Go Back

Apple Biscuits With Honey Butter Glaze

Apple biscuits with honey butter glaze are tender, flaky, and loaded with caramelized apple bits. This quick bake at 425°F creates deeply golden layers, then you brush on a glossy honey-butter finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.25 tsp baking soda
  • 1 tbsp sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.5 cup cold unsalted butter, cubed
  • 0.75 cup cold buttermilk
  • 1 cup apple, peeled and very finely diced (patted very dry)
  • 3 tbsp unsalted butter, melted
  • 2 tbsp honey
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a baking sheet with parchment, so the biscuits bake on a nonstick surface and brown evenly.
Make the biscuit dough
  1. Whisk together all-purpose flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt until the dry mix is uniform.
  2. Cut in cold unsalted butter, cubed with a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces, with visible butter flecks throughout.
  3. Stir in cold buttermilk and diced apple until just combined—do not overmix—so the dough stays tender and flaky.
Shape and bake
  1. Turn the dough onto a floured surface and pat to 3/4-inch thickness, keeping the layers intact.
  2. Fold the dough in thirds, pat again to 3/4-inch thickness, then cut into rounds with a 2-1/2 inch cutter.
  3. Place the rounds on the prepared baking sheet, leaving space between them so they rise without merging.
  4. Bake for 15-18 minutes at 425°F until deeply golden, with set centers and crisp, browned edges.
Honey butter glaze
  1. Melt unsalted butter, then stir with honey and cinnamon until smooth.
  2. Brush immediately over the hot biscuits so the glaze melts in and gives a glossy, glistening finish.

Notes

For the flakiest rise, keep everything cold (buttermilk, butter, and diced apple) and handle the dough as little as possible after mixing. Store biscuits airtight in the refrigerator up to 3 days and rewarm at 350°F for 5-7 minutes; freeze baked biscuits (without re-glazing) up to 2 months. For a dairy-light swap, use plant-based butter and a non-dairy buttermilk substitute with similar fat content.