Golden, Buttery, and Totally Addictive
These fluffy drop biscuits come out of the oven golden brown and brushed with sweet, sticky honey butter—basically everything you want in a biscuit. And the best part? No rolling, cutting, or fussing required.
Why You’ll Be Making These Again and Again:
- Soft, tender drop biscuits—no biscuit cutter needed
- Brushed with warm honey butter before and after baking
- Sweet, buttery, and just a little crisp on the edges
- Ready in under 30 minutes
- Perfect with fried chicken, breakfast, or all on their own
Pair these warm biscuits with Rustic Rosemary Bread for a two-bread dinner basket, or serve them alongside Cheesy Bacon Egg Hashbrown Casserole for a brunch everyone will talk about.
Honey Butter Biscuits (Church’s Chicken Copycat)
Ingredients
For the biscuits
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon cream of tartar
- 1/2 cup cold butter diced
- 2/3 cup milk
For the honey butter
- 4 tablespoons butter
- 1/3 cup honey
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, sugar and cream of tartar. Cut in butter until the mixture resembles cornmeal. Add the milk and mix well. Knead dough about 15 times.
- Divide dough into 1/4 cup size portions. Roll into balls and place on prepared baking sheet. Pat to about 1/2 inch thickness.
- In a medium saucepan, combine ingredients for honey butter. Bring to a boil, then remove from heat. Brush biscuits with a thin layer of honey butter.
- Place in oven and bake for 10-12 minutes, or until golden brown. Remove from oven and brush immediately with more honey butter before serving warm.
Nutrition
These are easy to make, but a few smart moves will help them bake up just right:
Recipe Tips
- Don’t overmix the dough—stir just until combined, and knead gently to avoid tough biscuits.
- Use a light hand when shaping: A rustic shape is perfect here.
- Go heavy on the honey butter: A light brush before baking helps them color beautifully. A second coat after baking gives them that irresistible shine and flavor.
- Want them extra golden? Pop them under the broiler for 30 seconds at the end—just keep a close eye!
Make Ahead & Freezing
These biscuits are best warm, but they reheat beautifully:
- To freeze: Let cool completely, then store in a zip-top freezer bag for up to 2 months.
- To reheat: Wrap in foil and warm in a 300°F oven, or microwave in 10-second bursts until soft and warm.
I mean, biscuits are pretty great to begin with, and when you slather them in honey butter…..well, it just doesn’t get much better than that.
Fun Variations
Change it up with these easy twists:
- Savory version: Omit the honey and brush with garlic herb butter instead.
- Spiced honey butter: Add a pinch of cinnamon or cayenne to the glaze for a unique spin.
- Mini biscuits: Use a small cookie scoop and bake for just 8–9 minutes for a fun appetizer or snack size.
Be sure to save this recipe to your favorite Pinterest board for later.
20 comments
cc
Is the butter salted or unsalted? I don’t want to make it salty please help
scott
I looked up this recipe because I had church’s honey butter biscuits the other day. IMO, biscuits should be made with baking soda, not powder, so I changed that right away, and the honey butter was a little sweet and made the biscuits burn, so I recommend just melted butter on before baking, and a honey butter made with 4 tbsp butter and a scant 1/4 cup honey to match the butteryness of church’s, put on after baking.
Melanie
Was it good with the changes you made? Was it still similar to church’s?
Rayanne
I tried this recipe a few months ago because I was craving Churches biscuits and this was so similar with a homemade touch. It definitely hit the spot. It was so delicious and so simple to make. I meant to leave a review earlier but I forgot but this is my go to for biscuits from now on. I really loved it.