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The very best homemade biscuits — we adore these! They’re one part flaky, buttery biscuit and one part salty soft pretzel, baked together for the ultimate holiday roll. Made with simple ingredients — flour, milk, baking powder, and salted butter — then topped with a soft pretzel wash and flaky salt. Serve them warm with whipped honey butter slathered over each one. The most delicious, cozy holiday biscuits!
Thanksgiving dinner just isn’t complete without some kind of roll (or two). Most years, I make a classic roll and popovers for my mom — because she loves them so much. She’s a true bread girl. I honestly think her secret to good health is bread and real salted butter. These two foods have always been at the center of our table, and my mom has never once strayed from using the real stuff. For that, I thank her!
When I plan our holiday menu each year, I always start with the people I’m cooking for — and 90% of the time, that’s my family. My mom is someone I especially love to make happy when it comes to Thanksgiving dinner. Forget all those boys — this one’s for her!
When I was creating this year’s Thanksgiving menu, I thought about all the rolls, popovers, and breads I’ve baked in the past. But something I’d never thought to do before was combine two of my mom’s favorites: flaky homemade biscuits and soft, salty pretzels.
Here are the details
Ingredients
- all-purpose flour
- baking powder
- whole milk – butter is really great too
- honey – I like to use a raw honey when possible
- sea salt
The Pretzel Topping
- baking soda
- an egg yolk – this is for brushing
- coarse pretzel salt or any coarse salt
The Whipped Honey Butter
- salted butter – at room temperature, so you can really whip it!
- honey – again use something really delicious, ideally raw
The Steps
Step 1: Mix the dough
Start by tossing a stick of butter in the freezer to get it nice and cold — this makes shredding it easy.
In a large bowl, mix together the flour, baking powder, and salt. Grab the butter from the freezer (I like to freeze it for at least 5–10 minutes). Shred the butter on a box grater, just like you would cheese. I’ve been using this trick for years — it’s foolproof and saves you from having to clean a food processor (which, let’s be honest, no one enjoys).
Mix the shredded butter into the flour. Add the milk and honey, and stir until just combined.
Step 2: Roll out the dough
Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold the sides inward like a letter. Press it back into a rectangle, then fold it once more.
This step is the secret to creating those beautiful flaky layers in your biscuits — don’t skip it!
Cut the dough into circles or keep it easy and cut into squares. I like to double the recipe and do both — the mix of shapes looks so cute!
Step 3: Freeze
Freeze the cut biscuits for 15 minutes. This helps firm up the butter again and ensures the layers stay flaky and crisp when baked.
Step 4: The topping
Here’s where the soft pretzel magic happens! Brush the tops of the biscuits with a baking soda and water mixture — that’s what gives them that signature golden, slightly chewy pretzel crust.
Then brush with a beaten egg and sprinkle with pretzel salt (or flaky sea salt). Freeze one last time while the oven preheats.
Make them ahead of time
If you’re prepping ahead for Thanksgiving, this is a great stopping point. Wrap the biscuits and refrigerate until you’re ready to bake.
You can also freeze them and bake straight from frozen — just add an extra 10 minutes to the baking time.
Step 5: Bake
Bake the biscuits until golden brown and flaky. They’ll smell incredible!
The whipped honey butter
While the biscuits bake, whip together salted butter and honey using an electric mixer for about 5 minutes, until light, fluffy, and dreamy.
Serving
Serve the biscuits warm, split in half, and slathered generously with that honey butter. They’re perfect for mopping up gravy or enjoying alongside your Thanksgiving meal — pure, buttery heaven.
Photography by Johnny Miller
Looking for other Thanksgiving bread recipes? Try these.
Salted Honey Butter Parker House Rolls
Salted Honey Sage Brioche Rolls
The Best (easiest) No Knead Bread
Lastly, if you make these Salted Pretzel Honey Butter Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Pretzel Honey Butter Biscuits
Servings: 10 biscuits
Calories Per Serving: 295 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 stick cold salted butter, shredded (like cheese)
- 1 cup whole milk
- 2 teaspoons raw honey
Pretzel Topping
- 3 tablespoons hot water
- 1 ¼ teaspoons baking soda
- 1 egg yolk, beaten, with 1 tablespoon water
- 1 teaspoon coarse salt or pretzel salt
Whipped Honey Butter
- 6 tablespoons salted butter, at room temperature
- 2 tablespoons raw honey
Instructions
- 1. In a bowl, combine the flour, baking powder, and salt. Using your hands, mix in 1 stick of shredded butter. Pour over the milk and add the honey. Mix until just combined.2. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle. Wrap the dough and freeze it for 15 minutes to allow it to rest.3. Preheat the oven to 425° F. 4. Mix the hot water and baking soda. Brush it onto the entire top surface of the dough. 5. Cut dough into biscuits using a floured biscuit cutter (around 2 1/4 inches) or cut into 10 squares. Do not twist the cutter when cutting. Re-roll the remaining dough and cut more circles. Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with beaten egg yolk and sprinkle with salt.6. Freeze the biscuits for another 15 or 20 minutes. Then bake until golden brown, 20-22 minutes.7. Meanwhile, whip the butter and honey together until creamy. This is easiest to do with an electric mixer. Serve the biscuits warm with honey butter.
