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Apple Biscuits With Honey Butter Glaze

Apple biscuits with honey butter glaze made with flaky layered dough and caramelized diced apple. Baked until deeply golden, then brushed right out of the oven for a glossy, cinnamon-honey finish.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Apple biscuit dough
  • 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 unsalted butter, cubed Keep cold.
  • 0.75 cup buttermilk Keep cold.
  • 1 apple, peeled and very finely diced (patted very dry)
For honey butter glaze
  • 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.
  2. Whisk together all-purpose flour, baking powder, baking soda, sugar, cinnamon, nutmeg, and salt in a bowl.
Make the biscuit dough
  1. Cut in the cold cubed unsalted butter with a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces.
  2. Stir in the buttermilk and diced apple until just combined—do not overmix.
Shape and bake
  1. Turn the dough onto a floured surface and pat to 3/4-inch thickness.
  2. Fold the dough in thirds, pat again to 3/4-inch thickness, and cut into 2-1/2 inch rounds.
  3. Place the rounds on the prepared baking sheet and bake for 15-18 minutes, until deeply golden.
Glaze
  1. Brush the biscuits immediately with honey butter glaze so the tops glisten.

Notes

For best flaky layers, keep the butter and buttermilk cold and stop mixing as soon as the dough comes together. Refrigerate leftover biscuits in a sealed container for up to 3 days; rewarm in a 350°F oven for 5–8 minutes. Freezing is yes—freeze baked biscuits (unglazed or glazed) up to 2 months and reheat from frozen. For a dairy-light option, use plant-based butter and dairy-free buttermilk in equal amounts.