Honey Butter Biscuits (Church’s Chicken Copycat)

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)

Light, soft drop biscuits are brushed with honey butter, baked to golden brown, then coated in more honey butter for a delicious, sweet bread that will have everyone asking for seconds!

4.50 from 412 votes

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Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 -12 servings

Calories: 218kcal

Author: Danelle

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Ingredients 

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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.

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Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 350mg | Fiber: 1g | Sugar: 9g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

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.

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