The absolute best homemade Honey Garlic Parmesan Biscuits! These easy-to-make biscuits are something special. They’re made with milk, cornmeal, parmesan cheese, and salted butter. Serve them warm with browned honey butter drizzled over each roll and a sprinkle of fresh thyme on top. They’re incredibly simple to whip up and taste amazing! Perfect for BBQs, picnics, or just as a tasty side dish.
These biscuits are hands down one of my favorite recipes this month. Honestly, they’re pretty similar to the Cheddar Biscuits I shared a while back. The moment I posted that recipe, I knew I’d have to share this version before summer. They’re ideal for BBQs, picnics, or even as a cozy fall dinner side.
When my mom and I first started the website, I shared a recipe for cornbread biscuits with jalapeños and cheddar. I’ve loved that combo ever since.
My mom is obsessed too—she said my Nonnie used to make cornbread biscuits as well. So she was super excited when she heard I was planning to make these!
Let’s get into the details:
Step 1: Shred the butter
Take a stick of butter and pop it in the freezer to get it really cold. This trick makes grating the butter a breeze—just like cheese.
Make sure it’s properly chilled. I’d freeze it for 5–10 minutes before shredding. Then, grate it on a box grater (again, just like cheese). I’ve used this trick for years, and it never fails. Plus, it saves you from dirtying the food processor.
Step 2: Mix the dough
Next, mix the dough! Combine the flour, cornmeal (I use Bob’s Red Mill), baking powder, and salt. Add the shredded butter and use your hands to work it into the flour.
Do the same with the parmesan. Then, pour in the milk and a drizzle of honey. Mix until just combined.
Step 3: Roll the biscuits out
Dump the dough onto a floured counter. Pat it into a rectangle, then fold the sides inward like a letter. Press it back into a rectangle and repeat the folding.
This is the secret to getting those flaky layers in your biscuits. Lots of folding!
Step 4: Cut the biscuits and bake
Cut the dough into biscuits—I like using a 3-inch biscuit cutter.
Arrange them in a cast-iron skillet. The skillet gives the biscuits a crisp, buttery bottom.
Brush the tops with milk, then bake until golden.
Step 5: The honey butter
While the biscuits bake, brown some butter on the stove. Once it’s golden and nutty, take it off the heat and stir in honey, thyme, and sea salt. If thyme isn’t your thing, swap in chopped chives.
Step 6: Serve
Spoon the warm browned honey butter over each roll, then finish with a sprinkle of sea salt.
That sea salt makes every bite even better.
To me, these are like a mix between a sweet honey cornbread muffin and a buttery biscuit. They’re incredible—super flaky, buttery, and downright delicious!
