Our Cheddar Biscuits with Hot Honey are the perfect combination of sweet and heat! We use a shortcut trick to combine the buttermilk and butter in a way that results in fluffy, tender biscuits without any laminating or complicated steps required. Bake them until golden brown, then brush the tops with the most amazing spicy honey butter for a 30 minute side dish that may just disappear before the main!
Read the full post for our top tips, prep ahead instructions, and freezer suggestions. You can also find more of our favorite homemade bread recipes here.
Red Lobster Cheddar Bay Biscuits got an upgrade! I'm talking tender buttermilk biscuits with garlic and cheddar throughout, all topped with a super simple, deliciously sticky, spicy honey butter!
If you want to join our obsession for Hot Honey Recipes, check out our full collection! Or if you're looking for a simpler recipe to go with dinner tonight, I highly recommend these easy Cream Biscuits.
Skip to:
Why this recipe is great
- They're sweet, spicy, and flavorful.
- This recipe stands out because it uses the easiest method to get buttery, flaky dough without any need to laminate the dough, cut butter into flour, or anything else that makes your arms tired. Winning!
- You can prep them ahead or freeze them for an easier side dish.
Ingredients for hot honey cheddar biscuits
Since this recipe only requires a few ingredients, my top tip is to pick high quality options (especially for the cheese and honey). Ingredient quantities are in the recipe card below.
- Buttermilk: You want to keep this very cold and shake it well before measuring to ensure it isn't separated.
- Butter: I always cook with salted butter, but feel free to substitute with unsalted.
- All purpose flour: I use a fork or whisk to loosen up the flour in the container before I measure, then scoop lightly so that the flour is not densely packed.
- Sugar: A tiny bit goes a long way in the final flavor and even texture.
- Baking powder: Make sure to check the ingredient label to make sure it is aluminum-free to avoid any kind of metallic taste (plus it's better for you!).
- Garlic powder: This gives you that classic Red Lobster flavor!
- Kosher salt: You can substitute with your preferred salt, but keep in mind that all varieties have a different level of saltiness.
- Cayenne pepper: This will add spice to the dough and the sauce for the top. You can adjust it to your preferred spice level.
- Sharp cheddar cheese: Tillamook is truly our most favorite because it is so flavorful! Extra sharp is also fine, but you will start to lose out on the cheddar flavor if you use medium or regular cheese.
- Hot honey: You can buy it from the grocery store (we like Savannah Bee Company brand) or make this homemade hot honey recipe.
- Dried parsley: This can be left out, but it does add a nice pop of color!
- Red pepper flakes: Just another layer of heat. Adjust to your taste.
Helpful kitchen tools
How to make cheddar biscuits with hot honey butter
Start by preheating the oven to 450°F, then line a sheet pan with parchment paper.
In a liquid measuring cup, measure the buttermilk. Place it in the freezer to get extra cold while you prepare the remaining ingredients. Meanwhile, melt the butter in the microwave in a small bowl and set it aside to cool.
In a large bowl, combine the flour, sugar, baking powder, garlic powder, salt, and cayenne with a whisk until evenly combined.
This next step is the secret to fluffy biscuits without the hassle! Remove the cold buttermilk from the freezer, then pour the cooled melted butter into it. Mix it well with a whisk or fork until it forms a clumpy texture.
Pour the wet mixture into the dry ingredients and stir well with a rubber spatula until just barely combined or a few white streaks remain.
Add the shredded cheese and stir gently until the cheese is distributed throughout the dough and no white streaks remain. Be very careful not to overmix or they will turn out tough.
On a generously floured surface, knead the dough 3-4 times until it just comes together. Continue to sprinkle flour on the dough throughout the process if it is still really sticky.
If you have never kneaded dough before, check out this video of how to knead biscuit dough to get an idea of the motion. The end result should be soft, moist dough that is no longer sticky.
Next, use a rolling pin or your hands to roll or pat the dough into a 1 inch tall rectangle. I keep a plastic ruler in my drawer to make steps like this easy.
Cut the dough using a 2-2.5 inch biscuit cutter. Press the cutter straight down without twisting or rotating at the bottom - this will help them rise taller while baking!
Reroll the scraps as needed until you have 8-10 biscuits. The final number will depend on the size you choose.
Place on the prepared baking sheet evenly spaced apart, then bake for 10-14 minutes. They should be risen, golden brown on the bottom edges, and cooked through (not doughy).
While those are baking, whisk together the topping ingredients. When they come out of the oven, use a brush to generously coat them in spicy honey butter. Serve immediately while warm and toasty!
Storage instructions
These are truly best served fresh, but if you have leftovers you can store them for 3-5 days in the fridge in an airtight container (a tightly sealed container is important to keep them fresh, not stale).
What to serve with spicy cheddar biscuits
These pair well with lots of dinners, but I especially like to make them when the main dish is ultra simple. Here are some of my favorites:
- Skillet chickens, like this Brown Butter Herb Chicken or this Boursin Chicken Breast.
- Soups and chilis, like this 4 Ingredient Potato Soup or this Potato Corn Chowder.
