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Biscuit on plate with honey drizzle.
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5 from 7 votes

Honey Biscuits

These super simple, buttery Honey Biscuits recipe are made from scratch and a perfect compliment to any meal, cup of tea and more. Ready in under 30 minutes and only basic kitchen staples needed. You don't even need a biscuit cutter, promise!
Prep Time10 mins
Cook Time12 mins
Total Time25 mins
Course: Breakfast, Side Dish
Cuisine: American
Servings: 8 biscuits
Calories: 255kcal
Author: Lorie Yarro


  • 2 c flour
  • ½ c unsalted butter (one stick)
  • ¾ c whole milk
  • 3 T honey
  • 1 T baking powder
  • 1 teaspoon sea salt


  • Preheat oven to 425°F. Before starting, freeze your butter for at least 20 minutes for best results. Also make sure your milk is ice cold.
  • In a medium bowl, whisk together flour, sea salt and baking powder. Using a box grater, grate the butter and add into the bowl with the flour. If you don't have a grater, you can use a pastry cutter. Gently stir the butter into the dry ingredients trying not to overwork it or break it down.
  • In a large measuring cup or small bowl, whisk together the milk and honey. Pour the milk into the flour and butter mixture and gently stir to combine. This will still be sort of chunky and in pieces, not a uniform dough.
  • On a flour covered surface, pull the dough together as one. If it seems a bit sticky, just dust with some extra flour. Very gently, press the dough out and fold it over. Press out once again, turn 90 degrees, and fold it again. Do this step 4-5 times. (see video for help)
  • Press the dough out gently to about 1 inch in height. Using a biscuit cutter (or another round object that will cut into the dough), make close cuts into the dough and place the biscuits on a parchment lined baking sheet. Gently pull the excess dough together and press it out once again. Cut the remaining biscuits.
  • Bake for about 12 minutes or until a very light golden brown on top. Enjoy warm with an extra drizzle of honey, butter or however else you prefer your biscuits! I typically get about 6-8 biscuits out of this recipe, depending on what I use to cut the biscuits.



  • The less you work the dough the better. You want the butter to stay cold and in form to form layers versus warm butter that will give you just one dense layer inside.
  • I have only used whole milk to make these so I cannot say whether another milk will be successful as of now.
  • Do not over bake your biscuits. The bottoms will be too hard and the inside can easily dry out. And who wants that??!


Calories: 255kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 304mg | Potassium: 215mg | Fiber: 1g | Sugar: 8g | Vitamin A: 392IU | Calcium: 99mg | Iron: 2mg