Breakfast & Brunch:

Buttermilk Biscuits with Honey Butter

These fluffy biscuits are dreamy when topped with citrus and cinnamon infused honey butter.

Yield 12 Biscuits
Prep Time 15 Minutes
Total Time 25 Minutes



  • 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 Butter

  • 4 Tbsp Nate’s 100% Pure Honey
  • 4 Tbsp butter, room temperature
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp lemon or orange zest
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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. 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. Makes one dozen. Serve warm with Honey Butter.

A few tips for real southern buttermilk biscuits:

  • Use a lightly buttered cast-iron skillet instead of a cookie sheet
  • Use a self-rising flour for more tender biscuits
  • Chill the butter and flour mixture for 10 minutes to get the perfect textured biscuit dough

Honey Butter

Stir together all ingredients until well combined and fluffy. Makes about ½ cup.



We’ve love to see your buttermilk biscuit recipe in action. Be sure to post on social media and tag us @naturenates.

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