Gluten-free hot honey biscuits split and spread with whipped honey butter

Gluten-Free Honey Butter Biscuits

Name: Gluten-Free Honey Butter Biscuits
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 1 biscuit
Ingredients: 1 pouch (11.7 oz) Pamela's Gluten-Free Hot Honey Drop Biscuit Mix; 3/4 cup cold water; 1/2 cup unsalted butter, softened to room temperature; 3 tablespoons honey; Pinch of flaky sea salt; Extra honey, for drizzling (optional)

on Oct 14 2026

Table of Contents

Honey butter on a warm biscuit is one of those things that takes two minutes and makes people stop talking.

These are hot honey biscuits, so the honey is already in them, along with crushed chilies and a touch of cayenne. The honey butter goes on top of that, which sounds like too much and is exactly right. Sweet, then warm, then sweet again.

The biscuits take a pouch and three quarters of a cup of cold water. The honey butter takes softened butter and honey, whipped together in a bowl with a fork.

Thirty minutes start to finish, most of which is the oven. Serve them warm, with the butter melting in. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

How to Make Honey Butter

Half a cup of softened butter to three tablespoons of honey. That is the ratio, and it is worth knowing because almost nobody writes it down.

The butter has to be genuinely soft, not just out of the refrigerator. Leave it on the counter for an hour, or cut it into cubes and give it twenty minutes. Cold butter will not take the honey and you end up with streaks.

Whip it. A fork works, a hand mixer works better. You are looking for pale, light, and completely smooth, which takes about two minutes by hand.

A pinch of flaky salt is the thing that makes it taste finished rather than just sweet. Add it at the end and taste.

Adjust the honey to what you like. Two tablespoons is subtle, four is dessert. Three is where most people land.

These Take Less Water Than You Think

Three quarters of a cup, not a full cup, and it matters.

Pamela's Hot Honey Drop Biscuit Mix comes in a slightly smaller pouch than the other drop biscuit mixes, 11.7 ounces rather than 12.3. A full cup of water makes a dough too loose to hold a mound, and the biscuits spread flat.

The mix these are built on Pamela's Gluten-Free Hot Honey Drop Biscuit Mix Honey powder, crushed chilies, and cayenne in the mix. Just add cold water. GFCO-certified gluten-free and kosher.

They also bake a little faster, 12 to 13 minutes rather than 14. The honey powder browns sooner than a plain dough would, so start checking at 12 and do not walk away.

Use cold water. The fat in the mix needs to stay solid until it hits the oven, where it turns to steam and lifts the biscuit. Warm water melts it during mixing and you lose the craggy top.

How Much Heat Is In Them

Sweet first, warm second, and the gap between them is what makes it work.

The honey comes through at the front, from real honey powder in the mix. The heat arrives a beat later, from crushed chilies and a touch of cayenne, and the package describes it as a warm, slow-building kick, which is the right description.

The honey butter on top softens it further. If you are serving people who are unsure about heat, the butter is what makes these work for them.

For more heat rather than less, put a small dish of hot honey alongside so people can add their own.

Prep Time 10 minutes

Cook Time 13 minutes

Total Time 23 minutes

Yield 12

Serving Size 1 biscuit

Ingredients

1 pouch (11.7 oz) Pamela's Gluten-Free Hot Honey Drop Biscuit Mix
3/4 cup cold water
1/2 cup unsalted butter, softened to room temperature
3 tablespoons honey
Pinch of flaky sea salt
Extra honey, for drizzling (optional)

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Directions

Heat the oven to 425 degrees F and line a baking sheet with parchment.
Empty the pouch into a bowl and add the cold water. Stir just until the dry mix disappears, about fifteen stirs. The dough should look shaggy with a few dry spots. Do not mix until smooth.
Drop mounded spoonfuls onto the sheet, about 2 inches apart. Dipping the spoon in cold water between portions helps the dough release cleanly.
Bake 12 to 13 minutes, checking at 12. They are done when the tops are lightly golden. The honey powder browns faster than a plain dough, so do not walk away.
While they bake, make the honey butter. Whip the softened butter with a fork or hand mixer until light, then beat in the honey a tablespoon at a time until completely smooth.
Add a pinch of flaky salt and taste. Add more honey if you want it sweeter.
Cool the biscuits 5 minutes, then split and spread with honey butter while they are still warm enough to melt it. Drizzle with extra honey if you like.

