Honey Butter Biscuits with Salt

Name: Honey Butter Biscuits with Salt
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 1 tablespoon (15 g) baking powder; ¾ teaspoon (5 g) kosher salt; 6 tablespoons (85 g) unsalted butter, cold, cut into ½-inch cubes; 3 tablespoons (45 ml) honey; ¾ cup (180 ml) buttermilk, cold; 2 tablespoons (28 g) unsalted butter, melted; 1 tablespoon (15 ml) honey; ¼ teaspoon (2 g) fleur de sel or sea salt (optional)

From the MyKitchenBank Kitchen

Tender, drop-style biscuits enriched with honey and butter, with a subtle kiss of sea salt that enhances the sweetness. These biscuits are quick to make—no rolling or cutting required—and deliver a delicate crumb with crispy edges and a warm, buttery interior. Finish with a honey-butter glaze and fleur de sel for an elegant touch.

Prep: 12 min
Cook: 14 min
Wait: 5 min
Total: 31 min
Makes: 12 biscuits

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Steps

Before you start

Preheat oven to 400°F (200°C) for 10 minutes
Cut cold butter into ½-inch cubes and keep chilled
Line a baking sheet with parchment paper
Have all ingredients measured and ready

1
Mix dry ingredients
- In a large mixing bowl, whisk together 2 cups (250 g) flour, 1 tablespoon (15 g) baking powder, and ¾ teaspoon (5 g) kosher salt.
- Stir for about 30 seconds to combine evenly and aerate the flour.
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Ready when: mixture is uniform and pale
Tip: Sifting the flour before measuring ensures lighter biscuits; if you don't have a sifter, fluff the flour in its container and scoop gently into the measuring cup.
2
Cut in butter
- Add the 6 tablespoons (85 g) cold butter cubes to the dry mixture.
- Using a fork or pastry cutter, quickly break down the butter into pea-sized pieces, working gently for about 2 minutes.
- Do not overmix; some small butter pieces should remain visible.
- The mixture should feel crumbly and cool to the touch.
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Ready when: mixture resembles coarse breadcrumbs with pea-sized butter visible
Tip: If the butter starts to soften or the mixture feels warm, refrigerate for 5 minutes before continuing. Visible butter pieces steam during baking, creating flaky layers.
3
Add liquid ingredients
- Pour 3 tablespoons (45 ml) honey and ¾ cup (180 ml) cold buttermilk into the flour-butter mixture.
- Stir gently with a fork or wooden spoon, folding the wet ingredients into the dry until a soft, shaggy dough just forms.
- Do not overmix; a few floury streaks are fine.
- This should take about 1 minute of gentle stirring.
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Ready when: dough is wet and clumpy, with slight floury streaks remaining
Tip: Overmixing toughens the biscuits. Stop stirring the moment there are no large patches of dry flour; the dough will look messy and that is correct.
4
Drop biscuits onto sheet
- Using a spoon or small offset spatula, drop roughly 2-tablespoon (30 ml) portions of batter onto the prepared parchment-lined baking sheet, spacing them about 2 inches apart.
- You should have 12 biscuits.
- The dough pieces will be wet and irregular; do not smooth them out.
- If your fingers get sticky, dip them in water between drops.
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Ready when: 12 biscuit portions are on the sheet, roughly 2 tablespoons each
Tip: Drop biscuits are intentionally lumpy and irregular—this creates rustic texture and crispy edges. Avoid using a cookie scoop, which would compress the dough.
5
Bake until goldenOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven.
- Bake for 12–14 minutes, until the biscuits are deep golden brown on top and firm to the touch at the edges.
- The centers may still feel slightly soft.
- The biscuits will have risen and spread slightly.
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Ready when: tops are deep golden brown, edges are firm, and biscuits have spread and risen
Tip: If your oven runs hot, check at 11 minutes. Overbaking dries them out, so watch for golden color rather than a longer time.
6
Cool briefly and glaze
- Remove the baking sheet from the oven and let the biscuits rest for 2 minutes on the pan.
- While they cool slightly, whisk together 2 tablespoons (28 g) melted butter and 1 tablespoon (15 ml) honey in a small bowl until combined.
- Brush the warm biscuits generously with the honey-butter glaze using a pastry brush or the back of a spoon.
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Ready when: glaze is absorbed into the warm biscuits and glistens
Tip: Glaze the biscuits while they are still warm so the honey-butter soaks in and caramelizes slightly. Letting them cool completely makes the glaze sit on top rather than penetrate.
7
Finish with sea salt
- If using fleur de sel or finishing sea salt, sprinkle ¼ teaspoon (2 g) over the warm glazed biscuits.
- The salt crystals will adhere to the honey-butter and provide a subtle contrast to the sweetness.
- Let the biscuits cool for at least 1 minute more on the pan before transferring to a wire rack or serving warm.
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Ready when: sea salt is sprinkled evenly and adhered to the glaze
Tip: Fleur de sel provides a delicate, mineral finish; regular table salt will taste harsh by comparison. If you don't have fleur de sel, finish sea salt is the next best choice.

Good to know

Tips

Keep all ingredients—especially butter and buttermilk—cold for the flakiest biscuits.
The batter will look wet and unpromising; this is correct and results in tender, moist biscuits.
These biscuits are best eaten warm, within a few hours of baking, when the honey butter glaze is still soft.
For extra richness, brush the biscuits with additional honey-butter before serving.

Storage & reheating

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a freezer bag for up to 1 month. To reheat, wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes until heated through. Do not microwave, as the biscuits will become rubbery.

Substitutions

buttermilk, cold → plain Greek yogurt mixed with milk (½ cup / 120 ml yogurt plus ¼ cup / 60 ml milk). Provides similar tang and structure; yogurt adds richness
honey → maple syrup or agave nectar. Use the same amount; maple will add a distinct flavor, agave is more neutral
all-purpose flour → pastry flour (2 cups / 240 g). Lower protein content yields even more tender crumb; reduce baking powder to 2 teaspoons if using
fleur de sel or sea salt → Maldon salt or any coarse finishing sea salt. Any finishing salt works; avoid fine table salt, which will taste too salty