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 bit will be enjoyed.

Yield 12 biscuits
Prep Time 15 minutes
Total Time 25 minutes


For the Biscuits:

  • 2 1/2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 5 Tbsp cold butter
  • 5 Tbsp vegetable shortening
  • 1/3 cup Nature Nate’s pure honey
  • 2/3 cup buttermilk

For the Cream:

  • 8 ounces cream cheese
  • 1/2 cup fresh strawberries
  • 1/2 tsp almond extract
  • 2 Tbsp Nature Nate’s pure honey
  • 1/2 tsp salt
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For the biscuits, preheat oven to 450 degrees. 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 one dozen biscuits. Place on a cookie sheet, and bake for 10-12 minutes, until deep golden.

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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