Oh, you guys. Have you ever had one of those flavor combinations that just makes you stop and close your eyes for a second? That’s what happened to me the first time I tried a bite of these Honey Garlic Parmesan Biscuits. I mean, think about it: sweet, sticky honey, the warm punch of garlic, and that salty, nutty bite from parmesan, all wrapped up in a tender, flaky biscuit. It’s just… magic.
My kitchen is my happy place, and after years of testing biscuit recipes (some fluffy, some hockey pucks!), I can tell you this one is a total winner. The best part? You’re only about 30 minutes away from pulling a tray of these golden, fragrant beauties out of your own oven. They’re the ultimate quick, savory-sweet side that somehow makes everything else on the plate taste better, from a simple weeknight soup to a fancy Sunday roast. Trust me, the smell alone is worth the effort.
Why You Will Love These Honey Garlic Parmesan Biscuits
You’re going to adore this recipe. I mean, it checks every single box for a perfect homemade side. Let me tell you exactly why:
- They’re ridiculously quick. From bowl to table in about 30 minutes flat. That’s faster than ordering takeout!
- The flavor is just… wow. It’s that magical sweet-salty-savory combo that makes you keep going back for “just one more.”
- The texture is everything. We’re talking tender, flaky layers with little melty bits of butter and parmesan in every single bite.
- They go with absolutely everything. Soup night? Check. Fancy brunch? Check. Just because you want something warm and golden-brown? Double check.
Ingredients For Your Honey Garlic Parmesan Biscuits
Okay, let’s gather our team! The beauty of this recipe is its simplicity. You probably have most of this in your kitchen right now. Here’s everything you’ll need:
- 2 cups all-purpose flour (spooned into the cup and leveled off – don’t scoop!)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed (that’s 1 stick, straight from the fridge)
- 3/4 cup whole milk or buttermilk (cold is best!)
- 1/2 cup finely grated parmesan cheese (please, not the powdered stuff in a can)
For that incredible glaze:
- 1/4 cup honey
- 2 cloves fresh garlic, minced (about 2 teaspoons)
- 2 tablespoons melted unsalted butter
My biggest tip before we start? Get everything measured and keep it cold. I even sometimes pop my flour and bowl in the freezer for 10 minutes. It makes all the difference.
Ingredient Notes And Substitutions
I get it, sometimes you gotta work with what’s in the pantry. Here’s the lowdown on why these ingredients matter and what you can swap if you’re in a pinch.
- Cold Butter is Non-Negotiable: This is the secret to flaky layers! When cold butter hits the hot oven, it steams and creates those beautiful pockets. If your butter warms up and melts into the dough before baking, you’ll get a dense biscuit. I cube mine and then stick it back in the fridge while I get everything else ready.
- Milk vs. Buttermilk: Whole milk gives you a rich, tender crumb. But if you have buttermilk, use it! The slight tang is amazing with the savory parmesan and sweet honey. No buttermilk? Add a squeeze of lemon juice or a splash of vinegar to your regular milk and let it sit for 5 minutes.
- The Parmesan Situation: A block of parmesan you grate yourself melts better and tastes infinitely more complex. The pre-grated stuff has anti-caking agents that can make it a bit drier. It’ll still work in a hurry, but fresh is my favorite.
- Fresh Garlic vs. Powder: For the glaze, fresh minced garlic gives you that perfect, pungent bite. If you only have garlic powder, you can use about 3/4 teaspoon instead. The flavor will be mellower but still delicious.
- On Salt: I use unsalted butter so I can control the saltiness. If you only have salted butter, just reduce the added salt in the dough by a quarter teaspoon.
Essential Equipment For Honey Garlic Parmesan Biscuits
Don’t worry, you don’t need any fancy gadgets for these. Just gather these basic kitchen tools and you’re ready to go:
- A large mixing bowl
- Pastry cutter or two forks
- Baking sheet
- Parchment paper
- Round biscuit cutter or a clean glass
- A small bowl for the honey garlic glaze
- Pastry brush (a spoon works in a pinch!)
See? Told you it was simple. Now let’s make some magic.
How To Make Honey Garlic Parmesan Biscuits
Alright, friends, this is where the fun begins! Making these biscuits is honestly a joy. It’s one of those recipes that just feels good to make with your hands. I’ll walk you through every step so you get that perfect, flaky result. The key is to move with confidence and keep things cold. You’ve got this!
