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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!
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Enjoyed the Honey butter cheddar biscuits. The next time I will not roll dough as thin. But they were good. They were thick, but not as think as they should been. Sometimes it takes trial and error to get a recipe to be perfect.
Hey Barbara,
Fantastic! Love to hear this recipe turned out well for you, thanks for making it!
Have a great weekend!
Can you freeze for any amount of time? Make dough, cut biscuit, vacuum seal individually, and keep for later?
Hey Anna,
Totally, I think that would work nicely for you! I hope you love this recipe!
My family always begs me to make these biscuits at any holiday or birthday dinner, I could eat them literally everyday!!
Hey Carly,
Amazing! Thank you so much for making this recipe so often, so glad it always turns out well!
Happy Easter!
I’ve made these before and they were incredible! Just wondering if I could make them ahead of time?
Thanks!
Hey Alyssa,
You bet, that will work well for you! Thanks for choosing to make this recipe. Have a nice weekend!
These are delicious and so easy to make! I didn’t have a biscuit cutter (and it’s Easter so everything’s closed!) so used a sharp kitchen knife and cut square biscuits – they rose perfectly and still had lots of flakes layers. I really loved the honey butter/parsley on top. Would definitely make again!
Hey Sam,
Amazing! Thank you so much for making this recipe, so glad it turned out well!
Have a great weekend!
I made these for my residents, and they were tasty, but the dough did not rise so they were a tad dense, not flaky and airy like I hoped. I may have rolled out the dough too thin, a 1/2″ or so. Any suggestions?
Hi Tim,
Thanks so much for trying this recipe! Next time, try not to roll the dough out, just pat it with your hands. All of the thickness instructions are in step 3, 1/2 inch is too thin:)
I hope this helps!
Made these tonight and they were 🔥. Thanks for the recipe!
Hey Ellen,
Thanks for the thoughtful feedback after trying this recipe—happy to hear it was a win!
Enjoy your weekend!
Made these tonight, they are a huge winner!
Hey Rebecca,
Awesome! Love to hear these biscuits were a hit, thanks so much for making them!