Create a well in the center and pour in the buttermilk and honey.
5. Gently mix with your hands or a rubber spatula, turning the bowl as you go, until the dough just comes together.
6. Turn the dough out onto a lightly floured surface. Using a bench scraper, fold it over on itself, press lightly, and rotate. Repeat this fold–press–rotate motion about three times, until it’s no longer sticky and visible layers form.
7. Pat the dough to about 1 inch thick and use a 3-inch round cutter to cut biscuits—press straight down without twisting.
8. Lightly flour the cutter between each biscuit if it starts to stick.
9. Place biscuits on a baking sheet and bake for 13–15 minutes, until the tops are golden brown.
10. In a small bowl, melt the honey and butter together. Brush over the warm biscuits as soon as they come out of the oven.

These Buttermilk Honey Biscuits strike the perfect balance between buttery and lightly sweet, with that classic tender crumb and golden top! They’re quick enough for a weekday morning but special enough for a weekend brunch. Serve them warm with a drizzle of honey or a pat of butter, and you’ll have a recipe that feels both homemade and unforgettable. Enjoy!