One dough, two sweet and savory variations of the most perfectly flaky buttermilk biscuits – cheddar chive, and 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.
This post is in partnership with McCormick – all opinions are my own.
Well, like it or not, we are knee-deep into November which means that Thanksgiving is right around the corner – and I mean right around the corner, as in, ready to break the door down and welcome itself inside for a cup of hot cocoa to warm up from the chill that has swept through the neighborhood.
When I think of Thanksgiving I can’t help but think of a few things in particular like our absurd family Turkey Bowl football games in which several trips to the emergency room finally convinced us to wise up and start playing flag football rather than tackle. I also think of sleeping in, afternoon matinee shows at the theater, and of course all of my favorite Thanksgiving day foods.
My mother makes a few items every year that I cannot live without, including her spinach dip with sourdough bread, candied yams, and her famous buttermilk biscuits. She claims that her biscuits are the real deal, stolen – strike that – borrowed from the Knott’s Berry Farm cafe in Southern California where my family is from. They are warm and fluffy, flaky biscuit perfection and I always look forward to sinking my teeth into one as soon as they come out of the oven.
I adore my mama’s biscuits with my whole carbohydrate-lovin’ heart, but today I’m sharing with you my recipe for the ultimate, must-make, perfectly flaky buttermilk biscuits. Of course, moms always know best, so I knew better than to stray too far from the basics she taught me.
Tips from my mama for perfect biscuits:
- Biscuits should be touching on the sides – this helps them to rise high and become extra flaky!
- Grate the butter on a box grater rather than using a fork or pastry cutter – quicker and easier!
- Use McCormick red cap seasonings for the best flavor.
I grew up pulling McCormick spices and herbs out of my mother’s lazy susan and now, years later, my own cabinet is lined with all of those same spices because I know that they pack real, big flavor into those red-capped bottles. I used both McCormick Garlic Powder and McCormick Ground Cinnamon in this biscuit recipe to create two different flavor variations to please everyone at the dinner table this Thanksgiving.
When it comes to cooking and baking my favorite dishes, I might actually reach for McCormick Garlic Powder more than any other savory spice – I love garlic and McCormick makes their garlic powder with whole, fresh garlic cloves. Garlic powder gives my cheddar and chive biscuits a wonderful, even-toned garlic flavor throughout the whole recipe without having to worry about the texture or moisture of minced garlic distracting from the airy flakiness of the biscuits.
McCormick Ground Cinnamon lends the most delicious little kick of spice to whipped honey butter. It’s exactly what a warm, fluffy biscuit straight from the oven is begging to be topped with! A little sweetness, a little spice, a whole lot of subtle-yet-heavenly flavor.
The real phenomenon to note here is that with just one simple buttermilk biscuit dough and one pan, you are getting two varieties of biscuits at the end – cheddar and chive for the savory biscuit fans, and golden honey butter for those who just can’t resist that hint of sweetness.
Another thing you’ll love about these biscuits? How easy they are to make and how quickly they come together! If your Thanksgiving festivities are anything like mine, you don’t have time to be slaving away in the kitchen for hours just to make one (albeit insanely delicious) side dish. Don’t worry, you only need 30-40 minutes, including cooking time, to get these tasty little beauties on the table.
Whether they prefer sweet or savory, our guests will rave about these perfectly flaky buttermilk biscuits!
Perfectly Flaky Buttermilk Biscuits (Two Ways)
One dough, two sweet and savory variations of the most perfectly flaky buttermilk biscuits - cheddar chive, and honey butter!
- 4 cups flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 teaspoon McCormick Garlic Powder
- 12 tablespoons (3/4 cup) cold butter divided
- 1 3/4 cup cold buttermilk divided
- 4 ounces sharp cheddar cheese, freshly grated
- 1/4 cup finely chopped chives see note for rosemary variation
- 2 teaspoons sugar
- 1/2 cup butter, softened
- 2 tablespoons honey
- 1/2 teaspoon McCormick 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.
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!
*For a cheddar and rosemary variation, simply omit the chives and add 1 tablespoon finely chopped fresh rosemary.