Hot Honey Buttermilk Biscuits 

We’re hopping on the hot honey train with a homemade Buttermilk Biscuit recipe that infuses flakey soft layers with a bit of sweetness and spice. Bite into a pillowy biscuit with an extra drizzle of decadent hot honey on top. You can even dress up these biscuits further by adding crispy chicken between the top and bottom or serving a sausage gravy over them. Plus, we promise baking up homemade biscuits is not as complicated as you may think. We break this recipe down into just 10 steps using seven ingredients. You’ll be feeling like a professional in no time.

What Makes Buttermilk Biscuits Different Than Other Types?

Buttermilk biscuits stand apart from other biscuit types due to their texture. The acidity in buttermilk reacts with baking soda (the leavening agent in biscuits) to produce more carbon dioxide gas, resulting in a the lighter, taller, and flakier rise you know and love compared to biscuits made with sweet milk. This acid also contributes to a distinctly tangy, slightly savory flavor that balances the richness of the butter, providing a more complex taste profile. Not to mention, the lactic acid in buttermilk helps to tenderize the gluten in the flour, which is crucial for creating that soft, moist, tender crumb that defines a buttermilk biscuit.

Hot Honey Buttermilk Biscuits 

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• Author: Keith Recker
• Yield: 12–14 Biscuits 1x

Print Recipe

Description

One bite of these biscuits and you’ll never go back to canned again.

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Ingredients

Scale 1x2x3x

• 3 cups flour
• 1 tsp kosher salt
• 3 tbsp baking powder
• ¾ cups butter (very cold)
• 2 eggs
• ¼ cup hot honey
• 1 ½ cups full fat buttermilk

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Instructions

1. Cut the butter into very small cubes and keep in refrigerator until needed.
2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. We prefer the latter!
3. In a large mixing bowl, whisk together flour, salt and baking powder.
4. In a small bowl, whisk together buttermilk, honey and eggs. Wash your hands!
5. Add cold butter cubes to the flour mixture. Use a pastry cutter to combine the mixture until pea-sized crumbs form.
6. Add the milk, honey, and egg mixture. Combine with your hands until you have a moist, consistent mass. Wash your hands again!
7. Flour a clean work surface. Place the dough on it and roll out to about ¾ inch thick. Fold in thirds and roll again to about ¾ inch thick. Fold one more time. Roll the dough out again.
8. Use a 3” round cutter to cut the dough into biscuits… or go old-school-grandma and use a sturdy drinking glass. Gather scraps and roll one more time to cut more biscuits.
9. Place the biscuits on the baking sheet. We like crisp biscuits, so place them ½ inch apart. Bake until golden brown and crisp, which is between 10 and 15 minutes.
10. Serve immediately or let cool and then cover until you’re ready to eat! Slather them with butter and honey…hot or otherwise. You could try crème fraiche or clotted cream or mascarpone instead of butter. Fruit jams are always nice, too, if you prefer them to honey.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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