Homemade Cheddar Biscuits Recipe

Preheat your oven to 425°F (218°C) to prepare for baking the biscuits.

In a large bowl or food processor, whisk together the flour, baking powder, baking soda, garlic powder, and salt until evenly combined.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs.

Fold in the shredded cheddar cheese. Make a well in the center and pour in 1 cup buttermilk and drizzle the honey on top. Gently fold the mixture together with a spoon or spatula until it just starts to come together without overworking; the dough should be shaggy and slightly wet.

Turn the dough onto a floured surface, gently bringing it together using floured hands. Flatten into a 3/4-inch-thick rectangle, fold the sides into the center, and repeat this folding and flattening process three more times, always maintaining a 3/4-inch thickness. This builds layers for flaky biscuits.

Using a 2.5- or 3-inch biscuit cutter, cut out biscuits without twisting the cutter to avoid sealing edges. Gather scraps, reroll, and cut again to make about 8–10 biscuits.

Place the biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet, ensuring they are touching to promote rise.

Brush the tops of the biscuits with the remaining buttermilk. Bake in the preheated oven for 18–22 minutes, or until golden brown on top. Remove from the oven.

Mix melted butter with garlic powder and parsley. Generously brush this topping onto the warm biscuits.

Serve the biscuits warm. Cover leftover biscuits tightly and store at room temperature or refrigerated for up to 5 days.