Tupelo Honey Ginormous Biscuits

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Super buttery biscuits with a crunchy bottom and a soft and fluffy middle. These Tupelo Honey Ginormous Biscuits are great on their own or drizzled with honey. And they’d definitely make perfect strawberry shortcakes.

Two Tupelo Honey Biscuits stacked on a plate.


These biscuits are from one of my favorite cookbooks, Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen.


The recipe in the cookbook needed a few changes – there wasn’t enough buttermilk and too much salt, but with these few tweaks, these biscuits are right up there with the most delicious biscuits I’ve tasted.

Tupelo Honey Ginormous Biscuits on a baking sheet.

Before I tried the recipe, I didn’t have very high hopes for it because it uses bread flour. Any southern cook would balk at the idea of using bread flour for biscuits. Almost always, White Lily flour is the preferred flour for biscuit-making.

Since bread flour has a higher protein content, I was worries the biscuits would be tough, but they were nothing of the sort. The insides have the most wonderful tender, crumbly texture.

In addition to bread flour, this recipe uses a little sour cream and some butter. Actually, a whole lot of butter and that’s why these biscuits are the butteriest biscuits ever.

The butter is first completely frozen and then grated. Not a fun process to grate all that butter, but the results are worth it. The butter is evenly distributed with only a minimal amount of working the dough.

Brushing the tops of the biscuits with melted butter just before they are done baking makes the tops gloriously golden.

Biscuit split open and covered with butter and honey.




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More Biscuit Recipes to Try:

Two Tupelo Honey Biscuits stacked on a plate.

Tupelo Honey Ginormous Biscuits

Course: Bread
Cuisine: Southern
Keyword: biscuits
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 6 biscuits
Calories: 368kcal
Author: Christin Mahrlig
Super buttery biscuits with a crunchy bottom and a soft and fluffy middle. These Tupelo Honey Ginormous Biscuits are great on their own or drizzled with honey. And they'd definitely make perfect strawberry shortcakes.
Print Recipe


  • 2 cups bread flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sour cream
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, frozen
  • 2/3 to 3/4 cup buttermilk
  • 1 tablespoon butter, melted


  • Preheat oven to 450 degrees.
  • In a large bowl combine flour, baking powder, baking soda, sour cream, and salt.
  • Use the large holes on a cheese grater to grate the frozen butter. Place it back in the freezer for a few minutes if it is getting warm by the time you finish grating it.
  • Add grated butter to flour mixture and quickly stir and cut it into the flour with a fork.
  • Add 2/3 cup of buttermilk and stir until combined. If mixture is too dry, add additional buttermilk a little at a time.
  • Transfer dough to a floured surface and roll out to 1-inch thickness. Use a 3-inch biscuit cutter to cut 6 biscuits and place on a baking sheet.
  • Place on top rack in preheated oven and bake 12 minutes. Brush tops with butter and bake another 1 to 2 minutes or until golden brown.


Be sure to measure the flour correctly. Fluff it up some in the bag and then scoop it with a spoon into a measuring cup. Use the back of a knife to level it off.


Calories: 368kcal

Originally published April 27, 2015.

Recipe adapted from: Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen

More Biscuit Recipes

Copycat Red Lobster Cheddar Bay Biscuits Red Lobster Biscuits

Callie's Classic Buttermilk Biscuit recipe from Callie's Charleston Biscuits Callie’s Buttermilk Biscuits

Cat Head Biscuits Cat Head Biscuits

Disclosure: This post contains affiliate links.

17 thoughts on “Tupelo Honey Ginormous Biscuits

  1. I literally never leave recipe reviews because I’m always tweaking things too much to leave a legit review.


    I did the recipe exactly as is with my favorite all purpose flour from a local place here in Idaho. My husband begged for biscuits with our dinner and specifically wanted the ones we get from the restaurant Tupelo Honey. And here we are! His review after inhaling three: “these are crack, what’s even in these?!”

  2. I have found that if you use frozen butter cut into cubes and added with the flour in a food processor it takes all the work out of making biscuits.

  3. These biscuits looks unbelievable! I have ZERO self control over biscuits! That plate of buttery biscuits with the honey is totally calling my name!

  4. Loving that towering buttery and flaky stack of biscuits. I did not know that White Lily flour was the best for making Southern biscuits, good to know. However, it looks like you have done wonders with the regular old bread flour with a few alterations. My boys would inhale these in a nanosecond but I would try to hold them off as these biscuits are just screaming for some strawberries and whipped topping!

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