- Ingredients<\/a><\/li>
- Why I Love These Ingredients<\/a><\/li>
- Making the Biscuits<\/a><\/li>
- How I Serve Them<\/a><\/li>
- Leftovers<\/a><\/li>
- My Tips and Tricks<\/a><\/li><\/ul>\n\t\t\t<\/div>\n\t\t<\/div><\/div>\n\n\n
Ingredients<\/strong><\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/ing-7-772x1024.png\" "\\"\\"")
<\/figure>\n\n\n\nFor the biscuits<\/strong>
2 cups self-rising flour
1 cup heavy cream<\/p>\n\n\n\nFor the honey butter<\/strong>
4 tablespoons butter, softened
2 tablespoons honey<\/p>\n\n\n\nWhy I Love These Ingredients<\/strong><\/h2>\n\n\n\n
Self-rising flour is my go to for quick biscuits because it already has baking powder and salt mixed in. <\/p>\n\n\n\n
It makes the biscuits fluffy and light without me having to think too much. Heavy cream is rich and makes everything soft and tender, I love the way it feels when I knead the dough. <\/p>\n\n\n\n
Honey butter is my favorite part. <\/p>\n\n\n\n
I mix softened butter with honey until it is smooth and glossy, and honestly, it smells so good I could just eat it by the spoonful. <\/p>\n\n\n\n
The butter gives it creaminess and the honey adds this warm, golden sweetness that makes these biscuits feel extra special.<\/p>\n\n\n\n
Making the Biscuits<\/strong><\/h2>\n\n\n\n
I start by preheating my oven to 425\u00b0F so it is nice and hot. I line a baking sheet with parchment paper but honestly, a light spray of cooking oil works if I don\u2019t have parchment.<\/p>\n\n\n\n
Then I make the honey butter. I grab 4 tablespoons of softened butter and 2 tablespoons of honey and mix them with a fork until creamy. <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/h-683x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nI set it aside because this is going on the biscuits later and I want it to melt perfectly.<\/p>\n\n\n\n
In a big bowl, I measure out the 2 cups of self-rising flour and pour in the heavy cream. <\/p>\n\n\n\n
I stir gently with a fork or wooden spoon until the dough starts to come together. <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/ok-683x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nIt is okay if it looks a little shaggy, overmixing makes biscuits tough and nobody wants that. <\/p>\n\n\n\n
Once it\u2019s together, I turn the dough out onto a lightly floured surface and knead it just a few times to form a soft ball.<\/p>\n\n\n\n
I pat the dough down to about half an inch thick. I don\u2019t bother with a rolling pin, I kind of like that rustic, homemade look. <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/q-683x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nI use a 2-inch biscuit cutter or even a glass and press straight down without twisting so the biscuits rise tall and evenly. <\/p>\n\n\n\n
I place them close together on the baking sheet, not touching, because I love that they puff up and get tall in the oven.<\/p>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/k-683x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nBake them for 10 to 12 minutes until they are golden brown on top and puffed up. The smell is insane, it makes my whole kitchen feel cozy. <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/op-1-683x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nAs soon as they come out, I brush the tops with half of the honey butter mixture, letting it melt into the warm biscuits. <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/lp-683x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nThis makes them glossy and sweet, basically impossible to resist.<\/p>\n\n\n\n
I let them cool for a couple minutes because otherwise, I burn my mouth every time. They are best served warm and extra honey butter on the side is always a good call.<\/p>\n\n\n\n
How I Serve Them<\/strong><\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.savoryscroll.com\/wp-content\/uploads\/2025\/10\/o-683x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nI stack them in a basket with a cloth napkin to keep them cozy. They go perfectly with turkey, mashed potatoes, or cranberry sauce. <\/p>\n\n\n\n
Sometimes I sprinkle a tiny bit of flaky sea salt on top of the honey butter for this amazing sweet-salty vibe. <\/p>\n\n\n\n
I also set out extra honey butter for anyone who wants more, and trust me, everyone will.<\/p>\n\n\n\n
Leftovers<\/strong><\/h2>\n\n\n\n
If I have any leftovers, I store them in an airtight container at room temp for a couple of days or in the fridge for up to five days. <\/p>\n\n\n\n
To reheat, I wrap them in foil and warm in a 300\u00b0F oven for 5 to 7 minutes to keep them soft. They freeze really well for up to two months. <\/p>\n\n\n\n
I just thaw at room temp and pop them in the oven to bring back that flaky goodness. <\/p>\n\n\n\n
The honey butter keeps in the fridge for a week and I soften it before using again.<\/p>\n\n\n\n
My Tips and Tricks<\/strong><\/h2>\n\n\n\n
I try not to overmix the dough so the biscuits stay tender. <\/p>\n\n\n\n
Press the cutter straight down without twisting so they rise perfectly. <\/p>\n\n\n\n
If I want them sweeter, I drizzle a little extra honey into the butter. <\/p>\n\n\n\n
I sometimes make the dough and cut the biscuits a few hours ahead and refrigerate until ready to bake, which is a lifesaver if I have a bunch of stuff going on. <\/p>\n\n\n\n
For a fun twist, I add a pinch of cinnamon to the honey butter, it gives them a warm, cozy flavor that everyone loves.<\/p>\n\n\n\n
\n \u2605<\/span>\n Before You Begin!<\/strong>\n If you make this, please\n leave a review and rating<\/a>\n letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n<\/div>\n\n\n\n\n - Why I Love These Ingredients<\/a><\/li>