This easy, buttery Honey Biscuits recipe is made from scratch and pairs beautifully with breakfast, tea, or any cozy meal. Ready in under 30 minutes using simple pantry staples, these flaky biscuits have a touch of honey for a subtle sweetness the whole family will enjoy.
Biscuits are comfort food, and these honey biscuits are my go-to when I want a quick, flaky addition to breakfast or a comforting meal. The honey adds a pleasant hint of sweetness to a classic biscuit.
Why you’ll love these honey biscuits
- Ready in under 30 minutes. This recipe is quick and straightforward—cold ingredients, a few gentle folds, and you’re done.
- Simple pantry ingredients. You probably already have everything on hand, making this recipe easy and accessible.
- Buttery, flaky, with a subtle sweetness. The honey enhances the classic biscuit flavor without overpowering it.
What makes the best honey biscuits
- Very cold butter. Freeze butter for at least 20 minutes (or longer) before grating it into the flour. Cold butter creates flaky layers as it melts in the oven.
- Gentle handling. Avoid overworking the dough—light folding preserves the butter pieces that form flaky layers.
- Fresh leavening. Use fresh baking powder for good rise. Old baking powder can lead to flat biscuits.
Ingredients and swaps
- Flour: All-purpose flour works best. For a gluten-free version, use a 1:1 gluten-free all-purpose blend.
- Baking powder: One TABLESPOON—this larger amount helps give these biscuits a good rise.
- Salt: Sea salt or regular table salt are both fine.
- Butter: Unsalted and very cold. Freeze at least 20 minutes and grate for best texture.
- Milk: Use cold whole milk. You can brush biscuits with milk, cream, or melted butter before baking for a glossy top.
- Honey: Use your favorite honey for a mild floral sweetness.
Step-by-step instructions
- Freeze the butter for at least 20 minutes and chill the milk so both are very cold.
- Preheat oven to 425°F. In a medium bowl, whisk together flour, baking powder, and salt.
- Grate the cold butter into the dry ingredients (or use a pastry cutter if needed). Stir gently so the butter pieces stay intact and coated in flour.
- In a separate cup, whisk the honey into the cold milk. Add the milk-and-honey mixture to the flour and butter, stirring gently until the dough holds together in coarse clumps.
- Turn the dough onto a well-floured surface. Lightly press it out, fold it over, rotate 90 degrees, and repeat 4–5 times to build layers. Press the dough to about 1 inch thick.
- Cut biscuits with a cutter, glass, or knife into rounds or squares. Recombine scraps gently to cut more biscuits.
- Place biscuits close together on a parchment-lined baking sheet. Brush tops with milk, cream, or melted butter if desired. Bake about 12 minutes, until lightly golden on top. Avoid overbaking.
- Bake until the tops are a light golden brown, about 12 minutes. Remove and serve warm with extra honey or butter if you like.
Recipe tips
- Handle the dough as little as possible. Keeping the butter cold preserves the distinct layers that make these biscuits flaky.
- Keep ingredients cold. Chill the butter and milk, and even briefly chill the mixed dry ingredients if your kitchen is warm.
- Do not use a rolling pin. Gently press and fold the dough by hand to retain layers.
- Milk choice: This recipe is tested with whole milk; results may vary with other types of milk.
- Watch baking time. Overbaking dries the interior and makes the bottoms too hard.
Storage
Store biscuits in a zip-top plastic bag with as much air removed as possible to keep them soft. Keep at room temperature and enjoy within 1–2 days for best texture.
To freeze, wrap biscuits in plastic wrap and then foil. Freeze up to about 3 months.
Serving suggestions
- Brush warm biscuits with a simple honey-butter: equal parts softened butter and honey, warmed and whisked together, then brushed on top.
- Top with whipped (creamed) honey or serve with butter and extra honey.
- Slice and fill biscuits with scrambled eggs and breakfast meat for a sandwich.
- Serve alongside fried chicken, either on the side or as a sandwich.
Other breakfast recipes you will love
- Baked banana bread oatmeal
- Pumpkin chip banana bread
- Cinnamon roll breakfast cookies
- Spinach egg muffins
- Spiralized sweet potato and arugula frittata
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Honey Biscuits
Simple, buttery honey biscuits made from scratch—ready in under 30 minutes with basic pantry ingredients.
Ingredients
- 2 c flour (about 250 g)
- ½ c unsalted butter (one stick), very cold
- ¾ c whole milk, very cold
- 3 T honey
- 1 T baking powder
- 1 tsp sea salt
Instructions
- Preheat oven to 425°F. Freeze the butter at least 20 minutes and keep the milk very cold.
- Whisk flour, baking powder, and salt in a medium bowl. Grate the cold butter into the dry mixture and stir gently.
- Whisk honey and cold milk together, then pour into the flour mixture and stir gently until the dough forms coarse clumps.
- Turn dough onto a floured surface. Press out lightly, fold, rotate 90°, and repeat 4–5 times. Press to about 1 inch thick.
- Cut biscuits, place on a parchment-lined sheet, brush tops if desired, and bake about 12 minutes until lightly golden. Serve warm.
Notes
- The less you work the dough, the flakier the biscuits will be.
- This recipe is tested with whole milk; other milks may alter the result.
- Avoid overbaking to keep the interior tender.
Nutrition
Calories: 255 kcal, Carbohydrates: 32 g, Protein: 4 g, Fat: 13 g
Nutrition information is an approximation.