Honey Butter Biscuits
These Honey Butter Biscuits are all about the butter. Full of that melt-in-your mouth butter flavor, these flaky layers are brushed with a mix of honey and butter to add a bit of subtle sweetness to your breakfast.
Servings Prep Time
8biscuits 10minutes
Cook Time Passive Time
20-25minutes 30minutes
Servings Prep Time
8biscuits 10minutes
Cook Time Passive Time
20-25minutes 30minutes
Ingredients
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the bread flour*, all purpose flour, baking powder, and salt. Add in 1/2 cup of butter (1 stick) that has been cut into cubes. Using your fingers, rub the butter in until it is fully coated in flour and you are left with small, pea-sized pieces.
  3. Pour the wet ingredients into the large bowl where you’ve mixed your butter into the dry ingredients. Using a spatula, fold until the dough is just combined. It will be a little dry and shaggy in appearance.
  4. Transfer the dough to a lightly floured surface and knead about 4-6 times by folding the dough in half and turning 90 degrees until the flour is fully incorporated. Flatten into a disc and wrap in plastic wrap. Chill in the freezer for 10 minutes.
  5. Remove the dough from the freezer and transfer to a lightly floured surface. Roll the dough out to a 12″ x 6″ rectangle. Take 2 Tbsp of butter and cut it into small pieces. Distribute the pieces of butter over the top of the dough.
  6. Fold the bottom 1/3 of the dough up toward the middle. Then fold the top 1/3 toward the middle so that the all thirds overlap–similar to an envelope or folding a piece of paper into thirds. Rotate the dough 90°, roll it out to a 12″ x 6″ rectangle and fold into thirds again. Wrap the dough in plastic wrap and return to the freezer to chill for another 10 minutes.
  7. Once again, roll the dough out to a 12″ x 6″ rectangle. Cut the remaining 2 Tbsp of butter into small pieces and distribute it over the top of the dough. Fold into thirds, rotate 90°, and roll it out until about 12″ by 6″. Fold into thirds one more time, then wrap in plastic wrap and return to the freezer to chill for another 10 minutes.
  8. Return the dough to your lightly floured surface so that one of the open ends is facing you. Roll to a 12″ x 6″ rectangle, and using a knife or a bench scraper, cut the ends from the dough so that you are left with an even rectangle. Cut the rectangle in half and then cut each half into quarters so that you have 8 square biscuits.
  9. Arrange the biscuits on the prepared baking sheet. Whisk together 3 Tbsp of melted butter and 1 Tbsp honey. Generously brush the butter and honey on top of the biscuits. Place the tray in the freezer and allow to chill for 10-15 minutes.
  10. Place a rack in the center of the oven and preheat to 400°F. Whisk one egg with 1 Tbsp of water for an egg wash. Remove the tray of biscuits from the freezer, brush over the top with the egg wash.
  11. Bake for 5 minutes then lower the temperature of the oven to 350°F. Allow to bake for an additional 15-20 minutes until the tops have firmed and are a golden brown. The biscuits should peel off the parchment paper easily when baked, and the bottoms should be golden brown as well.
  12. Allow to cool a bit and then enjoy!
Recipe Notes

* If you don’t have bread flour, you can just use 2 1/2 cups of all purpose flour.

These are best when fresh and still warm or the next day reheated in an oven.

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