Growing up in North Carolina, my grandmother taught me to make these Golden Brown Honey Butter Biscuits when I was just seven years old. Standing on a step stool in her kitchen, I’d watch how she handled the dough with such care—never overworking it, just gently folding it until it came together. That technique is something I still carry with me today, like a treasured family heirloom passed down through generations of Southern bakers.
Golden Brown Honey Butter Biscuits
Flaky, buttery biscuits brushed with honey butter glaze that bake up golden brown with delicate layers inside.
Prepare the Oven and Ingredients
Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat up (alternatively, prepare a baking sheet with parchment paper). Place butter in freezer for 15 minutes, then grate it using a box grater.
Mix Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
Incorporate Butter
Add the frozen grated butter to the dry ingredients and quickly toss with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces throughout.
Add Wet Ingredients
Stir 2 tablespoons honey into the cold buttermilk until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a silicone spatula, fold ingredients together just until all flour is moistened and a shaggy dough forms. Be careful not to overmix.
Form and Fold the Dough
Turn the dough out onto a generously floured surface. Gently pat into a rough rectangle about 1-inch thick. Fold the dough in thirds like a letter, turn it 90 degrees, and flatten again. Repeat this folding process 2 more times to create layers. Finally, pat or roll the dough to 1-inch thickness.
Cut the Biscuits
Using a floured 2.5-inch round biscuit cutter, cut biscuits by pressing straight down (avoid twisting) and place them on a plate. Gather scraps and gently reroll once to cut remaining biscuits.
Prepare the Glaze
Mix 2 tablespoons melted butter with 1 teaspoon honey until well combined. Brush the tops of the unbaked biscuits with half of this mixture.
Bake
Carefully remove the hot skillet from the oven. Place the biscuits in the skillet with sides touching for soft edges, or 1 inch apart for crispier sides. Bake for 13-15 minutes, until golden brown on top and cooked through.
Apply Final Glaze
Immediately brush the hot biscuits with the remaining honey butter glaze. Allow to cool for 5 minutes before serving warm.
Soft Honey Butter Biscuits Recipe
Learn how to make flaky, golden brown honey butter biscuits with this step-by-step tutorial for creating perfect layers and a delicious honey butter glaze
What makes these biscuits stand out is their versatility and forgiving nature. How many times have you tried making biscuits that turned out tough or flat? The key secret here is keeping everything cold—especially that butter. The frozen grated butter creates steam pockets as it melts, resulting in those gorgeous flaky layers that practically pull apart in your hands. Plus, the honey in both the dough and glaze brings a subtle sweetness that makes these perfect for both savory and sweet pairings.
The aroma that fills your kitchen when these biscuits bake is absolutely intoxicating—warm honey notes mingling with the rich scent of browning butter. Each bite offers delightful textural contrasts: a golden, slightly crisp exterior giving way to tender, buttery layers within. The honey butter glaze adds a beautiful gloss and another dimension of flavor that elevates these beyond ordinary biscuits.
These biscuits are more than just breakfast fare—they’re memory makers. Serve them alongside fried chicken for Sunday supper, split and filled with country ham for lunch, or simply enjoyed warm with extra honey butter and fresh berries. The simple act of breaking open a warm biscuit, watching steam escape as you add a pat of butter, creates those perfect small moments that somehow become our fondest food memories. Why not start that tradition in your own kitchen this weekend?
Comments are closed.