When these honey butter biscuits hit the heat, the dough rises in flaky layers as the buttermilk lifts and the cream cheese melts into tight pockets of tenderness. A quick brush of warm honey glaze glosses the tops so they smell of browned butter and bloom golden at the edges. I love how the crumb stays soft enough to pull apart, yet sturdy enough to sop up pan juices or jam. Serve warm and split, then spoon on extra glaze.
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Steps + Photos to make this recipe for Honey Butter Biscuits
Step 1: Gather your ingredients. This recipe deserves what we call The Good Butter. (We love Challenge.) Preheat the oven to 450F.
Step 2: In a large bowl, whisk flour, baking powder, baking soda, and salt for an even mix—this helps build a tall rise and flaky biscuits.
Step 3: Cut in chilled cream cheese and butter with a pastry blender or forks until the mixture looks like coarse sand with pea-size bits—those cold bits create steam and lift, classic Southern biscuits texture.
Step 4: Stir in chilled buttermilk just until no dry streaks remain; the dough will look crumbly (that’s good for a tender biscuit dough).
Step 5: Turn dough onto a clean counter; knead gently 1–2 minutes to bring it together without overworking.
Step 6: Roll to ¾-in thickness. Use a 2-in biscuit cutter to punch out 8 rounds; press straight down (don’t twist) for the tallest buttermilk biscuits.
Step 7: Arrange biscuits on the prepared pan for even browning and defined layers.
Step 8: Bake 11–12 min, until edges are golden and tops lightly browned.
Step 9: While they bake, melt butter with honey in a saucepan over medium heat, stirring often, to make the honey butter glaze.
Step 10: Brush hot biscuits generously with glaze. Split and spoon on more warm glaze for breakfast biscuits or chill and whip the glaze to spread for brunch recipes.
Tools & Equipment
- Large mixing bowl and whisk
- Measuring cups & spoons
- Pastry blender or 2 forks
- Rolling pin
- 2-in biscuit cutter (or a similar size juice glass)
- High-heat-safe parchment paper
- Baking sheet pan
- Medium saucepan, heatproof spatula, pastry brush
Tips for Success
- Keep fats cold. Chilled butter and cream cheese create steam pockets for lift and flakiness.
- The dough will look dry at first; a brief 1–2 min knead brings it together. Do not over-knead, and don’t moisten beyond the recipe.
- Press the cutter straight down—no twisting—to preserve layers.
- Re-roll scraps gently; stacking scraps before re-rolling helps maintain layers.
- Whole milk can substitute for buttermilk, but the flavor and texture will be less tangy and slightly denser.
- We use Challenge butter, particularly for the glaze.
- Parchment baking is best for clean bottoms and even color.
- For a spreadable finish, chill glaze until firm, then whip; for a glossy finish, glaze hot biscuits.
- Biscuits are best warm; reheat in the preheated air fryer at 350F for 3 mins.
- Freeze unbaked rounds on a tray, then bag; bake from frozen at 450°F, adding 2–3 min.
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Honey Butter Biscuits
Ingredients
For the Dough:
- 2 ¾ c all-purpose flour
- 1 T baking powder
- ½ t baking soda
- ½ t salt
- 4 oz cream cheese chilled
- ¼ c Challenge butter chilled
- 1 c buttermilk chilled
For the Honey Butter Glaze:
- ¾ c Challenge butter 1½ sticks
- ¼ c honey
Instructions
- Preheat oven to 450°F. Line a large baking sheet with high-heat safe parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Cut in cream cheese and butter until coarse and sandy with pea-size bits.
- Add buttermilk; stir just to combine (dough will be crumbly).
- Turn onto counter; knead 1–2 min to form a ball. Roll to ¾-in thickness; cut 8 rounds with a 2-in cutter.
- Place on the prepared baking sheet lightly touching; bake 11–12 min until edges are golden.
- While baking, melt ¾ c butter with ¼ c honey in a medium saucepan over medium heat, stirring often until combined. Then remove from heat.
- When biscuits are done, remove from oven and immediately brush hot biscuits generously with glaze.
- Serve split with extra warm glaze, or chill glaze until firm, then beat with a mixer until smooth and spreadable.
The bottom line
This is a biscuit built on contrast: cool fats that stay in discernible bits, a quick knead for structure, and high heat for decisive lift. The warm honey glaze lacquers the tops while the crumb stays tender from cream cheese and buttermilk—a small-batch, easy baking recipe that rewards restraint and heat management. Pair with fried eggs, a crisp salad, or roasted chicken; pass extra glaze at the table.
Want more bread recipes? Who doesn’t…
