Honey Butter Breakfast Biscuit Sliders – Warm, Sweet, and Savory Mini Sandwiches
You know those mornings when you want something cozy, satisfying, and a little indulgent? These Honey Butter Breakfast Biscuit Sliders hit that sweet spot. They’re soft, buttery, and layered with savory breakfast staples that make every bite feel special.
Think flaky biscuits, melty honey butter, eggs, and your favorite breakfast protein. They’re perfect for weekend brunch, meal prep, or feeding a crowd without fuss.
Honey Butter Breakfast Biscuit Sliders - Warm, Sweet, and Savory Mini Sandwiches
Ingredients
- Biscuits: 8–10 flaky buttermilk biscuits (homemade or store-bought)
- Butter: 6 tablespoons unsalted, softened
- Honey: 3 tablespoons, plus extra for drizzling
- Salt: Pinch, to balance the honey butter
- Eggs: 6 large
- Milk or cream: 2 tablespoons, for fluffier eggs
- Breakfast protein: 8–10 slices of bacon, or 8 small sausage patties, or sliced ham
- Cheese (optional): 6–8 slices of cheddar, American, or pepper jack
- Black pepper: To taste
- Hot sauce or chili flakes (optional): For a little heat
- Cooking oil or butter: For the pan
Instructions
- Make the honey butter. In a small bowl, mix the softened butter, honey, and a pinch of salt until smooth and creamy. Set aside at room temperature so it spreads easily.
- Cook the biscuits. Bake your biscuits according to package or recipe instructions until golden and flaky.Let them cool for 5–10 minutes so they’re warm but not scorching hot to handle.
- Prepare the protein. Cook bacon until crisp or brown sausage patties until cooked through. Drain on paper towels to remove excess grease. If using ham, lightly sear it for extra flavor.
- Scramble the eggs. Whisk eggs with milk or cream, plus a pinch of salt and pepper.Warm a nonstick skillet with a little butter or oil over medium-low heat. Add eggs and gently push them around with a spatula until soft and custardy. Avoid overcooking—they should stay tender.
- Slice and spread. Split the biscuits horizontally.Spread a thin layer of honey butter on the cut sides of each biscuit. If you like extra sweetness, save a bit for drizzling later.
- Layer the sliders. Add cheese to the bottom half (if using), then a portion of scrambled eggs, then your chosen protein. Add a light drizzle of honey or a sprinkle of chili flakes if you want a sweet-heat combo.
- Top and warm. Cap each slider with the top biscuit.For ultra-melty goodness, place assembled sliders on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes. Brush tops with a little extra honey butter for shine.
- Serve. Enjoy warm. A little hot sauce on the side makes a great finishing touch.
What Makes This Special
These sliders bring together the best breakfast flavors in tidy, portable bites. The secret is the honey butter—it melts into the warm biscuits and ties everything together with a sweet, glossy finish.
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They’re also highly customizable, so you can make them classic or add your own twist. Plus, because they’re sliders, you get built-in portion control and a great option for sharing.
What You’ll Need
- Biscuits: 8–10 flaky buttermilk biscuits (homemade or store-bought)
- Butter: 6 tablespoons unsalted, softened
- Honey: 3 tablespoons, plus extra for drizzling
- Salt: Pinch, to balance the honey butter
- Eggs: 6 large
- Milk or cream: 2 tablespoons, for fluffier eggs
- Breakfast protein: 8–10 slices of bacon, or 8 small sausage patties, or sliced ham
- Cheese (optional): 6–8 slices of cheddar, American, or pepper jack
- Black pepper: To taste
- Hot sauce or chili flakes (optional): For a little heat
- Cooking oil or butter: For the pan
Instructions
- Make the honey butter. In a small bowl, mix the softened butter, honey, and a pinch of salt until smooth and creamy. Set aside at room temperature so it spreads easily.
- Cook the biscuits. Bake your biscuits according to package or recipe instructions until golden and flaky.
Let them cool for 5–10 minutes so they’re warm but not scorching hot to handle.
- Prepare the protein. Cook bacon until crisp or brown sausage patties until cooked through. Drain on paper towels to remove excess grease. If using ham, lightly sear it for extra flavor.
- Scramble the eggs. Whisk eggs with milk or cream, plus a pinch of salt and pepper.
Warm a nonstick skillet with a little butter or oil over medium-low heat. Add eggs and gently push them around with a spatula until soft and custardy. Avoid overcooking—they should stay tender.
- Slice and spread. Split the biscuits horizontally.
Spread a thin layer of honey butter on the cut sides of each biscuit. If you like extra sweetness, save a bit for drizzling later.
