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Buttermilk biscuits wrapped in linen on a wood table

Buttermilk and Honey Biscuits

  • Author: Pate Giltner
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 biscuits 1x


These easy homemade buttermilk biscuits are super softbuttery, and sweet! Honey adds an extra hint of sweetness and depth to make these the perfect biscuits! They also rise into the most beautiful layered stacks.


  1. 2/3 cup salted butter
  2. 2 1/2 cups all-purpose flour 
  3. 3 tsp baking powder 
  4. 1/2 tsp baking soda
  5. 1 tsp salt 
  6. 1 cup buttermilk 
  7. 1 tbsp honey
  8. 1 egg for the egg wash or 4 tablespoons of melted butter to brush on finished biscuits. 


  1. Preheat the oven to 450 degrees
  2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. 
  3. Using a grater or the grating attachment on a food processor, grate the butter. Once grated, if it’s no longer cold, freeze for a few minutes before adding it to the flour. 
  4. Add the butter to the flour and toss until it’s evenly mixed. 
  5. Add the buttermilk and honey and stir until a loose dough forms.
  6. Turn the dough onto a floured work surface and knead until the dough all comes together. 
  7. Press or roll the dough into a 1/4 inch rectangle and fold the dough onto its self in thirds. Like you would fold a sheet of paper. Press or roll the dough out to 1/4 inch again and repeat the fold. Press or roll out the dough out again to a 1/4 inch rectangle. 
  8. Using a floured cutter cut out your biscuits and place them right next to each other on a lined baking sheet. Having all your biscuits touching will help them to rise.
  9. Freeze the biscuits on the baking sheet for 15 minutes. Once chilled, whisk the egg and brush it over your biscuits. 
  10. Bake for 20-25 minutes or until risen and the tops are golden. 


  • Freeze your butter and chill your buttermilk for 10- 20 minutes before starting this recipe. 
  • Use a food processor with the grating attachment instead of cutting the butter into the flour mixture. 
  • Place a tiny bit of flour in the food processor to help the butter not to stick. 
  • Handle the dough a little as possible. This recipe calls for folding the dough multiple times, but you still want a springy and soft dough. Overhandled dough will result in tough and gummy biscuits. 
  • Place the biscuits right next to each other on the lined baking sheet. This will help them to rise. 
  • Use an egg wash for a crunchy biscuit top or brush the baked biscuits with melted butter. 
  • Serve with homemade bourbon honey butter from this recipe for a real treat.
  • Category: Breakfast
  • Method: baking
  • Cuisine: Southern