Honey Butter Biscuits

Cheesy honey butter biscuits are a delectable twist on the classic. Combining the savory richness of cheese with the sweetness of honey in a flaky, golden pastry. These warm biscuits boast a light, cheesy interior, brushed with a luscious blend of honey and melted butter. Enjoyed as a side dish or a standalone treat, these biscuits offer a perfect combination of cheesy goodness and sweet indulgence. Last year I made Red Lobster cheddar bay biscuits, but this year we’re switching it up.

Importance of cold ingredients in honey butter biscuit dough

The use of cold ingredients in biscuit dough is crucial for achieving the desired texture in the final product. Here are the key reasons why cold ingredients are important:

  1. Flakiness: Cold ingredients, particularly cold fat (like butter or shortening), are essential for creating flaky layers in biscuits. When these cold fats are incorporated into the dough and then subjected to the heat of the oven, they create pockets of steam, resulting in a light and flaky texture.
  2. Tender Texture: The cold temperature of ingredients helps to inhibit gluten formation. Gluten development can lead to a tough and chewy texture, which is undesirable in biscuits. By keeping the ingredients cold, you promote tenderness in the final product.
  3. Even Distribution of Fat: Cold fat is solid and maintains its structure within the dough. When the biscuit dough is rolled or folded, the cold fat gets distributed in small pockets. This contributes to an even distribution of fat throughout the dough. This, in turn, enhances the flavor and texture consistency.
  4. Preventing Overmixing: Overmixing biscuit dough can result in tough biscuits. Using cold ingredients encourages minimal mixing, preventing the development of excess gluten and maintaining the delicate balance necessary for a tender and flaky outcome.
  5. Temperature Control During Baking: Cold ingredients maintain a lower starting temperature for the dough. This is important when biscuits are placed in a hot oven. This temperature contrast is crucial for the quick expansion of the dough and the creation of those desirable flaky layers.

Why grate in butter?

Grating butter for biscuit dough serves several purposes that contribute to the overall texture and quality of the biscuits:

  1. Even Distribution: Grating butter creates small, evenly distributed pieces throughout the dough. This ensures that the fat is uniformly incorporated, promoting consistent flakiness and tenderness in the final product.
  2. Quick Incorporation: Grated butter mixes more quickly and easily into the flour than large, solid chunks. This helps maintain a colder temperature in the dough, which is crucial for achieving the desired flaky layers.
  3. Reduced Gluten Formation: Grated butter minimizes gluten development. Since gluten can lead to a tougher texture, limiting its formation is crucial for achieving tender biscuits.
  4. Enhanced Control Over Dough: Grated butter provides better control over the consistency of the dough. It prevents uneven distribution of fat, allowing for a more predictable and desirable texture in the finished biscuits.

Honey Butter Biscuits

Honey butter biscuits are one of the best appetizers out there and it is so easy to make.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 10 biscuits


  • 250 g AP flour
  • 1 tbsp baking powder
  • ½ tbsp garlic powder
  • ½ tbsp salt
  • ½ tbsp sugar
  • 113 g cold butter (1 stick)
  • ½ cup shredded cheddar cheese
  • 1 cup buttermilk

Honey butter

  • ½ cup honey
  • ½ cup butter
  • 1 tsp salt


  • Place your butter and buttermilk in the freezer for 20 minutes. This step is optional but really helps to ensure the structure of the biscuit is in tact when baked.
    113 g cold butter (1 stick), 1 cup buttermilk
  • Into a mixing bowl add flour, baking powder, garlic powder, salt, and sugar. Mix well.
    250 g AP flour, 1 tbsp baking powder, ½ tbsp garlic powder, ½ tbsp salt, ½ tbsp sugar
  • Grate in your butter, add cheese. Mix well.
    113 g cold butter (1 stick), ½ cup shredded cheddar cheese
  • Slowly drizzle in your buttermilk and then mix only until you can no longer see any more dry flour.
    1 cup buttermilk
  • Using a spoon or ice cream scooper, form your biscuits. I like to make compact balls using an ice cream scooper. And this recipe will make about 10 biscuits.
  • Brush on some more buttermilk on each biscuit and place into the oven at 420F for 15-18 minutes. They should be golden brown.
  • While the biscuits are baking, mix together butter, honey, and salt in a saucepan and heat until melted.
    ½ cup honey, ½ cup butter, 1 tsp salt
  • Brush your biscuits with the honey butter mixture and enjoy.
Keyword biscuits, butter, buttermilk, honey

If you enjoyed this recipe, check out some more from the Christmas series: