A Bright Moment: Southern Buttermilk Biscuits with Hot Honey Whipped Butter & Peach Compote

Recipe developed by Lauren Sephton (@brightmomentco)

Servings: 8

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 30 minutes


For the Peach Compote:

  • 2 15-oz. Canned Peaches
  • 3 tbsp. Honey, or Maple Syrup
  • Juice of 1 Lemon, or 1 tbsp. Juice from the Can
  • 1 tsp. Ground Cinnamon

For the Hot Honey Whipped Butter:

  • 1 stick Unsalted Butter, room temperature, cut into pieces
  • 4 tbsp. Honey
  • 1 tbsp. Hot Sauce, or to taste
  • Pinch of Sea Salt

For the Buttermilk Biscuits:

  • 2 cups All Purpose Flour
  • 1 ½ tbsp. Baking Powder
  • 1 tsp. Salt
  • ½ cup (8 tbsp.) Unsalted Butter, cold
  • 3/4 cup Buttermilk


For the Peach Compote:

  1. Drain the peaches, saving the peach juice for other uses like drink recipes. Place the drained peaches in a saucepan over medium high heat. 
  2. Stir in the honey, lemon juice, and ground cinnamon. 
  3. Bring to a boil, then simmer for 8-10 minutes. 
  4. Let the peaches cool to room temperature before transferring to a food processor to blend until smooth. 
  5. Store in a glass jar in the fridge for up to 4 days. 

For the Hot Honey Whipped Butter:

  1. Using a stand mixer fitted with the whisk attachment, add the softened butter and honey. Whip for 5 minutes. 
  2. Add hot sauce and sea salt to taste, then whip on HIGH speed another 4-5 minutes, until light and fluffy.  

For the Buttermilk Biscuits:

  1. Freeze the stick of butter for 10 minutes. 
  2. Preheat the oven to 450F. Line a baking sheet with parchment paper. 
  3. In a large bowl, combine the flour, baking powder, and salt. Mix well. 
  4. Using a box grater, grate the cold butter into the flour mixture. Mix with a fork or your fingers until crumb-like texture. But be careful not to overwork the dough – you want the butter to stay cold! 
  5. Add the cold buttermilk and mix just until combined. 
  6. Transfer the dough out on a clean floured surface. 
  7. Pat out into a large rectangle, then slice the dough into 3 equal pieces. Stack the pieces on top of each other and pat or roll out to 1” thick. 
  8. Use a 2 ½ – 3” cookie cutter to press firmly down into the dough. Do not twist! Twisting will make the biscuits lose their appearance of flaky edges. 
  9. Place the biscuits on the prepared pan. 
  10. Brush with butter or an egg wash.
  11. Bake for 10-13 minutes, until golden on top. 
  12. Enjoy warm with the Hot Honey Whipped Butter and Peach Compote! 

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