One dough, two sweet and savory variations of the most perfectly flaky buttermilk biscuits – savory cheddar chive, and sweet honey butter!
Looking for more sides to accompany your favorite meal? Try Roasted Brussels Sprouts with Parmesan and Balsamic, Crispy Parmesan Green Beans, and Best Simple Tossed Salad.
Whether you save buttermilk biscuit making for holidays (like I used to) or whether you feel like you don’t need to save the deliciousness that is homemade biscuits for special occasions (how I am now), you’ll want to add these cheddar chive and honey butter biscuits to your recipe routine ASAP.
My mother claims that her buttermilk biscuits recipe is the real deal “borrowed” from the Knott’s Berry Farm cafe in Southern California where my family is from. They are warm, fluffy, flaky biscuit perfection and I always look forward to sinking my teeth into one as soon as they come out of the oven.
And, while I adore my mama’s homemade biscuits with my whole carbohydrate-lovin’ heart, today I’m sharing with you my recipe for the ultimate, must-make, perfectly flaky buttermilk biscuits, that are based on her fabulous recipe.
Why This Recipe Works
Two-for-one — With just one simple buttermilk biscuit dough and one pan, you are getting two varieties of biscuits after baking – cheddar and chive for the savory biscuit fans and golden honey butter for those who just can’t resist that hint of cinnamon honey sweetness.
Simple ingredients — I stick to easy-to-find ingredients like flour, butter, cheese, honey, and spices you already have in your spice cabinet.
Easily doubles — Got a crowd? These will have you covered. This recipe makes 12 (6 sweet and six savory) but you can easily double (or triple) for those special occasions…or when you just need all the leftovers.
Done in 40 minutes — If you don’t have a lot of time, that’s okay, these flaky biscuits only take 20 minutes to prep and about 20 to cook, so you can have these hot and on the table in no time!
Here’s How You Make It
- First, preheat the oven to 450 degrees and then put down parchment paper onto a baking sheet.
- Next, take out a large bowl and in it, whisk together the flour, salt, baking soda, and baking powder. Take out two of the cups of this mixture and put them into another large bowl.
- Add garlic powder, cheese, and chives to the first flour bowl and stir to combine. Use a box grater to grate 6 tablespoons of cold butter right into the flour and cheese mixture. Add half of the buttermilk and stir till you have a nice, soft dough.
- Now take the dough and move it to a lightly floured surface and knead it for 1-2 minutes or until it comes together nicely. Then, using a rolling pin, roll the dough out to 1-inch-thickness and use a 2 ½-inch round cookie or biscuit cutter to cut the dough into 6 biscuits. Place them next to each other (sides touching) on the baking sheet.
- Next, move on to the sweet biscuits. In the second bowl of the flour mixture, whisk in 2 teaspoons of sugar, grate the butter, and stir it all together. Then add the buttermilk and stir again until a soft dough forms.
- Knead the sweet dough on a lightly floured surface for about 1-2 minutes, or until the dough just comes together. Use a rolling pin to roll the dough into 1 inch thick, and then use the same cookie cutter to cut out another 6 biscuits. Place these side by side on a different baking sheet or the same one that has the savory biscuits — up to you, but make sure the sides of the biscuits are touching.
- Brush the buttermilk biscuits all with leftover or extra buttermilk and pop them in the oven to bake for 15-18 minutes or until the tops are golden brown.
- While the biscuits are baking, make the honey butter by creaming together the butter, honey, and cinnamon.
- Let the homemade biscuits cool for 2-3 minutes and then add the honey butter to the tops of the sweet biscuits and serve right away.
- Don’t separate these easy buttermilk biscuits on the baking sheet. Biscuits should be touching on the sides – this helps them to rise high and become extra flaky!
- For easier cutting-in of the butter for the biscuits, use a box grater to shave the butter into the flour mixture rather than using a fork or pastry cutter. Once you try it this way, you’ll never go back!
- Although I like to spread the honey butter on top of the buttermilk biscuits right out of the oven, there’s nothing that says you shouldn’t make a little extra honey butter and serve it on the side. A little on top, a little inside…a whole lotta delicious.
- When cutting out the biscuits, be sure to only press down and pull back up — do not twist the cutter as it will seal the edges of the biscuits and not allow them to rise to their full potential!
- Want to make a cheddar and rosemary variation? Simply omit the chives and add 1 tablespoon finely chopped fresh rosemary.
More Simple and Delicious Side Dish Recipes
- Best Baked Potato Wedges
- Creamy Parmesan Spinach Orzo
- Honey Brown Sugar Roasted Carrots
- One Hour Buttermilk Dinner Rolls
- Olive Garden Breadsticks
- Red Lobster Cheddar Bay Biscuits
Did you make these easy homemade buttermilk biscuits? YAY! Please rate the recipe below!
Perfectly Flaky Buttermilk Biscuits
- 4 cups flour
- 4 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- ½ teaspoon garlic powder
- 12 tablespoons cold butter - (¾ cup), divided
- 1 ¾ cup cold buttermilk - divided
- 4 ounces sharp cheddar cheese - freshly grated
- ¼ cup finely chopped chives - see note for rosemary variation
- 2 teaspoons sugar
- ½ cup butter - softened
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- In a large bowl whisk together flour, baking powder, salt, and baking soda. Transfer two cups of the flour mixture into a second large bowl and set aside.
- Add garlic powder, cheese, and chives to the first flour bowl and stir to combine. Use a box grater to grate 6 tablespoons of the cold butter and stir into the flour and cheese mixture. Add half of the buttermilk and stir until a soft dough forms.
- Transfer dough to a lightly floured surface and knead the dough for 1-2 minutes until it comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet so that the sides are touching.
- Move on to the second bowl of reserved flour mixture. Whisk in 2 teaspoons sugar. Grate butter and stir into flour mixture. Stir in buttermilk until a soft dough forms.
- Knead on floured surface 1-2 minutes until the dough comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet (same baking sheet as the cheddar chive biscuits) so that the sides are touching.
- Brush all of the biscuits with a bit of extra buttermilk and bake for 15-18 minutes until golden brown. While biscuits are baking, cream together butter, honey, and cinnamon. Allow biscuits to cool for 2-3 minutes, then top the non cheddar and chive biscuits with honey butter. Serve immediately.