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    Home » Recipes » Breads » Cheddar Biscuits

    Cheddar Biscuits

    Published: June 14, 2018 · Modified: Jan 27, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These homemade Cheddar Biscuits are so delightfully flakey and come together in only a few quick steps! They’re so easy to make from scratch but so delicious, and you only need a few ingredients. They’re so cheesy and make for the perfect addition to any meal.

    A plate with a cheddar biscuit on it with more in a platter in the background.
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    Pinterest graphic of a plate with two cheddar biscuits with another plate of two in the background along with some shredded cheese and parsley.
    Pinterest graphic of a plate with a torn piece of cheddar biscuit.
    Pinterest graphic of a cheddar biscuit in focus with a couple more in the background.
    Pinterest graphic of half of an oval platter with multiple cheddar biscuits.
    Pinterest graphic of a plate with a cheddar biscuit with more on a platter in the back.

    You won’t believe how easy it is to make these cheddar biscuits from scratch. You simply mix all your ingredients together, scoop and drop the dough onto a baking sheet, and bake! And just like that, you end up with some perfectly golden light and fluffy biscuits with rich cheddar throughout that taste similar to the ones from Red Lobster. They make for the perfect side dish for any meal or even as a snack. 

    There’s nothing complicated about this recipe. These biscuits come together without any kneading, rolling, or chilling. You don’t even have to mix them too much, as that’s the key to a flakey biscuit! They’re beyond foolproof, and you’ll end up with flavorful cheddar drop biscuits every single time. I love serving them as a side to my crock pot chili recipe, beef stew recipe, and classic tomato soup if I don’t immediately eat them all fresh out of the oven! 

    What You Need to Make This Recipe

    Ingredients needed to make cheddar biscuits.

    Flour — bleached or unbleached all-purpose flour will work for this biscuit recipe. 

    Baking powder — this helps the biscuits rise and keeps the inside fluffy. Make sure the baking powder is fresh and not expired.

    Butter — make sure your butter is super cold for this cheddar drop biscuit dough. When the butter melts in the oven, it creates steam. The steam that forms inside the biscuits as the butter melts is what makes the biscuits airy and flakey. You’ll also need some melted butter to brush over the biscuits once they’re out of the oven. 

    Cheese — I recommend shredding your own cheese from a block as it tastes better and melts more smoothly. Sometimes pre-shredded cheese has a coating, so shredding cheese from a block yields a fresher, creamier taste.

    Buttermilk — the acidity in buttermilk works with the baking powder to help the biscuit dough rise, yielding a taller and fluffier biscuit. The buttermilk also adds a tangier flavor to the cheddar biscuits.

    Egg — adding an egg to the biscuit dough helps tenderize the biscuits and add moisture. 

    How to Make Cheddar Biscuits

    Set of two photos showing pieces of butter added to flour and shredded cheese added to the mixture.

    1. In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and paprika. Add the cubed butter and toss to coat in the flour mixture. 

    2. Using a pastry cutter or pressing the butter pieces between your fingers, work the butter into the flour until the butter is pea-sized. Add the shredded cheddar and toss to coat.

    Set of two photos showing buttermilk and dough mixed with a fork.egg mixed together

    3. In a small mixing bowl, whisk together the buttermilk and egg. 

    4. Slowly pour the buttermilk mixture into the flour mixture with a fork until the mixture is sticky but still somewhat crumbly. 

    Set of two photos showing dough scooped onto a sheet pan then melted butter brushed on top.

    5. Using a ¼ cup scoop, scoop 12 mounds spacing them 2 inches apart, on a parchment-lined baking sheet. Bake for 15 to 17 minutes or until the tops are golden brown. 

    6. In a small bowl, combine melted butter, parsley, and remaining ¼ teaspoon garlic powder. Brush the tops with the melted butter mixture right when they come out of the oven. Serve warm. 

    A plate with two cheddar biscuits with more in the back and some shredded cheese and parsley.

