Hey y'all! If you're craving something buttery, flaky, and just sweet enough, these Apple Biscuits with Honey Butter Glaze are your dream come true. They're tender inside, crisp on top, and studded with juicy apple—perfect for breakfast, brunch, or a cozy dessert with coffee. Let's get cooking!
Quick Facts for Apple Biscuits with Honey Butter Glaze
- Prep Time: 20 minutes
- Chill Time: 10 minutes (optional, for extra height)
- Cook Time: 14–17 minutes
- Total Time: 35–40 minutes
- Yield: 8–10 biscuits (2.5-inch cutter)
- Oven Temperature: 425°F (220°C)
Why You'll Love This Recipe
- Flaky, buttery layers with tender apple bits in every bite.
- Simple pantry ingredients and easy techniques anyone can master.
- Ready in about 35 minutes, start to finish.
- Versatile: great for breakfast, brunch, or a sweet snack.
- That warm honey butter glaze makes them irresistibly glossy and fragrant.
Ingredients for Apple Biscuits with Honey Butter Glaze
For the apple biscuits
- 2 cups (240g) all-purpose flour, plus extra for dusting
- 1 tablespoon (12g) baking powder
- ½ teaspoon (3g) baking soda
- 1 tablespoon (12g) granulated sugar
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ cup (113g) very cold unsalted butter, cut into ½-inch cubes
- ¾ cup (180ml) cold buttermilk, plus 1–2 tablespoons more if needed
- 1 medium crisp apple (about 6 oz/170g), peeled and coarsely grated (about 1 cup lightly packed), squeezed dry
- 1 small crisp apple (about 4 oz/115g), peeled and finely diced (about ½ cup), optional for extra apple pockets
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon turbinado sugar, for topping (optional)
For the honey butter glaze
- 3 tablespoons (42g) unsalted butter
- 3 tablespoons (63g) honey
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch fine sea salt
Ingredient note: A firm apple like Honeycrisp or Granny Smith works beautifully and keeps its texture. For apple nutrition info, see the USDA’s database: Apples, raw.
Directions for Tender Apple Biscuits with Honey Butter Glaze
Step 1: Prep the apples
Peel and coarsely grate the medium apple; then squeeze the grated apple in a clean towel to remove excess juice so the dough stays flaky. If using the diced apple, peel and finely dice it now.
Step 2: Mix the dry ingredients
Heat oven to 425°F (220°C). Line a rimmed baking sheet with parchment. In a large bowl, whisk flour, baking powder, baking soda, sugar, salt, cinnamon, and nutmeg.
Step 3: Cut in the cold butter
Add the cold butter cubes. Cut in with a pastry cutter (or rub with fingertips) until pea-sized bits remain; a few larger, flat pieces are great for extra flake. Pop the bowl in the freezer for 5 minutes if your kitchen is warm.
Step 4: Bring the dough together
Stir in the grated apple (and diced apple if using). Drizzle in ¾ cup cold buttermilk and vanilla; gently stir until the dough is shaggy and holds when pressed. If dry flour remains, add 1–2 tablespoons more buttermilk, just until it comes together.
Step 5: Fold for flaky layers
Turn dough onto a lightly floured surface. Pat into a ¾-inch-thick rectangle. Fold like a letter (into thirds), rotate 90 degrees, and repeat 2 more times. Pat to a 1-inch-thick slab.
Step 6: Cut the biscuits
Use a 2.5-inch round cutter; press straight down without twisting. Gather scraps, gently press together once, and cut remaining biscuits. Arrange on the baking sheet so edges just touch. Optional: chill the cut biscuits in the freezer 10 minutes for maximum rise.
Step 7: Bake the apple biscuits
Brush tops with a little buttermilk and sprinkle with turbinado sugar if you like. Bake 14–17 minutes, rotating the pan once, until tall and deeply golden; centers should register about 205°F (96°C).
Step 8: Make the honey butter glaze
While biscuits bake, melt butter and honey in a small saucepan over low heat. Simmer 30–60 seconds, then remove from heat and stir in vanilla, cinnamon, and a pinch of salt.
Step 9: Glaze and serve
Brush hot biscuits generously with the warm honey butter glaze. Let rest 5 minutes to set slightly, then serve while still warm and fragrant.
Notes & Helpful Tips
- Measure flour by fluffing, spooning into the cup, and leveling; too much flour makes dry biscuits. Here’s a handy guide: How to measure flour correctly.
- Keep everything cold—chill the butter 10 minutes in the freezer, and don’t overwork the dough for ultra-flaky layers.
- Apples vary in juiciness: squeezing the grated apple prevents soggy, dense biscuits.
Variations on These Apple Biscuits
- Cheddar-Thyme Apple Biscuits: Fold in ¾ cup (75g) sharp cheddar and 1 teaspoon fresh thyme with the apples; skip the glaze or finish with a light drizzle.
- Maple Brown Butter Glaze: Brown 3 tablespoons butter, then whisk with 2–3 tablespoons pure maple syrup and a pinch of salt.
- Gluten-Free Swaps: Use a 1:1 gluten-free baking flour; if your blend lacks xanthan gum, add 1 teaspoon. Chill cut biscuits 20 minutes before baking.
Required Equipment
- Large mixing bowl and small saucepan
- Pastry cutter or box grater (for butter)
- Bench scraper (helpful) and measuring cups/spoons
- Kitchen scale (optional but accurate)
- 2.5-inch biscuit cutter or sharp knife
- Rimmed baking sheet and parchment paper
- Pastry brush and cooling rack
Storage & Make-Ahead for Apple Biscuits
- Room Temp: Store cooled biscuits airtight up to 24 hours.
- Refrigerate: Up to 3 days; rewarm at 350°F (175°C) for 5–8 minutes.
- Freeze Baked: Wrap individually and freeze up to 2 months; thaw, then rewarm at 350°F (175°C) for 8–10 minutes. Refresh with extra warm glaze.
- Freeze Unbaked: Freeze cut biscuits on a sheet pan until solid, then bag for up to 2 months. Bake from frozen at 425°F (220°C) adding 2–3 minutes.
Serving & Pairings
- Spread with salted butter, extra honey, or apple butter.
- Pair with scrambled eggs, crispy bacon, or a sharp cheddar wedge.
- Sip alongside hot coffee, chai, or spiced apple cider.
- For dessert vibes, serve warm with vanilla ice cream.
Pro Tips for Honey Butter Glaze and Biscuits
- Use a mix of butter shapes: grate half and cube half to create both tender crumb and lofty layers—more on flakiness here: How to make flaky biscuits.
- Place biscuits so they touch: this helps them rise higher with softer sides; for crisper edges, space them 1 inch apart.
- Don’t twist the cutter: press straight down to keep layers from sealing and the biscuits from tipping.
FAQ: Apple Biscuits with Honey Butter Glaze
Can I use regular milk instead of buttermilk?
Yes. For each ¾ cup milk, stir in 2 teaspoons lemon juice or white vinegar and rest 5 minutes. The dough may be slightly softer; add flour for dusting as needed.
What apples are best?
Choose firm apples that hold shape like Honeycrisp, Granny Smith, Pink Lady, or Fuji. Avoid mealy varieties such as Red Delicious.
Can I make them ahead?
Yes—cut the biscuits and freeze unbaked. Bake straight from frozen at 425°F (220°C), adding 2–3 minutes to the bake time, then glaze.