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Buttermilk Biscuits With Honey Butter

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These flaky buttermilk biscuits are the ultimate comforting bake, offering a golden, crisp exterior that gives way to tender, buttery layers. By using a clever folding technique and chilled buttermilk, you create a light and airy texture that is perfect for soaking up the rich, salty-sweet honey butter topping. This vegetarian recipe focuses on simple pantry staples to produce a professional result that is far superior to any shop-bought alternative.

Served warm from the oven, these biscuits make a sophisticated addition to a weekend brunch or a cosy afternoon tea. The contrast between the tangy buttermilk and the floral notes of the honey butter ensures a balanced flavour that appeals to all ages. For the best results, ensure your butter remains cold throughout the mixing process to guarantee those signature flaky layers every time.

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Ingredients for Buttermilk Biscuits With Honey Butter

  • 1 tablespoon plus 1 1/2 teaspoons sugar

  • 4 teaspoons baking powder

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoons bicarbonate of soda

  • 375g plain flour, plus more for surface

  • 110g plus 2 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into small cubes

  • 300ml buttermilk

  • 120ml (1 stick) unsalted butter, softened

  • 2 tablespoons honey

  • 2 teaspoons flaky sea salt, plus more for serving

  • A 2 1/2-inch-diameter round cutter or glass

How to make Buttermilk Biscuits With Honey Butter

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Position rack in middle of oven and preheat to 218°C. Whisk sugar, baking powder, kosher salt, bicarbonate of soda, and 375g flour in a large bowl. Cut in butter using a pastry cutter or 2 butter knives until pea-sized lumps form. Stir in buttermilk until a shaggy dough forms.

Gather dough into a ball. On a lightly floured surface, press into an 8" square. Fold sides over like a letter. Turn 90º and fold sides again, forming a small square. Press or roll to an 8" square and repeat once, adding flour as needed to prevent sticking.

Pat dough into a scant 3/4" round. Cut out rounds with 2 1/2" cutter; transfer to a parchment-lined rimmed baking sheet. Gather scraps and repeat patting and cutting (you should have 14). Freeze until chilled, about 15 minutes.

Bake biscuits, rotating sheet halfway through, until golden brown, 22–24 minutes.

Stir butter, honey, and 2 teaspoons sea salt in a medium bowl until well combined.

Top biscuits with Honey Butter and sprinkle with sea salt; serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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