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!
