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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
I am wanting to make these, but am wondering at what stage can I freeze them to use at a later date & save time?
Can I freeze the raw biscuits, then thaw & cook.
Or can I freeze the cooked biscuits, then thaw & reheat when I want them?
What would you suggest be the best option to keep them tasting the freshest?
Thanks.
Hey Jessie,
I would bake the biscuits, allow them to cool fully, and then freeze in an airtight container for up to 3 months. You can then thaw and reheat on low to warm through. I hope you love this recipe. xT
Could you make the dough ahead of time and bake day of? If so, how would you stores the dough/at what stage.
Hi Meredith,
Sure! I would store the formed biscuits in an airtight container in the fridge for probably no more than 24 hours. I hope you love this recipe! xx
Hi Meredith. I am not a baking expert however I have done a great deal of reading and experimenting with dough like this. The best strategy for making ahead of time would be to make and form your biscuits and then freeze the raw biscuits. I typically freeze mine on a cookie sheet and then wrap in plastic and store in an airtight container. I’ve had good luck baking straight out of the freezer. The reason for this is that if you store the dough in the fridge you will loose some puff from your leavening agent, in this case the baking powder. When I have stored dough that benefits from laminating (folding) and depends on leavening from baking power or baking soda in the fridge I have been very disappointed in the outcome. I am not saying it can not be done, it can and it is safe but you will loose quality and puff for sure. The benefit of storing raw in the freezer is that you then get the benefit of freshly baked the day you make them. You can of course freeze cooked biscuits and they will be fine but not quite as spectacular as that same day baked! Good luck!
Hi Tieghan, just made these biscuits and they are scrumptious!
My husband thinks they would be perfect with French onion soup, and I know they will be very well received at our extended family dinner this Saturday.
You must work so hard to develop recipes – thank you. Oh, and the cook’s tip about grating very cold butter instead of using two knives to cut it in…will be using that one again 🙂
Aww, thank you so much for your kind message, Pauline!! I’m so glad you and your husband enjoyed these biscuits:) Thanks for trying them! xT
These look really good and I plan to make them.
I am not a fan, however, of the Jupiter.shop print option. I don’t need a list for the grocery store with little circles next to the ingredients. I would prefer just to print the recipe with no add ons. Just a practical comment.
Hey Mike,
Thanks so much for sharing your feedback, we have heard this from others and are working to get this resolved. Sorry for any frustration! xT
I will definitely be trying this recipe. I could probably eat all the biscuits myself
How can you rate the recipe 5 stars if you haven’t made it yet?
Thanks so much Elizabeth!! I hope you love this recipe! xT
Thanks for the recipe!!
Question – how long ahead can I make these before serving? Are they freezable?
Hey there,
These are totally fine to make a day in advance and yes you can freeze for up to 3 months. I hope you love this recipe! xT
Can I make the dough beforehand and bake it a day later? Sit in fridge overnight or freezer?
Hey Kim,
Sure, you can keep it in the fridge overnight:) I hope you love this recipe! xT
We loved it! Was gone within a day!
Awesome!! So glad to hear these biscuits were enjoyed, thanks a lot for making them! xT
I really like your recipes. I’ve copied many of them. However, it is very annoying to get all of these pop-up ads all over my cell phone screen. So many of them flashing continually, over one another, that it’s extremely difficult to read the recipe. Or even write this comment. It detracts from the enjoyment of reading and trying your delightful recipes. Many times I’ve had to back right out of the site and start all over! I couldn’t even get my email acct typed in. I realize ads may be the way you make money on your site, but this is ridiculous. And it’s definitely one of the worst sites for pop-ups.
Hi Jan,
Thanks so much for your message and making so many recipes. I’m so sorry for your frustrations when using the site. Thanks for your feedback, we will take this into consideration. xx
I completely agree. It’s almost impossible to complete a step without more distracting pop-ups and then accidentally clicking, being rerouted to the garbage site, having to go back to the recipe and find where you left off. Also, any thoughts on enabling cook mode like other food blog sites?
Went to post comment…. Clicked on ANOTHER ad in the way!
Agree completely, I counted 18 ads that showed up for me on this recipe!! The page reloaded twice as I tried to scroll down. That is ridiculous. I have been a long time follower, but time to stop visiting this website. I get this is how you make revenue but it’s excessive.
I’m so sorry for your frustration! Please know that we hear you and are working to get this fixed! Thanks for the feedback! xx
I don’t want to use an iron skillet. Can i make in a casserole pan?
Is 425 not too high?
Hi Nora,
A baking dish will be just fine for you to use:) 425F should not be too high, I tested this recipe several times before sharing. I hope you love this recipe! xT
These were so easy and turned out SO good!!! I made them planning on eating just 2 and freezing the rest for Easter but my family loved them so much that we cleared out the whole batch with our dinner! Also, I’ve failed at every roll/biscuit recipe I’ve tried in the past but these ones turned out perfect! Made them exactly as the recipe called for, no substitutes.
Hey Jade,
Thanks so much for trying this recipe! Love to hear that it turned out well for you and thanks so much for your feedback! xT
Do you think if I made these ahead of time and froze them, would they reheat nicely for Easter?
Hi Jade,
Yes, I think that should work nicely for you! Let me know if you try this recipe, I hope you love it! xT
Sounds delish! What high altitude modifications do you suggest?
Thanks so much Virginia! You don’t need to make any adjustments, you can follow the recipe as written:) I hope you love this recipe! xT
Can the raw portion be prepared ahead of time and kept in the fridge, then popped in the oven when I am cooking?
Hi Rebecca,
Sure, that should work nicely for you! Let me know if you give this recipe a try, I hope you love it! xT
Do you think I can use GF flour
Hi Gayle,
I haven’t tested the gluten free flour here, but I think it should be okay for you to use! Let me know if you give it a try! xT
How many times do you fold these, roughly?
Hey Kelly,
It’s 2 total folds, but you could also do 3! Let me know if you give this recipe a try, I hope you love it! xT
This sounds do good 😊. I’ll be doing it for dinner tonight, mmmmmm😋
Thank U. Blessings
😇🙏🏽🌷
Thanks so much Eve!! I hope you love this recipe!! xT