This post was originally published on November 7, 2025
Very frustrating that the recipe card doesn’t match the description. As a result, I did the steps in the wrong order and hope that they turn out. One or the other should be adjusted so that they match. I didn’t read the comment about following the recipe card until afterwards.
Hi Kathy,
Thanks for trying this recipe and sharing your feedback, I am very sorry for any confusion! The recipe cards should always be followed as written, the post is just an overview of the recipe.
These look amazing and I’m ready to make them for thanksgiving, but I was confused by step 5 in the recipe. So I went back to read the full instructions and it varies from the recipe itself. Can you clarify the steps (when to freeze, cut the biscuits)? Thank you.
Hi Julie,
You will want to follow the recipe card as written, cut the biscuits in step 5 and then freeze in step 6. The description in the post is just an overview:) I hope you love this recipe!
Oops hit post comment too soon. Meant to end with. Thank you for the help and Happy Thanksgiving!!!
Hi!
Silly question! But the upper portion of the instructions state and the recipe vary slightly. I just want to make sure if I am making this ahead of time, I am to cut into to circular shapes AND top it with hot water, salt, beaten egg and salt before I freeze, correct?
Can this be put in the fridge 48 hours before or only 24 hours before?
Hi Kiki,
The upper portion of the post is just an overview of the recipe, you will want to follow the recipe on the recipe card exactly as written:)
Yes, you are doing all of that before you freeze. I would stick with 24 hours before in the fridge. I hope you love this recipe!
I hate to ask a stupid question, but when you are flattening, folding, flipping, etc… are you just using your hands? Not a rolling pin? I’m thinking you are trying to keep it “airy”. Do try to press lightly, or doesn’t it matter? I wanted to test these ahead of time but ran out of time so my test run will be the real thing. Lol. Thank you so much for these wonderful, inventive recipes. You never fail me. Happy Thanksgiving, Tieghan!
Hey Lisa,
Not a stupid question at all! Yes, I am just using my hands, no need to use a rolling pin:)
I hope you love this recipe! Happy Thanksgiving!
These were delicious and the recipe was easy to follow. I will definitely be breaking these out again for Thanksgiving.
Hi Edith,
Love to hear this! Thanks a bunch for making this recipe and your comment!
Happy Sunday!
Delicious and easy to make.
I liked de fluffyness of the biscuit and the saltiness of the Pretzel.
Thank you!
Hi Elise,
Happy Friday! I appreciate you making this recipe and your feedback, love to hear it was enjoyed!
Can I bake these ahead of time and freeze them so that I could just heat them up on Thanksgiving? If so, would you recommend reheating from frozen or let them thaw a bit?
Thanks very much,
Lisa
Hey Lisa,
Sure, that will work for you! I would just pull them out in the morning to begin thawing and then reheat when you are ready to serve.
I hope you love this recipe, Happy Thanksgiving!
Made the biscuits tonight to go with a hearty stew. Everyone loved them! Question –the first set of directions says to brush each round with the water/baking soda mixture. The second set (in the recipe section) says to brush over the top of the first slab of dough before cutting it into rounds. Which is the best way? Thanks for this recipe.
Hey Julie,
Wonderful! Love to hear this recipe turned out nicely for you, thanks for making it! Either way is perfectly fine:)
I am really disappointed to hear the last 2 dates are cancelled!! It seems like poor planning on WS part if they are cancelling last minute. Surely they knew before now that their stores are busy every holiday season.
It seems like maybe it would be better to not try to reschedule a third time, especially since the book has been out over a year.
Hi Ashley,
Trust me, I am just as disappointed. I am so sorry the event was cancelled and I hope we can do something in person so soon! Have a great Sunday!
Is it possible to get an explanation as to why the book tour was cancelled? Something more specific might help those of us who have already made plans or book hotels feel less disappointed. If it’s out of your control, was it Williams Sonomas decision? If so, I will gladly email them instead of posting here. Happy holidays to team HBH 🙁
Hi Emily,
Unfortunately, we’ve had to cancel the December events. The stores are just too busy during the holiday rush, and it becomes difficult for their teams to manage sales and customers while hosting such large groups.
I’m definitely disappointed, but I know it’s the right call so that every experience stays positive and relaxed. But I’m already dreaming up new ways to bring us all together in December. I’m truly so sorry. It really does break my heart. I hope you can understand!
And yes, happy holidays! Let’s enjoy this wonderful season!
Why do you keep postponing events? If you can’t commit to these things, just stop planning them. My sister has been trying to get me to go to one of these ever since you cancelled the first batch, and I keep pushing her off because I knew they wouldn’t happen. Please stop jerking people around. If it’s too much for you, just stick to virtual or end the tour entirely. This book isn’t even new anymore. I’m sorry that I’m annoyed, but I wish HBH would be more accountable.
Hi Nic,
I am truly so sorry! Unfortunately, we’ve had to cancel the December events. The WS stores are just too busy during the holiday rush, and it becomes difficult for their teams to manage sales and customers while hosting such large groups.
This is not intentional at all and I am so incredibly sorry. We are hoping to get something else on the books soon!
Wishing you a great holiday season!