Name: Honey Garlic Parmesan Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 6 tbsp cold unsalted butter; 3/4 cup cold buttermilk; 3 tbsp unsalted butter (melted); 2 tbsp honey; 2 minced garlic cloves; 1/3 cup finely grated Parmesan

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These Honey Garlic Parmesan Biscuits are soft, buttery biscuits brushed with a sticky honey-garlic-Parmesan glaze that caramelizes at the edges. They hit salty, sweet, and savory notes in every bite — a crowd-pleaser any time of year. I’ve baked these several times for weeknight dinners and holiday sides, and they always disappear fast; if you like rich garlic flavors, you’ll love them.
Check out this creamy garlic parmesan chicken delight for another garlicky favorite: creamy garlic parmesan chicken delight.

Why Make This Recipe

Flavor balance: the sweetness of honey brightens the savory garlic and salty Parmesan for a memorable bite.
Fast and convenient: ready in about 30 minutes from start to finish, perfect for last-minute guests.
Versatile: pairs with soups, salads, roasted meats, or stands alone as a snack.
Crowd-pleasing: kids and adults both love the sweet-savory combo — great for potlucks.
Personal note: I love making these because the glaze soaks into the biscuit tops for a crisp edge and a tender interior every time — a small technique change made a big difference.
If you prefer vegetable-forward dishes, these complement a stuffed squash well: creamy garlic parmesan stuffed spaghetti squash.

Recipe Overview

Prep time: 15 minutes
Cook time: 12–15 minutes at 425°F (220°C)
Total time: 27–30 minutes
Servings: 8 biscuits (standard drop-biscuit size)
Difficulty level: Easy
Method: Make a classic drop biscuit dough, bake on a sheet or in a cast-iron skillet, then brush with a honey-garlic-Parmesan butter while hot.

My Experience Making This Recipe

On my first test, the glaze made the tops too soft; I adjusted by letting biscuits rest 2–3 minutes before glazing so the butter melts in but the glaze crisps at the edges. I also swapped grated Pecorino/Parmesan blends until I found a salt level I liked. The result is reliably tender biscuits with a glossy, slightly sticky topping.

How to Make Honey Garlic Parmesan Biscuits

You’ll mix dry ingredients (2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt) then cut in 6 tbsp cold unsalted butter until the mix resembles coarse crumbs. Stir in 3/4 cup cold buttermilk to form a soft dough, drop by 1/4-cup scoops onto a baking sheet, and bake at 425°F for 12–15 minutes. While the biscuits bake, gently melt 3 tbsp unsalted butter, stir in 2 tbsp honey, 2 minced garlic cloves, and 1/3 cup finely grated Parmesan. Brush the hot biscuits immediately after they come out so the garlic-honey butter soaks in and the cheese melts on top.

Expert Tips for Success

Keep butter cold when cutting into the flour so you get flaky layers; use a pastry cutter or two knives, or pulse quickly in a food processor. For a tender crumb, don’t overwork the dough.
Measure flour by spooning into the cup and leveling with a knife — avoid scooping which compresses flour and yields dense biscuits.
Use freshly grated Parmesan (not pre-grated) for better melt and flavor; a microplane works great for a fine, even coating. See a similar crisp potato idea with fresh cheese here: crispy garlic parmesan duchess potatoes.
Let biscuits cool 1–2 minutes before glazing so the butter melts in but doesn’t fully flatten the tops; brush twice for extra gloss.
Equipment note: a 10–12" cast-iron skillet gives great browning, but a rimmed baking sheet lined with parchment also works well.

How to Serve Honey Garlic Parmesan Biscuits

Serve warm alongside roasted chicken or a hearty soup for a comforting weeknight meal.
Make a small plate spread for brunch with buttered biscuits, fresh greens, and sliced fruit.
For parties, arrange on a platter and garnish with chopped parsley or chives for color and freshness.
If you want a slow-cooker dinner pairing, try serving with easy garlic-Parmesan crockpot chicken and potatoes: easy garlic parmesan crockpot chicken and potatoes recipe.

Storage and Reheating Guide

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For best texture, place a paper towel in the container to absorb moisture.
Refrigerate up to 5 days if you want to keep them longer; bring to room temperature before reheating.
Freeze biscuits (un-glazed preferred) wrapped tightly in foil and placed in a freezer bag for up to 3 months. Thaw overnight in the fridge or on the counter for 1–2 hours.
Reheat in a 350°F (175°C) oven for 8–10 minutes (covered with foil to avoid burning the topping), or microwave 20–30 seconds and finish in a toaster oven for crisp edges.

Recipe Variations

Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend lacks it; watch hydration and add a tablespoon less liquid if dough seems too sticky.
Dairy-free: use chilled vegan butter and a plant-based milk mixed with 1 tsp lemon juice (to mimic buttermilk); use nutritional yeast instead of Parmesan for a savory edge.
Extra-herby: fold 1 tbsp chopped fresh rosemary or 2 tbsp chopped chives into the dough for aromatic bites.
Spicy-sweet: add 1/4–1/2 tsp red pepper flakes to the honey-garlic butter for a warm kick; this variation pairs well with slow-cooked mains like this crockpot version: easy garlic parmesan crockpot chicken and potatoes recipe-2.

Nutritional Highlights

These biscuits are calorie-dense due to butter and cheese, so consider portioning: one biscuit is a reasonable serving for most adults.
Key nutrients include protein and calcium from Parmesan, plus energy from butter and flour; they’re not a low-fat option.
Allergens: contains wheat (gluten), dairy (butter, buttermilk, Parmesan), and garlic. For dairy- or gluten-free diets, use the substitutions noted above.

Troubleshooting Common Issues

Dense biscuits: likely overmixed dough or packed flour. Fix by gently combining ingredients and using the flour-by-spooning method.
Glaze too runny or not sticking: melt butter and honey together and remove from heat before adding garlic and cheese; brush while biscuits are hot so the glaze adheres and partially caramelizes.
Burned garlic flavor: cook garlic gently in melted butter for 20–30 seconds off direct heat to mellow raw sharpness; overcooked garlic becomes bitter.

Frequently Asked Questions

Q: Can I make the biscuits ahead of time?
A: Yes — shape the dough and freeze the unbaked biscuits on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2–4 minutes to the bake time and brush with glaze while hot.

Q: Can I use regular milk instead of buttermilk?
A: You can substitute 3/4 cup milk mixed with 1 tbsp lemon juice or vinegar, let sit 5 minutes to sour. This mimics buttermilk’s acidity and helps tenderize the biscuits.

Q: How do I get flaky layers in the biscuits?
A: Keep butter cold and in pea-sized pieces in the dough. Minimal handling and a hot oven (425°F) encourage fast steam production that lifts and separates layers.

Q: What cheese works best if I don’t have Parmesan?
A: Pecorino Romano offers a sharp, salty alternative; Asiago or finely grated sharp cheddar can also work, though cheddar will be milder in salt and melt differently.

Conclusion

For another delicious honey-garlic-Parmesan take and plating ideas, see this inspiring version: Honey Garlic Parmesan Biscuits – Half Baked Harvest.

Honey Garlic Parmesan Biscuits