Honey biscuits are a simple recipe, made from scratch that make the perfect addition to breakfast with a cup of coffee or tea. Filled with the sweet flavor of honey and the bright freshness of citrus, their flaky melt-in-your-mouth texture will make them a favorite!

A close-up of a freshly baked, golden-brown biscuit on a parchment-lined surface with a small dish and brush nearby.
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There’s a part of me that thinks I’d get along juuuust fine in the south. Warm weather, flip flops year round, the ability to say “bless her heart” and then be justified in talking smack about someone without my character coming into question and…biscuits.

How can you not love a place will all those things? Oh, right; the snails pace that everything moves at. Considering a 10 minute wait at the post office can put me over the edge, southern life might, in fact, not be in my best interest.

But, I do really like the biscuit part. Scones are more popular in the Northeast where I live and they’re great (especially when they have that big sugary topping), but nothing beats the flaky, tender center of a homemade biscuit.

Scones scream, “may I please have a cup of tea.” Biscuits scream, “I’ll take 2 fried eggs, a side of bacon, hash-browns and the biggest mug of coffee you have”.

A food with that kind of attitude is one I love.

Let’s Talk About These Honey Biscuits

There are plenty of recipes out there for normal biscuits so it shouldn’t be too surprising that I like to experiment with something different. Like this sweet potato biscuit recipe, these honey biscuits bring some unexpected flavors to the mix.

Bright fresh orange and lemon juice are used to liven up the flavors, and some good quality raw honey adds a subtle sweetness that when paired with a slather of butter hot out of the oven, makes them irresistible. 

They’re not traditional southern fare, but bless their hearts, I’m betting southerners could learn a thing or two from this honey biscuit recipe.

A plate with golden brown biscuits topped with honey sits in the background, with one biscuit in the foreground broken in half, revealing a fluffy interior. A small green dish and a knife are nearby.

Honey Biscuit Ingredients 

Biscuit recipes are pretty simple, but here are some of the more unique ingredients that go into making these honey biscuits:

  • Plain Greek Yogurt: Adds moisture and tanginess to the biscuit dough instead of the traditional use of buttermilk, resulting in tender and flavorful biscuits.
  • Orange and Lemon Zest: Infuses the biscuits with a bright citrus flavor, adding freshness and complexity to the taste.
  • Fresh Orange Juice: Provides additional citrus flavor and moisture to the biscuit dough.
  • Honey: Adds sweetness and flavor to the biscuits, complementing the citrus notes and balancing the overall taste profile.

How to Make Honey Butter Biscuits

Set the oven to 400°F and preheat while you prep the biscuits.

Combine the dry ingredients in a large bowl. Add the cold diced butter and cut it into the ingredients using a pastry cutter or a fork. You can also use your fingers to work the mixture until it’s the consistency of coarse sand.

Beat the egg in a bowl. Add the yogurt, citrus zests, orange juice and honey and whisk until combined and smooth. Pour into the bowl with the dry ingredients and stir until just combined. Don’t over mix the dough.

Turn the dough out onto a clean, lightly floured surface and knead a few times to bring it together. Use a rolling pin to roll out into a circular shape about 1″ thick. Using a biscuit cutter or the rim of a glass, cut the dough into circular biscuits. Combine the scraps, roll it out again and cut out any additional biscuits you can.

Place the biscuits on a baking sheet, brush with an egg wash then pop them into the oven to bake for 12-14 minutes until each is golden brown on top. 

Serve them warm with additional butter and honey.

A blue and white plate with freshly baked honey biscuits, a halved orange, and a wooden knife. One biscuit is split open, revealing a fluffy texture.

My Pro Tips

Recipe Tips

  1. Don’t Overwork the Dough: Mix the biscuit dough until the ingredients are just combined. Over-mixing can make the biscuits tough instead of tender.
  2. Grate the Butter: For easy incorporation and even distribution, you can grate the cold butter into the flour mixture instead of dicing it.
  3. Properly Measure Flour: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, leading to dense biscuits.
  4. Use Fresh Citrus: Fresh orange and lemon zest add the best flavor. Avoid using bottled juice or dried zest for this recipe.
  5. Avoid Twisting the Cutter: When cutting out the biscuits, press straight down with the cutter without twisting. Twisting can seal the edges and prevent the biscuits from rising properly and giving you those quintessential separated flaky layers of a good biscuit.
  6. Space Them Out: Place the biscuits close together on the baking sheet for soft sides, or space them apart for crispier edges.
  7. Check for Doneness: Biscuits are done when they’re golden brown on top. If you’re unsure, you can gently lift one to check if the bottom is also golden.

