If you’re looking for a biscuit that’s flaky, buttery, and packed with cheesy goodness, then this Cheddar Biscuits Recipe is going to be your new best friend in the kitchen. I absolutely love how these biscuits turn golden on the outside yet stay tender and cheesy on the inside—it’s the perfect combo for breakfast, dinner, or anytime snack cravings hit. Trust me, once you try this recipe, you’ll wonder why you ever bought store-bought biscuits again!
Why You’ll Love This Recipe
- Quick & Easy: You can whip these up in about 40 minutes total, perfect for last-minute cravings or busy mornings.
- Restaurant Quality: These biscuits rival those iconic cheddar bay biscuits but made right in your own kitchen.
- Flavor Bomb: The garlic powder and honey create that subtle depth that makes these biscuits unforgettable.
- Flaky & Tender: The folding technique ensures each biscuit is layered and tender, just how homemade biscuits should be.
Ingredients You’ll Need
Each ingredient in my Cheddar Biscuits Recipe works together to create that perfect flaky, savory bite. Make sure your butter and buttermilk are cold for the best texture, and don’t overlook the honey—that tiny touch brings everything together.
- All-purpose flour: Spoon it into your measuring cup and level off to avoid too much flour, which can toughen biscuits.
- Baking powder: Use aluminum-free for the best flavor, as aluminum can sometimes add a metallic hint.
- Baking soda: Helps the biscuits rise nicely alongside the baking powder.
- Garlic powder: Adds a subtle, savory depth that complements the cheddar perfectly.
- Salt: Essential for enhancing all the flavors, don’t skip it!
- Unsalted butter: Make sure it’s cubed and very cold —this is key to achieving flaky layers.
- Cold buttermilk: The acidity here tenderizes the dough and keeps the biscuits moist.
- Honey: Just a bit to balance out the savory with a hint of sweetness.
- Shredded cheddar cheese: Sharp cheddar works best for a punch of flavor.
- Melted butter (for brushing): Mixed with a bit of garlic powder and parsley to finish off the biscuits with extra flavor and shine.
- Dried or fresh parsley: Adds a pop of color and fresh aroma, but feel free to skip if you don’t have any on hand.
Variations
I love how easy it is to tweak this Cheddar Biscuits Recipe based on what’s in my fridge or my mood. Some versions I’ve tried have become family favorites – so don’t hesitate to put your own spin on it!
- Herb Mix: I once added chopped fresh rosemary and thyme instead of parsley, and it kicked the flavor up a notch for Sunday brunch.
- Spicy Kick: Adding a pinch of cayenne pepper gives these biscuits a warm, spicy background that my husband goes crazy for.
- Cheese Swap: If you’re feeling adventurous, try smoked gouda or pepper jack instead of cheddar—each brings a unique twist.
- Dairy-Free: Use a vegan butter and substitute buttermilk with a mixture of plant-based milk and lemon juice for a dairy-free version.
How to Make Cheddar Biscuits Recipe
Step 1: Mix your dry ingredients and cut in the butter
Start by preheating your oven to 425°F (218°C)—it’s important to get that temp right for good biscuit rise. In a large bowl or food processor, combine the flour, baking powder, baking soda, garlic powder, and salt. Use a pastry cutter or pulse your processor to cut in the very cold, cubed butter until the mixture looks like coarse crumbs. You’ll want to stop before the butter fully blends; little chunks of butter create those flaky pockets we love!
Step 2: Add cheese and buttermilk mixture
Fold in the shredded cheddar cheese next—this way, the cheese is evenly distributed without overworking the dough. Make a well in the center, pour in 1 cup of the cold buttermilk, then drizzle the honey on top. Stir everything gently with a spatula just until the dough starts to come together. It will be shaggy and a bit crumbly with some wet spots—that’s exactly what you want, so don’t overmix or you risk tough biscuits!
Step 3: Fold the dough for flaky layers
Turn the dough onto a well-floured surface. Use generously floured hands to gently bring it together—it’ll get sticky, so keep extra flour nearby. Press the dough into a 3/4-inch-thick rectangle, fold one side to the center, then the other side on top, and turn it horizontally. Repeat this folding and flattening process a few times. This folding step is the secret to tender layers, almost like puff pastry but way easier!
Step 4: Cut into biscuits and bake
Using a 2.5- or 3-inch biscuit cutter, cut your dough into rounds. Pro tip: push straight down without twisting, so the edges can rise fully. Re-roll scraps gently until all dough is used, aiming for 8 to 10 biscuits. Arrange them snugly in a 10-inch cast iron skillet or on a parchment-lined baking sheet, making sure they’re touching—that’s how they get those soft sides where they meet. Brush their tops with the remaining buttermilk and bake 18-22 minutes until golden brown.
Step 5: Brush with buttery garlic topping and serve warm
While the biscuits are still warm, mix melted butter with a sprinkle of garlic powder and parsley, then brush it generously over the tops. This final step adds incredible flavor and shine. Serve them warm, and watch everyone ask for seconds!
