Salted Honey Butter Buttermilk Biscuits are the kind of treat that feels like the culinary equivalent of a heartfelt hug. Imagine golden, flaky layers with just enough tang from buttermilk, brushed with a buttery honey glaze and finished with a sprinkle of sea salt. These biscuits can brighten any morning or make any meal feel special. Whether you eat them fresh from the oven or save a few for later, this recipe will fast become a beloved classic in your kitchen.
Ingredients You’ll Need
The beauty of Salted Honey Butter Buttermilk Biscuits comes from straightforward ingredients, each playing a crucial role in creating both the flavor and the signature tenderness of these biscuits. Gather everything ahead of time for a smooth biscuit-baking experience that delivers bakery-quality results in your own home.
- All-purpose flour: The essential base that gives biscuits their structure and the perfect crumb.
- Baking powder: Ensures your biscuits rise high and stay light, giving them that bakery-style fluffiness.
- Baking soda: Works with the buttermilk to create extra tenderness and a subtle tang.
- Salt: Balances flavors and enhances the biscuit’s overall taste.
- Granulated sugar: Adds a whisper of sweetness and helps with browning.
- Cold unsalted butter, cubed: The secret to those famous flaky layers and rich, buttery flavor.
- Cold buttermilk (plus more for brushing): Lends moisture and tanginess to the dough, and the extra brushing creates a golden top.
- Honey: Mixed with melted butter for a sweet, floral glaze that sets these biscuits apart.
- Melted butter: Combines with honey for a glossy, flavorful finish.
- Flaky sea salt for topping: Delivers the final touch of crunch and pop of flavor in every bite.
How to Make Salted Honey Butter Buttermilk Biscuits
Step 1: Prep Your Oven and Ingredients
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper so your biscuits bake up golden on the bottom and are easy to transfer. Make sure your butter and buttermilk are both extra cold; this helps create those buttery, flaky layers that define Salted Honey Butter Buttermilk Biscuits.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. This step ensures that all your leavening is distributed evenly, preventing lopsided biscuits and promoting even rise.
Step 3: Cut in the Butter
Add the cold, cubed butter to your bowl. Using a pastry cutter or your fingertips, quickly work the butter into the flour mixture until it resembles coarse crumbs—think small, pea-sized bits of butter. You want to work fast so the butter stays cold; this is key for those flaky pockets!
Step 4: Add Buttermilk and Form the Dough
Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Stir gently until just combined; a shaggy dough is perfect! Overmixing can lead to tough biscuits, so less is more here.
Step 5: Layer for Flakiness
Lightly flour your work surface and turn the dough out. Pat it into a rough rectangle about 1 inch thick. Fold the dough in half, rotate it, and pat it out again. Repeat this folding process two more times—three folds in total. Each fold adds incredible layers to your biscuits, making Salted Honey Butter Buttermilk Biscuits irresistibly flaky and tall.
Step 6: Shape and Cut
After the last fold, gently pat the dough out to about 3/4-inch thickness. Use a floured biscuit cutter (2.5 inches is ideal) to stamp out your biscuits. Press straight down—no twisting—to keep those sides lofty and flaky. Gather any scraps and gently reshape, being careful not to overwork the dough.
Step 7: Bake to Golden Perfection
Place the biscuits close together on your prepared baking sheet for soft sides, or spaced apart for crispier edges. Brush the tops lightly with buttermilk. Transfer to the oven and bake for 14–16 minutes, until the biscuits are tall and golden brown on top.
Step 8: Glaze and Finish
While the biscuits bake, melt butter and stir in the honey. As soon as the hot biscuits emerge from the oven, generously brush each one with honey butter and sprinkle with flaky sea salt. This finishing touch melts slightly into the tops, making every bite of these Salted Honey Butter Buttermilk Biscuits unforgettable.
How to Serve Salted Honey Butter Buttermilk Biscuits
Garnishes
For an extra flourish, try tucking a pat of butter or a drizzle of extra honey between the layers. A light dusting of powdered sugar or a touch of finely chopped fresh herbs, like thyme, can also add sophistication and color to your Salted Honey Butter Buttermilk Biscuits.
