Honey Garlic Parmesan Biscuits

Sharing is caring!

Honey Garlic Parmesan Biscuits

There’s something truly magical about the smell of freshly baked biscuits drifting through the kitchen, especially on a weekend morning when everyone’s still in their pajamas and the coffee is brewing. These Honey Garlic Parmesan Biscuits have become a staple in our household—not just because they’re unbelievably delicious, but because they bring everyone to the table with smiles and anticipation. I first whipped these up on a whim after a long week when I was craving something warm, buttery, and just a bit indulgent. The combination of savory garlic, sharp Parmesan, and a drizzle of sweet honey was exactly what we didn’t know we needed.

What I love most about this recipe is how it balances everything just right: the flaky, buttery layers, the punch of garlic, the richness of the cheese, and that touch of honey that ties it all together. Even my pickiest eater (you know the one!) couldn’t resist going back for seconds—and then thirds.

Now, these biscuits are my go-to for everything from weekend brunch to potluck sides and even an after-school snack with a bit of butter or extra honey. And the best part? They come together quickly, with ingredients I almost always have on hand. I genuinely can’t wait for you to try them and see how quickly they disappear from the basket at your table, too. They’re simple, satisfying, and a tiny bit fancy—in the best way possible.

Questions I Often Get Asked About This Recipe

Can I make these ahead of time?
Yes! You can make the dough ahead and store it in the fridge for up to 24 hours before baking. Baked biscuits also reheat well in the oven or air fryer.

Can I use pre-shredded Parmesan cheese?
You can, but freshly grated Parmesan gives a better melt and flavor. Pre-shredded cheese often contains anti-caking agents that affect texture.

What type of honey works best?
A mild, floral honey like clover or orange blossom is ideal. It enhances the biscuit without overpowering the garlic and cheese.

Can I freeze these biscuits?
Absolutely. Freeze them after baking and reheat in the oven for about 10 minutes at 350°F until warm.

Do I need a biscuit cutter?
Nope! A floured drinking glass or cookie cutter works just fine. Or go rustic with drop biscuits—just scoop and bake.

What You Need to Make Honey Garlic Parmesan Biscuits

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon garlic powder

1 teaspoon salt

½ cup unsalted butter, cold and cubed

¾ cup buttermilk, cold

½ cup grated Parmesan cheese

2 tablespoons honey (plus extra for drizzling)

1 tablespoon chopped fresh thyme (optional)

For Brushing:

2 tablespoons melted butter

1 teaspoon garlic powder

1 tablespoon honey

Tools:

Mixing bowl

Pastry cutter or two forks

Biscuit cutter or round glass

Baking sheet

Pastry brush

How to Make Honey Garlic Parmesan Biscuits

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt.

Cut in the butter. Add the cold, cubed butter and use a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs.

Add buttermilk, cheese, and honey. Stir in the buttermilk, Parmesan, and honey just until a shaggy dough forms. Don’t overmix.

Shape the biscuits. Turn the dough out onto a floured surface. Pat it into a 1-inch thick rectangle. Fold it over itself 2-3 times to create layers, then gently press it back down and cut out biscuits.

Bake. Place the biscuits on the baking sheet, slightly touching. Bake for 13–15 minutes, or until golden on top.

Brush and serve. While still warm, brush the tops with a mix of melted butter, garlic powder, and honey. Sprinkle with fresh thyme if desired.

Tips for Making the Best Honey Garlic Parmesan Biscuits

Use cold butter for maximum flakiness—freeze it for 10 minutes before using if needed.

Don’t overwork the dough. The less you handle it, the more tender your biscuits will be.

Layering is key. Folding the dough creates those tall, flaky layers that make these biscuits so irresistible.

Fresh Parmesan makes a difference. It melts beautifully and brings out that nutty, savory flavor.

Double the batch. These go fast! Make extras and freeze some for later.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were absolutely heavenly! The honey garlic glaze on top is a game-changer. My whole family devoured them in minutes!”

⭐️⭐️⭐️⭐️ “I loved the texture and flavor, but next time I might use a little less honey in the topping—just personal preference.”

⭐️⭐️⭐️⭐️⭐️ “Perfect for brunch! I made these with a side of scrambled eggs and fruit, and everyone raved about them.”

⭐️⭐️⭐️⭐️⭐️ “This recipe is a keeper! I used a mix of cheddar and Parmesan and they still turned out great.”

⭐️⭐️⭐️⭐️ “Super easy to make, and I appreciate that the ingredients are pantry staples. I’ll be making these again for sure.”

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

Rhubarb Meringue Pie

Tangy Lemon Tartlets

Strawberry Oatmeal Bars

Sharing is caring!