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Cast Iron Biscuits are so much better than anything you could get from a store! With layers of flaky, buttery goodness and sweetly satisfying honey, they’re delightful little breakfast treats!
Have you tried making biscuits before? After making this cast iron biscuit recipe you will be steering clear of those frozen biscuits because the delicious flavor of these homemade honey biscuits are unmatched.
But, believe it or not, I haven’t shared a simple, plain biscuit recipe…until now. And if you’re into whole grains, don’t miss my whole grain biscuit recipe!
Table of Contents
Why You’ll Love This Recipe
- Six ingredients are all you need to make these sweet honey biscuits, and you probably already have them in your pantry!
- Biscuits go with anything! No matter what’s on the menu, you’ll love having these on the side.
- They’re so easy, you’ll wonder why you ever bought a can from the store!
Recipe Ingredients
- Butter: I know I say this a lot, but go for good quality grass-fed butter. It is so worth it!
- Honey: Raw honey is best here, and it has many benefits too!
- Whole Milk: Stick with whole milk here, 2% or skim just won’t cut it. In my experience, the extra milk fat makes a difference.
The key to making the perfect biscuits is the butter preparation. You’ll want to freeze the butter for at least 30 minutes ahead of time to ensure you end up with a flaky biscuit and not a dinner roll.
Personally, I always keep a stick or two of butter in the freezer, just in case the biscuit craving hits!
Cast Iron Biscuits Recipe
Step 1: Preheat the 12″ cast iron skillet in the oven at 425°F. Combine the flour, baking powder and salt in a large mixing bowl.
Step 2: Use a box grater to shred the butter into small flakes. Add the butter to the mixing bowl and stir in well.
Step 3: Next, stir the honey and milk in with the dry ingredients. (It should be crumbly, but hold together) Transfer the dough to a lightly floured countertop or cutting board. Gently work the dough flat with the palm of your hands, then fold it over and work it flat again. Repeat this process 3-4 times.
Step 4: Flatten the dough out to about a half to a three-fourths inch thick and use a cookie cutter or the rim of a cup to cut out the biscuits. Once as many biscuits have been cut out as possible, rework the dough to get the last few remaining biscuits.
Step 5: Place each honey biscuit carefully into the hot cast iron skillet. Bake 12-13 minutes or until the tops are lightly golden brown.
Step 6: Top with butter or your favorite jelly and enjoy!
And that’s all there is to it! Homemade biscuits from scratch are really that simple, which begs the question; why make frozen biscuits?
Expert Tips
- Don’t combine Steps 2 and 3! Be sure to stir the butter into the dry ingredients first, before adding the milk and honey. If you skip this step, the butter will clump together and won’t distribute properly, which means no flaky biscuits!
- Flour is your friend! Lightly flour the countertop and your hands to keep the dough from sticking.
- Freeze your butter. Be sure to use frozen butter for a flaky finish and hot pockets of melted butter throughout the biscuit.
- Preheat the oven fully. Bake only in a preheated oven for best results. Even heating is so important in baking!
*Update* After making this honey biscuit recipe more times than I can count, I noticed that the biscuits do not stick to the skillet, regardless of whether it has been oiled, preheated, or not preheated.
The bottoms turn out slightly more crispy in a preheated skillet, but the differences are minimal at best.
Frequently Asked Questions
Yes, you can omit the honey if you prefer a less sweet biscuit. The texture will remain the same, but the flavor will be less sweet. These plain biscuits pair well with savory fillings like chili, scrambled eggs, or sausage patties.
Freezing the butter for at least 30 minutes ensures it stays cold when mixed into the dough. Cold, shredded butter creates steam pockets during baking, resulting in flaky, buttery layers in the biscuits.
While a cast iron skillet is recommended for its heat retention and even baking, you can use a baking sheet as an alternative if you don’t have a cast iron skillet available.
Allow the biscuits to cool completely, then store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the biscuits in a sealed container for up to 6 months. To reheat, thaw at room temperature and warm in the oven at 350°F for about 10 minutes.
After flattening the dough to about ½ to ¾ inches thick, cut out the biscuits using a cookie cutter or the rim of a cup. Press straight down without twisting to ensure the edges aren’t sealed, which allows the biscuits to rise properly.
Serving Suggestions
Homemade honey biscuits go great with breakfast casseroles, cast iron quiche, or your favorite omelet.
I love layering them on top of chicken pot pie and even using biscuits for the base of my homemade cinnamon donuts.
When I make these without honey, I love them sandwiched between my favorite chili scrambled eggs or moose sausage patties!
Final Thoughts
Be sure to let me know what you think in the comments below, and for more great recipe ideas, check out some of these breakfast favorites below.
- Dutch baby pancakes
- Homemade chocolate chunk banana bread
- Sourdough french toast casserole.
- Eggs in a bagel
- Artisan-style bread
I do hope you enjoyed these honey butter biscuits. Biscuits are so versatile, and they can be served as they are or with any number of meals!
If you tried this Cast Iron Biscuits Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cast Iron Biscuits
Equipment
- 2 12" skillet
Ingredients
- 1 ¾ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 4 tbsp butter frozen
- 2 tbsp honey
- ¾ cup milk
Instructions
- Place butter in the freezer at least a half-hour ahead of time.
- Preheat the 12″ cast iron skillet in the oven at 425°F. Combine the flour, baking powder and salt in a large mixing bowl.
- Use a box grater to shred the butter into small flakes. Add the butter to the mixing bowl and stir in well.
- Next, stir the honey and milk in with the dry ingredients. (It should be crumbly, but hold together) Transfer the dough to a lightly floured countertop or cutting board. Gently work the dough flat with the palm of your hands, then fold it over and work it flat again. Repeat this process 3-4 times.
- Flatten the dough out to about a half to a three-fourths inch thick and use a cookie cutter or the rim of a cup to cut out the biscuits. Once as many biscuits have been cut out as possible, rework the dough to get the last few remaining biscuits.
- Place each honey biscuit carefully into the hot cast iron skillet. Bake 12-13 minutes or until the tops are lightly golden brown.
- Top with butter or your favorite jelly and enjoy!
Video
Notes
- Don’t combine Steps 2 and 3! Be sure to stir the butter into the dry ingredients first, before adding the milk and honey. If you skip this step, the butter will clump together and won’t distribute properly, which means no flaky biscuits!
- Flour is your friend! Lightly flour the countertop and your hands to keep the dough from sticking.
- Be sure to use frozen butter for a flakey finish and hot pockets of melted butter throughout the biscuit.
- Bake only in a preheated oven for best results. Even heating is so important in baking!
- After making this honey biscuit recipe more times than I can count, I noticed that the biscuits do not stick to the skillet, regardless of whether it has been oiled, preheated, or not preheated.
These were super easy to put together and came out perfectly! My husband and kids loved it! The touch of honey is amazing! Definitely our new favorite biscuit recipe!
I love making this recipe, especially with gravy.
I have made this recipe countless times, and it turns out perfect every time.
How much of each ingredient will i need? Cannot find the massurments?
All the measurements can be found in the recipe card at the bottom of the post!
I am excited to try this recipe for my family! However, I don’t have a cast-iron skillet yet. 🙁 Can this be done using a glass baking dish or other substitute?
Yes, any oven safe cooking dish will work just fine!