Description

These homemade cheddar biscuits are a delightful, buttery treat packed with sharp cheddar cheese and a hint of garlic and honey for a subtle sweetness. Crisply golden on the outside and tender inside, they are perfect for brunch, dinner, or a savory snack. Made with simple pantry staples and baked in a skillet or baking sheet, they offer a comforting, restaurant-quality experience right at home.

Ingredients

Units Scale

Dry Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
1 Tablespoon aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon salt

Butter and Cheese

1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
1 cup (125g) shredded cheddar cheese
2 Tablespoons (28g) unsalted butter, melted (for brushing)

Wet Ingredients

1 cup + 2 tablespoons (270ml) cold buttermilk, divided
2 teaspoons (14g) honey

Topping

1/4 teaspoon garlic powder
1 teaspoon dried or fresh chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it is hot enough for baking the biscuits to a golden brown and fluffy texture.
Mix Dry Ingredients and Cut in Butter: In a large bowl or food processor, combine the flour, baking powder, baking soda, garlic powder, and salt. Whisk or pulse to mix evenly. Add the cold, cubed butter and cut or pulse into the dry ingredients until coarse crumbs form, resembling small pea-sized pieces.
Fold in Cheese and Add Wet Ingredients: Pour the mixture into a large bowl if using a food processor. Fold in shredded cheddar cheese evenly. Create a well in the center and pour in 1 cup (240ml) cold buttermilk with the honey drizzled on top. Gently fold with a spoon until a shaggy, crumbly dough with some wet spots forms, being careful not to overwork.
Shape the Dough: Transfer dough and any crumbs onto a floured surface. With floured hands, gently bring the dough together; it will be sticky. Flatten into a roughly 3/4-inch-thick rectangle and fold one side toward the center, then the other side on top. Turn the dough horizontally and gently flatten again. Repeat the folding and flattening steps two more times to develop layers.
Cut Biscuits: Flatten the dough to the final 3/4-inch thickness. Use a 2.5- or 3-inch biscuit cutter to cut the dough into circles. Avoid twisting the cutter to help biscuits rise evenly. Collect and reroll scraps as needed until 8 to 10 biscuits are formed.
Arrange and Bake: Place biscuits touching each other in a 10-inch cast iron skillet or closely on a parchment-lined baking sheet. Brush the tops with the remaining buttermilk to promote browning. Bake for 18–22 minutes or until the tops are beautifully golden brown.
Brush with Topping and Serve: Mix melted butter with garlic powder and chopped parsley. Brush this topping generously over the hot biscuits. Serve warm for the best flavor and texture.
Storage: Store any leftovers covered tightly at room temperature or refrigerated for up to 5 days to maintain freshness.

Notes

These cheddar biscuits rival popular restaurant versions with just 20 minutes of baking time.
Use aluminum-free baking powder for optimal rising without off-flavors.
Keep butter very cold to create flaky layers in the dough.
Do not twist the biscuit cutter when cutting to ensure proper rising.
Using a cast iron skillet enhances baking evenly and imparts a nice crust, but a baking sheet works well too.
Store biscuits airtight to keep them soft and fresh up to 5 days.

Nutrition

Serving Size: 1 biscuit
Calories: 210
Sugar: 2g
Sodium: 380mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg