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
Sofia
Hello Danelle
I made these today. They were just like Church’s. I baked them 2 minutes longer for more colour. It’s just a matter of finding the right honey. They were delicious. Thank you for sharing the recipe. Have a great day ahead!
Leila
I’m so in love with the recipe! The last time I ate these yummy biscuits was 7 years ago. I used this recipe today to make them and it turned out AMAZING, they taste exactly like Church’s Chicken Copycat! The only thing that I couldn’t find the cream of tartar so I substituted for each 1/2 teaspoon of cream of tartar 1 teaspoon of lemon juice or white vinegar. Thank you so much for this recipe!
BB
Mine came out a little on the heavy side. I don’t know if it was me or the recipe. I’ve never been too good at biscuit making. I’ll try again as I know my family would love these. I used butter flavored Crisco instead of butter as I have a milk allergy. I substituted margarine for the butter in the topping.
chris
I would imagine a yeasted biscuit would be more convenient if you have a milk allergy because the butter is part of the leavening.