Buttermilk Biscuits with Chocolate Honey Butter

Learn how to make my Best Southern Buttermilk Biscuits Recipe. It’s a Southern staple that is so versatile and is excellent for breakfast. These have several flaky layers, and are a little crispy and so tender. You’ll want these everyday for breakfast or as a side dish with dinner.

Ingredients needed

• Flour: learn how to make self rising flour or use store-bought 
• Butter: cold salted butter that’s cubed, plus 2 tablespoons for brushing
• Buttermilk: The acidity in the buttermilk adds a nice tang and also works with the self-rising flour to help the biscuits rise. I recommend buying buttermilk not making your own for this recipe.

How to make buttermilk biscuits from scratch

1. Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast iron skillet. 
2. Place the flour and cubed butter in a medium-sized mixing bowl. Use a food processor or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened.
4. On a lightly floured surface, gently turn it two or three times until the dough comes together and is no longer sticky. 
5. Roll or pat out to roughly ¾ in thick. Cut biscuits with a pastry cutter or drinking glass to cut into rounds. Place on a lined baking sheet and parchment paper.
6. Brush the tops with the melted butter. Bake for 17-20 minutes until they are puffy and golden brown. If desired, turn the oven to BROIL and broil for another 2-3 minutes until the tops are golden. 
7. Store biscuits in an airtight container for 2 days or freeze for up to one month. Serve warm with Chocolate Honey Butter.

How to make Chocolate Honey Butter

• Butter: salted butter at room temperature
• Sugar: I’m using powdered sugar
• Honey: the only source of sweetness to this recipe and it’s perfect
• Cocoa powder: unsweetened since we are getting the sweetness from the honey

1. Beat the salted butter until creamy 
2. Slowly mix in powdered sugar, honey, and cocoa until combined. 
3. Serve at room temperature so it’s spreadable, store in the refrigerator.

Expert tips

• Use cold butter and buttermilk in the biscuits to get them to rise up 
• Don’t overflour your floured work surface. Otherwise your buttermilk biscuit recipe will turn out too dry.
• If you overwork your biscuit dough, the butter and buttermilk will warm up and not be cold enough to rise.
• Make your own rising flour with just 3 ingredients. Baking soda, all purpose flour and salt. 
• I don’t recommend using homemade buttermilk in this recipe – for biscuits you want to buy actual buttermilk.

Chocolate Honey Butter with the BEST Buttermilk Biscuits

4.70 from 10 votes

This Chocolate Honey Butter recipe goes great with the BEST Buttermilk Biscuits you’ll ever taste! This is the perfect breakfast recipe!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Yield 12 biscuits

Serving Size 1 biscuit

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Ingredients

 

For the Biscuits:

• ▢ 3 cups (375g) self-rising flour see note
• ▢ ½ cup (113g) cold salted butter cubed, plus 2 tablespoons for brushing
• ▢ 1 cup (237ml) cold buttermilk

For the Chocolate Honey Butter:

• ▢ ½ cup (113g) salted butter room temperature
• ▢ ½ cup (57g) powdered sugar
• ▢ ¼ cup (60ml) honey
• ▢ 1 tablespoon (5g) unsweetened cocoa powder

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Instructions

Biscuits:

• Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet. (You can also bake these on a buttered cookie sheet.)
• Place the flour and cubed butter in a medium-sized mixing bowl. Use a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
• Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened.
• Turn out the dough onto a floured surface and gently turn it two or three times until the dough comes together and is no longer sticky. Don’t over flour!
• Roll or pat out to roughly 3/4” thickness. Use a 2 1/2” biscuit cutter or drinking glass to cut into rounds. Place in skillet.
• Brush the tops with the melted butter. Bake for 17-20 minutes until they are puffy and golden. If desired, turn the oven to BROIL and broil for another 2-3 minutes until the tops are golden. (My oven browned the tops so I did not need to do that step.)
• Store biscuits in an airtight container for 2 days or freeze for up to one month. Serve warm with Chocolate Honey Butter.

Chocolate Honey Butter:

• Beat butter until creamy, about 30-60 seconds with a hand mixer. Slowly mix in powdered sugar, honey, and cocoa until combined. Serve room temperature so it’s spreadable, store in refrigerator.

Recipe Video

Recipe Notes

• Use cold butter and buttermilk in the biscuits to get them to rise up 
• Don’t overflour your floured work surface. Otherwise your buttermilk biscuit recipe will turn out too dry.
• If you overwork your biscuit dough, the butter and buttermilk will warm up and not be cold enough to rise.
• If you don’t have self rising flour, use 3 scant cups all-purpose flour, 4 1/2 teaspoons baking powder and 1 1/2 teaspoons salt.
• I don’t recommend using homemade buttermilk in this recipe – for biscuits you want to buy actual buttermilk.

Recipe Nutrition

Serving: 1biscuit | Calories: 193kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 82mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Calcium: 30mg | Iron: 0.3mg

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

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This recipe is from Melissa’s Southern Cookbook – grab your copy today!

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