This recipe for honey butter biscuits is unbelievably delicious. Even if you’ve never made homemade biscuits before this recipe will turn out great!
What I love about these Honey Butter Biscuits
There’s a reason these are called “Amazingly Easy.” This truly is an amazingly easy biscuit recipe. There’s no need for the usual techniques like cold butter cut in with a pastry cutter or frozen butter grated on a box grater and tossed with flour.
This brilliant trick of stirring melted butter into cold buttermilk creates the pockets of butter in the biscuit dough that yield the absolutely perfect texture you want in flaky biscuits. And by using buttermilk, they have that delicious buttermilk flavor that reminds you of your grandma’s biscuits (or at least it reminds me of mine!)
Frequently Asked Questions about this Amazingly Easy Honey Butter Biscuit Recipe
If I don’t have buttermilk, can I substitute regular milk?
To make your own buttermilk, combine 1 cup whole milk with 1 tablespoon white vinegar. I tend to think the flavor of real buttermilk is still a cut above this substitution, but it will work in a pinch.
Can I use unsalted butter in place of the salted butter?
Yes. You might try adding just the slightest little bit of kosher salt to your buttermilk mixture to ensure the taste is the same. But be careful not to over-salt your biscuits. Salted butter isn’t terribly salty.
Can I make the dough with a hand mixer?
No, please don’t. For best results, you should avoid overmixing biscuit dough. This ensures you get tender biscuits.
If I can’t find self-rising flour, what should I use?
You can easily make your own self-rising flour by whisking together 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for every 1 cup of self-rising flour needed. (Note some people call this “self-raising flour”.)
I don’t have shortening or peanut oil. Can I use butter to melt in the skillet?
You can, but it wouldn’t be my first choice. I would suggest another high-heat oil, like avocado or soybean oil. The cast-iron skillet gets very hot, and you want to be sure that the milk solids don’t burn if you’re using butter in the skillet.
If I don’t have a cast-iron skillet, what do you recommend?
As a southern gal, I love the crispy bottom of a buttermilk biscuit cooked in a cast-iron skillet. But I realize not everyone has one in their kitchen. (I do recommend you get one, though. Here’s one in my Amazon affiliate store that I recommend.)
As an alternative, you could line a baking sheet with parchment paper, arrange biscuits on prepared baking sheet, and cook as directed. Skip, of course, the step of melting shortening in the skillet.
If I don’t have a biscuit cutter, can I make these as a drop biscuit recipe?
I haven’t tested the recipe that way, but I’m fairly certain they would work. I tend to prefer drop biscuit batter on the wetter side. So don’t add any additional flour when stirring the dough together.
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