- 4 cups flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/2 teaspoon Garlic Powder
- 12 tablespoons (3/4 cup) cold butter divided
- 1 3/4 cup cold buttermilk divided
- 4 ounces sharp cheddar cheese, freshly grated
- 1/4 cup finely chopped chives see note for rosemary variation
- 2 teaspoons sugar
- 1/2 cup butter, softened
- 2 tablespoons honey
- 1/2 teaspoon Ground Cinnamon
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
In a large bowl whisk together flour, baking powder, salt, and baking soda. Transfer two cups of the flour mixture into a second large bowl and set aside.
Add garlic powder, cheese, and chives to the first flour bowl and stir to combine. Use a box grater to grate 6 tablespoons of the cold butter and stir into the flour and cheese mixture. Add half of the buttermilk and stir until a soft dough forms.
Transfer dough to a lightly floured surface and knead the dough for 1-2 minutes until it comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet so that the sides are touching.
Move on to the second bowl of reserved flour mixture. Whisk in 2 teaspoons sugar. Grate butter and stir into flour mixture. Stir in buttermilk until a soft dough forms.
Knead on floured surface 1-2 minutes until the dough comes together. Using a rolling pin, roll the dough out to 1 inch thick. Use a 2 1/2-inch round biscuit cutter or cookie cutter to cut out 6 biscuits. Place side by side on prepared baking sheet (same baking sheet as the cheddar chive biscuits) so that the sides are touching.
Brush all of the biscuits with a bit of extra buttermilk and bake for 15-18 minutes until golden brown. While biscuits are baking, cream together butter, honey, and cinnamon. Allow biscuits to cool for 2-3 minutes, then top the non cheddar and chive biscuits with honey butter. Serve immediately.
When cutting out the biscuits, be sure to only press down and pull back up – do not twist the cutter as it will seal the edges of the biscuits and not allow them to rise to their full potential!
*For a cheddar and rosemary variation, simply omit the chives and add 1 tablespoon finely chopped fresh rosemary.