Hot Honey Biscuit Recipe

Preheat and prepare

Preheat a heavy skillet or cast-iron griddle over medium-low heat while you make the dough. Position a rack in the middle of the oven and preheat oven to 425°F (220°C) if you prefer finishing in the oven for extra lift — for griddled-only finish, keep skillet warmed but not smoking.

Whisk dry ingredients

In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt until evenly combined.

Cut in butter

Grate the very cold 6 tablespoons unsalted butter or cut into small cubes and toss into the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. These bits create flaky layers.

Add liquids

Make a well in the center of the flour-butter mix and pour in 1 cup cold buttermilk. Stir gently with a fork until the dough just comes together and is shaggy — do not overmix. If the dough seems dry, add up to 2 tablespoons whole milk, 1 tablespoon at a time, until it holds together when pressed.

Fold and pat

Turn the dough out onto a lightly floured surface. With floured hands, fold the dough over itself 3 to 4 times (this helps create layers), then press or roll the dough to a thickness of about 3/4 inch (about 2 cm). Avoid heavy handling.

Cut biscuits

Using a 2 1/2-inch round biscuit cutter or a floured glass, press straight down without twisting to cut out 6 to 8 biscuits. Gather scraps and gently press once more to cut remaining biscuits; try to handle scraps minimally to keep biscuits tender.

Heat griddle and butter

Place a 10–12 inch cast-iron skillet or heavy griddle over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the surface. Keep the heat moderate — you want a steady sizzle but not burning.

Arrange biscuits on the griddle with about 1/2 inch between them. Cook for 4–5 minutes on the first side, watching for a golden-brown color and a gentle rise. If the bottoms are browning too quickly, lower the heat slightly.

Flip the biscuits carefully using a spatula and add the second tablespoon of butter to the pan, spooning a little melted butter over the cut tops and sides as they finish. Cook 3–5 more minutes until the second side is golden and an inserted toothpick comes out clean. If desired, for a taller biscuit, transfer the skillet to a preheated 425°F (220°C) oven for 6–8 minutes to finish baking.

Rest

Remove the cooked biscuits to a wire rack and let them rest 2 minutes so steam escapes and interiors set.

Top with butter and hot honey

Slice each biscuit in half horizontally. Place the bottom half on a plate, add a small pat of butter, then generously drizzle with about 1/2 tablespoon Mike's Hot Honey per biscuit (adjust to taste). Close with the top half and, if desired, finish with an extra drizzle of hot honey and a light pinch (about a dash) of coarse finishing salt to heighten contrast.

Serve

Serve immediately while warm so the butter melts into the layers and the honey soaks slightly into the biscuit for the best texture and flavor contrast.