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The very best Homemade Honey Butter Cheddar Biscuits! 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!
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.
I’ve made these one time and they are GREAT! We have a family gathering coming up and looking to do a little prep work ahead of time. Curious, would it ruin them to make the dough a few hours ahead of time and store covered in the fridge until I am ready to layer into the cast iron and bake?
Have you ever prepped the dough ahead of time?
Hey Amber,
Happy Friday!! I appreciate you trying this recipe and your comment, so glad it was a winner:) That should be just fine for you to do, I have never prepped it in advance myself though! x
I have made these twice and they are TO DIE FOR!! So so scrumptious! And super easy and quick to whip up! Highly recommend!!
Thank you so much, Arla:) Love to hear that these were such a hit, I appreciate you making them! Happy Friday! xT
My biscuits came out relativly flat compared to what your pictures showed. I followed the recipe exactly.. except for when I neglected to add milk on top. Any ideas or suggestions here?
Also to note, even being shorter than planned they still tasted delicious!
Hey Marie,
Thanks so much for giving these a try and sharing your feedback, so sorry to hear they were flat. My first suggestion would be to check your baking powder, is it expired? Next, did you roll the dough to thin? I would start there! I hope this helps! xT
Do you have to use a cast iron skillet?
Hey Jane,
A baking dish will also work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
When you say one stick of butter, what’s the actual measurement?
Hi Tess,
1 stick of butter is equal to 1/2 cup or 113 grams. Please let me know if you have any other questions! xT
These were amazing! My husband said he thinks it’s the best biscuit he’s ever had! I made zero changes…but I did accidentally bake the first batch at 350 because I overlooked that part in the instructions and was on autopilot. Caught it after 15 minutes and turned up the heat…didn’t really sacrifice the biscuit too much; however, the second batch was baked at that right temperature and were perfect!
Hey Robyn,
Happy Friday!! I appreciate you making this recipe and your comment, I love to hear that it turned out nicely for you! Xx
Delicious
Thanks, Nancy!!
Absolutely delicious! Making them again for the kids for prom dinner this weekend!! I didn’t have a cast iron pan so used a cake pan and they were top noch. Honey butter topping wasn’t too sweet. Very yummy savory biscuits! Thank you!!
Thanks so much, Tay:) So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
This has to be one of my recent favorites. Think Red Lobster Cheddar Bag Biscuits but EVEN BETTER! I didn’t feel like cutting the last few out so I just plopped spoonfuls and it was still delicious. We will definitely be making these for years to come.
Lol thank you so much, Kylie!! So glad to hear that these were such a winner! Thanks for making them! xT
just finished making these! they turned out great but i definitely think 20 min is more than sufficient. mine came out a little flatter than i had hoped even though i used the biscuit cutter.
Hey Meina,
Happy Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! xT
Can I make these in a muffin pan instead of a cast iron skillet?
Hi Alexa,
Sure, I bet that would work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
I did not try these with the honey butter topping (guess I’ll have to make them again haha!), but I made them to go with a “deconstructed” chicken pot pie…SO good! Everyone loved them so I will definitely make again.
Thanks so much Erin!! So glad to hear these biscuits were enjoyed, I appreciate you making them! xT
Can these be frozen and cooked later?
Hey Mary,
Sure, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xT