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

Ingredients

• 1 cup buttermilk (shaken, cold)
• 1/2 cup butter
• 2 cups all purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder (aluminum free)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1.5 cups (or about 4 oz) sharp cheddar cheese (shredded)
• 2 tbsp butter (melted)
• 1 tbsp hot honey (or regular (plus extra for drizzling))
• 1 tsp dried parsley
• 1/4 tsp garlic powder
• 1/8 tsp cayenne (or more if desired)
• 1/8 tsp red pepper flakes (or more if desired)

Instructions

1. 1

   Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside.

2. 2

   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.

3. 3

   In a separate large bowl, combine the flour, sugar, baking powder, garlic powder, and cayenne with a whisk until evenly combined.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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).

8. 8

   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.

9. 9

   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).

10. 10

    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!