Best 11 Honey Butter Biscuits Recipes

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**Honey Butter Biscuits: A Southern Delight**

Indulge in the delightful flavors of Honey Butter Biscuits, a classic Southern delicacy that combines the perfect balance of sweetness, richness, and flakiness. These delectable biscuits are a staple of Southern cuisine and a true treat for biscuit enthusiasts. With their golden-brown exterior, soft and fluffy interiors, and a generous slathering of honey butter, these biscuits are sure to tantalize your taste buds and leave you craving more.

This article presents a collection of Honey Butter Biscuit recipes that cater to various dietary preferences and skill levels. Whether you're a seasoned baker or just starting out, you'll find a recipe that suits your needs and allows you to create these irresistible biscuits in the comfort of your own kitchen. From traditional recipes that stay true to the classic flavors to innovative variations that incorporate unique ingredients and techniques, this article has something for everyone. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to the heart of the American South.

Here are our top 11 tried and tested recipes!

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER



Fried Chicken Biscuits With Hot Honey Butter image

This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.

Provided by Tejal Rao

Categories     dinner, lunch, poultry, sandwiches, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

3 cups/450 grams all-purpose flour
3 tablespoons/37 grams baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
7 tablespoons/100 grams cold unsalted butter, cubed
1 1/2 cups/360 milliliters whole milk
6 boneless, skinless chicken thighs
3/4 cup/113 grams all-purpose flour
2 teaspoons cayenne
2 teaspoons kosher salt, plus more for seasoning
3 eggs
3 cups/270 grams panko bread crumbs
Canola or other neutral oil, for frying
10 tablespoons/142 grams unsalted butter, softened
3 tablespoons honey
Hot sauce, a vinegary variety such as Crystal, to taste
Sliced dill pickles, for serving

Steps:

  • Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
  • Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
  • Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
  • Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
  • Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
  • Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
  • In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
  • Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

SUNNY'S HAM AND CHEESE BISCUITS WITH HONEY DIJON BUTTER



Sunny's Ham and Cheese Biscuits with Honey Dijon Butter image

Provided by Sunny Anderson

Categories     main-dish

Time 50m

Yield 8 biscuits

Number Of Ingredients 11

2 cups self-rising flour
1/3 cup shredded Cheddar-jack cheese blend
3 slices thin deli ham, chopped
3 tablespoons salted butter, slightly frozen
1 cup buttermilk
All-purpose flour, for dusting
Nonstick cooking spray, for the baking sheet, optional
1 stick (8 tablespoons) salted butter, softened
2 tablespoons honey
1 tablespoon whole-grain Dijon mustard
Blackberry or raspberry preserves, for serving

Steps:

  • For the biscuits: Preheat the oven to 400 degrees F.
  • Place the self-rising flour in a large bowl and toss with the cheese and ham. Grate the butter into the flour mixture. Pour in the buttermilk and mix gently with a wooden spoon. Once the dough comes together, turn it out onto a floured surface, divide it into 8 equal balls and pat them down lightly.
  • Put the balls in a cast-iron pan or on a baking sheet sprayed with cooking spray. Bake until brown, 20 to 25 minutes.
  • For the butter: In a bowl, mix together the butter, honey and mustard.
  • When the biscuits are done, brush some of the butter over the tops. Serve the biscuits with the remaining butter and the preserves.

FLUFFY CATHEAD BISCUITS WITH HONEY BUTTER



Fluffy Cathead Biscuits with Honey Butter image

Cat head (or cathead) biscuits are a Southern staple whose name refers to their large size (about as big as a cat's head). The dough for this hand-rolled biscuit recipe is made by incorporating flour into the wet ingredients, instead of the reverse. The result is a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

Provided by Joe Sevier

Categories     Biscuit     Bake     Breakfast     New Year's Day     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 biscuits

Number Of Ingredients 12

For the biscuits:
1/2 cup buttermilk powder
3 tablespoons baking powder
1 1/2 teaspoons kosher salt
Pinch of sugar
6 tablespoons lard or bacon fat, cut into pieces and slightly softened
6 tablespoons unsalted butter, cut into pieces and slightly softened, plus more, melted, if desired
3 1/2-4 cups all-purpose flour, divided, plus more
For the honey butter:
1/2 cup flavorful honey (such as buckwheat)
1/4 cup unsalted butter, slightly softened
1/2 teaspoon sea salt or kosher salt

Steps:

  • For the biscuits:
  • Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.
  • Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.
  • Fold in remaining 1 1/2-2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.
  • Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25-30 minutes. Brush with melted butter, if desired. Serve with honey butter.
  • For the honey butter:
  • Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.

