HONEY BUTTERMILK BISCUITS – The Southern Lady Cooks

These honey buttermilk biscuits are easy to make and wonderful to enjoy any morning with coffee! Don’t forget the butter! These are an excellent way to start the day.

If you love these biscuits, you will definitely want to check out our Cathead Biscuits. They are our most popular biscuit recipe! These Sour Cream Biscuits are also a winner. 

❤️WHY WE LOVE THESE BISCUITS

We love to cook with honey, and adding it to these biscuits really makes them delicious. Of course, we love to put honey and butter on them too, so we get double the honey. These are not hard to make and if you have followed our website for any amount of time, you know we love biscuits. 

We used a square cutter on these biscuits, but you can use any biscuit cutter you prefer, a glass, etc. This recipe only makes about 12 biscuits so perfect for just a few people. 

🍴KEY INGREDIENTS

All-Purpose Flour – takes 2 cups, but you may need to add more to get the biscuit dough the right consistency.

Cold Butter – It’s important it’s cold and grated right into the dough. 

Sugar – we add sugar to these biscuits and it makes them delicious. 

Honey – give these a great flavor!

Buttermilk – Love making biscuits with buttermilk, it’s the perfect fat content. I haven’t made these with milk but I’m sure it would work. 

Salt, baking soda and baking powder – must-haves for this recipe. 

Topping for Biscuits:

Honey, Butter and Ground Ginger- this just adds a nice sweet flavor to them. 

SWAPS

I used salted butter but you can use unsalted in this recipe. It’s whichever you prefer. You can also double the topping and use it when you serve the biscuits.

⭐TIPS FOR MAKING BISCUITS

Knead biscuit dough as little as possible and get as many biscuits as possible from first cutting. Biscuit dough should have some wetness. Biscuits should be cooked immediately after cutting.

SERVE THIS WITH

These biscuits are delicious with blackberry jam or served with a big country breakfast! We love this Hashbrown and Sausage Casserole or these Southern Fried Potatoes. This Crock Pot Ham is also wonderful on these biscuits. 

STORING AND REHEATING

I keep these stored in an air-tight container and reheat them in the microwave.

SERVING SIZE

This recipe makes about 12 biscuits, depending on the size you make them. They are perfect for just a few people and reheat well in the microwave.

Honey Buttermilk Biscuits

Judy Yeager

These biscuits are addictive. This recipe can easily be doubled or tripled.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course bread, Breakfast

Cuisine American, southern

• 2 cups all-purpose flour
• 6 tablespoons cold butter grated or cut in very small pieces
• 2 teaspoons white granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons honey
• 1 cup buttermilk

Topping for honey biscuits

• 2 tablespoons butter
• 2 teaspoons honey
• 1/2 teaspoon ground ginger

• Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl. Cut in the butter with a spoon until flour mixture resembles coarse crumbs. Add honey and buttermilk and stir together all ingredients.

• Turn out on a floured surface and knead five or six times. Pat dough out with your hand or roll out to about 1/2 inch thick. Cut out biscuits with a biscuit cutter and place on a sprayed baking sheet about an inch apart. I used a square cutter but a round one or even a cup or glass is fine.

• Bake in a preheated 425 degree oven for 10 to 12 minutes until tops are browned. Remove from oven and brush on topping.

I used salted butter but you can use unsalted if you want.  You could also double the topping and serve extra with the biscuits.

Keyword Buttermilk Biscuit, Honey Biscuit

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