Description
These Salted Honey Butter Buttermilk Biscuits are tender, flaky, and golden brown, perfect for breakfast or any time of day. Enhanced with a luscious salted honey butter glaze, they offer a delightful balance of sweet and savory flavors that melt in your mouth. Made with simple pantry staples, these classic American biscuits bring Southern charm to your table with every bite.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup cold buttermilk
- Extra flour for dusting
Salted Honey Butter
- ¼ cup unsalted butter, softened
- 2 tablespoons honey
- ¼ teaspoon flaky sea salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup and even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined to ensure the right rise and flavor.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- Add Buttermilk: Make a well in the center of the mixture and pour in the cold buttermilk. Gently stir just until the dough starts to come together; be careful not to overmix, which can make biscuits tough.
- Layer the Dough: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half and pat it out again to 1-inch thickness. Repeat this folding and patting 2–3 times to develop flaky layers.
- Cut Biscuits: Use a round biscuit cutter to cut out biscuits by pressing straight down without twisting, which keeps the layers intact. Place the biscuits on the prepared baking sheet so they touch slightly for softer sides. Re-roll any dough scraps to cut more biscuits.
- Bake Biscuits: Bake the biscuits for 13–15 minutes until golden brown on top and cooked through, providing a light and flaky texture.
- Make Salted Honey Butter: While the biscuits bake, combine the softened butter, honey, and flaky sea salt in a small bowl. Mix until smooth and creamy.
- Finish and Serve: Brush the warm biscuits with the salted honey butter right out of the oven, allowing the butter to melt into the layers for added richness and sweetness. Serve extra butter on the side for spreading.
Notes
- For the best rise, keep all ingredients cold and work quickly to prevent the butter from melting prematurely.
- You can freeze the cut biscuits before baking and bake them directly from frozen; just add 2–3 extra minutes to the baking time.
- Do not twist the biscuit cutter when cutting biscuits to maintain flaky layers.
- Use flaky sea salt in the honey butter for texture and a pleasant salty crunch.
