These biscuits bring together the best of two beloved baked goods: biscuits and pretzels. The soft interior and crispy, salty top layer provide an addictive contrast of textures, while the honey butter adds a smooth, sweet glaze that complements every bite. They’re quick to make, require simple ingredients, and are guaranteed to impress at any meal or gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder baking soda salt unsalted butter (cold and cubed) buttermilk honey baking soda (for pretzel wash) coarse sea salt or pretzel salt (for topping) water (for pretzel wash)
Directions
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Stir in the buttermilk and honey until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold it over a few times to create layers.
Cut out biscuits using a round cutter and place on the prepared baking sheet.
In a small saucepan, bring water and baking soda to a simmer. Brush each biscuit with the baking soda wash.
Sprinkle the tops with coarse salt.
Bake for 12–15 minutes or until golden brown.
While warm, brush with honey butter and serve.
Servings and timing
This recipe makes about 8 to 10 biscuits. Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes
Variations
Add shredded cheddar cheese to the dough for a cheesy twist.
Mix in chopped fresh herbs like rosemary or thyme.
Use maple syrup instead of honey for a different sweet glaze.
Add a pinch of cinnamon to the honey butter for a warm, spiced flavor.
Make mini versions for sliders or appetizer bites.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in a 300°F oven for 5–7 minutes or microwave for about 15–20 seconds. Brush with additional honey butter after reheating for extra flavor.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough, cut the biscuits, and refrigerate them overnight. Bake the next day for fresh results.
Can I freeze these biscuits?
Absolutely. Freeze unbaked biscuits on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
What kind of salt is best for topping?
Coarse sea salt or pretzel salt works best for that classic pretzel crunch.
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds tang and tenderness. You can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
How do I make honey butter?
Simply mix softened butter with honey to taste. A 2:1 butter-to-honey ratio works well.
Why use a baking soda wash?
The baking soda wash mimics a traditional pretzel bath, giving the biscuits their signature crust and color.
Can I use whole wheat flour?
You can substitute half the flour with whole wheat for a denser texture and nuttier flavor.
How do I get flaky layers in biscuits?
Fold the dough over itself a few times before cutting to create visible layers.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend designed for baking.
What dishes go well with these biscuits?
They pair well with soups, stews, roasted chicken, or as part of a brunch spread with eggs
Conclusion
Salted Pretzel Honey Butter Biscuits are the ultimate comfort food mash-up—soft, buttery, and topped with just the right amount of salt and sweetness. Whether served warm at breakfast or as a savory-sweet side, these biscuits are sure to become a favorite. Easy to make and impossible to resist, they’re a fun and flavorful twist on a classic.
Salted Pretzel Honey Butter Biscuits are a delicious fusion of soft, flaky biscuits and salty pretzels, brushed with a sweet honey butter glaze. These irresistible baked goods are perfect for brunch, snacks, or a savory-sweet side dish.
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk
1 tbsp honey
1/4 cup water (for pretzel wash)
1 tbsp baking soda (for pretzel wash)
Coarse sea salt or pretzel salt, for topping
2 tbsp unsalted butter (softened, for honey butter)
1 tbsp honey (for honey butter)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in buttermilk and honey until just combined. Do not overmix.
Turn dough out onto a floured surface and gently pat into a 1-inch thick rectangle. Fold over a few times to create layers.
Cut out biscuits using a round cutter and place on the prepared baking sheet.
In a small saucepan, bring 1/4 cup water and 1 tbsp baking soda to a simmer. Brush each biscuit with the baking soda wash.
Sprinkle tops with coarse salt.
Bake for 12–15 minutes, or until golden brown.
While warm, mix softened butter and honey to make honey butter. Brush over the tops and serve.
Notes
Use cold butter and minimal mixing for tender, flaky biscuits.Fold the dough to create visible biscuit layers.Freeze unbaked biscuits and bake straight from the freezer when needed.Try adding shredded cheese or fresh herbs to the dough for extra flavor.Brush with more honey butter after reheating for added richness.