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Gluten-Free Hot Honey Drop Biscuit Mix

Recipe Tips & Notes

Serving and Storing

The biscuits are best within an hour of baking, like every biscuit ever made. Reheat at 350 degrees F for 4 to 5 minutes, or in a toaster oven. Skip the microwave, which softens the crisp edge.

Room temperature: 2 days in an airtight container.

Freezer: cool completely, wrap, and freeze up to 3 months. Reheat from frozen at 350 degrees F for 10 to 12 minutes.

The unbaked dough freezes better. Drop the mounds onto a sheet pan, freeze solid, then bag. Bake from frozen at 425 degrees F, adding 3 to 4 minutes.

The honey butter keeps 2 weeks refrigerated and a month frozen. Let it come to room temperature before serving, since cold honey butter will tear a biscuit apart. Roll it into a log in parchment and slice off rounds for a nicer presentation.

What Goes With Them

Fried chicken, which is the pairing these exist for.

Breakfast, split with a fried egg and bacon. The sweet heat against salty bacon is the best thing on this list.

Alongside chili or a bowl of soup, where they do what cornbread does.

Barbecue, especially anything with a vinegar sauce that the honey can push against.

A holiday table, next to ham. Sweet heat and salty ham is a classic for a reason.

Or on their own, warm, with the butter and nothing else.

Ways to Change It Up

Cinnamon honey butter. Add half a teaspoon of cinnamon to the butter.

Maple butter instead, swapping the honey for maple syrup at the same quantity.

Flaky salt on top of the biscuits before baking, not just in the butter.

Mini biscuits. Use a tablespoon of dough instead of a mounded spoonful and bake 8 to 9 minutes. Makes about 24.

Split and griddled. Cut leftover biscuits in half, butter the cut sides, and brown them in a dry pan. Better than reheating.

With sharp cheddar, which sounds wrong next to honey and is not.

What These Contain

These biscuits contain milk and soy.

Milk comes from the buttermilk, butter powder, and whey in the mix, plus the butter in the honey butter. Soy comes from soy flour and soy lecithin. This mix cannot be made dairy-free or vegan.

The honey butter can be made dairy-free with a plant-based butter, though the biscuits themselves cannot.

Eggs and tree nuts are not ingredients here, but Pamela's products are made on equipment that processes both.

Everything from Pamela's is certified by the Gluten-Free Certification Organization, made in a certified gluten-free, peanut-free facility, and certified kosher.

Recipe FAQs

Whip half a cup of softened unsalted butter until light, then beat in 3 tablespoons of honey a tablespoon at a time until completely smooth. Add a pinch of flaky salt at the end. The butter has to be genuinely at room temperature or the honey will streak rather than blend.

Two weeks refrigerated and about a month frozen. Let it come back to room temperature before serving, since cold honey butter tears a biscuit apart. Rolling it into a log in parchment and slicing off rounds is an easy way to store and serve it.

The hot honey pouch is 11.7 ounces rather than 12.3, so it takes 3/4 cup of cold water instead of a full cup. A full cup makes a dough too loose to hold a mound and the biscuits spread flat. They also bake 12 to 13 minutes rather than 14, since honey powder browns faster.

The honey comes through first and the heat arrives a beat later, from crushed chilies and a touch of cayenne. The package describes it as a warm, slow-building kick. The honey butter softens it further, so these work for people who are unsure about heat.

The honey butter yes, using a plant-based butter whipped the same way. The biscuits themselves cannot, since the mix contains buttermilk, butter powder, and whey. For dairy-free biscuits, Pamela's Biscuit & Scone Mix contains no milk or soy and lets you add your own fat and liquid.