Can I make these biscuits without a cast iron skillet?

Absolutely! While a cast iron skillet gives the biscuits a wonderful crispy exterior, you can use a regular baking sheet lined with parchment paper instead. Arrange the biscuits so they're just touching for soft sides or about an inch apart for crispier sides.

Why do I need to shred the butter instead of cubing it?

Shredding cold butter creates thin, even pieces that distribute more evenly throughout the dough. This means better incorporation without overworking the dough, resulting in those beautiful flaky layers we all love. It's a game-changing technique!

Can I substitute the whole milk with something else?

Yes! Buttermilk works wonderfully and adds a slight tanginess. Plant-based milks like almond or oat will work in a pinch, but the texture might be slightly different. For extra richness, try half-and-half or even heavy cream.

My biscuits didn't rise as much as I expected. What happened?

Several factors could be at play - check that your baking powder is fresh (it loses potency after about 6 months), make sure you didn't overwork the dough, and remember not to twist the biscuit cutter when cutting the dough as this can seal the edges and prevent proper rising.

Honey Garlic Parmesan Biscuits Recipe

Description

Honey Garlic Parmesan Biscuits are soft, flaky, and buttery with a hint of garlic and parmesan, served with a delectable browned honey butter glaze for a perfect savory treat.

Ingredients

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Biscuit Dough

- 2 cups all-purpose flour
- 1/2 cup medium grind cornmeal
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 stick cold salted butter, shredded (like cheese)
- 1/2 cup grated parmesan cheese
- 1 cup whole milk
- 2 tsp honey

Honey Butter

4 tbsp salted butter
1 1/2 tsp honey
1 tbsp fresh chopped thyme
1 pinch sea salt

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Instructions

Prepare the oven and skillet: Preheat the oven to 425°F. Rub a 10-inch cast iron skillet with butter.
Mix the dry ingredients: In a bowl, combine the all-purpose flour, cornmeal, baking powder, garlic powder, and salt.
Add butter and parmesan: Using your hands, mix in 1 stick of shredded butter and parmesan cheese until well incorporated.
Incorporate the liquid ingredients: Pour over the milk and add the honey. Mix until just combined to form a dough.
Shape the dough: Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top (like folding a letter). Turn the dough horizontally, flatten into a rectangle again, and repeat the folding. Repeat this process one more time and flatten the dough to a 3/4-inch-thick rectangle.
Cut and arrange biscuits: Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and repeat cutting. Arrange the biscuits evenly in the prepared skillet. Brush the tops with milk and place 2 tablespoons of butter around the biscuits.
Bake the biscuits: Bake in the preheated oven until golden brown, approximately 20-22 minutes.
Prepare the honey butter: While biscuits are baking, melt 2 tablespoons of butter in a small saucepan over low heat, cooking until lightly browned (about 5 minutes). Remove from heat, then mix in the honey, thyme, and sea salt.
Serve and enjoy: Serve warm biscuits topped with browned honey butter and flaky salt. Optionally, garnish with fresh thyme for extra flavor.

Notes

Use cold butter for the flakiest biscuits. Shredding the butter ensures even distribution.
Do not overmix the dough to avoid tough biscuits.
Browning the butter for the honey glaze enhances its flavor and aroma.
This recipe is perfect for serving warm with the honey butter for the best experience.

Nutrition

Serving Size: 1 biscuit