Next Post
Creamy Avocado Ranch Chicken Pasta Salad.
This post may contain affiliate links, please see our privacy policy for details.
These easy homemade biscuits are extra special. They’re made with milk, sharp cheddar cheese, garlic, and salted butter. Then served warm with honey garlic butter spooned over each roll and fresh basil or parsley on top. These biscuits are super easy to make and so delicious!
I’ve been wanting to make homemade cheddar biscuits for the longest time. Although I know they serve cheddar biscuits at multiple restaurant chains, I’ve only had them homemade and loved them each time.
My Nonnie used to make her own recipe, which I remember being so yummy. She’d always make biscuits anytime she was serving a steak and potatoes dinner. Fun fact: Nonnie was the girl who bought the Bob Evens microwave mashed potatoes, and she had no shame. She passed those mashers off as her own, and we all loved them.
She was such a special woman!
Anyway, I’ve had this recipe on my to-make list for forever, it seems. I knew that sharing it now, right around Easter, could be the perfect time.
I think we’re all looking for great, simple bread recipes to serve for either brunch or dinner. And you can never go wrong with a really good biscuit!
Here are the details
Step 1: mix the dough
First, toss the stick of butter in the freezer and get it really cold.
Now, mix the flour, baking powder, garlic powder, onion powder, and salt. Grab the butter from the freezer. Make sure it’s cold. I would freeze it for 5-10 minutes before using it. Then, shred it on a box grater, just as you would cheese. I’ve been using this little trick for years, and it never fails. It also saves us from dirtying up that food processor.
Mix the shredded butter and sharp cheddar cheese into the flour. Add the milk and honey and mix until just combined.
Step 2: roll the biscuits out
Now dump the dough out onto a counter with flour. Pat the dough into a rectangle, then fold the side inward, like a letter. Press the dough back into a rectangle and repeat the folding.
This is the secret to creating lots of flaky layers in your biscuits.
Step 3: cut the biscuits
First, use a circle cookie or biscuit cutter to cut out your biscuits. I like to use a 3-inch biscuit cutter.
Arrange the biscuits in a cast-iron skillet. The skillet creates the perfect biscuit with a crisp, buttery bottom.
Brush the tops with milk.
Step 4: bake + make the honey butter
Bake the biscuits until golden. They will smell delicious.
While the biscuits are baking, mix the last of the butter with garlic powder and honey. Melt this on the stove, then add either fresh basil or parsley.
Step 5: serve warm
Spoon the warm honey garlic butter over each roll, then sprinkle with sea salt.
Lastly, a sprinkle of sea salt makes every bite of these buttery, flaky cheddar biscuits just that much better.
These are delicious as a brunch side, an appetizer, or a dinner roll. You can certainly never go wrong with a great biscuit!
FAQ:
Can I use buttermilk instead of whole milk?
Yes—expect a slightly tangier flavor and tender crumb. If the dough feels thick, add a splash more to bring it together.
Why did my biscuits spread instead of rising tall?
Warm butter or overworked dough is usually the cause. Keep ingredients cold and cut straight down without twisting to preserve layers.
Do I have to use a cast-iron skillet?
A heavy, buttered sheet pan works; the bottoms won’t be quite as crisp, so watch for deep golden color on top and lightly browned bottoms.
How do I re-roll scraps without getting tough biscuits?
Stack scraps, pat gently, and cut again—avoid kneading. Each re-roll compresses layers, so try to plan cuts efficiently for taller biscuits.
Looking for other savory bread recipes? Try these.
The Best (easiest) No Knead Bread
Salted Honey Butter Jalapeño Cheddar Rolls
Salted Honey Butter Parker House Rolls
Jalapeño Cheddar Popovers with Honey Butter
Soft Garlic Herb Cheddar Cheese Bread
Lastly, if you make these Homemade Honey Butter Cheddar Biscuits be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys 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!
