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If you're after biscuits that are sky-high, super flaky, and just sweet enough, give these Salted Honey Butter Buttermilk Biscuits a go. They're an absolute hit whenever I serve them at brunch, and leftovers? They disappear fast. The buttermilk tang and those buttery layers pair up perfectly with honey on top, making every mouthful so good you'll remember it for days.
I honestly can't remember how many times these have made an appearance on my Sunday table. They get requested for birthdays and whenever family's around, and they're always gone before the sun sets.
Ingredients List
- Chilled salted butter: Pick a good one for the best flavor. Make sure it’s still cold—it helps those biscuits get flaky.
- All-purpose flour: Go for unbleached if you can for a soft inside.
- Sugar: Just a hint, to take the edge off the salt and tang.
- Baking powder: Double-check that it’s not old or you’ll miss out on tall biscuits.
- Fine salt: Makes all the flavors pop—sea salt is my favorite here.
- Cold buttermilk: Full-fat gives the softest crumb. You can whip up your own in a pinch.
- Egg whisked with a splash of milk or water: This is for getting a shiny, golden top.
- Melted salted butter blended with honey: For dousing the baked biscuits in sticky goodness.
- Flaky finishing salt: Sprinkled on at the end for texture and flavor boost.
- DIY buttermilk (milk plus vinegar or lemon): Great backup—be sure your acid is fresh so it curdles right.
Simple Steps
- Get Your Oven Hot:
- Crank the oven to 375 and cover your baking sheet with parchment. Stops that sticky mess and makes those bottoms golden.
- Dry Mix Up First:
- Mix your flour, sugar, baking powder, and salt well. Even mixing now means better biscuits later.
- Butter Time:
- Grab your cold butter and grate it into the bowl. Coat the bits with flour quickly. These pieces melt while baking to create those dreamy pockets inside.
- Buttermilk Goes In:
- Pour in about half your buttermilk, stir until crumbly, then add the rest and mix just until it comes together. Keep it kinda chunky, not too smooth.
- Layer It Up:
- Sprinkle flour on your counter. Pat the dough out by hand, then fold and flatten four to six times. This step creates all the flaky layers—don't skip or rush it.
- Shape and Slice:
- Roll your dough to around one and a half inches thick. Cut into eight squares or use a round cutter. Place apart on your sheet for even baking.
- Top With Egg Wash:
- Blend your egg with water or milk and brush over each one. This gets you a beautiful shine.
- Into the Oven:
- Bake on the middle rack, turning once halfway. They're done in 35–40 minutes, tall and deep gold when finished.
- Honey Butter Mix:
- While baking, gently melt your butter and stir with honey until combined. This is what you’ll brush over the hot biscuits soon as they’re out.
- Finish Strong:
- Brush on that sweet honey butter as they come out hot, then toss a pinch of flaky salt onto each. They're absolute perfection while still warm.
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Stuff to Remember
Watching the honey butter melt through every little crack in these layers just makes my day. When I was a kid, a hot biscuit dripping with honey was how we wrapped up chores on Sundays, and to this day I slather on even more honey than anyone else at the table.
Keeping Them Fresh
These are at their best straight from the oven, but you can leave them in a sealed container at room temp for a couple of days. Pop them in a cool oven for a few minutes to bring back the flake. If you're not eating them soon, freeze tightly wrapped for a month and rewarm straight from the freezer for 5–10 minutes. Give them another swipe of honey butter afterward.
Swap-Ins for Ingredients
No buttermilk? No stress. Stir a tablespoon apple cider vinegar or a splash of lemon into your milk, let it sit five minutes, and you're set. Only got unsalted butter? Just add a pinch more salt. Vegan? Grab a chilled plant butter and sour your favorite nondairy milk with vinegar to get the same results.
Ways to Serve
Go all out and add more honey butter, plus bacon and soft scrambled eggs for a breakfast feast. They're pretty amazing with fried chicken, gravy, or piled high with your favorite jam. For something different, try mixing in chopped chives before shaping for a zingy bite.
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Little History
People in the South have been baking buttermilk biscuits forever, perfecting the super tall shape and crispy layers over the years. Honey butter is what takes them over the top, a Southern bakery tradition I first discovered on a Nashville trip where it came on the side of every order.
Frequently Asked Questions
- → How do I get the flakiest biscuits?
Grab super cold butter and buttermilk, then fold that dough a few times. Just don’t knead it forever or those layers won’t show up.
- → Can I whip up buttermilk without any on hand?
Yep! Just blend some milk with either a splash of lemon juice or apple cider vinegar and let it hang out for a few minutes. It’s ready to go in place of store-bought buttermilk.
- → Why slather biscuits with honey butter?
Brushing them with honey-butter gives a little sweetness and shine, plus makes the biscuit taste even better next to those savory flavors.
- → How does an egg wash help?
Swipe some egg on the tops before baking and you’ll get a good golden look plus even browning every time.
- → What's the best way to eat these biscuits?
Definitely warm! Grab one fresh out of the oven. Goes with anything—breakfast stuff, soup, or just eat one solo with extra honey.
- → Can I switch to unsalted butter?
For sure! If you use unsalted, just toss in a little more salt so the biscuits keep that nice balance.