- Pork recipes, like this Boursin Pork Tenderloin or this Honey Butter Pork Tenderloin.
- Grilled favorites, such as our family favorite Smoked Tri-Tip or this 4 Ingredient Marinated Chicken.
Freezer instructions
I recommend freezing these raw, before baking. Simply place them on a lined cookie sheet and freeze them for 2-4 hours. Once they are frozen solid, store them in a freezer-safe bag or container that is tightly sealed to protect them from frost bite.
Bake them straight from frozen, adding an additional 1-2 minutes if needed. Mix together the honey butter topping fresh and add it to the warm biscuits before serving.
FAQs
Buttermilk plays a very important role in this recipe and should not be substituted. I have tested this recipe with homemade buttermilk (made with whole milk and lemon juice or vinegar), but it does not turn out the same. I highly recommend purchasing this ingredient at the store.
Yes! You can use regular honey instead if you don't want any spice.
Reheat them gently in the microwave in 5 second intervals until they're just warmed through. Pro tip: Keep them moist by covering them with a damp paper towel or a microwave cover. Then add a fresh drizzle of spicy honey or slather on some of this whipped hot honey butter to bring them back to life!
Making biscuit dough ahead does not work great because the buttermilk and baking soda start to react right away, but will stall without the heat from the oven. It is better to make the dough and freeze it, then bake them fresh.
Tips & tricks
- The key to that tender, soft texture everybody loves it to not overwork the dough. Mix and knead only just as much as necessary and no more.
- Double check that your baking powder is fresh! It starts to lose it's power after being open for 3-6 months.
- Don't twist or rotate your cutter - just press it straight down and lift it straight back up. This allows them to rise taller!
- The heat level is totally up to you! If you like really spicy, increase the cayenne and red pepper flakes, or add a fresh drizzle of honey at the end.
More savory bread recipes
Looking for other recipes like this? Try these:
- Cornmeal Drop Biscuits
- Easy Honey Beer Bread
- Cast Iron Skillet Cornbread
- Easiest Rhodes Rolls (popular!)
- Pull Apart Bread (with a frozen loaf)
Recipe
Cheddar Biscuits w/ Hot Honey (Easiest Buttermilk Method!)
Equipment
Ingredients
- 1 cup buttermilk shaken, cold
- ½ cup butter
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder aluminum free
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne
- 1.5 cups (or about 4 oz) sharp cheddar cheese shredded
Hot Honey Butter Topping
- 2 tablespoon butter melted
- 1 tablespoon hot honey or regular (plus extra for drizzling)
- 1 teaspoon dried parsley
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne or more if desired
- ⅛ teaspoon red pepper flakes or more if desired
Instructions
- Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside.
- In a liquid measuring cup, measure the buttermilk. Place it in the freezer to get extra cold. Meanwhile, melt the butter in the microwave in a small bowl and set it aside to cool.1 cup buttermilk, ½ cup butter
- In a separate large bowl, combine the flour, sugar, baking powder, garlic powder, and cayenne with a whisk until evenly combined.2 cups all purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon cayenne
- Remove the cold buttermilk from the freezer, then pour the cooled butter into it. Mix it well with a whisk or fork until it forms a clumpy texture. Pour the wet mixture into the dry ingredients and stir well with a rubber spatula until just barely combined or a few white streaks remain.
- Add the shredded cheese and stir gently until the cheese is distributed throughout the dough and no white streaks remain. Be very careful not to overmix or they will turn out tough.1.5 cups (or about 4 oz) sharp cheddar cheese
- On a generously floured surface, knead the dough 3-4 times until it just comes together. Continue to sprinkle flour on the dough throughout the process if it is still really sticky. It should be soft and moist, but not excessively sticky.
- Use a rolling pin or your hands to roll or pat the dough into a 1 inch tall rectangle (I keep a plastic ruler in my drawer to make steps like this easy).
- Cut the dough using a 2-2.5 inch biscuit cutter by pressing straight down - no twisting or rotating at the bottom - then lifting straight back up. Repeat this step, rerolling the scraps of dough as needed, until you have 8-10 biscuits. The final number will depend on the size you choose.
- Place on the prepared baking sheet evenly spaced apart, then bake for 10-14 minutes. They should be risen, golden brown on the bottom edges, and cooked through (not doughy).
- While they are baking, whisk together the topping ingredients. When they come out of the oven, use a brush to generously coat them in the topping. Serve immediately while warm and toasty!2 tablespoon butter, 1 tablespoon hot honey, 1 teaspoon dried parsley, ¼ teaspoon garlic powder, ⅛ teaspoon cayenne, ⅛ teaspoon red pepper flakes
Notes
- The key to that tender, soft texture everybody loves it to not overwork the dough. Mix and knead only just as much as necessary and no more.
- Double check that your baking powder is fresh! It starts to lose it's power after being open for 3-6 months.
- Don't twist or rotate your cutter - just press it straight down and lift it straight back up. This allows them to rise taller!
- The heat level is totally up to you! If you like really spicy, increase the cayenne and red pepper flakes, or add a fresh drizzle of hot honey at the end.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
These biscuits are the perfect balance between sweet and spicy!