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Honey Butter Drop Biscuits

Honey Butter Drop Biscuits

I’ve been working on this Honey Butter Drop Biscuits recipe for a long time and I’ve finally perfected it! They always turned out yummy, but the interior fluff or flavor felt off somehow. Insert cream of tartar. A little bit of that powdered tartaric acid was just what they needed to have the fluffy, tender, interiors I dreamed of.

If you make ’em right I think you’ll really love these Honey Butter Drop Biscuits – maybe as much as y’all love my ‘How High’ Buttermilk Biscuits! It’s important to follow the recipe and to use high-quality butter and honey as they are such forward flavors. I used Vital Farms butter, and local mountain honey for the batch you see pictured here.

Honey Butter Drop Biscuits

Honey Butter Drop Biscuits Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Honey Butter Drop Biscuits recipe:

  • All-purpose flour: Self-rising flour is a fine substitute, but you’ll want to reduce the amount of baking powder by half. I always provide the weight for flour in bread recipes because using too much or too little can ruin them. Be careful when making these Honey Butter Drop Biscuits. If you use too much flour they will be dense and heavy. They should be like little clouds!
  • Buttermilk: I almost always use buttermilk for biscuits. I’m a Southerner, after all! I don’t think Church’s uses buttermilk but I’m not sure.
  • Unsalted butter, salted butter: Use them interchangeably. If you opt for unsalted butter only, make sure you add some salt to the honey butter glaze, or it’ll be flat tasting.
  • Honey: They are Honey Butter Drop Biscuits after all. We baste them both before and after baking for a sweet, slightly sticky coating on top.
  • Double-acting aluminum-free baking powder, baking soda, cream of tartar: This recipe calls for a large amount of baking powder so it is important to use aluminum-free baking powder, or else your biscuits can have a metallic aftertaste.
  • Granulated sugar, fine sea salt: Flavorings!

How to Make Honey Butter Drop Biscuits

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Honey Butter Drop Biscuits recipe:

  • Make biscuit dough. Add the flour, sugar, salt, cream of tartar, baking soda, and baking powder to a large mixing bowl. Whisk together, then use a wooden spoon or silicone spatula to stir in the melted butter, just until you have formed a soft, wet, dough. Put the bowl into the refrigerator to chill. Position one of your oven racks in the dead center and preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Make the honey butter glaze. Add the salted butter and honey to a microwave-safe bowl and heat in 30-second increments until the butter has melted, then use a fork to mix them together into a glaze. Set it aside. When the oven has reached 450°F pull the biscuit dough from the refrigerator and grab a large cookie scoop or disher. I use a 3 tbsp cookie scoop to make the biscuits pictured. If you don’t have a scoop or disher that’s alright – you can use your hands. 
  • Form the Honey Butter Drop Biscuits. If using a cookie scoop, dip it into the biscuit dough and scoop until it’s filled, then press the cookie scoop against the side of the bowl to ensure the scoop is completely full. Tap or scrape off any excess, then press the dough out onto the baking sheet, leaving about an inch of space between each biscuit.  If using your hands, use a large spoon to scoop out about 3 tablespoons of dough. Use your hands – wet or oil them lightly if having biscuit dough stick to your skin gives you the ick – to roll the dough into a ball. Place the balls of dough on the baking sheet, again leaving about an inch of space between each biscuit. Use a basting brush to gently brush the tops of the biscuits with half of the total amount of honey butter. Don’t use too much and don’t apply it too messily, as any honey butter collected on the baking sheet will burn.
  • Bake and enjoy! Bake at 450°F on the center rack for 12-15 minutes until round, fluffy, and golden brown. As soon as you pull them from the oven baste them with the remaining honey butter. Dassit! Enjoy! 
Honey Butter Drop Biscuits

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Honey Butter Drop Biscuits


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  • Author: María
  • Total Time: 25 minutes
  • Yield: 1012 biscuits 1x

Description

Move over Church’s! Don’t go too far tho, I’ll be back.


Ingredients

Scale
  • 2 1/4 C (about 285 grams) all-purpose flour
  • 1 C buttermilk
  • 1/2 C unsalted butter, melted
  • 1/3 C honey
  • 1/4 C salted butter, melted
  • 1 tbsp double-acting aluminum-free baking powder
  • 1 tbsp granulated sugar
  • 1/2 tsp fine sea salt, to taste
  • 1 tsp cream of tartar
  • 1/4 tsp baking soda


Instructions

  1. Add the flour, sugar, salt, cream of tartar, baking soda, and baking powder to a large mixing bowl. Whisk together, then use a wooden spoon or silicone spatula to stir in the melted butter, just until you have formed a soft, wet, dough. Put the bowl into the refrigerator to chill. 
  2. Position one of your oven racks in the dead center and preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat. Add the salted butter and honey to a microwave-safe bowl and heat in 30-second increments until the butter has melted, then use a fork to mix them together into a glaze. Set it aside. 
  3. When the oven has reached 450°F pull the biscuit dough from the refrigerator and grab a large cookie scoop or disher. I use a 3 tbsp cookie scoop to make the biscuits pictured. If you don’t have a scoop or disher that’s alright – you can use your hands. 
  4. If using a cookie scoop, dip it into the biscuit dough and scoop until it’s filled, then press the cookie scoop against the side of the bowl to ensure the scoop is completely full. Tap or scrape off any excess, then press the dough out onto the baking sheet, leaving about an inch of space between each biscuit. 
  5. If using your hands, use a large spoon to scoop out about 3 tablespoons of dough. Use your hands – wet or oil them lightly if having biscuit dough stick to your skin gives you the ick – to roll the dough into a ball. Place the balls of dough on the baking sheet, again leaving about an inch of space between each biscuit. 
  6. Use a basting brush to gently brush the tops of the biscuits with half of the total amount of honey butter. Don’t use too much and don’t apply it too messily, as any honey butter collected on the baking sheet will burn.
  7. Bake at 450°F on the center rack for 12-15 minutes until round, fluffy, and golden brown. As soon as you pull them from the oven baste them with the remaining honey butter. Dassit! Enjoy! 

Notes

  • My advice lives in the post above the recipe so don’t skip it! deepfriedhoney.com is a no filler zone! 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
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