Prepare The Dough
First thing’s first: turn that oven on! Preheat it to a nice, hot 425°F (220°C). This gives it plenty of time to get up to temperature while we work. Trust me, a hot oven is what gives our biscuits their quick, beautiful rise and golden tops.
Now, grab your big bowl. Dump in the flour, baking powder, and salt. Give it a quick whisk with a fork to make sure the baking powder is evenly distributed—no one wants a bitter bite in one biscuit and none in the next!
Here comes the most important part: the butter. Drop in those cold, cubed pieces. Now, you can use a pastry cutter, two forks, or even your clean fingers. I like to pinch the butter and flour between my fingertips, smearing it just a little. You’re looking for a bowl full of crumbly bits, with some pieces the size of small peas and others like coarse sand. Those pea-sized bits are your future flaky layers, so don’t obliterate them!
Pour in the cold milk and sprinkle in all that glorious parmesan cheese. Now, use a fork or a spatula to gently stir. Stop the second the dough starts to come together. It will look a bit shaggy and messy, and that’s perfect! If there’s a little dry flour at the bottom of the bowl, that’s okay. Overmixing is the enemy of tender biscuits.
Shape And Cut The Biscuits
Dump that shaggy dough right onto a lightly floured surface. Sprinkle a little flour on top, too. This is where we need a gentle touch. Fold the dough over onto itself and gently press it down. Do this just 3 or 4 times—we’re not kneading bread here, we’re just bringing it together.
Next, use your hands to pat the dough into a circle or rectangle that’s about 1-inch thick. Don’t reach for the rolling pin! Patting it keeps the layers tender. Now, for your cutter (or that clean glass). Dip it in a little flour so it doesn’t stick, then press it straight down into the dough. The most important tip? Don’t twist it! Just one firm push straight down and lift it back up. Twisting seals the edges and stops the biscuits from rising as high.
Place your beautiful biscuit rounds on a parchment-lined baking sheet. You can re-pat the scraps and cut more biscuits, just know they might be a tiny bit tougher than the first batch. No waste in this kitchen!
Bake And Glaze Your Honey Garlic Parmesan Biscuits
Pop that baking sheet into your hot oven. Now, set a timer for 12 minutes. This is your chance to make the magic glaze!
While the biscuits bake, grab your small bowl. Melt the butter, then stir in the honey and that freshly minced garlic. Give it a good whisk. Oh, the smell is incredible already! It’s sweet, savory, and just begging to be brushed on something warm.
When your timer goes off, peek in the oven. The biscuits should be puffed up and just starting to get golden on top. If they need another minute or two, give it to them. You want them to be a lovely light golden brown.
The second they come out of the oven, grab your pastry brush. Generously brush that warm honey garlic butter all over the tops of the biscuits. You’ll hear a little sizzle—that’s the sound of flavor soaking in! Let them cool for just a minute on the sheet before you dive in. They are absolute perfection when they’re still warm and the glaze is sticky and irresistible.
Expert Tips For Perfect Honey Garlic Parmesan Biscuits
After making these more times than I can count, I’ve picked up a few little secrets that really make a difference. Trust me on these—they’ll take your biscuits from good to unforgettable.
- Keep everything COLD. I’m serious about this one. Cold butter, cold milk, even a cold bowl if your kitchen is warm. Those solid butter bits are what create steam and give you those dreamy, flaky layers.
- Don’t be a dough bully. Handle the dough as little as possible. Mix just until it comes together, and when you pat it out, be gentle. Overworking it makes the gluten tough, and we want tender, not hockey pucks!
- Use a sharp cutter. A clean, sharp biscuit cutter (or a glass with a thin edge) pressed straight down gives you clean sides that rise straight up. Twisting it seals the edges and squishes your rise. Just press and lift!
- Bake on the top rack. For that gorgeous, golden-brown top, place your baking sheet in the upper third of the oven. The heat is more direct up there, giving you perfect color every time.
Serving And Storing Honey Garlic Parmesan Biscuits
Okay, let’s be real: these biscuits are at their absolute peak about two minutes out of the oven, when the glaze is still a little sticky-warm and the layers are steaming. That’s when I can’t resist breaking one open and eating it right over the sink. They are the ultimate cozy sidekick for a big bowl of soup or stew. I also love them with a simple roasted chicken or even tossed on a plate with a big, bright salad for the perfect contrast.
