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Salted honey butter buttermilk biscuits are tall, super flaky, and lightly sweet. That golden, crackly top makes them irresistible. Every time I serve these for brunch, they're a total hit and disappear fast. Buttermilk adds a nice tang and makes the layers melt with buttery goodness. When you pour on the honey butter, the sweetness just pops with every bite.
I make these for almost every Sunday breakfast, and everyone asks for them on their birthday. They never make it to dinnertime.
Ingredients
- Flaky sea salt: To finish with a punchy bit of crunch and flavor on top
- All-purpose flour: Go for unbleached flour; it gives you soft, tender insides
- Cold buttermilk: The creamiest results come from full fat; homemade works when you’re out
- Baking powder: Always check it’s fresh—old baking powder means flat biscuits
- Salted butter and honey: Stir them together for the best sweet finish
- Salt: Makes everything taste better; choose fine sea salt if you have it
- Egg with milk or water: Whisk these for that shiny, golden, crackle on top
- Vinegar or lemon juice with milk: For quick buttermilk at home, always use new vinegar or lemon for the best rise
- Granulated sugar: A little sweetness pulls all the flavors together
- Cold salted butter: Use the highest quality you can and keep it cold so the layers are extra fluffy
Tasty Step-by-Step
- Finish and Serve:
- Brush the biscuits with honey butter fresh from the oven, toss on some flaky salt, and eat them warm while the layers are perfect
- Prepare Honey Butter:
- During baking, melt some salted butter and stir in honey—it’s super smooth and ready for those hot biscuits
- Bake to Perfection:
- Bake them for about 35 to 40 minutes. Swap the pan halfway so they all cook even. You want them tall and dark golden—pull them once they look right
- Brush With Egg Wash:
- Mix the egg and milk or water then brush it on top. This sets you up for that pretty, shiny gold crust
- Shape and Cut Biscuits:
- Pat your dough down to about one and a half inches thick, slice into eight squares or stamp out rounds, and spread them on your sheet so they don’t touch
- Knead and Layer:
- Sprinkle a bit of flour down, turn out the dough, and press it together. Fold and roll it four to six times for epic layers. Skipping this means missing out on peak flakiness
- Combine With Buttermilk:
- Make a well and pour in half the buttermilk. Stir it until the dough looks rough and messy, then add the rest and gently bring it all together. You want it a bit crumbly, not soaked
- Grate and Add Butter:
- Shred cold salted butter right over your dry stuff. Toss until the bits are covered—these melt to make fluffy pockets
- Mix Dry Ingredients:
- Whisk up flour, baking powder, sugar, and salt so they’re totally mixed in a big bowl — that’s how you get even flavor
- Preheat the Oven:
- Crumple a sheet of parchment onto your baking tray, then fire up the oven to 375 F so it’s ready when your dough is
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What to Remember
My favorite thing about these is all the honey dripping down in between the layers. When I was a kid, a warm biscuit loaded with honey butter was my prize after weekend chores. I still grab the honey jar every time they’re fresh out of the oven.
Keeping Them Fresh
Fresh is always best, but if you’ve got extras, stash them in an airtight box at room temp for two days. Pop them in a low oven to bring back the flake. For long-term, wrap and freeze for up to a month. Warm from frozen for about five to ten minutes and brush on more honey butter while hot.
Swaps
No buttermilk around? Easy fix—pour a spoonful of vinegar or lemon juice in your milk and let it chill five minutes before using. Unsalted butter works too, just sprinkle in an extra pinch of salt. If you need non-dairy, grab plant-based butter and soured non-dairy milk with vinegar.
How to Serve
Best move: pile on more honey butter and eat with crispy bacon and creamy scrambled eggs. They’re awesome next to fried chicken, spooned with gravy, or even smeared with jam. Want a hint of savory? Toss in chopped chives before you cut the dough.
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A Little History
Buttermilk biscuits are loved from the South all the way up. Home bakers nailed tall, flaky biscuits over generations using tried-and-true tricks. Honey butter turns them into something a bit special. I first had it in Nashville—every spot set out jars of the stuff, and I was hooked.
Frequently Asked Questions
- → How can I get super flaky layers?
Make sure your buttermilk and butter are really cold. Give the dough a few folds before cutting—this builds those flaky layers. Stop mixing once the dough comes together.
- → How do I quickly make buttermilk?
Just mix together regular milk and a splash of lemon juice or apple cider vinegar. Wait a bit for it to thicken up, then use it like normal buttermilk.
- → Why brush with honey butter?
Spoon honey butter on while the biscuits are hot. It gives them sweetness and a glossy look—and it balances out the buttery, salty flavors.
- → What does an egg wash do?
Egg wash brushed over the tops makes them shiny and golden in the oven. You’ll get nice color and a soft crust.
- → What’s the best way to eat these?
Enjoy them right after baking. They’re awesome with brunch, dunked in soup, or with an extra swipe of honey for snack time.
- → Can I use unsalted butter?
Oh for sure. If you use the unsalted kind, just toss in a bit more salt so the flavor stays balanced.