Cheddar Biscuits w/ Hot Honey (Easiest Buttermilk Method!)

A cheddar biscuit with a brush glazing it.

5 from 1 vote

Cheddar Biscuits w/ Hot Honey (Easiest Buttermilk Method!)

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!

Prep Time20

Cook Time12

Course: Bread

Cuisine: American

Servings: -10 biscuits

Calories: 457kcal

Author: Misty

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

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 hot honey at the end.

Storage: These are best served fresh, but if you have leftovers you can store them for 3-5 days in the fridge in an airtight container.

Freezing: Place unbaked biscuits on a lined cookie sheet and freeze for 2-4 hours. Once frozen solid, store them in a freezer-safe bag or container. Bake 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.

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