This small batch biscuit recipe makes 18 super flaky mini honey butter buttermilk biscuits! (Don't want mini biscuits? Cut bigger ones!)
Start by making homemade honey butter. Cream together softened butter and honey, then wrap and chill until firm.
Whisk dry ingredients together in a mixing bowl.
Cut a portion of the cold honey butter into cubes. Work quickly to pinch and rub the butter into the dry ingredients until they're the size of grapes.
Add the cold buttermilk and stir gently just until the buttermilk has absorbed into the dough.
Turn the dough out onto your counter. Pat it into a square, cut it into quarters, stack them in a tower, and squash them back into a square.
At first it will seem too dry and crumbly, but trust the process!
Repeat this stacking and squashing process again.
If the dough starts to feel overly sticky or warm, pop it in the fridge for 10-20 minutes between stacks.
Repeat the stacking and squshing process one more time. This time, press the dough into a 1 inch thick rectangle.
Transfer the biscuits to a sheet pan and chill for 20 minutes in the freezer.
Use a bench scraper in an up and down motion to trim the edges of the rectangle. Then cut it into 18 mini biscuits.
Top the biscuits with an egg wash and flaky salt. Bake for 13-15 minutes, then top with melted honey butter and bake 3-5 minutes more.