Honey Butter Glazed Biscuits

Honey butter glazed biscuits – buttery, flaky buttermilk biscuits with the perfect hint of fresh thyme. But the real magic here is from the honey butter. We’re not just gonna drizzle this on, but really soak the biscuits in this golden liquid. There’s no reason to go light here. The honey butter adds delicious moisture to a fluffy biscuit. The perfect duo. Like a glazed donut!

I actually got the inspiration for these honey butter glazed biscuits from a restaurant in New York City called The Dutch. I’ve never actually eaten here or even stepped foot in here, but I saw a video of the creation of their honey butter biscuits online. To literally drench the biscuits in honey butter like a glazed donut – genius! There’s a reason they’re a fan favorite.

A good biscuit recipe works with so many meals – soups (my chicken noodle soup to be exact), steak and country gravy, fried chicken and mashed potatoes, beef stroganoff or a classic sausage gravy breakfast. A lot of southern favorites. 

One simple tip for flaky honey butter glazed biscuits

Making these biscuits is as simple as combining the wet ingredients with the dry ingredients, but there’s one important trick – you want to use COLD butter for the biscuit dough. As you make the biscuit dough, you should still have chunks of butter throughout. This is what gives biscuits their light, flaky texture rather than the butter seeping into the dough and tenderizing the biscuits. The best way to keep the butter cold is by cutting it into small, pea-sized pieces, then placing them in the freezer. Now when you’re ready to add the butter to the dough, it will be very cold.

P.S. it also helps to use a cold egg and cold milk to keep the butter cold.

What to eat with honey butter glazed biscuits

• Lemon Butter Roasted Chicken Noodle Soup
• Homemade Sausage Gravy

Kitchen essentials

• A mixing bowl
• Measuring cups/spoons
• A biscuit cutter or a cup. I used a cup with a 3 inch diameter and was able to get 12 biscuits.
• A baking sheet
• Parchment paper (optional)
• A small saucepan for the honey butter
• A small cup or bowl for the honey butter

Substitutions

• Fresh thyme: you can replace each tablespoon of fresh thyme with one teaspoon dried thyme.
• Buttermilk: can be replaced with equal parts milk and vinegar. For one cup buttermilk, add one tablespoon of vinegar to a one cup measurer and fill it the rest of the way with whole milk.
• Cream of tartar: if you don’t have cream of tartar, you can just omit this entirely and still make great biscuits.

Honey Butter Glazed Biscuits

Recipe by Slow Down Company Course: SidesDifficulty: Easy

Servings

12

biscuits

Prep time

25

minutes

Cooking time

13

minutes

Total time

38

minutes

Flaky buttermilk biscuits dipped in honey butter. The perfect duo.

Ingredients

• Biscuits

• 3/4 cup COLD butter

• 3 cups all-purpose flour

• 3 tbsp sugar

• 1/2 tsp salt

• 4 tsp baking powder

• 1/2 tsp cream of tartar

• 1 tbsp fresh thyme leaves, more for garnish

• 1 egg

• 1 cup buttermilk

• Honey butter

• 1/4 cup water

• 1/4 cup honey

• 2.5 tsp cornstarch + extra water

• 1/4 cup unsalted butter, cubed

• Flaky salt

Directions

• Get the butter really cold. The key to flaky biscuits is cold butter. I think the easiest way to do this is to prep the butter first. Cut the butter into small pea-sized pieces using a knife, a pastry cutter or your hands. Place the butter pieces on a plate and pop it into the freezer until ready to use.
• Preheat the oven to 450 F. Lightly grease a baking sheet or line with parchment paper.
• Combine the dry ingredients in a mixing bowl – flour, sugar, salt, baking powder, cream of tartar and fresh thyme. Add in the frozen butter and give it a quick mix.
• Add the wet ingredients – egg and buttermilk. Mix just until the ingredients are combined. Overmixing will cause the butter to melt. We should still see chunks of butter in the mixed dough.
• Turn the dough out on a generously floured surface. The dough will be pretty sticky so you’ll want to lightly flour your hands. Knead the dough 10 to 15 times, lightly flouring as you go if necessary to prevent the dough from sticking.
• Use your hands to pat the dough out to about 1/2 inch thick. Use a biscuit cutter or the open rim of a cup to cut the biscuits. I used a cup with a 3 inch diameter and was able to get 12 biscuits.
• Bake! Transfer the biscuits to your prepared baking sheet and bake on the middle rack for 13 minutes. Remove from the oven and allow them to cool slightly before adding the honey butter.
• Make the honey butter. In a small cup or bowl, combine the 2 tsp of cornstarch with 1 tbsp water. This is called a slurry.
  In a small saucepan on medium-low heat, add the honey and the water. Once it begins to bubble, add in the slurry and whisk. The mixture will start to thicken. Remove from the heat.
  Add in the cubed butter and whisk until combined.
• Dip the tops of the biscuits into the honey butter, as if you were frosting a donut. Garnish with more fresh thyme and flaky salt. For best results, serve the biscuits while the honey butter is still nice and warm. The biscuits are best enjoyed within 3-5 days.

Notes

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