These honey-butter biscuits are rich, tender, and ridiculously easy to make. Mix the batter, drop onto a baking sheet, and bake in a hot oven. That’s it! After baking, brush on an easy honey-butter glaze. It adds a touch of sweetness and shine. Serve these biscuits with dinner or use them as a base for your favorite shortcake.
And if you love these, you’ve got to try cinnamon sugar biscuit bites. That recipe starts with a canned biscuit dough and tastes like doughnuts!
The secret to these quick-drop honey butter biscuits is melted butter. And a lot of it! Unlike some drop biscuit recipes, these aren’t bready or dry. They’re light tender and rich with a little sweetness.
Honey Butter Biscuit Ingredients.
You only need six simple ingredients to make a batch of these honey butter biscuits.
- Flour. All-purpose flour gives the biscuits a light texture.
- Baking Powder. A full tablespoon of baking powder makes the biscuits light.
- Salt. A little salt enhances the flavor. Use table (fine) salt. It blends easily into the batter.
- Butter. You’ll need a full stick for the recipe and a little extra for brushing on top after they’re baked. Salted or unsalted butter both work great in these biscuits.
- Milk. Theses biscuits are made with regular milk. If you like the tang of buttermilk, replace the milk with an equal amount of buttermilk.
- Honey. What would honey butter biscuits be without the honey? A little honey in the batter adds sweetness and helps the biscuits brown nicely.
How to Melt Butter.
For these biscuits, you’ll need to melt and cool the butter. I like to melt the butter before I measure the rest of the ingredients. This way is has time to cool before I’m ready to add it to the flour mixture. After melting, let the butter sit on the counter. After five minutes, it’s ready to use.
How to Melt Butter On the Stovetop.
Place butter in a small saucepan. If you’ve got it, use a saucepan that has a thick, heavy bottom. Heat over low until the butter melts. Stir it occasionally to prevent it from burning. Remove the pan from the heat as soon as the butter is melted.
How to Melt Butter in the Microwave.
Cut butter into ½-inch pieces and place them into a microwave-safe bowl. Heat on 50% power for about 30. Repeat as needed until butter fully melts.
How to Make Honey Butter Biscuits.
This one-bowl recipe is so easy to mix. You’ll need a bowl, a whisk, a spatula and a baking sheet.
Make the Dough.
- Preheat the oven. Before you do anything else, turn your oven on to 425 degrees F. Placing a pan of biscuit dough into a hot oven ensures they bake up light and tender.
- Melt the butter. You’ll need a stick of butter for the biscuit dough. Melt this gently in a small pan or in a microwave-safe bowl. (For tips on melting butter, see below.) Let the butter cool for a few minutes while you move on to the next step.
- Whisk the dry ingredients together. Grab a large bowl. Whisk together the flour, baking powder, and salt. This step helps evenly distribute the baking powder. So each biscuit rises nice and high.
- Mix the dough. Switch from a whisk to a wooden spoon or sturdy spatula. Stir the melted butter, milk, and honey into the flour mixture. Stir until a batter forms.
Shape the Biscuits.
This recipe makes “drop biscuits”. The name comes from the fact the biscuit batter is dropped onto a baking sheet, instead of being rolled and cut.
You can use a spoon to drop about a 1/4 cup of batter onto the baking sheet. But I prefer to use a muffin scoop. Using a scoop, which looks like a large ice cream scoop, ensures each biscuit is the same size.
Bake Until Brown.
These biscuits take about 15 minutes to bake. Look for the biscuits to be golden brown. As soon as they’re done baking, remove the biscuits from the oven and brush with a honey-butter mixture. If you do this while
Finish with a Honey-Butter Glaze.
The best part of these biscuits might be the honey-butter glaze. While the biscuits bake, combined butter and honey in a small pan. Warm it until the butter melts. There’s no need to boil the glaze. As soon as the biscuits come out of the oven, brush them with the glaze. If you do this while they’re still warm, they’ll absorb the glaze and you’ll get a little in each bite.
How to Store Leftover Biscuits.
Store leftover biscuits at room temperature. They’ll last about three days. You can store them in a zip-close bag or on a covered plate. If you’d like to warm them before eating, place them in a preheated 320-degree oven, air fryer, or toaster oven for about 10 minutes. Microwaving leftover muffins tends to dry them out. I don’t recommend it.
Honey Butter Biscuits
These honey butter biscuits are rich, tender, and ridiculously easy to make. Mix the batter, drop onto a baking sheet, and bake in a hot oven. That's it! After baking, brush on an easy honey-butter glaze. It adds a touch of sweetness and shine. Serve these biscuits with dinner or use them as a base for your favorite shortcake.
For the Honey Butter Biscuits
- 2 cups all-purpose flour (8 ½ ounces; 240 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, melted and cooled (4 ounces; 112 grams)
- ¾ cup milk, see note (6 ounces; 170 grams)
- 2 tablespoons honey (1½ ounces; 42 grams)
For the Glaze
- 2 tablespoons butter (1 ounce; 28 grams)
- 2 tablespoons honey (1½ ounces; 42 grams)
Heat oven to 425°F. Line a baking sheet with parchment paper.
Whisk together flour, baking powder, and salt in a large bowl. Add the melted butter, milk, and honey. Stir until a batter forms.
Drop dough, about ¼ cup each, onto prepared baking sheet.
Bake until biscuits are golden brown, about 15 minutes.
While the biscuits bake, prepare the glaze. Combine butter and honey in a small saucepan. Heat until the butter melts. Stir to combine. Keep the glaze warm but don’t boil it.
Brush the honey-butter glaze over the baked biscuits. You might have some glaze left over. Store it in a small container and use it on toast.
If you love the tangy flavor of buttermilk biscuits, replace the milk with an equal amount of buttermilk.