Single-Batch Cheddar Biscuits
These buttery cheddar biscuits are made with your Bulk Dry Biscuit Mix and packed with sharp cheddar cheese, garlic, and a touch of honey for the perfect balance of savory and sweet. Finished with a warm garlic herb butter, they're flaky, tender, and perfect alongside soups, pasta, or your favorite comfort meals.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
- For the Biscuits
- 2 cups Bulk Dry Biscuit Mix
- 2/3 cup cold milk
- 5 tablespoons cold unsalted butter cubed
- 1 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- 1 tablespoon honey
- For the Garlic Herb Butter
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Add the Bulk Dry Biscuit Mix and garlic powder to a large mixing bowl and stir to combine.
Cut the cold butter into the dry mix using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese.
Pour in the cold milk and honey, then gently stir just until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
Cut the dough into 8 biscuits using a biscuit cutter or sharp knife.
Place the biscuits on the prepared baking sheet with the edges just touching for softer sides or spaced apart for crispier edges.
Bake for 15 to 18 minutes, or until the tops are golden brown.
While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley in a small bowl.
As soon as the biscuits come out of the oven, generously brush the tops with the garlic herb butter.
Allow the biscuits to cool for a few minutes before serving warm.
Keep the butter and milk as cold as possible for the flakiest biscuits.
Avoid twisting the biscuit cutter when cutting the dough, as this can prevent the biscuits from rising evenly.
Brushing the biscuits with the garlic herb butter while they're still hot allows the butter to soak into the tops for maximum flavor.
Leftover biscuits can be stored in an airtight container for up to 3 days and reheated before serving.