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.Â
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
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.





Nutrition Facts
12 servings per container
Serving Size1 biscuit
Calories304
- Amount Per Serving% Daily Value *
- Total Fat
16.7g
25%
- Saturated Fat 10.2g 50%
- Trans Fat 0.6g
- Cholesterol 56.6mg 19%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
34.4g
12%
- Dietary Fiber 1.0g 4%
- Sugars 10.1g
- Protein 4.5g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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