Description
These Homemade Honey Butter Cheddar Biscuits combine flaky, buttery goodness with sharp cheddar cheese and a hint of honey for a perfectly balanced savory and sweet treat. Made with simple ingredients and baked in a cast iron skillet, they are crispy on the outside and soft inside, ideal for breakfast, brunch, or a comforting side dish.
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 cold salted butter, shredded (like cheese)
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 2 teaspoons honey
For Baking and Topping
- 4 tablespoons salted 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 (220°C). Rub a 10-inch cast iron skillet with butter to prevent sticking and add flavor.
- Mix Dry Ingredients and Incorporate Butter and Cheese: In a large bowl, combine the all-purpose flour, baking powder, garlic powder, onion powder, and salt. Using your hands or a pastry cutter, mix in the shredded cold butter until the mixture resembles coarse crumbs. Fold in the shredded sharp cheddar cheese evenly.
- Add Wet Ingredients and Form Dough: Pour the milk and honey over the dry mixture. Stir gently until the dough just comes together; do not overmix to keep the biscuits tender.
- Fold and Shape the Dough: Lightly flour a surface and turn out the dough. Pat it into a 1-inch thick rectangle. Fold one side into the center, then fold the other side over it like closing a letter. Turn the dough horizontally, flatten into a rectangle again, and repeat the folding once more. After the final turn, flatten the dough into a 3/4-inch thick rectangle.
- Cut Biscuits: Use a 3-inch biscuit cutter to cut out rounds. Gather any leftover dough, re-roll, and cut more biscuits until all dough is used. Place the biscuits in the prepared cast iron skillet.
- Prepare for Baking: Brush the tops of the biscuits with a little milk for a golden crust. Dot the skillet with 2 tablespoons of butter around and between the biscuits to melt during baking.
- Bake: Bake the biscuits in the preheated oven for 20-22 minutes, or until they are golden brown and cooked through.
- Make Honey Butter: While the biscuits bake, melt 2 tablespoons salted butter in a small saucepan over low heat. Stir in honey and garlic powder, then remove from heat. Add fresh chopped basil or parsley and mix well.
- Serve: Serve the warm biscuits topped or dipped with the homemade honey butter and finish with a sprinkle of flaky sea salt.
Notes
- Use cold butter for the flakiest biscuits.
- Do not overmix the dough to keep biscuits tender and light.
- The folding technique creates layers that help the biscuits rise and become flaky.
- A cast iron skillet helps develop a crispy crust; alternatively, use a baking sheet lined with parchment paper.
- Fresh herbs in the honey butter can be substituted with dried herbs if fresh is unavailable, but reduce quantity as dried herbs are more potent.
- Store leftover biscuits in an airtight container and reheat in the oven to restore crispness.
