Flaky Honey Butter Biscuits are an easy from-scratch biscuit recipe that is quick to throw together and tastes so much better than store bought biscuits! Your family

FLAKY HONEY BUTTER BISCUITS

There’s something really comforting about homemade biscuits. Eat them for breakfast topped with butter and jam. Enjoy them with eggs, cheese, and bacon for a tasty breakfast sandwich. Pair them with a crispy piece of fried chicken for a honey butter chicken biscuit for brunch or lunch, and heck eat them at dinner with soup.

I discovered this recipe years ago, and it is my favorite go to biscuit recipe for two reasons:

1. The yeast addition makes them taste like they had a baby with a dinner roll. So you get the best of both worlds!
2. The dough is folded into layers, similar to the method of making a puff pastry, which creates an extremely flaky and soft biscuit.

HOW TO MAKE HOMEMADE BISCUITS:

To make homemade biscuits, first combine the dry ingredients (flour, sugar, salt, baking powder, and baking soda) in a large bowl. Then add the butter flavored shortening. Use a pastry blender a fork to work the shortening into the dry ingredients. Then we will add the dry active rapid rise yeast.

Then we will grate the frozen butter into the flour. We want our ingredients to stay cold up until the biscuits go into the oven so that they have the flakey, tender texture we want.

Next, measure the buttermilk and add to the flour mixture and stir together just until combined.

Turn the dough out onto a lightly floured surface and gently mold into a ball.

Next, press the dough with your hands into a rectangle that is about 1/2 inch thick. Fold the dough into thirds, like a brochure. Repeat that process 4-5 more times, pressing the dough down to 1/2 inch thick and then folding it into thirds.

This process helps create layers that will allow for a flakey biscuit texture.

Roll the dough just 3/4 inch thick and use biscuits cutters to cut into desired sizes. Place biscuits on a parchment paper lined baking sheet or in a well greased cast iron skillet. Cover and set aside while you preheat your oven to 425°

Before placing in the oven brush tops with soften butter then bake them for 18-23 minutes at 425° until golden brown.

When they are fresh out the oven brush them again with more softened butter. Don’t be afraid to get that butter down in on the sides then drizzle them with honey and use your pastry brush to spread the honey all around the biscuits, so that honey buttery is in every bite.

TIPS FOR MAKING FLAKY BISCUITS:

Use frozen butter
Don’t over mix the dough
Fold the biscuits into layers
Push straight down with a sharp biscuit cutter

CAN I FREEZE HONEY BUTTER BISCUITS OR MAKE THEM AHEAD OF TIME?

To freeze honey butter biscuits, first, make the biscuits dough and cut it into shapes. Place the uncooked biscuits on a cookie sheet that has been covered with parchment paper. Gently lay plastic wrap on top and put the cookie sheet in the freezer. Once your biscuits are frozen, place them in a gallon ziplock bag and put them back in the freezer.

You can freeze biscuits for up to 3 months. When you are ready to eat them, place the frozen biscuits back onto a parchment lined baking sheet and allow them to come to room temperature. Brush softened butter on top, then bake them at 425° for 18-23 minutes until golden brown. Be sure to add the honey drizzle when they come out the oven.

BUTTERMILK SUBSTITUTE:

There are several buttermilk substitutions you can use for baking. My favorite buttermilk substitution is white vinegar or lemon juice mixed with milk. For each cup of buttermilk, put 1 tablespoon of vinegar or lemon juice in a 1 cup measurer and then fill the rest with milk. Stir it and let it sit for a few minutes. You will notice the milk start to thicken and more closely resemble buttermilk.