Flaky Buttermilk Biscuits with Honey Butter

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Cuisine

Southern American

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

275

Nothing beats the comfort of a freshly baked biscuit — especially when it’s warm from the oven and slathered with honey butter.

These flaky buttermilk biscuits are a true Southern classic, made with simple ingredients and a few layering tricks that ensure sky-high lift and golden, crispy edges. The cold butter works magic in the hot oven, creating little pockets of steam that result in irresistible flakiness.

Perfect for breakfast, brunch, or alongside your favourite dinner dishes, these biscuits are incredibly versatile. Serve them with fried chicken, sausage gravy, scrambled eggs, or keep it simple with just a generous dab of sweet and salty honey butter.

The recipe is easy to master, and once you do, you’ll never want store-bought again. Whether you're feeding a crowd or just treating yourself, a basket of warm biscuits brings joy to any table.

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Ingredients

2 cups (250g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) cold unsalted butter, cubed
3/4 cup (180ml) cold buttermilk, plus more for brushing
Optional: 1 tablespoon honey (for slightly sweet biscuits)

For the honey butter:

1/2 cup (115g) unsalted butter, softened
2 tablespoons honey
Pinch of salt

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Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add cold butter cubes and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in cold buttermilk (and honey if using) and gently stir just until the dough comes together — do not overmix.
Turn the dough onto a floured surface, pat into a 3/4-inch-thick rectangle. Fold the dough over itself 3–4 times to create layers.
Pat again into a 3/4-inch thickness and cut biscuits with a floured round cutter.
Place biscuits close together on the baking sheet for softer sides or spaced apart for crispier edges.
Brush tops with buttermilk and bake 12–15 minutes or until golden brown.
Mix honey butter ingredients until smooth. Serve biscuits warm with honey butter.

Nutrition

Serving Size: 1
per serving: Calories; 275

Amount/Serving % Daily Value

Fat: 16 grams; 21%
Saturated Fat: 10 grams; 50%
Cholesterol: 45 milligrams; 15%
Sodium: 300 milligrams; 13%
Carbs: 28 grams; 10%
Protein: 4 grams
Sugar: 3 grams
Fiber: 1 grams; 4%

Tips for Making Perfect Biscuits

Keep butter and buttermilk cold until mixing.
Don’t overwork the dough — handle it as little as possible.
Fold the dough over itself several times for flaky layers.
Use a sharp cutter and avoid twisting when cutting biscuits.
Place biscuits close together for soft sides.
Brush tops with buttermilk for golden finish.
Bake on the middle rack for even browning.
Add a tablespoon of honey to the dough for a sweet touch.
Freeze shaped biscuits and bake straight from frozen.
Serve warm with honey butter, jam, or gravy.

Serve It With Suggestions

Sausage gravy or fried chicken
Scrambled or poached eggs
Fresh seasonal fruit
Whipped honey butter or fruit preserves
Sharp cheddar or pimento cheese
Tomato jam or pepper jelly
Crispy bacon or ham slices
Avocado and hot sauce
Creamy mushroom or spinach gravy
Sweet tea or fresh-squeezed orange juice

FAQ's

Q: Can I make these ahead?
A: Yes — prepare and refrigerate the dough or shaped biscuits up to 24 hours in advance.

Q: Can I freeze the biscuits?
A: Absolutely — freeze before baking, then bake straight from frozen, adding 3–5 minutes.

Q: What if I don’t have buttermilk?
A: Use 3/4 cup milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.

Q: Can I make them sweeter?
A: Yes — add 1–2 tablespoons of sugar or honey to the dough.

Q: How do I get them really flaky?
A: Cold butter, gentle folding, and minimal mixing are key.

Q: Can I make mini biscuits?
A: Yes — reduce baking time to 8–10 minutes for smaller rounds.

Q: Do I need a biscuit cutter?
A: No — you can use a glass, cookie cutter, or just cut into squares.

Q: Can I add herbs or cheese?
A: Definitely — mix in chopped chives, rosemary, or shredded cheese for a twist.

Q: Why are my biscuits dense?
A: Overmixing or warm butter may cause heaviness — keep ingredients cold and mix lightly.

Q: Can I reheat leftover biscuits?
A: Yes — warm in a low oven (300°F) for 5–10 minutes or toast lightly.

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Flaky Buttermilk Biscuits with Honey Butter