Buttermilk Biscuits with Honey-Butter Glaze

Why You’ll Love This Recipe

• Copycat-style layers: quick lamination creates sky-high, flaky stacks.
• Real buttermilk tang with tender crumb and crisp, browned tops.
• High-heat bake for fast rise and buttery aroma in minutes.
• Salty honey-butter gloss adds a craveable sweet-salty finish.

Grocery List

• Produce: None required (optional: chives or jalapeño for a variation)
• Dairy: Unsalted butter; cultured buttermilk
• Pantry: All-purpose flour; granulated sugar; baking powder; baking soda; fine sea salt; flaky sea salt; honey

Full Ingredients

Biscuit Dough

• 2 cups (240 g) all-purpose flour
• 1 tablespoon (12 g) granulated sugar
• 1 tablespoon (14 g) aluminum-free baking powder
• 1/2 teaspoon (2 g) baking soda
• 3/4 teaspoon (4 g) fine sea salt
• 8 tablespoons (113 g) unsalted butter, very cold
• 3/4 cup (180 ml) cold buttermilk, plus up to 2 tablespoons (30 ml) more as needed

Salty Honey-Butter Glaze

• 2 tablespoons (28 g) unsalted butter, melted
• 1 1/2 tablespoons (32 g) honey
• 1/8 teaspoon fine salt (plus flaky salt to finish)

For the Pan & Finishing (Optional)

• 1 teaspoon neutral oil or softened butter for the pan
• Extra buttermilk for brushing
• Flaky sea salt to finish

Step-by-Step Instructions

Step 1: Heat the oven and chill your tools

Set a rack in the center of the oven and heat to 475°F (246°C) for at least 15 minutes. Line a heavy rimmed baking sheet with parchment (or lightly grease a cast-iron skillet). Place your mixing bowl, whisk, and biscuit cutter in the fridge or freezer for a few minutes so everything starts cold.

Step 2: Combine dry ingredients and cut in cold butter

In the chilled bowl, whisk together the flour, sugar, baking powder, baking soda, and fine salt. Coarsely grate the very cold butter on the large holes of a box grater directly into the bowl, or cut butter into 1/2-inch cubes and toss in the flour, pressing each cube into a flat “flake.” Toss gently to coat all butter pieces in flour. You want visible, flat shards—this is key to flaky layers.

Step 3: Add buttermilk and bring the dough together

Drizzle in 3/4 cup cold buttermilk. Using a fork or spatula, fold just until a shaggy dough forms with some dry spots. If the bowl has unhydrated flour, add buttermilk 1 tablespoon at a time (up to 2 tablespoons more) until the dough barely holds together. Do not overmix; it should look rough.

Step 4: Laminate for towering layers

Turn the shaggy dough onto a lightly floured surface. Pat into a 9×6-inch rectangle. Using a bench scraper, fold the rectangle in thirds like a letter. Rotate 90 degrees, pat back to 9×6 inches, and repeat the fold. Do this a total of 3 folds. If at any point the butter softens, slide the dough onto a sheet pan and chill or freeze for 5–10 minutes, then continue. This quick lamination creates distinct layers and a high rise.

Step 5: Shape and cut without twisting

Pat the dough to a 1-inch thickness. Dip a 2 1/2-inch round cutter in flour and press straight down—do not twist, which seals edges and limits rise. Place rounds on the prepared pan so their sides touch for upward lift. Gently stack the scraps, pat to 1 inch again, and cut remaining biscuits. Brush tops lightly with buttermilk. For maximal height, place the pan in the freezer for 10 minutes before baking.

Step 6: Bake hot and fast

Bake at 475°F (246°C) for 12–14 minutes until tall and deeply golden on top with crisp edges. Rotate the pan once halfway through for even browning. While they bake, stir together the melted butter, honey, and a pinch of fine salt for the glaze.

Step 7: Gloss with salty honey-butter and serve

Brush the hot biscuits generously with the honey-butter. Sprinkle with a few flakes of sea salt to echo that fast-food-style salty finish. Serve immediately while steamy and tender.

Pro Tips

• Keep it cold: chill tools, use frozen or very cold butter, and pause to re-chill the dough if needed.
• Use aluminum-free baking powder to avoid any tinny taste at high heat.
• Press, don’t knead: gather scraps by stacking, not smashing, to preserve layers.
• Cut straight down; never twist the cutter—this keeps edges open for a taller rise.
• Choose your texture: place biscuits touching for soft sides and extra lift, or spaced 1–2 inches apart for crisper edges.

Variations

• Cheddar-Jalapeño: Fold in 1/2 cup (60 g) finely shredded sharp cheddar and 1 tablespoon minced jalapeño during Step 2.
• Garlic-Herb: Add 1 teaspoon dried parsley and 1/2 teaspoon garlic powder to the dry ingredients; finish with garlic-herb butter instead of plain honey-butter.
• Hot-Honey Finish: Replace honey in the glaze with hot honey or stir in a pinch of cayenne for gentle heat.

Storage & Make-Ahead

Store baked biscuits airtight at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat at 350°F (177°C) for 5–8 minutes (split and toast for extra crunch). For make-ahead, cut unbaked biscuits, freeze solid on a sheet, then store in a freezer bag up to 2 months. Bake from frozen at 475°F (246°C) for 15–17 minutes. The shaped, unbaked dough can also be refrigerated up to 8 hours; longer than that, freeze to preserve leavening power.

Nutrition (per serving)

Approximate per biscuit: 280 calories; 15 g fat; 32 g carbohydrates; 4 g protein; 2 g sugar; 1 g fiber; 480 mg sodium.