Sky-High Honey Buttermilk Biscuits with Homemade Honey Butter

By: Happy Hippo Bakery

These biscuits started with a recipe from my sister's kitchen, and I added a little honey twist to make them feel right at home here in Hutto.

The honey gives the biscuits a soft warmth without making them overly sweet, and the honey butter takes them exactly where they need to go: warm, golden, and a little indulgent. If you can, use a local honey you love. Around here, we're lucky to have beautiful local honey from Tiny Feet Farms right here in Hutto.

Ingredients

• 3 1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon fine sea salt

• 1 tablespoon sugar

• 1/2 cup cold unsalted butter, cubed

• 1 1/2 cups cold buttermilk

• 1 tablespoon honey

No Buttermilk?

Add 1 1/2 tablespoons lemon juice or vinegar to a 2-cup measuring cup, then fill with milk to the 1 1/2 cup line. Stir and let it sit until small curds appear, then use as directed.

Instructions

1. Preheat oven to 450 F.

2. In a large bowl, combine the flour, baking powder, salt, and sugar. Cut in the cold butter with a pastry blender until the mixture forms pea-sized crumbs.

3. In a separate measuring cup or small bowl, stir the honey into the cold buttermilk. Add the buttermilk mixture to the dry ingredients and stir just until the dough comes together. Be careful not to overmix.

4. Lightly flour your counter and pat the dough to about 3/4-inch thick. Cut into rounds using a 2-inch biscuit cutter or the rim of a drinking glass.

5. Place biscuits on a baking sheet, cast iron skillet, or baking stone. Bake for 11 to 14 minutes, until lightly browned.

6. Serve warm with homemade honey butter.

Homemade Honey Butter

• 1/2 cup unsalted butter, softened

• 2 tablespoons honey

• Pinch of fine sea salt

Instructions

1. In a small bowl, stir together the softened butter, honey, and salt until smooth and creamy.

2. Taste and add a little more honey if you want it sweeter. Serve at room temperature with warm biscuits.

Storage & Make-Ahead Notes

Biscuits are always at their best the day they're baked, especially when they're still warm from the oven. They have a short shelf life, so don't be surprised if they lose some of their softness by the next day.

TIP: Store leftover biscuits in an airtight container at room temperature for up to 2 days. To refresh them, warm in a 300 F oven for 5 to 8 minutes, or until heated through.

TIP: For make-ahead baking, cut the biscuits and freeze them unbaked on a sheet pan until solid. Transfer to a freezer bag or airtight container and bake from frozen, adding a few extra minutes to the bake time.

TIP: Honey butter can be made ahead and stored in the refrigerator for up to 1 week. Let it soften at room temperature before serving.

From My Kitchen To Yours

If you would rather leave the baking to me, I would love to help with your next celebration. You can find more of my work at @happy.hippo.bakery on Instagram.