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+ servings
Southern style biscuit cut in half with chocolate spread in the middle

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!
Servings 12 biscuits; 3/4 cup butter
Author Dorothy Kern


For the Biscuits:

  • 3 cups self-rising flour see note
  • 1/2 cup cold salted butter cubed, plus 2 tablespoons for brushing
  • 1 cup whole buttermilk see note

For the Chocolate Honey Butter:

  • 1/2 cup salted butter room temperature
  • 1/2 cup powdered sugar
  • 1/4 cup honey
  • 1 tablespoon 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.