Breakfast & Brunch:

Buttermilk Biscuits with Honey Strawberry Cream

A staple in the Sheets' house, this biscuit and cream recipe will make any morning sweeter. Whether for breakfast in bed with your sweetheart, a delicious bite for yourself as you start the day or a family breakfast around the table, we're sure every bite will be enjoyed.

Yield 12 Biscuits
Prep Time 15 Minutes
Total Time 25 Minutes


Buttermilk Biscuits

  • 2½ cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 5 Tbsp cold butter
  • 5 Tbsp vegetable shortening
  • ⅓ cup Nate’s 100% Pure Honey
  • ⅔ cup buttermilk

Honey Strawberry Cream

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Buttermilk Biscuits

Preheat oven to 450°F. Whisk together flour, baking powder and salt. With a pastry cutter or fork, combine butter and shortening into flour mixture until it resembles small peas. Whisk honey and buttermilk together in a separate bowl. Pour into flour mixture. Stir gently until just combined.

Gather dough into balls, and pat into rectangles on a floured surface. Using a biscuit cutter (3-inch) cut 12 biscuits. Place on a cookie sheet, and bake for 10-12 minutes, until deep golden.

Honey Strawberry Cream

While biscuit are baking, combine cream cheese, strawberries, almond extract, honey and salt in a food processor. Spoon cream generously in the center of the warm biscuits.

A few tips for real southern buttermilk biscuits:

  1. Use a lightly buttered cast-iron skillet
  2. Use a self-rising flour for more tender biscuits
  3. Chill the butter & flour mixture for 10 minutes to get the perfect textured biscuit dough

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