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These fluffy honey garlic parmesan biscuits are one of those irresistible bakes that fill your kitchen with warmth and a welcoming aroma. Each batch turns out golden and pillowy, with a subtle sweetness from honey and plenty of cheesy flavor from Parmesan. These biscuits are always a hit, whether I am serving them at brunch or bringing them alongside homemade soup on a chilly night.
I first whipped these up on a whim when I wanted to upgrade simple biscuits and they became the most-requested treat in our house for Sunday brunch.
Ingredients
- All-purpose flour: gives the biscuits their light yet sturdy base look for unbleached for best flavor
- Baking powder: ensures a good rise and fluffy interiors choose a fresh tin for best results
- Baking soda: helps activate the buttermilk for tenderness
- Salt: enhances flavor
- Ground black pepper: adds a subtle kick
- Grated Parmesan cheese: brings delicious salty cheesiness always use freshly grated cheese for best taste
- Chopped fresh parsley: brings a pop of color and herbal freshness optional but worth it
- Cold unsalted butter: creates those perfect flaky layers make sure it is truly cold before using
- Cold buttermilk: gives moisture and slight tang shake well before measuring
- Honey: the star ingredient for mellow balanced sweetness use a good-quality floral honey if you can
- Garlic: fresh minced cloves add depth and savory aroma choose firm plump cloves
- Extra butter: to infuse the garlic topping
- Fresh parsley and extra Parmesan: for finishing touches
A biscuit dough should not be overmixed so handle lightly for the most tender results
Step-by-Step Instructions
- Preheat Oven:
- Heat your oven to 425 degrees Fahrenheit or 220 degrees Celsius and line a large baking sheet with parchment paper so the biscuits do not stick and brown evenly.
- Mix the Dry Ingredients:
- In a spacious mixing bowl whisk together the flour baking powder baking soda salt and black pepper until you cannot see streaks of baking soda or flour. This prevents uneven flavor and ensures perfect rise.
- Add Cheese and Herbs:
- Stir in the grated Parmesan cheese and optional parsley making sure the cheese is distributed well. This step guarantees cheesy bits in every bite.
- Cut in the Butter:
- Scatter the cold butter cubes over the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until it resembles coarse crumbs with pea-sized butter bits. Work quickly so the butter stays cold as this creates flaky layers while baking.
- Combine Wet Ingredients:
- In a smaller bowl whisk together the buttermilk and honey until smooth. Pour this over the flour mixture and use a spatula to gently fold just until it comes together. Some shaggy bits are fine—do not overmix or the biscuits can become tough.
- Shape the Dough:
- Turn the dough out onto a lightly floured surface. With your hands gently pat it into a rectangle about one inch thick. Using a round biscuit cutter cut out as many rounds as you can. Gather scraps gently and repeat to get about eight biscuits.
- Arrange and Bake:
- Arrange the biscuits on the prepared baking sheet with about one inch between each so they have room to spread. Bake for fourteen to sixteen minutes until beautifully golden on top.
- Prepare Garlic Honey Butter:
- While the biscuits are baking melt butter in a small saucepan over medium-low heat. Add the minced garlic and cook for about one minute until fragrant but not browned. Remove from the heat and stir in honey for a rich sweet-savory glaze.
- Finish and Serve:
- As soon as the biscuits come out of the oven brush them generously with the warm honey garlic butter. Sprinkle extra grated Parmesan and fresh parsley over the top for a flavorful finish. Serve the biscuits while still warm for the best experience.
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My family’s favorite ingredient is definitely the honey. The way it melts into the hot biscuits is something we talk about every time we make these especially when sharing them together at the table during the holidays.
Storage Tips
These biscuits are best enjoyed fresh and warm on the day they are baked. If you have leftovers store them in an airtight container at room temperature for up to two days. For longer storage cool thoroughly and freeze in a resealable bag for up to one month. Reheat in a low oven wrapped in foil to restore their softness.
Ingredient Substitutions
Out of buttermilk Mix plain yogurt with a splash of milk or use whole milk with a squeeze of lemon juice added and let sit for five minutes. Try swapping half the all-purpose flour for whole wheat flour for a heartier texture. If Parmesan is not available a sharp cheddar brings a nice flavor twist.
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Serving Suggestions
Serve these golden biscuits with a hearty vegetable soup or creamy tomato soup for a cozy meal. Pair with a platter of scrambled eggs and crisp bacon for a brunch spread. Warm leftover biscuits can be split and filled with your favorite jam or used to make a savory breakfast sandwich.
A Little History
Biscuits have long been a beloved staple in American kitchens especially as a vehicle for spreading honey and butter. Adding garlic and Parmesan gives this traditional comfort food a fresh and modern flavor that makes the whole batch disappear quickly.
Recipe FAQs
- → How do I keep the biscuits light and fluffy?
Use cold butter and buttermilk, and mix the dough gently to avoid overworking, which keeps the biscuits tender.
- → Can I substitute the Parmesan cheese?
Yes, you can use Asiago or Pecorino, but Parmesan offers the best balance of flavor with honey and garlic.
- → What is the best way to reheat leftovers?
Warm them in a low oven for about 5 minutes to preserve their texture and softness.
- → Are these biscuits suitable for vegetarians?
They can be, but check that the Parmesan is vegetarian, as some contain animal rennet.
- → Can I prepare the dough in advance?
Yes, you can make and cut the dough up to a day ahead. Refrigerate until ready to bake for freshest results.
- → How can I enhance the flavor even more?
Try adding a pinch of chili flakes to the garlic butter or use a mix of fresh herbs for extra depth.