Honey Butter Biscuits with Buttermilk and Cream Cheese

Flaky and Tender Honey Butter Biscuits

When these honey butter biscuits hit the heat, the dough rises in flaky layers as the buttermilk lifts and the cream cheese melts into tight pockets of tenderness. A quick brush of warm honey glaze glosses the tops so they smell of browned butter and bloom golden at the edges. I love how the crumb stays soft enough to pull apart, yet sturdy enough to sop up pan juices or jam. Serve warm and split, then spoon on extra glaze.

Steps to Make Honey Butter Biscuits

Step 1: Gather Your Ingredients

This recipe deserves what we call The Good Butter. Preheat the oven to 450°F.

Step 2: Mix Dry Ingredients

In a large bowl, whisk flour, baking powder, baking soda, and salt for an even mix—this helps build a tall rise and flaky biscuits.

Step 3: Cut in Fats

Cut in chilled cream cheese and butter with a pastry blender or forks until the mixture looks like coarse sand with pea-size bits—those cold bits create steam and lift, classic Southern biscuits texture.

Step 4: Add Buttermilk

Stir in chilled buttermilk just until no dry streaks remain; the dough will look crumbly (that’s good for a tender biscuit dough).

Step 5: Knead Gently

Turn dough onto a clean counter; knead gently 1–2 minutes to bring it together without overworking.

Step 6: Roll and Cut

Roll to ¾-inch thickness. Use a 2-inch biscuit cutter to punch out 8 rounds; press straight down (don’t twist) for the tallest buttermilk biscuits.

Step 7: Arrange on Baking Sheet

Arrange biscuits on the prepared pan for even browning and defined layers.

Step 8: Bake

Bake 11–12 minutes, until edges are golden and tops lightly browned.

Step 9: Prepare Honey Glaze

While they bake, melt butter with honey in a saucepan over medium heat, stirring often, to make the honey butter glaze.

Step 10: Brush and Serve

Brush hot biscuits generously with glaze. Split and spoon on more warm glaze for breakfast biscuits or chill and whip the glaze to spread for brunch recipes.

Tools & Equipment Needed

• Large mixing bowl and whisk
• Measuring cups & spoons
• Pastry blender or 2 forks
• Rolling pin
• 2-inch biscuit cutter (or a similar size juice glass)
• High-heat-safe parchment paper
• Baking sheet pan
• Medium saucepan, heatproof spatula, pastry brush

Tips for Success

• Keep fats cold. Chilled butter and cream cheese create steam pockets for lift and flakiness.
• The dough will look dry at first; a brief 1–2 min knead brings it together. Do not over-knead, and don’t moisten beyond the recipe.
• Press the cutter straight down—no twisting—to preserve layers.
• Re-roll scraps gently; stacking scraps before re-rolling helps maintain layers.
• Whole milk can substitute for buttermilk, but the flavor and texture will be less tangy and slightly denser.
• We use Challenge butter, particularly for the glaze.
• Parchment baking is best for clean bottoms and even color.
• For a spreadable finish, chill glaze until firm, then whip; for a glossy finish, glaze hot biscuits.
• Biscuits are best warm; reheat in the preheated air fryer at 350°F for 3 mins.
• Freeze unbaked rounds on a tray, then bag; bake from frozen at 450°F, adding 2–3 min.

Recipe Details

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 8 biscuits

Ingredients

For the Dough:
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz chilled cream cheese
- ¼ cup chilled Challenge butter
- 1 cup chilled buttermilk

For the Honey Butter Glaze:
- ¾ cup Challenge butter
- 1½ sticks (or 12 tablespoons)
- ¼ cup honey

Instructions

1. Preheat oven to 450°F. Line a large baking sheet with high-heat safe parchment paper.
2. In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. Cut in cream cheese and butter until coarse and sandy with pea-size bits.
4. Add buttermilk; stir just to combine (dough will be crumbly).
5. Turn onto counter; knead 1–2 minutes to form a ball. Roll to ¾-inch thickness; cut 8 rounds with a 2-inch cutter.
6. Place on the prepared baking sheet lightly touching; bake 11–12 minutes until edges are golden.
7. While baking, melt ¾ cup butter with ¼ cup honey in a medium saucepan over medium heat, stirring often until combined. Then remove from heat.
8. When biscuits are done, remove from oven and immediately brush hot biscuits generously with glaze.
9. Serve split with extra warm glaze, or chill glaze until firm, then beat with a mixer until smooth and spreadable.

The Bottom Line

This is a biscuit built on contrast: cool fats that stay in discernible bits, a quick knead for structure, and high heat for decisive lift. The warm honey glaze lacquers the tops while the crumb stays tender from cream cheese and buttermilk—a small-batch, easy baking recipe that rewards restraint and heat management. Pair with fried eggs, a crisp salad, or roasted chicken; pass extra glaze at the table.

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