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Ingredients
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Biscuit Dough
Egg Wash
Honey Butter
Method
Biscuit Dough
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
Cut in cold butter
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6-10 turns).
Add cheese
Fold the freshly grated sharp cheddar into the flour-butter mixture so the cheese is evenly distributed.
Combine wet ingredients
In a separate small bowl, whisk together the cold buttermilk and the large egg until smooth.
Form dough
Make a well in the center of the dry mixture and pour in the buttermilk-egg mixture. Using a rubber spatula or wooden spoon, gently stir until the dough just comes together. Do not overmix; the dough should be slightly shaggy and sticky. If it feels too dry, add up to 2 additional tablespoons of buttermilk.
Laminate (optional for layered biscuits)
Turn the dough out onto a lightly floured surface. Gently pat into a rectangle about 1-inch thick, fold it in half, rotate 90 degrees, and pat again to 1-inch thickness. Repeat one more time for flakier layers—handle the dough gently to keep butter pieces cold.
Cut biscuits
Pat or roll the dough to about 1-inch thick. Use a 2.5-inch round biscuit cutter (or a floured drinking glass) to cut biscuits straight down without twisting. Press scraps together gently (do not overwork) and cut remaining biscuits. You should get about 8-10 biscuits depending on cutter size.
Arrange and chill briefly
Place biscuits on the prepared baking sheet close together for taller biscuits or spaced apart for crispier edges. Chill in the refrigerator for 10 minutes while the oven finishes heating to help them hold shape.
Bake
Whisk together the egg yolk and 1 tablespoon milk for the egg wash. Brush the tops of the chilled biscuits lightly with the egg wash. Bake in the preheated 425°F (220°C) oven for 12-16 minutes, or until the tops are deep golden brown and a toothpick inserted into the center comes out clean. Rotate the sheet halfway through baking if your oven has hot spots.
Cool slightly
Remove the biscuits from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack. While still warm, split or open slightly to prepare for honey butter.
Honey Butter
Prepare honey butter while biscuits bake: In a small bowl, combine the softened unsalted butter, honey, fine sea salt, and optional lemon zest. Using a fork or small whisk, beat until smooth, fully incorporated, and slightly fluffy. Taste and adjust honey or salt to preference.
Serve the warm cheddar biscuits with a generous smear of honey butter. Honey butter can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before serving.