Side Dishes
These biscuits are versatile enough to accompany classic breakfast plates with eggs, bacon, or sausage. For a lunch pairing, serve warm biscuits with a bowl of creamy soup or alongside a crisp salad. They also shine as a brunch centerpiece with fruit preserves and clotted cream.
Creative Ways to Present
Salted Honey Butter Buttermilk Biscuits look charming nestled in a lined bread basket or styled with vintage plates. Try splitting them and filling with pimento cheese, fried chicken, or even vanilla ice cream for a showstopping biscuit sandwich.
Make Ahead and Storage
Storing Leftovers
If you happen to have biscuits left over, store them in an airtight container at room temperature for up to two days. They’ll stay tender and flavorful—just reheat briefly before enjoying for the best texture.
Freezing
To freeze, let the biscuits cool completely, then arrange them in a single layer on a baking sheet until solid. Transfer to a zip-top freezer bag and freeze for up to one month. Pull out a biscuit or two whenever those cravings hit!
Reheating
Reheat frozen or room-temperature biscuits in a 300°F oven for about 8–10 minutes. This revives the crisp edges and soft, steamy insides. For extra decadence, brush with a bit more melted butter or honey before serving.
FAQs
Can I make Salted Honey Butter Buttermilk Biscuits without buttermilk?
Yes! If you’re out of buttermilk, simply add 2 teaspoons of lemon juice or vinegar to 3/4 cup of milk, stir, and let it sit for 5–10 minutes. This homemade version will give you the tangy flavor you need.
What’s the secret to extra-flaky biscuits?
Cold ingredients and gentle handling are key! Freeze your butter before cutting it in, and try not to overwork the dough—those folds are what make Salted Honey Butter Buttermilk Biscuits so wonderfully layered.
Why shouldn’t I twist the biscuit cutter?
Twisting the cutter seals the sides of the dough, preventing your biscuits from rising evenly and creating flaky edges. Press straight down for best results, and you’ll have sky-high layers every time.
How do I prevent my biscuits from spreading too much?
Make sure your dough is cold when it goes into the oven. Keeping everything chilly ensures the butter steams as it bakes, producing those fluffy, tender layers characteristic of Salted Honey Butter Buttermilk Biscuits.
Can I double this recipe for a crowd?
Absolutely! Simply double each ingredient and divide the dough as needed. You may need to use two baking sheets or bake in batches for even browning and perfect texture.
Final Thoughts
There’s something genuinely joyful about pulling a batch of Salted Honey Butter Buttermilk Biscuits from the oven and sharing them around the table. With their irresistible layers, golden finish, and sweet-savory glaze, this recipe will quickly become a staple in your baking rotation. Give these biscuits a try soon—you might just find yourself making them every chance you get!
Print
Salted Honey Butter Buttermilk Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Honey Butter Buttermilk Biscuits are a delightful blend of savory and sweet flavors, with a flaky texture that makes them perfect for any breakfast or brunch. The hint of honey and sea salt takes these classic biscuits to a whole new level of deliciousness.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients:
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 cup cold buttermilk, plus more for brushing
- 2 tablespoons honey
- 2 tablespoons melted butter
- Flaky sea salt for topping
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut in butter: Add the cold, cubed butter and cut it into the flour mixture until it resembles coarse crumbs.
- Add wet ingredients: Make a well in the center, pour in the buttermilk, and stir just until the dough comes together.
- Create layers: Turn the dough out, pat it into a rectangle, fold, rotate, and repeat 3 times for flaky layers.
- Cut and bake: Pat the dough to 3/4-inch thickness, cut into biscuits, place on a baking sheet, brush with buttermilk, and bake for 14–16 minutes.
- Finish with honey butter: Mix melted butter and honey, brush over warm biscuits, and sprinkle with sea salt. Serve warm.
Notes
- For extra flavor, freeze your butter before cutting it into the flour.
- Leftover biscuits can be stored in an airtight container for 2 days or frozen for up to 1 month. Reheat in a 300°F oven before serving.
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
