Homemade Honey Butter Cheddar Biscuits Recipe
These Homemade Honey Butter Cheddar Biscuits are a perfect balance of savory and sweet, featuring shredded sharp cheddar cheese and a touch of honey in a tender, flaky biscuit. Baked in a cast iron skillet until golden brown and served warm with a luscious honey garlic butter topped with fresh herbs and flaky sea salt, these biscuits are ideal for breakfast, brunch, or as a comforting side dish.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Biscuit Dough
- 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 (8 tablespoons) cold salted butter, shredded
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 2 teaspoons honey
Honey Butter Topping
- 4 tablespoons salted butter (divided, 2 tablespoons for biscuit baking, 2 tablespoons for honey butter)
- 1-2 teaspoons honey
- 1/2 teaspoon garlic powder
- Fresh chopped basil or parsley (about 1 tablespoon)
- Sea salt, for sprinkling
Instructions
- Preheat and prepare skillet: Preheat your oven to 425° F. Take a 10-inch cast iron skillet and rub it with butter to prevent sticking and add flavor.
- Mix dry ingredients and incorporate butter and cheese: In a large bowl, combine the flour, baking powder, garlic powder, onion powder, and salt. Using your hands, work the shredded cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the sharp cheddar cheese evenly.
- Add wet ingredients and form dough: Pour the whole milk and 2 teaspoons of honey over the flour mixture. Stir gently until just combined to avoid overworking the dough.
- Fold and roll dough: Turn the dough onto a floured surface and pat it into a 1-inch-thick rectangle. Fold one side into the center, then fold the other side over it like folding a letter. Rotate the dough horizontally and flatten it again into a rectangle. Repeat the folding one more time. Finally, flatten the dough into a 3/4-inch-thick rectangle.
- Cut biscuits and arrange: Use a 3-inch biscuit cutter to cut circles out of the dough. Re-roll any scraps and cut additional biscuits. Place the biscuits snugly into the prepared cast iron skillet. Brush the tops with a little milk, and distribute 2 tablespoons of butter around the biscuits in the skillet.
- Bake biscuits: Bake in the preheated oven for 20-22 minutes or until the biscuits are golden brown on top.
- Prepare honey butter: While the biscuits bake, combine 2 tablespoons of butter, 1-2 teaspoons honey, and 1/2 teaspoon garlic powder in a small saucepan over low heat. Stir until the butter melts and ingredients are blended. Remove from heat and stir in freshly chopped basil or parsley.
- Serve: Remove the biscuits from the oven and brush or drizzle with the prepared honey garlic butter. Sprinkle with flaky sea salt. Serve warm for the best flavor and texture.
Notes
- Using cold butter helps achieve flaky biscuit layers.
- Shredding the butter makes it easier to incorporate into the dough without melting.
- Cast iron skillet helps create a crispy edge and even baking.
- You can substitute fresh herbs based on preference (such as thyme instead of basil or parsley).
- For a slightly sweeter biscuit, add a little more honey into the dough.
- Serve immediately for optimal freshness; biscuits are best consumed the same day.