They are definitely best the day you make them, but if you somehow have leftovers (it happens!), just pop them into an airtight container at room temperature. They’ll be good for a day or two. To bring back that just-baked magic, reheat them in a toaster oven or a regular oven at 350°F for about 5 minutes. It crisps them right back up and makes the honey garlic flavor sing again. A microwave will make them soft, so I only use that in a real pinch!
Honey Garlic Parmesan Biscuits Nutritional Information
I’ve included some basic nutrition facts for these biscuits because I know a lot of folks like to keep an eye on things. But I have to be totally honest with you—this is just a friendly estimate. The numbers can change a lot depending on the exact brand of butter, cheese, or honey you use, and how generously you brush on that glaze (I know I go heavy!). Think of it as a helpful guide, not a strict rule. The most important thing is enjoying every delicious, homemade bite!
Your Honey Garlic Parmesan Biscuits Questions Answered
I get so many questions whenever I share this recipe, and I love it! It means you’re as excited about these biscuits as I am. Let’s tackle the most common ones so you can bake with total confidence.
Can I Prepare These Biscuits In Advance?
Absolutely, and it’s a great trick for busy mornings! You can mix the dry ingredients and cut the cold butter right into the flour mixture. Just pop that whole bowl, covered, into the fridge for up to a day. When you’re ready to bake, pull it out, stir in the cold milk and parmesan, and carry on. The key is to only combine the wet and dry right before you shape and bake them, so your biscuits stay super light and flaky.
What Is The Best Way To Get Flaky Layers?
It all comes down to two things: cold butter and gentle hands. Those little pea-sized bits of cold butter you leave in the dough? They’re your secret weapon. When they hit the hot oven, they melt and release steam, which pushes the layers apart. That’s where the flakiness happens! So keep everything cold, and once you add the milk, mix just until it comes together. The more you handle the dough, the more the butter melts and the gluten develops, which can lead to tougher biscuits.
Can I Substitute The Fresh Garlic?
You bet! Fresh minced garlic gives you that lovely, pungent kick, but garlic powder works in a pinch. For the glaze, just use about 3/4 teaspoon of garlic powder instead of the two cloves of fresh. The flavor will be a bit mellower and more evenly distributed, which some people actually prefer. It’s still totally delicious!
How Do I Make Them Dairy-Free?
It’s easier than you think! For the butter in the dough and the glaze, use a good-quality vegan butter stick. For the milk, any unsweetened, plain non-dairy milk like oat or almond works great. And for the parmesan? There are some really convincing vegan parmesan-style shreds out there now, or you can even use a tablespoon of nutritional yeast for a cheesy, savory flavor. You won’t miss a thing!
Share Your Biscuit Success
There is nothing I love more than hearing that you’ve made (and loved!) a recipe from my kitchen. If these Honey Garlic Parmesan Biscuits brought a little warmth and flaky joy to your table, I’d be absolutely thrilled if you left a star rating below. It helps other bakers find this recipe, too! Even better, snap a photo of your golden beauties and tag me—seeing your success stories is my favorite part of the day. And if you have any questions at all, just drop them in the comments. Happy baking, friends!
Print
Honey Garlic Parmesan Biscuits
- Total Time: 30 minutes
- Yield: 8-10 biscuits 1x
- Diet: Vegetarian
Description
Flaky, savory biscuits with a sweet garlic glaze and parmesan cheese.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk
- 1/2 cup grated parmesan cheese
- 1/4 cup honey
- 2 cloves garlic, minced
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix flour, baking powder, and salt in a large bowl.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in the milk and parmesan cheese until a soft dough forms.
- Turn the dough onto a floured surface and gently knead 3-4 times.
- Pat the dough into a 1-inch thick circle. Cut into 8-10 biscuits with a round cutter.
- Place biscuits on the prepared baking sheet. Bake for 12-15 minutes until golden brown.
- While biscuits bake, combine honey, minced garlic, and melted butter in a small bowl.
- Brush the warm biscuits with the honey garlic butter mixture. Serve immediately.
Notes
- Use very cold butter for the flakiest biscuits.
- Do not overwork the dough.
- You can use pre-minced garlic from a jar.
- Store leftover biscuits in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 9g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