- Layer the sliders. Add cheese to the bottom half (if using), then a portion of scrambled eggs, then your chosen protein. Add a light drizzle of honey or a sprinkle of chili flakes if you want a sweet-heat combo.
- Top and warm. Cap each slider with the top biscuit.
For ultra-melty goodness, place assembled sliders on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes. Brush tops with a little extra honey butter for shine.
- Serve. Enjoy warm. A little hot sauce on the side makes a great finishing touch.
Keeping It Fresh
Leftovers hold up well if you pack them right.
Let the sliders cool completely, then wrap each one tightly in foil or store in airtight containers. Refrigerate for up to 3 days. For reheating, leave the foil on and warm in a 325°F (165°C) oven for 10–12 minutes to keep the biscuits from drying out.
If you’re planning ahead, assemble without the honey drizzle and freeze in a single layer before transferring to a freezer bag. Reheat from frozen in foil at 325°F (165°C) for about 20 minutes. Add a touch of fresh honey butter after reheating for that glossy finish.
Why This is Good for You
This breakfast balances protein, carbs, and fats in a way that keeps you full and satisfied.
Eggs and your chosen protein provide high-quality protein to support energy and focus. Biscuits offer quick fuel, while the honey adds a gentle sweetness without going overboard. If you choose a sharper cheese, you can use less and still get big flavor.
Looking to lighten things up? Use turkey sausage, Canadian bacon, or lean ham, scale back the honey butter slightly, and opt for a whole-grain biscuit if you can find or make one. You’ll still get that same cozy, comforting bite with a bit more nutrition.
What Not to Do
- Don’t overbake the biscuits. Dry biscuits won’t soak up the honey butter and can crumble.
- Don’t overcook the eggs. Rubbery eggs make the sliders feel dense.
Keep them soft and silky.
- Don’t overload with sauce. Too much honey or hot sauce makes everything slippery and messy.
- Don’t skip the salt in the honey butter. A pinch enhances the sweetness and keeps flavors balanced.
- Don’t stack while steaming hot. Let components cool slightly before assembly to prevent sogginess.
Alternatives
- Protein swaps: Turkey bacon, chicken sausage, crispy tofu, or sautéed mushrooms for a vegetarian option.
- Cheese choices: Gouda, Monterey Jack, Swiss, or a slice of brie for a richer, creamier bite.
- Biscuit variations: Cheddar chive biscuits, whole-wheat biscuits, or mini brioche buns if you prefer a softer bite.
- Flavor twists: Add a smear of pepper jelly, dijon, or a few pickled jalapeños for contrast.
- Herb upgrade: Stir a little fresh thyme or chives into the eggs for brightness.
- Spice lovers: Mix cayenne or smoked paprika into the honey butter for a sweet-smoky kick.
FAQ
Can I make these the night before?
Yes. Assemble the sliders without the final honey drizzle, wrap tightly, and refrigerate. Reheat gently in the oven and brush with fresh honey butter right before serving.
What if I only have canned biscuits?
Canned biscuits work great.
Bake them according to the label, and choose the flaky style if possible. They split easily and hold the fillings well.
How do I keep the eggs soft?
Use medium-low heat, stir slowly, and pull the eggs off the heat when they look slightly underdone. The residual heat will finish them perfectly.
Can I use a sheet of baked eggs instead of scrambled?
Absolutely.
Whisk eggs with milk, season, pour into a greased baking dish, and bake at 325°F (165°C) until just set. Cut into squares for easy assembly.
What cheese melts best?
American and cheddar melt smoothly and taste familiar. Pepper jack adds spice, and gouda gives a creamy, slightly sweet note that pairs well with honey.
Are these good for a crowd?
They’re ideal.
Bake a big batch of biscuits, keep proteins warm, and set up a build-your-own station. Brush honey butter over the tops for a polished look.
How sweet should the honey butter be?
Start with a 2:1 ratio of butter to honey and adjust to taste. A pinch of salt is key—it keeps the sweetness from taking over.
Can I make them without dairy?
Yes.
Use a plant-based butter and skip the cheese or use a dairy-free alternative. Cook eggs in oil, or go fully vegan with a tofu scramble.
Final Thoughts
Honey Butter Breakfast Biscuit Sliders bring big flavor in a small package. They’re simple to make, easy to customize, and equally at home on a lazy Saturday or at a busy brunch table.
With tender eggs, savory protein, and a glossy sweep of honey butter, each slider feels warm and satisfying. Keep a batch of biscuits ready, and you’ll always have the makings of a great morning.
