Try These Honey Butter Layered Biscuit Bites

You'll love this recipe from Magnolia Table, Volume 3, by Joanna Gaines.

By Joanna GainesPublished: May 12, 2023

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Amy Neunsinger

I’ve always believed butter is a magic ingredient, so it feels fitting that the secret to really good, light, and layered biscuits happens to be butter. Before I make this recipe, I cut cold butter into small pieces, about the size of a pea. This ensures that when the biscuits are baking, the butter melts and releases steam, which creates small pockets of air. Those pockets of air are what make the biscuits airy and flaky. It’s impossible to eat only one.

Makes 14 to 16 biscuits

Prep: 30 minutes
Cook: 15 minutes
Cool: 50 minutes

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Yields:: 14 - 16 serving(s)

Ingredients

Biscuits

2 1/2 c.
all-purpose flour, plus more for rolling
1 tbsp.
baking powder
1 tsp.
kosher salt
1/2 tsp.
baking soda
8 tbsp.
(1 stick) unsalted butter, very cold, cubed
3/4 c.
cold buttermilk
1/4 c.
honey
1
large egg yolk

Honey Butter

1 c.
(2 sticks) unsalted butter, at room temperature
2 tbsp.
honey
1/4 tsp.
kosher salt
Small-Batch Preserves, for serving

Directions

1. Step 1To make the biscuits: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Step 2In a large bowl, combine the flour, baking powder, salt, and baking soda. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingers, cut in the butter until it resembles coarse crumbs.
3. Step 3With a wooden spoon, slowly work in the buttermilk, honey, and egg yolk until a slightly sticky dough is formed. Turn the dough onto a lightly floured work surface and sprinkle with a little more flour.
4. Step 4Using a floured rolling pin, roll the dough into a ½-inch-thick rectangle. Starting from one short end, fold one-third of the dough upon itself, then repeat on the other end, like folding a letter. Repeat, rolling and folding the dough two more times. Wrap the dough in plastic wrap and refrigerate for about 15 minutes.
5. Step 5Roll the chilled dough about ¾ inch thick. Use a 2-inch round cookie cutter to cut out biscuits. Arrange them 1 inch apart on the prepared baking sheet. Gather and reroll the scraps once to cut out additional biscuits. (Leftover scraps can be baked as is or discarded.) Refrigerate the tray of biscuits for at least 30 minutes.
6. Step 6Bake until the tops are golden brown, 10 to 12 minutes. Allow the biscuits to cool for 5 minutes.
7. Step 7To make the honey butter: In a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until it is light and fluffy, about 2 minutes. Slowly drizzle in the honey and salt. Continue whisking until the ingredients are well combined, about 1 minute.
8. Step 8Serve the warm biscuits with honey butter or preserves on the side.
9. Step 9Store the biscuits in a sealed bag at room temperature for up to 2 days. Store the butter in an airtight container in the refrigerator.