Honey Buttermilk Biscuits

These honey buttermilk biscuits are easy to make and are great to enjoy in the morning with coffee! Don’t forget the butter! These are the perfect ways to start your day.

If you love these biscuits, you will definitely want to check out our Cathead biscuits. They are our most popular biscuit recipes! These sour cream biscuits are also the winners.

❤️Why we love these biscuits

We love cooking with honey and adding it to these biscuits is really tasty. Of course, we also love putting honey and butter on, so we double the honey. It’s not difficult to make these. If you are chasing our website at any time, you know we love biscuits.

I used a square cutter for these biscuits, but you can use your favorite biscuit cutter, glass, etc. This recipe can only make 12 biscuits that are perfect for just a few people.

Key Materials

All-purpose flour – Take 2 cups, but you may need to add more biscuit dough to get proper consistency.

Cold Butter – It’s important to be cold and grated quickly into the dough.

Sugar – Add sugar to these biscuits and it makes them tasty.

Honey – Give these a great flavour!

Buttermilk – I love making biscuits with buttermilk. It’s the perfect fat content. I don’t make these out of milk, but I’m sure it will work.

Salt, Baking Soda, Baking Powder – A must-have item in this recipe.

Biscuit toppings:

Honey, butter, ground ginger – this just adds a nice sweet flavour to them.

swap

I used salted butter, but in this recipe you can use that there is no salt. That’s what you like. You can also double the topping and use it when serving biscuits.

Chips for making biscuits

Make as few biscuit dough as possible and get as many biscuits as possible from the first cut. The biscuit dough requires moisture. The biscuits should be cooked immediately after cutting.

Provide this

These biscuits are tasty with blackberry jam or served with a large country breakfast! We love this hash brown and sausage casserole or these southern fries. This crockpot ham is also great for these biscuits.

Storage and reheat

Store these in an airtight container and reheat in the microwave.

Serving size

This recipe will create approximately 12 biscuits, depending on the size you make. They are perfect for just a few people and are well reheated in the microwave.

Honey Buttermilk Biscuits

Judy Jager

These biscuits are addictive. This recipe can be easily doubled or tripled.

Preparation time 15 Min Min

Cooking time 10 Min Min

Total time twenty five Min Min

course Bread, breakfast

cooking America, South

2 cup All-purpose flour6 A large spoon Cold butter Grate or cut into very small pieces2 Small spoons White granule sugar1/2 Small spoons salt2 Small spoons baking powder1/2 Small spoons baking soda2 A large spoon Honey1 cup Buttermilk

Honey biscuit topping

2 A large spoon butter2 Small spoons Honey1/2 Small spoons Ground Ginger

Whisk flour, sugar, salt, baking powder and baking soda in a large bowl. Smooth the butter until the flour mixture resembles coarse crumbs. Add honey and buttermilk and stir all the ingredients together.

Apply to the surface of the powder and knead it 5-6 times. Pat the dough by hand or roll it out to about 1/2 inch thick. Cut the biscuits with a biscuit cutter and place them on a sprayed baking sheet about an inch away. I used a square cutter, but one round or even a cup or glass is fine.

Bake in a preheated 425° oven for 10-12 minutes until the top is brown. Remove from the oven and brush the toppings.

I used salted butter, but I can’t use salt if necessary. You can also double the topping and add it along with the biscuits.

keyword Buttermilk biscuits, honey biscuits

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