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Easy Homemade Honey Butter Biscuits

These incredibly simple, surprisingly quick biscuits deliver picture-perfect, buttery-soft results. Enhanced with a sweet honey butter glaze, they're pure comfort food magic.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 9 biscuits
Course: Breakfast, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuits
  • 0.5 cup salted or unsalted butter frozen and grated
  • 3 cups self-rising flour see FAQs for all-purpose substitute
  • 1 cup whole milk
  • 0.25 cup honey for the dough
For the Honey Butter Glaze
  • 4 Tbsp salted butter melted
  • 1 Tbsp honey for the glaze

Equipment

  • Box Grater
  • Mixing Bowls
  • Fork or Spatula
  • Baking sheets
  • Parchment paper
  • Sharp Knife or Biscuit Cutter
  • Brush

Method
 

  1. Step 1: Ensure butter for the dough is frozen solid. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Step 2: Grate the frozen ½ cup butter directly into a medium-sized bowl. Add the 3 cups self-rising flour to the bowl. Gently toss and combine the flour and grated butter with a fork until distributed like coarse crumbs.
  3. Step 3: In a separate bowl, whisk together the 1 cup whole milk and ¼ cup honey until combined.
  4. Step 4: Make a well in the center of the flour and butter mixture. Pour the milk and honey mixture into the well. Gently mix with a fork or spatula just until all the dry bits are moistened and a shaggy dough forms. Do not overmix.
  5. Step 5: Lightly flour a clean surface and turn the dough out. Gently fold and turn the dough 3-4 times until it comes together. Pat or gently roll the dough into an 8x8-inch square, about 1-inch thick.
  6. Step 6: Using a sharp knife, cut the dough into 9 large biscuits (a 3x3 grid) or 12 medium biscuits (a 3x4 grid).
  7. Step 7: Carefully place the cut biscuits onto the prepared baking sheets, leaving about 2 inches between them. Melt the 4 Tbsp salted butter. Brush the tops and sides of each biscuit generously with the melted butter.
  8. Step 8: Bake in the preheated 425°F oven for about 12 minutes, or until puffed and lightly golden.
  9. Step 9: Turn on your broiler (keep oven rack in the same position). Broil for just 3-5 minutes, or until the tops are beautifully golden brown. Watch constantly as they can burn quickly.
  10. Step 10: While the biscuits are still hot, quickly mix the remaining 1 Tbsp of honey into any leftover melted butter (or melt a little more if needed). Brush this honey butter glaze over the tops of all the hot biscuits.
  11. Step 11: Serve immediately. Biscuits are best enjoyed warm.

Notes

Substitutions & Additions: Whole milk gives the best texture; 2% milk may work, and full-fat non-dairy milk is untested. Any type of honey works. If using unsalted butter, add ½ teaspoon salt to the dry flour. For savory biscuits, skip honey in dough/glaze and add black pepper, chives, garlic powder, or ½ cup shredded cheddar cheese to dry ingredients. Brush with plain or garlic butter.
Tips for Success: Don't overwork the dough – mix just until combined for tenderness. Keep ingredients cold (except milk/honey). Grating butter ensures even distribution for flakiness. If using a cutter, press straight down. A hot oven is crucial for a quick rise. Watch the broiler closely.
Storage: Once cooled, store in airtight container at room temperature for 1-2 days, refrigerate for up to a week, or freeze for up to 3 months. Reheat in a toaster/regular oven at 300°F (150°C) for a few minutes or microwave.
FAQs: To use all-purpose flour, whisk 4 ½ tsp baking powder and ¾ tsp salt into 3 cups flour. Grating creates steam pockets for flakiness. If dough is sticky, add minimal extra flour on surface. Make ahead: Cut biscuits can be refrigerated (4-6 hours) or frozen (bake from frozen, adding time).