Honey-Butter Biscuits (Church’s Copycat)

Why You’ll Love This Recipe

• Classic fast-food-style biscuit flavor with a plush, tender crumb and tall layers.
• Just-sweet-enough, glossy honey-butter glaze soaked in while hot for that signature finish.
• Simple pantry ingredients and a foolproof folding method for big rise.
• Ready in about 35 minutes, start to finish.

Grocery List

• Produce: None required (optional: fresh chives or jalapeño if making a savory variation)
• Dairy: Unsalted butter, buttermilk
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, vegetable shortening, honey, vanilla extract (optional)

Full Ingredients

For the Biscuits

• 2 1/2 cups (300 g) all-purpose flour, plus extra for dusting
• 1 tbsp baking powder (aluminum-free preferred)
• 1/2 tsp baking soda
• 2 tbsp (25 g) granulated sugar
• 1 tsp (6 g) fine sea salt
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 2 tbsp (24 g) cold vegetable shortening
• 1 cup (240 ml) cold buttermilk, plus up to 2 tbsp more if needed
• 1 tbsp buttermilk for brushing tops (optional)

Honey-Butter Glaze

• 3 tbsp (42 g) unsalted butter
• 3 tbsp (60 g) honey
• Pinch of fine salt
• Optional: 1/8 tsp vanilla extract or a drop of butter extract for that classic shop-style aroma

For Finishing (Optional)

• Flaky sea salt to sprinkle after glazing

Step-by-Step Instructions

Step 1: Preheat and prepare your pan

Set a rack in the middle of the oven and heat to 450°F (232°C). Line a heavy sheet pan with parchment paper. For extra lift and browning, chill the pan in the freezer while you make the dough.

Step 2: Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined. If your kitchen is warm, place the bowl in the fridge for 5 minutes to keep everything cold.

Step 3: Cut in the fats

Add the cold butter cubes and shortening to the dry mixture. Using a pastry cutter or your fingertips, cut and rub the fats into the flour until most pieces are pea-sized with a few larger marble-sized bits. Work quickly to keep the fats cold; visible bits of fat are key to flakey layers.

Step 4: Add buttermilk and bring together

Make a well in the center and pour in 1 cup cold buttermilk. Stir with a fork just until a rough, shaggy dough forms with no dry flour at the bottom. If needed, add up to 2 tablespoons more buttermilk, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface.

Step 5: Laminate for tall, flakey layers

Pat the dough into a 3/4-inch-thick rectangle. Fold it in thirds like a letter. Turn 90 degrees, pat again to 3/4-inch, and fold in thirds. Repeat once more (3 total folds). For the final pass, pat to 1-inch thickness. This gentle lamination creates those Church’s-style tall layers.

Step 6: Cut and arrange

Dip a 2 1/2-inch round cutter in flour and press straight down without twisting to cut 8 rounds. Gently re-stack scraps (don’t knead), pat to 1 inch, and cut 2 more rounds. Place biscuits on the chilled parchment-lined pan so they’re just touching; this helps them rise up, not out. Brush tops with 1 tablespoon buttermilk if you like deeper browning.

Step 7: Bake and make the honey-butter glaze

Bake 14 to 16 minutes, rotating the pan once halfway, until tall and golden with nicely browned tops. While they bake, melt 3 tablespoons butter with 3 tablespoons honey and a pinch of salt in a small saucepan over low heat (stir in vanilla if using). Keep warm.

Step 8: Finish with warm glaze and serve

Brush the hot biscuits generously with warm honey-butter the moment they come out of the oven. Wait 2 minutes, then brush again so the glaze soaks in and shines. Sprinkle a tiny pinch of flaky sea salt if desired. Serve warm.

Pro Tips

• Keep everything cold: chill your flour, bowl, and cutter for 10 minutes if your kitchen runs warm.
• Press straight down with a sharp cutter—no twisting—so layers rise cleanly.
• Arrange biscuits touching on the pan to encourage vertical lift.
• Use aluminum-free baking powder to avoid any metallic aftertaste.
• Double-glaze: brush immediately and again after 2 minutes for the signature honey-butter sheen.

Variations

• Cheddar-Chive: Fold in 3/4 cup finely shredded sharp cheddar and 2 tbsp minced chives before adding buttermilk; glaze as directed.
• Spicy Honey Butter: Add a pinch of cayenne or a few dashes of hot sauce to the glaze for sweet heat.
• Cinnamon-Honey: Add 1/2 tsp cinnamon to the dry mix; glaze as directed for a cozy breakfast twist.

Storage & Make-Ahead

Unbaked: After cutting, freeze biscuits on a sheet until solid, then store in a zip-top bag up to 2 months. Bake from frozen at 450°F (232°C) for 18 to 20 minutes. Baked: Store cooled biscuits airtight at room temperature for 1 day or refrigerate up to 3 days. Reheat at 350°F (177°C) for 6 to 8 minutes. Always glaze after reheating for best texture. Glaze: Make up to 5 days ahead and refrigerate; rewarm gently before brushing.

Nutrition (per serving)

Approximate per biscuit: 260 calories; 13 g fat; 34 g carbohydrates; 4 g protein; 1 g fiber; 16 g sugars; 410 mg sodium.