Simple Honey Biscuits

This super simple, buttery Honey Biscuits recipe made from scratch is a perfect compliment to any meal, cup of tea and more. Ready in under 30 minutes and only basic kitchen staples needed. Classic homemade biscuits with a touch of sweetness from the honey the whole family will love!

Biscuits are my love language and these flaky honey biscuits are my favorite to make for a quick and perfect addition to any breakfast or cozy meal. A touch of honey makes for a fun twist on a classic recipe.

Biscuits don’t have to be a lot of work, you just have to know a few things to make them just right. Do not be intimidated by them, they are so easy! This is the only homemade biscuits recipe you will need!

Try serving these with this chorizo egg bake, spinach mushroom quiche, sweet potato breakfast hash, or these spinach egg muffins.

Why You Will Love These Honey Biscuits:

• They are ready in under 30 minutes. This is such an easy biscuit recipe, and in fact, biscuits in general really aren’t a lot of work to make. Don’t be intimidated! It’s not much more than making sure temperatures are cold, ingredients mixed and then dough is folded and cut. So simple!
• Uses simple ingredients and pantry staples. You really need minimal ingredients and likely ones you already have on hand. That makes this so accessible when you want some fresh, homemade flaky biscuits!
• Are so buttery and flaky with a nice hint of sweetness. The hint of honey in these buttery biscuits make them a family favorite and something slightly different. Easily the best part of whatever meal we are serving them with!

What makes the best honey biscuits:

• Butter: It needs to be very very cold. VERY cold. Pop it in the freezer for at least 20 minutes before prepping. You can even leave it in for an hour or so. Grate the butter for the best made from scratch biscuits. For best results, use a grater to cut the butter versus a biscuit cutter. As I mentioned, you want the butter to be cold and you also want to get the butter into the flour without working it much at all. Grating it will disperse it very nice and evenly.
• How you work the dough: Gentle is the word here. You do not want to overwork biscuit dough. The more delicate you can be with it, the better off you will be.
• Leavening agents: Baking powder that is not fresh is one of the biggest culprits in failed baked goods. The way to wow everyone with your biscuits is all about the rise. If your baking powder isn’t fresh, then you are going to have some sad and sulky biscuits.

Ingredients and Swaps:

• flour: regular, all purpose flour works best for these homemade honey biscuits. You can make them gluten free with a gluten free 1:1 all purpose baking flour.
• baking powder: one TABLESPOON of baking powder–make sure you don’t use a teaspoon. I know we are used to a much smaller amount in recipes, but a tablespoon is what you need for these honey biscuits.
• salt: I like to use sea salt but regular table salt works as well.
• butter: unsalted butter, as I mentioned, make sure it is ice cold. The key is very cold butter when making homemade biscuits. Pop it in the freezer at least 20 minutes before even preheating the oven to make these honey biscuits.
• milk: same as the butter–make sure it is COLD. I often put the whole milk in the freezer for about 10 minutes before whisking it with the honey. Have a bit of extra milk on hand to brush the biscuits with before baking. You can use cream or melted butter if preferred.
• honey: your favorite honey will work just fine. Adds a bit of sweetness and flavor.

Step-by-Step Instructions:

• Before you do anything, freeze your butter for at least 20 minutes and up to an hour or so. Also make sure your milk is very cold.
• Whisk flour, salt and baking powder to combine in a medium to large bowl. Check this out for best practices on how to measure flour correctly.
• Using a grater, grate the butter and add to the dry ingredients. If you don’t have a grater, use a pastry cutter, but for best results, you will want to grate it. You can cut up the last bit of the butter so that you don’t slice your hand!
• Gently mix the butter into the dry ingredients trying not to overwork or break down the butter. The key here is to get the pieces of butter covered by the flour to help form those flaky layers when baking, not to actually combine the butter fully as one with the flour.

• Whisk together the honey and milk in a separate bowl or cup. Add the cold milk and honey mixture and gently mix. The dough will be somewhat in pieces and almost big crumbles and that is what you want.

• Bring the dough onto a well floured surface and pull it together. Keep some extra flour nearby to use. Very gently, press it out and then fold it over. Rotate each fold by about 90 degrees and press once again. Repeat this about 4-5 times. This will help form the flaky layers as well. (see video)
• After folding the honey biscuit dough, press out to about one inch in height. Using a glass, biscuit cutter, or whatever you have that makes about a 2 3/4 inch biscuit, ( you can use a 3-inch biscuit cutter but won’t get as many biscuits), make super close cuts to get as many biscuits into the first round of dough. The sharper the object you are cutting with, the better, but not everyone has a biscuit cutter so I wanted to show that you can use everyday objects and still have delicious biscuits. You can also use a sharp knife and simply cut the biscuit dough into squares.Pull the excess dough together and fold over a couple times, cutting biscuits once again. (see video)

• Place the biscuits on a parchment paper lined baking pan. Brush tops of the biscuits with milk or cream if desired. Bake for about 12 minutes and the biscuits become a very light golden brown on top. Try not to over bake!

Other breakfast recipes you will love:

• BANANA BREAD BAKED OATMEAL
• PUMPKIN CHIP BANANA BREAD
• CINNAMON ROLL BREAKFAST COOKIES
• SPINACH EGG MUFFINS
• SPIRALIZED SWEET POTATO AND ARUGULA FRITTATA

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