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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
For the printed option of this recipe it shows: 1 cold salted butter, shredded (like cheese) instead of
1 stick cold salted butter, shredded (like cheese) just so you know.
Thanks so much for letting me know!
would this recipe work for Gluten Free?
Hi Chantell,
I have not personally tested this, but I think it would work nicely for you. I hope you love this recipe! xx
This recipe was so easy and very good. The sauce on top is top notch and makes this over the top delicious. Uses many already on hand ingredients. I will be making this time and time again!
Hey Tally,
Happy Tuesday!! Thanks for giving this recipe a try, so glad to hear it turned out nicely for you!
Instead of whole milk can I use cream or regular milk?
Hi Brittany,
Sure, that would be fine for you to do. I hope you love this recipe, please let me know if you give it a try! xx
I am really confused with the folding of the dough. I wish you showed it on your video.
Hi Bea,
So sorry for any confusion. You are really just folding it into a rectangle letter several times. Please let me know if I can help in any other way! xx
Been saving this one for a bit and finally had the chance to make them. Easy recipe and came out delicious. Thank you!
Love to hear this, Col! Thank you so much for trying this recipe and sharing your feedback! Have a great day!
Was SOOOO good! Does need a bit more honey, and less salt.
Hey Lillian,
Happy Sunday!! Love to hear this recipe was a winner, thanks a lot for making it and your comment!!
Do you think gluten free 1 to 1 would work?
Hi Laura,
Yes, that should work nicely for you. Please let me know if you have any other questions! xT
How did the gluten free 1:1 flour work?
Delicious! When family is going back in after dinner to grab another biscuit, you know it’s a keeper. 🙂
Hi Wendy,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Happy Sunday! xT
These look delicious! What can I serve with them? Any suggestions?
Thanks so much, Natasha! These are great with just about anything:) My family loves them as a dinner roll with steak or ribs. I hope this helps! xT
Tested these out for our Christmas dinner menu and they are DELICIOUS. Cannot recommend them enough. Our ‘testers’ were gone in all of 30 seconds and my husband has declared we need to double or triple the recipe for Christmas Day.
Hey Emily,
Perfect!! Love to hear this recipe was enjoyed, I appreciate you making it and your comment! xT
Hi Tieghan
Is this recipe in one of your cookbooks? I think I’d buy the book just for this one recipe!
Thanks so much, Brenda:) This recipe is only on the blog. Please let me know if you have any other questions! xT
Thanks so much for the quick reply! I’m going to make these biscuits tomorrow … and I bought 2 of your cookbooks anyway,
sending love from Quebec, Canada
This was delicious. I only had one issue and that is when I took the biscuits out of the oven they were tall but then deflated when it was cooling in the pan about 5 min and became more dense. Still flavorful and they were cooked all the way through had an internal temp of 200 when I pulled them out.
Hey Natalie,
Happy Fall Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was a hit! Hmmm, so weird that they deflated like that…so sorry! xx
These look so good! Do you think you could make the dough ahead of time and bake a few days later?
Hey Natalie,
Sure, I don’t see why that wouldn’t work for you! I hope you love this recipe, have a great weekend! xT
I’ve made these a few times and they are just wonderful! My whole family loves them and I wouldn’t change a thing. Such a winner!
Thanks so much, Lauren! So glad to hear that you have been enjoying this recipe, I appreciate you making it! xT
I have made these a few times and they are delicious. I sometimes change the flavour by adding different spices and they turn out great every time.
I thought about making and freezing some for easier dinners. I would roll/ flatten them into the regular biscuit size and lay them on a cookie sheet first, so they do not stick together. How do you think they would freeze?
Thanks so much, Deidre! I appreciate you trying this recipe and your feedback, so glad it turned out well! I think these would freeze nicely for you! Xx
I need to make a lot of these. Do you think I could cook them on a cookie sheet instead? Or even a stoneware bar pan?
Hi there,
Sure, I think either of those would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xT