Best Homemade Cheddar Biscuits (Red Lobster Style)

Preheat your oven to 425°F (218°C).

In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter or food processor until coarse crumbs form.

Fold in the shredded cheddar cheese, then create a well and pour in 1 cup of buttermilk and drizzle honey. Gently fold the mixture until a shaggy, crumbly dough begins to form, being careful not to overwork it.

Transfer the dough to a generously floured surface and bring it together with floured hands. Flatten the dough into a 3/4-inch-thick rectangle, then fold one side to the center and the other side on top. Turn the dough horizontally, flatten again to 3/4-inch thick, and repeat this folding process two more times.

Using a 2.5- or 3-inch biscuit cutter, cut out biscuits without twisting the cutter. Re-roll any scraps to use all the dough. Arrange the biscuits closely together in a 10-inch cast iron skillet or on a parchment paper-lined baking sheet.

Brush the tops of the biscuits with the remaining buttermilk. Bake for 18–22 minutes, or until the tops are golden brown, then remove from the oven.

Combine the melted butter, garlic powder, and chopped parsley to make the topping. Generously brush this mixture over the warm biscuits and serve them immediately.

Store any leftover biscuits tightly covered at room temperature or in the refrigerator for up to 5 days.