Salted Honey Butter Biscuits

These Salted Honey Butter Buttermilk Biscuits are everything a biscuit should be tall flaky and slightly sweet with a crackly golden top. I have served these at brunches to huge applause and the leftovers always vanish by midday. The tang of buttermilk melds with buttery layers while the honey topping brings out a gentle sweetness making each bite unforgettable.

I have lost count of how many times I have made these for Sunday mornings and they are always requested for birthdays or family gatherings. The batch never lasts until the evening.

Ingredients

• Cold salted butter: Use high quality for the flakiest most flavorful biscuits Cold butter is essential for layering
• All-purpose flour: Opt for unbleached flour for a tender crumb
• Granulated sugar: Adds a subtle sweetness to balance salt and tang
• Baking powder: Make sure it is fresh for the best rise
• Salt: Enhances flavor use a fine sea salt if possible
• Cold buttermilk: Full-fat buttermilk gives the most tenderness Homemade works in a pinch
• Egg with milk or water: For that shiny crackled golden finish on top
• Salted butter and honey: Combined for the luxurious finishing drizzle
• Flaky sea salt: Finishes the biscuits with a pop of savory crunch
• Vinegar or lemon juice with milk: Use to make homemade buttermilk if needed Always use fresh acid for best results

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 F and prepare a baking sheet with parchment paper so your biscuits bake up golden without sticking

Mix Dry Ingredients:

Whisk together flour sugar baking powder and salt in a large bowl until all is evenly distributed for a perfectly uniform dough

Grate and Add Butter:

Take very cold salted butter and grate it directly into your dry ingredients This creates tiny pockets that melt into fluffy layers When done toss everything so the butter is lightly coated in flour

Combine With Buttermilk:

Make a well in the center and pour in half the buttermilk Stir gently until you see a shaggy loose dough Then pour in the rest of the buttermilk and keep mixing until things just start to come together The dough should be a bit crumbly not wet

Knead and Layer:

Lightly flour your work surface Pour dough out and use your hands to press together Fold and roll the dough on itself four to six times Each fold creates more layers Do not skip this step as it is the secret to that signature flake

Shape and Cut Biscuits:

Gently roll out your dough into a rectangle about one and a half inches thick Using a sharp knife cut into eight even squares or use a biscuit cutter for rounds Place on your prepared baking sheet leaving space between each one

Brush With Egg Wash:

Whisk your egg with a splash of milk or water and brush the tops this helps create a shiny golden top without burning

Bake to Perfection:

Place the tray in the oven and bake for 35 to 40 minutes Rotate your pan halfway through so the biscuits bake evenly Once tall and deep golden brown they are done

Prepare Honey Butter:

While biscuits bake melt salted butter and stir in honey until smooth This will get brushed on hot biscuits so it soaks right in

Finish and Serve:

Right after removing from the oven brush biscuits with honey butter and sprinkle with flaky sea salt Serve warm for best experience

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You Must Know

I personally love how the honey butter sinks into all those layers A warm biscuit dripping with honey butter was always the big reward after Sunday chores growing up and I still keep extra honey handy for swiping onto each bite

Storage Tips

These biscuits are best fresh but you can store them in an airtight container at room temperature for up to two days Reheat in a low oven to revive their flakiness For longer storage wrap tightly and freeze up to one month Warm straight from frozen for five to ten minutes in the oven and brush again with honey butter

Ingredient Substitutions

No buttermilk No problem Just add a tablespoon of apple cider vinegar or lemon juice to your milk and let it sit five minutes before using You can also use unsalted butter and bump up the added salt by a small pinch If you want a dairy-free version substitute with cold plant-based butter and non-dairy milk soured with vinegar

Serving Suggestions

Serve these biscuits with extra honey butter alongside crispy bacon and soft scrambled eggs for a dreamy brunch They are also excellent with fried chicken gravy or just a smear of good jam For a savory twist add fresh chopped chives to the dough before cutting

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Behind the Biscuit

Buttermilk biscuits are a beloved Southern classic Their high rise and flaky layers come from centuries-old techniques perfected by home bakers The honey butter addition gives them a special festive feel something I first tried after a trip to Nashville where every table came with a pot of whipped honey butter

Frequently Asked Questions

→ How do I achieve extra flaky layers?

Use very cold butter and buttermilk, and fold the dough several times to build up defined layers. Don’t overwork the dough.

→ Can I make buttermilk at home?

Yes, mix milk with apple cider vinegar or lemon juice, let it sit for a few minutes, then use as you would regular buttermilk.

→ What’s the purpose of honey butter?

Brushing warm biscuits with honey butter adds sweetness and shine, balancing the savory notes and enhancing flavor.

→ Why use an egg wash?

Egg wash brushed on the biscuit tops before baking helps create a glossy, golden finish and encourages even browning.

→ How should I serve these biscuits?

Serve them warm, right from the oven. They pair beautifully with breakfast spreads, soups, or as a snack with additional honey.

→ Can I substitute salted for unsalted butter?

Absolutely. If using unsalted butter, add a bit more salt to the dough to maintain balanced flavor.