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The very best homemade Honey Garlic Parmesan Biscuits! These easy homemade biscuits are extra special. They’re made with milk, cornmeal, parmesan cheese, and salted butter. They’re served warm with browned honey butter spooned over each roll and fresh thyme on top. These biscuits are super easy to make and so delicious! Great to serve at BBQs and picnics or simply as a yummy side dish!
These biscuits are, without a doubt, one of my favorite recipes this month. Honestly, they’re very similar to the Cheddar Biscuits I shared a few months back. The second I shared that recipe, I knew I would need to share this variation ahead of summer. These are perfect to serve at a BBQ or throw into a picnic basket. They’d even be a nice addition to a cozy dinner in the fall.
When my mom and I started the website, I shared a recipe for cornbread biscuits with jalapenos and cheddar. I’ve adored that flavor combination ever since.
My mom is also obsessed—she said my Nonnie would make cornbread biscuits too. So she was certainly excited when she found out I was planning to make these!
Let’s get into the details
Step 1: shred the butter
Take a stick of butter and place it in the freezer to get it really cold. This is the trick to easily grate your butter, just like you would do with cheese.
Make sure it’s cold. I would freeze it for 5-10 minutes before shredding. Then, shred it on a box grater. Again, just as you would cheese. I’ve been using this little trick for years, and it never fails. I love that it also saves us from dirtying up that food processor.
Step 2: mix the dough
Next up, mix the dough! Take the flour, cornmeal (I use Bob’s Red Mill), baking powder, and salt. Grab the shredded butter and use your hands to mix it with the flour.
Do the same with the parmesan. Then, add the milk and a drizzle of honey. Mix until just combined.
Step 3: roll the biscuits out
Dump the dough out onto a counter with flour. Pat the dough into a rectangle, then fold the side inward, like a letter. Press the dough back into a rectangle and repeat the folding.
This is the secret to creating lots of flaky layers in your biscuits. Lots of folding!
Step 4: cut the biscuits and bake
Cut the dough into biscuits. I like to use a 3-inch biscuit cutter.
Arrange the biscuits in a cast-iron skillet. The skillet creates the perfect biscuit with a crisp, buttery bottom.
Brush the tops with milk. Then bake until golden.
Step 5: the honey butter
While the biscuits bake, brown some butter on the stove. Once it’s browned, remove it from the heat and mix it with honey, thyme, and sea salt. If you don’t love thyme, use chopped chives.
Step 6: serve
Spoon the warm browned honey butter over each roll, then sprinkle with sea salt.
The sea salt makes every bite just that much better.
I like to think of these as a cross between a sweet honey cornbread muffin and a buttery biscuit. They’re awesome—super flaky, buttery, and so delicious!
Looking for other savory bread recipes? Try these.
The Best (easiest) No Knead Bread
Salted Honey Butter Jalapeño Cheddar Rolls
Salted Honey Butter Parker House Rolls
Jalapeño Cheddar Popovers with Honey Butter
Soft Garlic Herb Cheddar Cheese Bread
Lastly, if you make these Honey Garlic Parmesan Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Honey Garlic Parmesan Biscuits
Author: Tieghan Gerard
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings: 8 biscuits
Calories Per Serving: 359 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2 cups all-purpose flour
- 1/2 cup medium grind cornmeal
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 stick cold salted butter, shredded (like cheese)
- 1/2 cup grated parmesan cheese
- 1 cup whole milk
- 2 teaspoons honey
Honey Butter
- 4 tablespoons salted butter
- 1-2 teaspoons honey
- 1 tablespoon fresh chopped thyme
- 1 pinch sea salt
US Customary - Metric
Instructions
1. Preheat the oven to 425° F. Rub a 10-inch cast iron skillet with butter.
2. In a bowl, combine the flour, cornmeal, baking powder, garlic powder, and salt. Using your hands, mix in 1 stick of shredded butter and the parmesan cheese. Pour over the milk and add the honey. Mix until just combined.
3. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.
4. Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden brown, 20-22 minutes.
5. Meanwhile, melt 2 tablespoons of butter in a small saucepan set over low heat, cooking until lightly browned, about 5 minutes. Remove from the heat and mix in the honey, thyme, and sea salt. Top with fresh thyme if desired.
5. Serve the biscuits warm with browned honey butter and flaky salt.
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