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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.
Made these today for me and my hubby and it was such a delicious treat! I’ll be regularly adding these into my rotation!
Hey Melissa,
Happy Monday! I love to hear that this recipe turned out well for you, thanks a lot for making it! Xx
I made a gluten free version of these as well, using the dairy items and they did rise. They probably didn’t rise as much as gluten-version, but they were light, airy, and delicious. The butter is a must!
Hey Jeri,
Happy Sunday!! Thanks a lot for giving this recipe a try, I’m so glad to hear it was a hit! xT
Today I made a gluten/dairy free version of these (food allergies— ugh) and they turned out delicious!! If anyone needs to adapt to gluten free, I recommend using a 1:1 gluten free flour— I used Bob’s Red Mill— and keeping the proportions the same. For a dairy free or vegan version, I used Miyoko’s vegan butter in place of the butter and Follow Your Heart cheddar in place of the cheese. They didn’t exactly rise, but they were still delicious! Next time I’m not going to roll them out. I’m just going to ball up the dough into drop biscuits and see if I can achieve a thicker biscuit that way. My partner who does not have any food restrictions agreed that they were scrumptious. I just wanted to report that it is still possible to achieve delicious cheddar bay biscuits with gluten and dairy allergies! (Or if you’re vegan, as my version was technically vegan, minus the honey)
Meant to add a rating— oops!
Thanks again:)
Hey Erin,
Love to hear this!! Thanks so much for giving this recipe a try and sharing your feedback! Thanks for sharing all of the substitutes that you used and what worked best for you! xT
These are SO GOOD!! I made them for Easter dinner and they will for sure be made again in the future!
Hi Courtney,
Wonderful!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xT
Made these for Easter dinner and they were AMAZING! So flakey, crispy on the outside from the cast iron pan and full of flavor. Another family favorite from Half Baked Harvest
you !!
Hi Leslie,
I appreciate you making this recipe and sharing your feedback, so glad to hear they were enjoyed! xx
Came out awesome. I added in some green onion in the honey butter, was a hit. I made the dough and rounds the night before and had them ready to pop in the oven for the morning, worked fine.
Suggest also including the mass conversions (e.g. grams) in the ingredient list which I find easier to measure than volumetric (e.g. cups, tbsp) for baking.
Thanks so much for making this recipe, Brian!! So glad it was enjoyed! You can find the metric measurements under the list of ingredients, just click “metric” and everything will convert for you:)
Made these for Easter dinner and everyone said they were the best biscuits they’d ever had! I will be making these regularly now. Loved the sweet, salty, crunchy, savory combination.
Hey Kathy,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love that it was enjoyed! xT
Can I make the dough ahead of time (night before) refrigerate and then bake in the morning before my event?
Hi Tori,
Yes, I would have the biscuits in your skillet ready to go and just cover them:) I hope you love this recipe! xT
Did you use sharp white cheddar? The dough looks like you didn’t use white but then the link in the recipe goes to white cheddar. Thank you! I’m sure you can probably use either but just curious!
Hi Natalie,
So sorry about the link! I did not use white cheddar, but you totally could! I hope you love this recipe! xx
Hi! How many grams is in the stick of butter that you grate?
Hi Ems,
One stick of butter is equal to 113 grams. I hope you love this recipe! xx
I don’t have a cast iron skillet. Would a regular baking sheet be okay? Or a round cake pan?
Hey Jennifer,
I would go ahead and use a round cake pan. Let me know if you give this recipe a try, I hope you love it! xT
is dutch oven work the same as cast iron skillet? I do not own one.
Hi Sarah,
A dutch oven should work nicely for you. Let me know if you give this recipe a try, I hope you love it! xT
Can’t wait to make these!
Can you make the mixture the day before and bake the morning of?
Or will the dough go sad if I leave it over night?
THANKS
Hey Kristin,
I would actually just form the biscuits and have them in the skillet ready to go and cover them! I hope you love this recipe! xT
So yummy! Prepping them the night before worked a treat and was a real time saver! Thanks for the very quick response to my questions.
The scones (😉 I’m Australian) were so well received at the family gathering that I was asked to immediately make another batch!
I did a combination of 50% cheddar and 50% parmesan.
Yay!! Love to hear this, Kristin! Happy Easter! xT
I made prepared the biscuits and froze them before baking. When I am ready to bake them do I thaw them first or can they go from freezer to oven? Planning to bake them tomorrow for an early Easter dinner.
Hi Leigh Ann,
I would go ahead and bake from frozen. Thanks for making this recipe! xT
Hi! I’m so excited to try these. Can you make the dough the day before and leave it in the fridge until ready to make? Trying to prep for Easter as much as I can.
I’m wondering this as well!
Hey Amanda,
I would even cut the biscuits and keep covered in the fridge until you are ready to bake. Let me know if you give this recipe a try, I hope you love it! xT
Just made them
DELICIOUS!! Tried out before Easter. These are going to be served. Thanks so much. The honey butter is a great addition to the savory
Hey Colleen,
Wonderful!! I am so glad this recipe turned out well for you, thanks for trying it out! Xx