Homemade Honey Butter Cheddar Biscuits
Servings: 8 biscuits
Calories Per Serving: 381 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
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 stick cold salted butter, shredded (like cheese)
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 2 teaspoons honey
Honey Butter Topping
- 4 tablespoons salted butter
- 1-2 teaspoons honey
- 1/2 teaspoon garlic powder
- fresh chopped basil or parsley
- sea salt
Instructions
- 1. Preheat the oven to 425° F. Rub a 10-inch cast iron skillet with butter. 2. In a bowl, combine the flour, baking powder, garlic powder, onion powder, and salt. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the milk and add the honey. Mix until just combined. 3. 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. 4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden brown, 20-22 minutes.5. Meanwhile, make the honey butter. In a small saucepan set over low heat, melt 2 tablespoons butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley.5. Serve the biscuits warm with honey butter and flaky salt.
This post was originally published on March 19, 2024
If I don’t have a biscuit cutter, can I cut the dough into squares?
Hey there,
You bet, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try!
How many grams is a stick of butter. I’m not American and many of us following you on social media aren’t either.
Thank you
Hi Sandra,
It’s 113 grams. Please let me know if you have any other questions!
I don’t bake so this might be a silly question but do I use 8 oz cheese (shredded) or shred the cheese and measure out 1 cup from that? I ask because after I shredded an 8 oz/1cup block of cheese it definitely gave me more than 1 measuring cup of cheese.
Hey Colleen,
You can measure after the cheese is shredded. I hope you love this recipe, please let me know if you have any other questions!
Delicious and so easy! I used my Dutch oven instead of cast iron skillet and it worked perfect. They are perfectly flaky, buttery and have SO much flavor! Will be making these again!
Thanks so much, Tina:) Love to hear you enjoyed this recipe, I appreciate you making it! Happy Sunday!
Would you recommend if I wanted to make these in advance of serving (Thanksgiving chaos!), cooking the biscuits and then freezing/reheating, or storing them raw and baking day-of? I would add the butter right before serving!
Hey Kate,
I honestly think you could do either one! Whichever is easiest for you:) Let me know if I can help in any other way!
Im curious about the same thing. Any recommendations on how to prep these in advance for Thanksgiving?
Hi Stacey,
Sure, you could make ahead and then bake when you are ready to serve. I would just keep them covered in the fridge. I hope this helps!
This recipe is simple and so tasty! It’s very buttery, savoury and sweet.
Thanks so much, Sarah! So glad to hear you enjoyed this recipe, I appreciate you making it!
Do you think buttermilk would be an ok substitute for whole milk!? Trying to use what’s in my fridge !
Hi Shawna,
Sure, that should be just fine for you to use! Please Let me know if you give this recipe a try!
Loved these used hot honey for the butter. How do you store left overs?
Hey Deb, Thanks so much for making this recipe, I’m so glad to hear it was a hit! I store leftover in an airtight container on the counter. Have a great day! xT
Can I make still make this without a cast iron? I don’t have one.
Hi Angela! Absolutely, you can still make the cheddar biscuits without a cast iron skillet! The recipe suggests using a cast iron skillet for its heat retention and even baking, but you can easily substitute it with a parchment-lined baking sheet. Just be sure to grease the baking sheet if it’s not non-stick. Arrange the biscuits close together to help them rise evenly. For a crispier bottom, you might consider preheating the baking sheet in the oven before placing the biscuits on it! Hope this helps! xT
Do you think I could use gf flour? I usually have success with most recipes
Hey Stephanie,
Yes, I think that will work well for you! I hope you love this recipe, let me know how it turns out! xx
Would whole wheat flour work in this recipe? Or half AP and half whole wheat?
Hey Haylee,
Sure, I would try half and half first:) I hope you love this recipe, please let me know how it turns out for you! xx
I did 1 cup whole wheat and 1.5 AP and they turned out delicious! 😋
Yay!! Thanks so much, Haylee!
Amazing. No other words needed.
Thanks so much, Kat:) Love to hear this recipe turned out well for you! Have a great weekend! xx
These were such a big hit for Easter Brunch. I added two eggs just to add a little more to the dough and they came out so savory and moist. I love baking biscuits because they don’t have to perfect or pretty. The flavors were absolutely amazing! 🙂
Hey Brittany,
Happy Monday!! Thrilled to hear this recipe was enjoyed, thanks for making it and your feedback!🌷
Do you think Mikes Hot Honey would work okay?
Hi Allie,
Totally, that would work nicely for you as long as you like the spice:) I hope you love this recipe! Happy Friday!
I used mikes hot honey and it came out great (For both the biscuits and the butter topping)!