Recipe Variations and Substitutions

  • Try using a cinnamon honey compound butter to make these instead of just regular butter for even more flavor.
  • For an extra layer of sweetness, you can make a honey butter glaze. Melt together a few tablespoons of unsalted butter and a cup of honey, then drizzle over the warm biscuits right before serving.
  • For an added citrus punch, add a teaspoon of fresh lemon juice to the wet ingredients.
  • For a healthier twist, replace half of the all-purpose flour with whole wheat flour. This adds a bit of nuttiness and extra fiber to the biscuits.
  • If you prefer a sweeter biscuit, increase the honey in the recipe to 2 tablespoons.
Golden-brown honey biscuits cooling on a wire rack, with a focus on one prominently in the foreground, surrounded by parchment paper.

Frequently Asked Questions

Can I make these biscuits ahead of time?

Yes, you can make the biscuit dough ahead of time and refrigerate it for up to 24 hours before baking.

What can I serve with the biscuits?

Serve the honey butter biscuits with scrambled eggs, bacon, sausage or a fresh fruit salad. They also pair well with soups and stews and can replace cornbread for chili recipes.

How long do these biscuits last?

They’ll last up to 2 days at room temperature when stored in an airtight container. 

Can you freeze honey biscuits?

Yes, you can freeze them. Place the biscuits in an airtight container or wrap them tightly in plastic wrap and store them in the freezer for up to 3 months.

More biscuit recipes to try

We have a few other unique biscuits recipes like vanilla butternut squash biscuits and these gluten free chocolate biscuits that are fun to make if you’re looking for something other than a traditional biscuit recipe.

4.60 from 10 votes

Honey Biscuits

Servings: 8 servings
Prep: 15 minutes
Cook: 14 minutes
Total: 29 minutes
A close-up of a freshly baked, golden-brown biscuit on a parchment-lined surface with a small dish and brush nearby.
Flaky honey biscuits infused with fresh citrus zest and sweetened with raw honey. Perfect for breakfast with coffee or tea. Simple to make, delicious to eat!


  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 ounces unsalted butter, cold and diced
  • 2 eggs, divided
  • 1/2 cup plain Greek yogurt
  • zest of 1 orange
  • zest of 1 lemon
  • 3 tablespoons fresh orange juice
  • 1 tablespoon honey


  • Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
  • Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Add the diced butter and work into the flour mixture with a pastry cutter, fork or even your fingers until the texture of a coarse meal.
  • Beat 1 egg in a medium bowl.
  • Add the yogurt, zests, orange juice and honey and whisk together until smooth.
  • Pour the wet ingredients into the dry and stir with a spatula until just barely combined.
  • Turn the dough out onto a floured surface. Knead a few times until it comes together and then roll into a circle about 1 inch thick.
  • Using a biscuit cutter or rim of a glass, cut into circles.
  • Place biscuits on the baking sheet. Combine scraps and roll out again to use all the dough.
  • Beat the remaining egg in a small bowl and brush the tops of each biscuit.
  • Bake for 12-14 minutes until tops are golden brown and biscuits are cooked through.
  • Remove from the oven, let sit a couple of minutes before serving warm.




Serving: 1SERVINGCalories: 364kcalCarbohydrates: 41gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 87mgSodium: 357mgPotassium: 102mgFiber: 1gSugar: 5gVitamin A: 604IUVitamin C: 3mgCalcium: 99mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating


  1. 5 stars
    I was looking to make biscuits with yogurt! These totally hit the mark. The honey was a bonus treat for me. Had them for a family brunch with quiche. They were quite the hit.

  2. 4 stars
    Try this alternative way to mix in butter. Freeze it, grate it, add to the flour and mix the butter in using your hands. Easier, faster and makes for a fluffier biscuit.

  3. These look absolutely delicious, although I’ve recently started a gluten free diet experiment, so I’ll just have to figure out a way to make these minus the gluten. I’m also so happy to read about the honey Melt, I’ve seen it in my local store but never investigated, I will definitely be buying some pronto!

    I can totally relate to you about how nice it would be to live a southern life, except of course when I consider how sloooooww everything moves down there, as a born New Yorker, that pace would just drive me crazy! My husband has also been working a lot with his company’s newly acquired Nashville office and they are all surprised by how much the New Yorkers curse, oh well I guess there’s a reason we live where we do :-)