Ingredients
Biscuits:
▢ 2 ½ cups all-purpose flour
▢ 1 tablespoon baking powder
▢ 1 teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ 1 teaspoon salt
▢ 1 stick cold salted butter, shredded (like cheese)
▢ 1 cup shredded sharp cheddar cheese
▢ 1 cup whole milk
▢ 2 teaspoons NPA Honey
Honey Butter Topping:
▢ 4 tablespoons salted butter
▢ 1-2 teaspoons NPA Honey
▢ ½ teaspoon garlic powder
▢ fresh chopped basil or parsley
▢ sea salt
Instructions
- Preheat the oven to 425° F. Rub a 10-inch cast iron skillet with butter.
- In a bowl, combine the flour, baking powder, garlic powder, onion powder, and salt. Using your hands, mix in 1 stick of shredded butter and the cheddar cheese. Pour over the milk and add the honey. Mix until just combined.
- 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 a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle.
- Using a biscuit cutter, cut the dough into 3-inch circles. Re-roll the remaining dough and cut more circles. Arrange the biscuits in the prepared skillet. Brush the tops with milk. Arrange 2 tablespoons of butter around the biscuits. Bake until golden brown, 20-22 minutes.
- Meanwhile, make the honey butter. In a small saucepan set over low heat, melt 2 tablespoons butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley.
- Serve the biscuits warm with honey butter and flaky salt. (makes 8 biscuits)