Hot Honey Glazed Biscuits
Hot Honey Glazed Biscuits are the recipe where simple ingredients turn into something deeply comforting and dangerously good. Golden and slightly crisp outside, soft, tender and buttery inside. The final drizzle of spicy honey is what makes them special: first the richness of the dough, then a light sweetness, and finally a warm piquant finish. Serve them for breakfast, brunch, alongside soup or BBQ — or simply eat them warm with butter and one more pour of spicy honey.
Preparation
- 1
Heat the oven. Preheat to 220°C and line a tray with parchment. The high heat helps the biscuits rise quickly and take on a golden crust.
- 2
Mix the dry ingredients. In a large bowl, combine the flour, baking powder and salt. Mix well so the baking powder is evenly distributed — this matters for a fluffy texture.
- 3
Add the cold butter. Add the cubes of cold butter to the flour and rub them in with your fingers or a pastry cutter. The mixture should look like coarse crumbs with pea-sized pieces of butter — those are what create the flaky layers.
- 4
Add the buttermilk. Pour in the cold buttermilk and stir gently until the dough just starts to come together. The less you work it, the more tender and flaky the biscuits will be.
- 5
Shape the dough. Turn the dough out onto a lightly floured surface and press it into a rectangle about 2.5 cm thick. For extra layers, fold it in half once or twice, then press it back down.
- 6
Cut the biscuits. Cut out rounds with a cutter or a glass. Do not twist the cutter — press straight down, and the edges will rise better in the oven.
- 7
Bake until golden. Arrange the biscuits on the tray: close together for soft sides, spaced out for crisper edges. Bake for 15–18 minutes, until golden on top.
- 8
Brush with butter. While the biscuits are still warm, brush them with melted butter — it adds shine, aroma and a tastier crust.
- 9
Add the spicy honey. Drizzle the warm biscuits generously with spicy honey and serve at once. The honey melts a little on the hot surface and soaks into the tender crumb.
Chef's tips
- —The butter must be very cold — that is what creates the flaky texture.
- —Do not overmix the dough or the biscuits turn dense. Cold buttermilk works best too.
- —Do not twist the cutter: it can seal the edges and stop the biscuits rising properly.
- —For soft sides, place the biscuits close together; for crisper edges, leave space between them.
- —Want a savoury version? Add cheddar and chives to the dough. Want more heat? Add a pinch of chilli flakes to the flour.
- —Serve them warm: that is when they are at their most tender, buttery and delicious.
