Go Back
–+ servings

Easy no-roll biscuits with crisp golden edges, tender flaky centers, and a warm honey butter finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
freeze butter 30 minutes
Total Time 58 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Drop biscuits
  • 2 cups 250 g all-purpose flour
  • 2 1/2 teaspoons 12 g baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon 12.5 g granulated sugar
  • 1/3 cup 76 g unsalted butter, frozen for at least 30 minutes
  • 1 cup 244 g whole milk, added gradually
  • 1 to 2 tablespoons additional whole milk only if needed
Honey butter finish
  • 1 tablespoon 14 g unsalted butter
  • 1 tablespoon 21 g honey

Method
 

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Whisk the flour, baking powder, kosher salt, and sugar together in a large bowl.
  3. Grate the frozen butter into the dry ingredients using the large holes of a box grater.
  4. Toss gently with a fork, leaving small pieces of butter visible.
  5. Add the milk gradually, stirring gently after each addition.
  6. Stop when the dough holds together but still looks shaggy.
  7. Add extra milk 1 tablespoon at a time only if dry flour remains.
  8. Scoop 10 to 12 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 12 to 14 minutes, until the tops and bottoms are golden brown.
  10. While the biscuits bake, melt the butter and honey together.
  11. Brush the honey butter over the hot biscuits.
  12. Transfer to a wire rack and serve warm.

Notes

Keep the butter cold from the freezer to the oven.
Stop stirring while the dough still looks shaggy. Overmixing can make the biscuits tough.
Prepare the honey butter before the biscuits finish baking so you can brush it onto the hot crust immediately.
Adult supervision is required when children use the grater, microwave, or oven.

Tried this recipe?

Let us know how it was!