#Honey biscuit recipe full#

We’ve been enjoying these biscuits as a side dish at dinner. They are delicious as is, and even better when you spread them with butter and a drizzle of honey. The tops brown nicely in the oven, and the bottoms become deliciously crispy. They are fluffy, soft and tender, with lots of flaky layers. This biscuit recipe makes the very best biscuits. Now that I’ve perfected the recipe, we’ll be making them even more often. We just can’t get enough of these biscuits! As I’ve been testing this recipe, my family has been enjoying batch after batch of these homemade biscuits.

#Honey biscuit recipe full#

Biscuits are so versatile they can be served as they are or with any number of meals.īe sure to let me know what you think in the comments below, and for more great recipe ideas, check out some of these breakfast favorites below.The BEST biscuit recipe! These homemade biscuits are full of flaky layers and perfect for slathering with butter and honey. I do hope you enjoyed these honey butter biscuits. The bottoms turn out slightly more crispy in a preheated skillet, but the differences are minimal at best. *Update* After making this honey biscuit recipe more times than I can count, I noticed that the biscuits do not stick to the skillet, regardless of whether it has been oiled, preheated, or not preheated.

Bake only in a preheated oven for best results.

Be sure to use frozen butter for a flakey finish and hot pockets of melted butter throughout the biscuit.

Remember that flour is your friend! Lightly flour the countertop and your hands to keep the dough from sticking.

Homemade honey biscuits go great with breakfast casseroles, quiche, or your favorite omelet. Homemade biscuits from scratch are really that simple, which begs the question why make frozen biscuits?

Bake 12-13 minutes or until the tops are lightly golden brown.Īnd that’s all there is to it.

Place each honey biscuit carefully into the hot cast iron skillet.

Once as many biscuits have been cut out as possible, rework the dough to get the last few remaining biscuits.

Flatten the dough out to about a half to a three-fourths inch thick and use a cookie cutter or the rim of a cup to cut out the biscuits.

Gently work the dough flat with the palm of your hands, then fold it over and work it flat again.

Transfer the dough to a lightly floured countertop or cutting board.

(It should be crumbly, but hold together)

Next, stir the honey and milk in with the dry ingredients.

Add the butter to the mixing bowl and stir in well.

Use a box grater to shred the butter into small flakes.

Combine the flour, baking powder and salt in a large mixing bowl.

Preheat the 12″ cast iron skillet in the oven at 425☏.

Chill butter ahead of time for at least 30 minutes in the freezer.

So lets get into the meat of things and actually make these delightful little breakfast treats. Six ingredients are all you need to make these sweet honey biscuits. You’ll want to freeze the butter ahead of time to ensure you end up with a flakey biscuit and not a dinner roll. The key to making the perfect biscuits is the butter. The flavor, well, as you can imagine, the honey biscuits are sweet. The best part about this honey biscuit recipe is that you likely have the ingredients on hand. Yet, I have still not shared a plain, simple biscuit recipe. I do love biscuits as much as the next, layering them on top of chicken pot pie and even using biscuits for the base of my homemade cinnamon donuts. Have you tried making biscuits before? After making this honey biscuit recipe you will be steering clear of those frozen biscuits because the delicious flavor of these homemade honey biscuits are unmatched.

Honey biscuits are a real treat, from the layers of flakey buttery goodness to the sweet tooth satisfying honey.