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5 from 4 votes

Honey Buttermilk Biscuits with Roasted Strawberries

These Honey Buttermilk Biscuits with Roasted Strawberries are truly a treat. They're flaky, buttery, and slightly sweetened with honey then topped with perfectly caramelized roasted strawberries. Enjoy these biscuit fresh out of the oven and your tastebuds will thank you forever. Added bonus? This recipe is super easy to make!
Prep Time15 mins
Cook Time20 mins
Course: Breakfast, Dessert, Snacks
Cuisine: American
Servings: 16 servings
Calories: 170kcal
Author: Britney


Roasted Strawberries

  • 1 lb Strawberries, halved
  • ¼ cup Sugar
  • 1 tsp Vanilla Extract
  • Pinch of Salt

Honey Buttermilk Biscuits

  • 4 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Kosher Salt
  • ¼ cup Sugar
  • ¼ tsp Nutmeg
  • 1 ¼ cup Buttermilk, cold
  • ¼ cup Honey (I used wildflower honey)
  • 2 sticks (227g) Salted Butter, cold


Roasted Strawberries

  • Preheat oven to 350 °F. Cut strawberries in half and add to a large bowl. Pour sugar, vanilla extract, and pinch of salt on top. Toss to coat strawberries in sugar mixture.
  • Line a baking sheet with parchment paper and add strawberries. Lay flat and bake in the oven for 20-25 minutes, until strawberries become syrupy. After removing strawberries from oven, increase the oven temperature to 400° F.

Honey Buttermilk Biscuits (to use food processor, see the notes below)

  • In a large bowl, combine flour, baking powder, salt, sugar, and nutmeg. Whisk together.
  • Cut 2 sticks of butter into cubes and add to flour mixture. Using your hands, pinch together the butter and the flour until butter begin to mix together to form pea size morsels.
  • In a cup, combine buttermilk and honey and whisk until homogenous/full combined. Pour into dry ingredients and knead dough together. (dough will be shaggy and somewhat dry)
  • Turn dough onto a lightly floured work surface and begin to knead and press dough into a square. Cut dough into four equal sized pieces and stack one piece on top of the other. Then press into a square again using a. rolling pin until dough is about ¾ inches in height.
  • Use a 2 inch circle or rectangular biscuit cutter or cookie cutter. Cut biscuits out of dough and add to a parchment lined baking sheet. Use scraps to form dough again, flatten to ¾ inch in height, and continue to cut biscuits out of dough until scraps are gone. This recipe yields about 16 biscuits.
  • Freeze biscuits for 20 minutes. Then brush biscuits with melted butter and bake for 10 minutes. Then turn baking sheet around and bake for another 10 minutes.
  • Allow biscuits to cool for 10 minutes before cutting. Lather with butter and top with roasted strawberries!


u003cliu003eYou can also use a food processor for this recipe as opposed to mixing the dough by hand. Simply add dry ingredients and pulse. Then add butter and pulse until pea size morsels begin to form. Then add buttermilk and process with steps 4 onward.u003c/liu003e


Calories: 170kcal