Easy Baked Buttermilk Biscuits with Honey Butter and Pecan Topping
Fluffy, tender buttermilk biscuits baked to golden perfection, served with a luscious honey butter spread and crunchy toasted pecan topping—a delightful American breakfast treat baked quickly and easily.
Ingredients
Check ingredients as you go.
- Biscuits
- Honey Butter
- Topping
Let’s make it
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Biscuits
In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt.
Biscuits
Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Biscuits
Pour the cold buttermilk into the mixture and stir gently with a wooden spoon or spatula until just combined; do not overmix to maintain biscuit tenderness.
Biscuits
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold it over onto itself 2-3 times to create layers, then pat it again to 1 inch thickness.
Biscuits
Using a floured 7 cm (2.75 inch) biscuit cutter, cut out biscuits without twisting to help them rise properly. Place biscuits close together on the prepared baking sheet for soft sides or spaced apart for crisp sides.
Biscuits
Bake in the preheated oven for 12-15 minutes, until golden brown and puffed.
Honey Butter
While biscuits bake, prepare the honey butter. In a small bowl, mix the softened unsalted butter with honey until smooth and creamy.
Topping
Chop the pecans roughly and toast them in a dry skillet over medium heat for 2-3 minutes, stirring constantly until fragrant and golden. Remove from heat.
Serving
Serve warm biscuits split open, spread generously with honey butter, and sprinkle with toasted pecans for a crunchy, sweet finish.
Tips & notes
Keep your butter cold and do not overmix the dough for flaky biscuits. Use a sharp cutter to avoid twisting the dough when cutting. Toast pecans right before serving to maintain their crunch.
Saving it for later
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Keep honey butter refrigerated in a covered container for up to 1 week.
Reheating
Reheat biscuits in a preheated oven at 175°C (350°F) for 5-7 minutes or until warmed through. Re-mix honey butter if separated before spreading.
