Biscuits with Honey Butter (Printable Page)
# What You Need:
→ Biscuits
01 -
250 g (2 cups) all-purpose flour
02 -
1 tbsp baking powder
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½ tsp baking soda
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1 tsp salt
05 -
115 g (½ cup) unsalted butter, cold and cubed
06 -
180 ml (¾ cup) buttermilk, cold
→ Honey Butter
07 -
115 g (½ cup) unsalted butter, softened
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2 tbsp honey
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Pinch of salt
→ Sausage Gravy
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450 g (1 lb) breakfast sausage (pork or turkey)
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3 tbsp all-purpose flour
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480 ml (2 cups) whole milk
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½ tsp ground black pepper
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¼ tsp salt (adjust to taste)
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Optional: pinch of cayenne or red pepper flakes
# How to Make It:
01 -
Preheat oven to 220°C (425°F). In a large bowl, whisk flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in cold buttermilk until just combined. Do not overmix. Turn dough onto a floured surface, gently pat into a 2.5 cm (1 inch) thick rectangle. Fold in thirds like a letter, pat out again, and repeat once more for flakiness. Cut biscuits using a round cutter and place on a parchment-lined baking sheet, touching slightly. Bake for 12–15 minutes until golden brown.
02 -
In a small bowl, mix softened butter, honey, and salt until smooth. Set aside.
03 -
In a skillet over medium heat, cook sausage until browned and fully cooked. Do not drain the fat unless excessive. Sprinkle flour over sausage and cook 1–2 minutes, stirring constantly. Slowly pour in milk, stirring to avoid lumps. Add pepper and salt. Simmer 5–7 minutes until thickened. Adjust seasoning and spice to taste.
04 -
Serve warm biscuits split in half. Spread with honey butter or top with generous spoonfuls of sausage gravy—or both!
# Helpful Tips:
01 -
For a shortcut, use quality store-bought biscuits.
02 -
Add fresh thyme or sage to the gravy for depth.
03 -
For spicier gravy, use hot sausage or add a pinch of cayenne.