Hello, friends! Today, I have paired up with King Arthur Flour to bring you my perfect biscuit recipe. The brand challenged several other bloggers and I to come up with our ideal biscuit recipe using the King Arthur Self-Rising Flour, and the first thing that came to mind was honey butter biscuits. Yum! My family is obsessed with the canned flaky honey butter biscuits, and while those are fine in a pinch, I just knew they would taste a million times better when made from scratch!
And, guess what? I was right! But I already knew I would be, because pretty much anything homemade tastes a million times better than storebought. These biscuits are not quite as flaky as the canned ones, but they are definitely flakier than a traditional homestyle one. They are light, fluffy, and tender, with a sweet honey taste and a buttery finish. To make them even yummier, I decided to whip up a quick cinnamon butter to slather inside! Oh my gosh, y'all. These are amazing.
While these are definitely more time-consuming than opening up a can of biscuits and baking them, they're honestly pretty fast and easy to whip up! You grab your King Arthur Flour, and using a pastry cutter, you mix in some cold butter. Then you whisk together buttermilk and plenty of honey, and pour that into your dry ingredients. Then you knead the dough lightly, roll it out and fold it over several times to make the flaky layers, cut em out, and put them in the oven. There's nothing to it!
These little biscuits are rich and slightly sweet, and while they go perfectly with cinnamon butter, they are also amazing as breakfast sandwiches with ham or bacon and some cheese. Add an egg if you're really feeling crazy, and you've got the best brunch bites ever! Honey butter biscuits are my ideal biscuits, but you can search with the hashtag #betterbiscuits to find other KAF blogger creations! Happy baking and happy eating, lovelies!
- 2 cups King Arthur Self-Rising Flour, plus more for kneading
- 5 tablespoon cold unsalted butter, cut into cubes
- ¾ cup buttermilk
- 5-6 tablespoon honey
- pinch of salt
- 1 stick unsalted butter + 1-2 teaspoon cinnamon for spread
- Preheat oven to 400F.
- In a large bowl, combined the flour, salt, and butter. Using a pastry cutter, "cut" the butter into the flour until the mixture resembles coarse sand.
- In a small bowl, whisk together the buttermilk and honey. Add the wet ingredients into the dry ingredients, and mix until just combined.
- Dump the dough onto a lightly floured surface, and using a rolling pin, roll into a rough rectangle. Fold the dough into thirds, then roll out again. Repeat a couple of times to make flaky layers, and end with the dough at about ¾ inch thickness.
- Using a biscuit cutter, cut out as many as you can, and place them on a parchment-lined baking sheet. Re-knead and roll leftover dough to make more biscuits.
- Bake biscuits 10-12 minutes until golden brown and cooked through. If desired, brush the tops with melted butter as soon as they come out of the oven.
- When ready to serve, beat one stick of softened unsalted butter with cinnamon using a hand mixer, until smooth and creamy. Serve with fresh biscuits!
In accordance with the FTC Guidelines, I am disclosing that I received compensation from King Arthur Flour for my time and participation. Although I have material connection to King Arthur Flour, any publicly stated opinions of King Arthur Flour’s and their products remains my own. Recipe is an original creation of Valentina Celant at TheBakingFairy.net.
Erin @ The Spiffy Cookie says
Cinnamon butter for the win, every time!
petitesundae says
They look lovely~! Is there something I can replace the honey with? They don't have to be sweet.
valentina says
Hi! You could try omitting the honey and perhaps adding a bit more buttermilk to make up for the loss of liquids. Or you could also try using less honey (like 1-2 tbsp) so the sweetness is subtle and not as noticeable 🙂 Let me know how it works out for you!
Kelsey @ Kelsey in the Kitchen says
These look so delicious! I've always wanted to make biscuits from scratch, but never knew where to start. Definitely going to be trying these out next weekend. 😀
Lynn says
Let me start by saying...BEST BISCUITS EVER! I saw this recipe from a King Arthur Flour post on FB. Just the picture made me jump from my couch and try the recipe. Right off the bat, I was in trouble. I don't keep self rising flour on hand. BUT, I did have King Arthur Pastery Blend flour....yea! Just added 3 tsp baking powder and 1/2 tsp salt to the 2 cups flour and I was off and running. I also used my CuisineArt to process the flour and butter mixture. A couple of pulses and I was done. What's another bowl to clean, ;). I also went with 1/2 stick of soft butter with 2 tsp cinnamon. I'm in love with cinnamon and just need a way to "glue" it to the biscuit.
Recipe well done! I will be following your blog!
valentina says
Thank you so much for the kind words, Lynn! I'm so excited that you tried and loved the recipe! It's become a favorite at my house, too. 🙂
Claudia says
I would not use unsalted butter for the cinnamon butter mixture...regular salted butter would be much better.
valentina says
Thanks for the tip, Claudia! I usually only buy unsalted since that's what I bake with, so I don't normally have salted butter in the house. I'll have to try it that way next time!