Ingredients

• 1 package Golden Cornbread Mix
• 1 ¼ cups Self-Rising Flour
• 2 tsp Onion Powder
• 1 cup Cheddar Cheese, grated
• 4 Tbsp cold Salted Butter, grated
• 1 cup Buttermilk, cold
• 3 Tbsp Honey, divided
• 2 Tbsp Heavy Cream

Instructions

1. Before starting, freeze the butter and cheese for 15 minutes. This will make it easier to grate and will also create the flaky layers in the biscuits
2. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together cornbread mix, self-rising flour and onion powder.
4. Pinch in cold butter with your hands or using a pastry cutter. Once butter is incorporated, add shredded cheese and toss to coat.
5. Pour in buttermilk and 1 tablespoon honey and gently knead with your hands until a shaggy dough forms.
6. Turn dough onto a lightly floured work surface. Gently knead until it turns into a cohesive dough. Flatten into a square about 1-inch thick.
7. Cut dough into four pieces, stack them on top of each other and press down into a flat disc. Repeat twice.
8. After the last press, flatten into a 1-inch thick square and use a 2 ½ inch round biscuit cutter to create the biscuits. Repeat until the dough is completely used (re-roll as needed).
9. Place biscuits onto prepared baking sheet. Freeze for 10 minutes, then brush the tops of the biscuits with heavy cream and bake for 15–20 minutes, until golden brown. Drizzle the remaining honey on top.