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Southern style biscuit cut in half with chocolate spread in the middle
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4.70 from 10 votes

Chocolate Honey Butter with the BEST Buttermilk Biscuits

This Chocolate Honey Butter recipe goes great with the BEST Buttermilk Biscuits you'll ever taste! This is the perfect breakfast recipe!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 12 biscuits
Author: Dorothy Kern
Cost: 6


For the Biscuits:

  • 3 cups (375g) self-rising flour see note
  • ½ cup (113g) cold salted butter cubed, plus 2 tablespoons for brushing
  • 1 cup (237ml) cold buttermilk

For the Chocolate Honey Butter:

  • ½ cup (113g) salted butter room temperature
  • ½ cup (57g) powdered sugar
  • ¼ cup (60ml) honey
  • 1 tablespoon (5g) unsweetened cocoa powder



  • Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet. (You can also bake these on a buttered cookie sheet.)
  • Place the flour and cubed butter in a medium-sized mixing bowl. Use a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.
  • Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened.
  • Turn out the dough onto a floured surface and gently turn it two or three times until the dough comes together and is no longer sticky. Don’t over flour!
  • Roll or pat out to roughly 3/4” thickness. Use a 2 1/2” biscuit cutter or drinking glass to cut into rounds. Place in skillet.
  • Brush the tops with the melted butter. Bake for 17-20 minutes until they are puffy and golden. If desired, turn the oven to BROIL and broil for another 2-3 minutes until the tops are golden. (My oven browned the tops so I did not need to do that step.)
  • Store biscuits in an airtight container for 2 days or freeze for up to one month. Serve warm with Chocolate Honey Butter.

Chocolate Honey Butter:

  • Beat butter until creamy, about 30-60 seconds with a hand mixer. Slowly mix in powdered sugar, honey, and cocoa until combined. Serve room temperature so it’s spreadable, store in refrigerator.



  • Use cold butter and buttermilk in the biscuits to get them to rise up 
  • Don’t overflour your floured work surface. Otherwise your buttermilk biscuit recipe will turn out too dry.
  • If you overwork your biscuit dough, the butter and buttermilk will warm up and not be cold enough to rise.
  • If you don't have self rising flour, use 3 scant cups all-purpose flour, 4 1/2 teaspoons baking powder and 1 1/2 teaspoons salt.
  • I don't recommend using homemade buttermilk in this recipe - for biscuits you want to buy actual buttermilk.


Serving: 1biscuit | Calories: 193kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 82mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Calcium: 30mg | Iron: 0.3mg

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