There’s something almost magical about pulling a tray of golden biscuits out of the oven. That warm, buttery aroma that fills the kitchen feels like a hug — familiar, comforting, and just a little bit indulgent.
These Brown Butter Honey Glazed Biscuits take that nostalgic comfort and give it a golden, glossy twist. They’re tender inside, crisp on the edges, and brushed with a brown butter honey glaze that melts right in. Each bite is soft, slightly sweet, and utterly irresistible.
It’s the kind of recipe that reminds you why simple ingredients can feel so special when they’re done right. Whether you serve them for brunch, with fried chicken, or just warm from the pan with salted butter, these biscuits are a total showstopper.
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Why You’ll Love This Recipe
- Flaky and soft: The perfect biscuit texture — tender crumb inside, crisp golden edges outside.
- Brown butter magic: Adds nutty, caramel-like depth that makes these taste bakery-level.
- Honey glaze finish: A glossy, slightly sticky topping that makes every bite shine.
- Foolproof technique: Uses cold butter and gentle folds for perfect lift every time.
- Make ahead friendly: The dough can be prepped and chilled overnight.
Instructions
- Step 1: Brown butter, after you have browned your butter mix in vanilla and honey. Set aside to cool.
- Step 2: Mix dry ingredients, then add cubes of cold butter. Mix it until you have course crumbs.
- Step 3: Add the buttermilk to the dry mixture. Mix just enough so the dough comes together, it should look shaggy.
- Step 4: Roll out as directed, then cut into circles using a glass or a cookie cutter. Bake at 425 degrees for 13-15 minutes, they should be golden brown on top.
Step-by-Step Instructions
Make the Brown Butter
In a small saucepan, melt 3 tablespoons butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 5 minutes). Immediately remove from heat and stir in honey and vanilla. Set aside to cool slightly — this will become your glaze.
Prepare the Biscuit Dough
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
Pour in the buttermilk and stir just until the dough comes together. It should be shaggy and slightly sticky.
Fold for Flakiness
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle and fold it over itself 3 times, turning 90° after each fold. This creates beautiful flaky layers.
Pat the dough to about 1-inch thick and cut into circles using a 2½-inch biscuit cutter (or a glass). Don’t twist — just press straight down for an even rise.
Bake
Place the biscuits on a parchment-lined baking sheet, sides just barely touching. Brush tops with a little buttermilk.
Bake at 425°F (220°C) for 13–15 minutes, until puffed and golden brown on top.
Glaze While Warm
As soon as the biscuits come out of the oven, brush generously with the brown butter honey glaze. The glaze will soak in, giving them a glossy, caramelized finish.
Recipe Tips
- Use very cold butter — this ensures steam pockets that make biscuits tall and flaky.
- Don’t overmix — stop stirring as soon as the dough holds together.
- High heat = high lift — preheating to 425°F helps the biscuits rise quickly before the butter melts.
- Freeze before baking: You can freeze unbaked biscuits on a tray, then bake straight from frozen (just add 2–3 minutes to bake time).
- Make it savory: Skip the honey and glaze with garlic butter for a dinner version.
- Dairy-free option: Use plant butter and oat milk with 1 teaspoon lemon juice to mimic buttermilk tang.
Serving Suggestions
These biscuits are incredible:
- With fried chicken or buttered chicken — that sweet glaze contrasts beautifully with savory spice.
- Split open and filled with ham or turkey and cheese for brunch sandwiches.
- Served warm with apple butter, cinnamon honey, or jam.
- On your holiday table alongside mashed potatoes and gravy.
Storage & Reheating
- Store: Keep in an airtight container at room temperature for up to 2 days or refrigerate up to 5.
- Reheat: Warm in a 300°F oven for 5 minutes to refresh the texture.
- Freeze: Once baked and cooled, freeze up to 2 months. Reheat from frozen at 325°F for 10–12 minutes.
FAQs
Can I make these ahead of time?
Yes! Cut and freeze the biscuits unbaked, then bake straight from frozen when needed.
Can I use whole wheat flour?
You can replace up to ½ cup of the flour with whole wheat for a heartier biscuit.
Can I skip browning the butter?
You can, but the flavor won’t be the same. That nutty aroma is what takes these from homemade to unforgettable.
Can I make them dairy-free?
Yes — plant butter and oat milk with a splash of vinegar work surprisingly well.
Why This Recipe Works
The secret lies in the combination of brown butter’s deep nuttiness and cold butter’s flakiness. The technique of folding the dough (without kneading) traps tiny pockets of butter that steam and expand in the oven, creating layers of tenderness.
Meanwhile, brushing with warm honey brown butter not only locks in moisture but also adds a glistening sheen that turns a humble biscuit into a bakery-level masterpiece. It’s comfort food with a golden edge.
Final Thoughts
If you’ve been looking for a biscuit that makes people pause after the first bite — the kind that feels both homemade and “special occasion” — this is it.
These Brown Butter Honey Glazed Biscuits taste like something you’d find at a cozy southern bakery: simple ingredients elevated by the smallest, most intentional details. Serve them warm, let that glaze melt into the crumb, and watch every plate come back empty.
Because sometimes the best recipes aren’t complicated — they’re the ones that taste like home.
Brown Butter Honey Glazed Biscuits
Ingredients
Equipment
Method
- In a small saucepan, melt 3 tablespoons butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 5 minutes). Immediately remove from heat and stir in honey and vanilla. Set aside to cool slightly — this will become your glaze.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
- Pour in the buttermilk and stir just until the dough comes together. It should be shaggy and slightly sticky.
- Turn the dough onto a lightly floured surface. Gently pat it into a rectangle and fold it over itself 3 times, turning 90° after each fold. This creates beautiful flaky layers.
- Pat the dough to about 1-inch thick and cut into circles using a 2½-inch biscuit cutter (or a glass). Don’t twist — just press straight down for an even rise.
- Place the biscuits on a parchment-lined baking sheet, sides just barely touching. Brush tops with a little buttermilk.
- Bake at 425°F (220°C) for 13–15 minutes, until puffed and golden brown on top.
- As soon as the biscuits come out of the oven, brush generously with the brown butter honey glaze. The glaze will soak in, giving them a glossy, caramelized finish.
Notes
- Brown Butter Timing: Let it reach a nutty, golden color — not dark brown. That’s the flavor magic!
- Honey Swap: Maple syrup works beautifully if you’re out of honey (it adds a warm caramel note).
- Dough Thickness: Roll the dough about ¾ inch thick for a good rise and soft interior.
- Serving Tip: Brush extra glaze on right before serving for shine and flavor.
- Storage: Keep biscuits in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Rewarm gently before serving.
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