Pin Cinnamon honey butter biscuits are one of those cozy bakes that just make any chilly morning or afternoon instantly warmer. Each bite delivers a perfect mix of buttery flakiness, gentle cinnamon warmth, and that irresistible sweetness from honey. I love these biscuits for weekend breakfasts or when I need a quick snack that feels homemade and special.
My family lights up every time I make these and it is the first thing my kids ask for when the leaves start to turn. I whipped these up for a neighbor brunch and everyone asked for the recipe before the last biscuit was gone.
Ingredients
- All purpose flour: provides the hearty base for these biscuits and gives them structure. Choose a fresh bag for the best results and fluff your flour with a fork before scooping
- Baking powder: is essential for rise and fluffiness so always use one that is no more than six months old
- Baking soda: helps activate the baking powder and assists with browning in the oven. Make sure it is lump free
- Salt: balances the sweetness and brightens all the other flavors so do not skip it
- Ground cinnamon: adds warmth and that classic aroma. Opt for Ceylon if you want a milder note or Cassia for deeper spice
- Granulated sugar: brings just enough sweetness so the honey does not overshadow
- Unsalted butter: creates the signature biscuit layers. Use butter straight from the fridge and cube it before mixing in for flakiest results
- Whole milk: brings tender crumb and slightly rich flavor. If you can get local milk the flavor really shines through
- Honey: infuses sweetness and keeps the crumb moist. Go for a good wildflower or local honey if you can
- For the honey butter glaze: you will need unsalted butter melted for silkiness honey for shine and cinnamon for extra warmth. Combining these right before glazing makes everything glossy and deeply scented
Instructions
- Preheat the Oven:
- Turn your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Line a baking sheet with parchment paper so your biscuits will not stick and clean up is simple
- Mix the Dry Ingredients:
- In a large bowl combine flour baking powder baking soda salt cinnamon and granulated sugar. Whisk well for about 30 seconds so every spoonful of biscuit dough tastes balanced and spiced
- Cut in the Butter:
- Add your cold cubed butter directly into the dry mixture. Use a pastry cutter or your fingertips to pinch and blend butter into the flour. Keep going until the mixture resembles coarse crumbs and there are pea size bits of butter left which make for flaky layers
- Combine Wet Ingredients:
- Stir together milk and honey in a separate small bowl until the honey mostly dissolves. Pour this into the dry ingredients and stir gently using a wooden spoon or spatula just until everything comes together into a shaggy dough. Overmixing makes tough biscuits
- Shape and Cut the Dough:
- Dump your dough onto a very lightly floured counter. Quickly pat or roll it to about one inch thickness. Use a round cutter about two and a half inches across pressing straight down for clean edges. Gather any scraps gently and re cut
- Arrange and Bake:
- Place your biscuits on the lined pan. For soft sides nestle them close together so they touch or for crispier edges leave a little space. Bake on the middle rack of your oven for fifteen to eighteen minutes until tall and golden brown on top
- Make the Honey Butter Glaze:
- While biscuits bake combine the melted butter honey and cinnamon in a small bowl. Mix with a spoon so it is smooth and ready to go
- Glaze the Biscuits:
- As soon as those hot biscuits come out of the oven brush them generously with the honey butter glaze. The heat helps the glaze soak in and makes the tops shiny and extra inviting
- Serve Warm:
- Let biscuits cool just for a minute or two before serving. They are best enjoyed warm and soft
Pin Cinnamon is always my favorite part in these biscuits because I love the coziness it brings to every bite. One holiday we made a double batch for breakfast and my daughter asked if every morning could start with honey biscuits.
Storage Tips
If you have any biscuits left store them in an airtight container at room temperature for up to two days. To keep them soft you can slip a piece of parchment between each biscuit. Warm leftovers in a low oven or microwave for a few seconds before serving. You can also freeze the baked and cooled biscuits up to two months. Just thaw at room temperature and reheat as needed.
Ingredient Substitutions
If you want extra tang in your crumb swap buttermilk for whole milk. For a dairy free version use a plant based milk and vegan butter although you might need a little more flour if the dough is very soft. Maple syrup also works in place of honey for a different twist. I have even folded in a handful of chopped toasted pecans when I crave a little crunch.
Serving Suggestions
These biscuits are pure happiness with coffee or chai tea. They make a comforting breakfast on chilly days or a sweet treat with afternoon tea. For brunch try pairing them with yogurt fresh berries or scrambled eggs. I even use them as an easy dessert with ice cream and more honey on top.
Cultural and Seasonal Notes
Classic American biscuits are a tradition in so many Southern family breakfasts yet the honey and cinnamon spin gives this recipe a unique twist. They are especially popular with my family during autumn and winter but really work any time you crave something warm. In spring I lighten things up by serving with fresh fruit while in winter I crave extra cinnamon for deeper warmth.
Seasonal Adaptations
Swap cinnamon for apple pie or pumpkin spice blend in fall Serve with whipped cream and roasted pears in winter Add a handful of blueberries for a summer brunch take
Success Stories
One neighbor called these biscuits the best homemade treat she had tasted in years. They disappeared quickly when I packed them for school snacks and my son now insists on a double batch so he can take some to his teacher. Even my picky eater requests these and says the honey butter glaze is magic.
Freezer Meal Conversion
You can freeze shaped unbaked biscuits on a tray. Once solid transfer to a bag and bake from frozen just adding a minute or two to the bake time. Or freeze the fully baked biscuits and glaze after reheating for maximum freshness.
Pin These biscuits are best enjoyed warm and soft.
Recipe FAQ
- → How do I get soft, fluffy biscuits?
Use cold, cubed butter and handle the dough gently. Avoid overmixing to ensure tender, airy results.
- → Can I substitute buttermilk for whole milk?
Yes, buttermilk adds extra richness and tang, resulting in even softer, more flavorful biscuits.
- → What’s the best way to serve these biscuits?
Serve them warm, freshly glazed, with your favorite coffee, tea, or a splash of extra honey for added sweetness.
- → Can I add nuts or fruits to the dough?
Absolutely. Fold in chopped pecans, walnuts, or dried fruit like raisins for added texture and flavor.
- → How do I store leftover biscuits?
Keep them in an airtight container at room temperature for up to two days, or freeze for longer storage.