    Pro Tips for Making This Recipe

    • If you have difficulty cubing the butter, you can grate it with a box grater.
    • I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup and resulting in dense cheddar biscuits.
    • If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand so they hold up better as you work it into the biscuit dough. You want the butter to still be cold and solid in the dough so it will melt and create air pockets when in the oven.
    • Do not overwork the biscuit dough. The biscuits will be hard and tough if you mix the dough too much.
    • Make sure to move quickly once your dough is ready. The longer the dough sits out, waiting to go into the oven, the more time the butter in the dough has to reach room temperature. Cold ingredients are what ensures your layers stay flaky and airy. 
    A plate with a cheddar biscuit torn apart with more biscuits and a cup of tea in the background.

    Frequently Asked Questions

    How do I store leftover biscuits?

    Store any leftover biscuits in an airtight container for up to 5 days in the fridge. You can also freeze them for up to 2 months.

    Can I make the dough ahead of time?

    I don’t recommend making the dough beforehand. The buttermilk starts working with the baking powder as soon as they’re combined, and the longer the dough sits before baking, the less effective the ingredients become. The biscuits will not be as tall, flakey, or airy if you make the dough ahead of time. You can always bake the biscuits beforehand and reheat them as needed.

    How to reheat biscuits?

    If you’d like warm biscuits, you can reheat the leftovers in the microwave. I recommend placing a damp paper towel over the top of the container to create some steam to keep the biscuits moist when reheating.

    If you love this recipe try these out!

    • A platter with six biscuits with a plate off the corner with one biscuit and a bowl of butter in the other corner.

      Biscuit Recipe

    • A photo of a soft pink plate holding fluffy buttermilk biscuits.

      Buttermilk Biscuits

    • A plate with a drop biscuit with half of one, propped on top.

      Drop Biscuits

    • A platter of cornbread muffins with one in front on a plate.

      Cornbread Muffins

    • A plate of multiple crescent rolls with a cooling rack with more rolls in the background.

      Crescent Rolls

    If you’ve tried this Cheddar Biscuits recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Multiple cheddar biscuits on a marble surface with one in the middle, in focus.
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    4.96 from 21 votes

    Cheddar Biscuits

    You only need a few simple ingredients to make these delicious Cheddar Biscuits from scratch! Cheesy and full of flavor, these biscuits are so easy to make.
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 17 minutes
    Total Time 27 minutes
    Servings 12 biscuits
    Calories 239kcal
    Author John Kanell

    Equipment

    • Baking Sheet
    • Parchment paper
    • Large mixing bowl
    • Small mixing bowls

    Ingredients

    • 2¼ cups all-purpose flour (270g)
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon plus ¼ teaspoon garlic powder divided
    • ¼ teaspoon paprika
    • ½ cup cold unsalted butter cubed (113g)
    • 1 cup shredded cheddar (120g)
    • ½ cup cold buttermilk (120mL)
    • 1 large egg lightly beaten
    • ¼ cup unsalted butter melted
    • 2 tablespoons finely chopped parsley

    Instructions

    • Preheat the oven to 425F. Line a baking sheet with parchment paper.
    • In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and paprika.
    • Add the cubed butter and toss to coat in the flour mixture. Using a pastry cutter or pressing the butter pieces between your fingers, work the butter into the flour until the butter is pea-sized. Add the shredded cheddar and toss to coat.
    • In a small mixing bowl, whisk together the buttermilk and egg. Slowly pour the buttermilk mixture into the flour mixture with a fork until the mixture is sticky but still somewhat crumbly.
    • Using a ¼ cup scoop, scoop 12 mounds spacing them 2 inches apart, on the prepared baking sheet.
    • Bake for 15 to 17 minutes or until the tops are golden brown. In a small bowl, combine melted butter, parsley, and remaining ¼ teaspoon garlic powder. Brush the tops with the melted butter mixture right when they come out of the oven. Serve warm.

    Video

    Notes

    • If you have difficulty cubing the butter, you can grate it with a box grater.
    • I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup and resulting in dense cheddar biscuits.
    • If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand so they hold up better as you work it into the biscuit dough. You want the butter to still be cold and solid in the dough so it’ll melt and create air pockets when in the oven.
    • Do not overwork the biscuit dough. The biscuits will be hard and tough if you mix the dough too much.
    • Make sure to move quickly once your dough is ready. The longer the dough sits out, waiting to go into the oven, the more time the butter in the dough has to reach room temperature. Cold ingredients are what ensures your layers stay flaky and airy. 

    Nutrition

    Calories: 239kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 380mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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