HONEY BUTTER BISCUITS



Honey Butter Biscuits image

These biscuits are rolled up with honey butter to make them sweet and delicious.

Provided by SYLVERWARE

Categories     Bread     Quick Bread Recipes     Biscuits

Time 32m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅓ cup vegetable shortening
¾ cup milk
½ cup honey
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift flour, baking powder, and salt together into a bowl. Combine shortening with flour mixture using fingers until the mixture is crumbly and resembles cornmeal. Stir milk in gradually until dough is well combined.
  • Place dough on a floured surface; shape into a 1/2-inch thick rectangle about 12 inches wide.
  • Put honey and butter into a microwave-safe bowl; microwave until melted, 15 to 20 seconds. Stir.
  • Spread 1/2 the honey-butter mixture on the dough surface; roll up like a jellyroll and cut into 12 slices, about 1 inch thick. Arrange biscuits on a baking sheet 1/2-inch apart; spread remaining honey-butter on each.
  • Bake in the preheated oven until golden, 12 to 15 minutes.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 28.5 g, Cholesterol 24.7 mg, Fat 13.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 336.8 mg, Sugar 12.4 g

BUTTERMILK BISCUITS WITH HONEY BUTTER



Buttermilk Biscuits With Honey Butter image

Sweet honey butter, seasoned with a kiss of flaky sea salt, is the ultimate topping for these light-as-air biscuits.

Provided by Blue Smoke

Categories     Biscuit     Side     Bread     Buttermilk     Honey     Butter     Kid-Friendly     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 14 biscuits

Number Of Ingredients 14

For the biscuits:
1 tablespoon plus 1 1/2 teaspoons sugar
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
3 cups all-purpose flour, plus more for surface
3/4 cup plus 2 Tbsp. (1 3/4 sticks) chilled unsalted butter, cut into small cubes
1 1/4 cups buttermilk
For the Honey Butter:
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons honey
2 teaspoons flaky sea salt, plus more for serving
Special equipment:
A 2 1/2-inch-diameter round cutter or glass

Steps:

  • For the biscuits:
  • Position rack in middle of oven and preheat to 425°F. Whisk sugar, baking powder, kosher salt, baking soda, and 3 cups flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.
  • Gather dough into a ball. On a lightly floured surface, press into an 8" square. Fold sides over like a letter. Turn 90º and fold sides again, forming a small square. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking.
  • Pat dough into a scant 3/4" round. Cut out rounds with 2 1/2" cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.
  • Bake biscuits, rotating sheet halfway through, until golden brown, 22-24 minutes.
  • For the Honey Butter:
  • Stir butter, honey, and 2 tsp. sea salt in a medium bowl until well combined.
  • Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature.

BUTTERMILK-CORNMEAL DROP BISCUITS WITH HONEY BUTTER



Buttermilk-Cornmeal Drop Biscuits with Honey Butter image

Serve these buttery biscuits alongside Pork Roast with Apples and Gremolata as part of your holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Yield Makes 10

Number Of Ingredients 8

1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 1/4 cup (1/2 stick), room temperature
1 cup buttermilk
5 tablespoons honey

Steps:

  • Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment-lined baking sheets.
  • Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through. Transfer biscuits on parchment to wire racks and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.

Nutrition Facts : Calories 216 g, Fat 10 g, Fiber 1 g, Protein 4 g, SaturatedFat 6 g

VINTAGE SWEET POTATO BISCUITS WITH HONEY BUTTER



Vintage Sweet Potato Biscuits with Honey Butter image

Provided by Claire Thomas : Food Network

Categories     side-dish

Time 35m

Yield about 15 biscuits

Number Of Ingredients 12

3/4 cup cooked mashed sweet potatoes
2/3 cup milk
1/4 cup (4 tablespoons) unsalted butter, melted
1 1/4 cups sifted bread flour, plus more for dusting
2 tablespoons baking powder
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 teaspoon kosher salt
3 tablespoons honey

Steps:

  • Preheat the oven to 450 degrees F.
  • Make the biscuits: Place the sweet potatoes, milk and melted butter in a large bowl and stir until thoroughly combined.
  • Set a sifter or fine-mesh sieve over a medium bowl. Resift the 1 1/4 cups flour into the bowl, then sift in the remaining dry ingredients and whisk together. Transfer the dry ingredients to the sweet potato mixture and stir just until a soft dough forms (it'll be pretty sticky).
  • Turn the dough onto a lightly floured board and toss until smooth. Roll out the dough 1/2 inch thick, then stamp out as many biscuits as you can (about 15) with a 1- to 1 1/2-inch floured biscuit cutter. Place the biscuits on a parchment-lined baking sheet. Bake until just golden brown, 15 to 20 minutes.
  • Meanwhile, make the honey butter: Simply whisk together the butter, salt and honey in a small bowl until smooth.
  • Serve the sweet potato biscuits warm with the honey butter.

FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY BUTTER



Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter image

Categories     Chicken     Kid-Friendly     Dinner     Deep-Fry     Honey     Butter     Buttermilk     Lime Juice     Bon Appétit     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 22

Pink peppercorn-lime honey:
2 teaspoons pink peppercorns
1 cup clover honey
1 1/2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
1/4 teaspoon coarse kosher salt
Pink peppercorn-honey butter:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup pink peppercorn-lime honey (see above)
1/4 teaspoon coarse kosher salt
Chicken:
6 cups buttermilk, divided
2 tablespoons coarse kosher salt
2 teaspoons hot pepper sauce
2 3 1/2-to 4-pound chickens, cut into wing, breast, thigh, and drumstick portions
4 cups all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons cayenne pepper
Peanut oil (for frying)
Black Pepper Biscuits

Steps:

  • For pink peppercorn-lime honey:
  • Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
  • For pink peppercorn-honey butter:
  • Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
  • For chicken:
  • Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
  • Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
  • Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
  • Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280°F to 300°F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
  • Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.

DILL BISCUITS WITH HONEY BUTTER



Dill Biscuits with Honey Butter image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 12 biscuits

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
12 tablespoons cold unsalted butter, diced
2 tablespoons chopped fresh dill
1/2 cup buttermilk, plus more for brushing
4 tablespoons unsalted butter, softened
2 teaspoons honey
1/4 teaspoon sea salt

Steps:

  • Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor. Add the butter and pulse into pea-size pieces. Add the dill, then slowly pulse in the buttermilk until the dough just comes together. Transfer to a floured surface and knead three to five times. Shape into a disk.
  • Roll out the dough to about 1/2 inch thick. Cut into rounds with a 2 1/2-inch round cutter or a glass. Reroll any scraps. Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes.
  • Meanwhile, make the honey butter: Mix the butter, honey and sea salt in a bowl until smooth. Serve with the warm biscuits.

ORANGE BISCUITS WITH HONEY BUTTER



Orange Biscuits with Honey Butter image

Traditional biscuits get a sweet, citrus-y spin in this heavenly version that combines orange and honey. Just right for a breakfast treat, or as a side for a spicy chili or stew. -Patricia Overley, Chino Hills, California

Provided by Taste of Home

Time 35m

Yield about 1 dozen (1/2 cup butter).

Number Of Ingredients 12

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 cup cold butter, cubed
3/4 cup 2% milk
1 tablespoon grated orange zest
3 tablespoons orange juice
ORANGE HONEY BUTTER:
1/2 cup butter, softened
1/2 cup honey
2 teaspoons grated orange zest

Steps:

  • Preheat oven to 450°. Whisk together first four ingredients; cut in butter until mixture resembles coarse crumbs. Mix milk, orange zest and orange juice; stir into dry ingredients just until moistened., Turn onto a floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 8-12 minutes., For honey butter, beat butter until softened; beat in honey and orange zest. Serve with warm biscuits.

Nutrition Facts : Calories 264 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 413mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET POTATO BISCUITS WITH HONEY BUTTER



Sweet Potato Biscuits with Honey Butter image

We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought-why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. -Cathy Bell, Joplin, Missouri

Provided by Taste of Home

Time 30m

Yield 15 biscuits (about 1/2 cup honey butter).

Number Of Ingredients 13

2 cups all-purpose flour
4 teaspoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup shortening
1 cup mashed sweet potatoes
1/2 cup half-and-half cream
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, combine the first 6 ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine sweet potatoes and cream; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Reroll and repeat once. Place 1 in. apart on a greased baking sheet., Bake at 400° for 9-11 minutes or until golden brown. Meanwhile, in a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm biscuits.

Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • For the best flavor, use unsalted butter at room temperature.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • To make sure your biscuits are cooked through, insert a toothpick into the center of one. If it comes out clean, they're done.
  • For a crispy crust, brush the tops of the biscuits with melted butter before baking.
  • Serve the biscuits warm with your favorite toppings, such as honey, butter, or jam.

Conclusion:

These honey butter biscuits are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can have a batch of warm, fluffy biscuits that are sure to please everyone at the table. So next time you're looking for a quick and satisfying snack or side dish, give these honey butter biscuits a try. You won't be disappointed!

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