Pro Tips for Making Cheddar Biscuits Recipe
- Keep Butter Cold: I learned this the hard way—warm butter melts into the flour and ruins the flaky texture, so keep it in the fridge until the last minute.
- Don’t Overwork the Dough: The dough should look shaggy and slightly sticky; overmixing develops gluten and makes biscuits tough.
- Use Buttermilk: The acidity reacts with baking soda to give these biscuits a nice rise and tender crumb that plain milk can’t replicate.
- No Twisting When Cutting: Avoid twisting your cutter—it seals biscuit edges and prevents them from rising properly.
How to Serve Cheddar Biscuits Recipe
Garnishes
When I serve these biscuits, I love sprinkling a little extra fresh parsley or chives on top for a lovely green pop. Sometimes a dash of flaky sea salt right after buttering them adds that perfect finishing touch—simple but so good.
Side Dishes
My family goes crazy for these cheddar biscuits alongside hearty soups like tomato bisque or creamy chicken and wild rice. They’re also fantastic with a big green salad or your favorite chili—basically, they elevate any comfort food meal.
Creative Ways to Present
For special brunches, I arrange these biscuits in a cast iron skillet lined with fresh herbs or baby greens. You can also serve them split open with a variety of flavored butters—herb garlic, honey cinnamon, or even bacon jam on the side wow guests every time.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cheddar biscuits in an airtight container at room temperature for up to 2 days. For longer keeping, I pop them in the fridge tightly wrapped for up to 5 days; just be sure to reheat them properly to keep the texture soft.
Freezing
Freezing cheddar biscuits is a total game changer for busy weeks! Let the biscuits cool completely, then wrap each one in plastic wrap and store in a freezer bag. They freeze super well for up to 3 months. When I tried this, my freezer biscuits baked just as fluffy after warming them from frozen.
Reheating
To keep that fresh-out-of-the-oven softness, I reheat biscuits wrapped in foil at 350°F for about 10-12 minutes. For a quick warm-up, 20 seconds in the microwave works, but the oven method brings back the best texture.
FAQs
-
Can I use regular milk instead of buttermilk in the cheddar biscuits recipe?
While you can substitute regular milk, adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes mimics buttermilk’s acidity. This is important because the acid reacts with the baking soda, helping the biscuits rise and keeping them tender. Without this, the texture might be a little less fluffy and flavorful.
-
Why is it important not to twist the biscuit cutter?
Twisting the cutter seals the edges of the biscuit dough, which blocks it from rising fully while baking. Pressing straight down without twisting keeps those edges loose, allowing the heat to expand the layers and giving you tall, fluffy biscuits.
-
Can I make these cheddar biscuits dairy-free?
Yes! Swap the butter for a vegan butter substitute and replace buttermilk with plant-based milk mixed with a bit of lemon juice to add acidity. Use a dairy-free cheese or skip the cheese if unavailable. The texture will be slightly different but still delicious.
-
How do I ensure my cheddar biscuits come out flaky?
Keep your butter very cold until mixing, don’t overwork the dough, and use the folding technique described in the recipe to create layers. These steps trap steam in the butter pockets while baking, which results in flaky layers.
-
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it, wrapped tightly, for up to 24 hours before cutting and baking. Just make sure to bring the dough slightly closer to room temperature before working with it, and handle gently to preserve the layers.
Final Thoughts
When I first tried this Cheddar Biscuits Recipe, I was blown away by how easy it was to get such a tender, flaky, cheesy biscuit at home. I used to struggle with biscuits that were either too dense or lacking flavor, but this recipe nails it every time. Now, it’s a staple for family dinners and weekend brunches, and I know you’ll love it just as much as I do. So grab your apron, keep that butter cold, and get ready to impress everyone with these cheesy little clouds of joy!
Print
Cheddar Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 to 10 biscuits
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These homemade cheddar biscuits are soft, flaky, and full of cheesy, garlicky flavor, perfect as a side for brunch or dinner. Made with cold butter and buttermilk, these biscuits rise beautifully in the oven, offering a delicious alternative to restaurant versions like Red Lobster’s famous cheddar bay biscuits. They bake quickly in about 20 minutes, topped with a buttery garlic parsley brush for extra flavor.
Ingredients
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed
- 1 Tablespoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon salt
Wet and Dairy Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
- 1 cup + 2 tablespoons (270ml) cold buttermilk, divided
- 2 teaspoons (14g) honey
- 1 cup (125g) shredded cheddar cheese
Topping
- 2 Tablespoons (28g) unsalted butter, melted
- 1/4 teaspoon garlic powder
- 1 teaspoon dried or fresh chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the biscuits.
- Combine Dry Ingredients: In a large bowl or food processor, whisk together the flour, baking powder, baking soda, garlic powder, and salt until evenly mixed.
- Add Butter: Add the cubed, very cold butter to the dry mixture. Using a pastry cutter or pulsing in the processor, cut the butter into the flour mixture until coarse crumbs form, resembling crumbs with small butter pieces.
- Fold in Cheese and Add Buttermilk & Honey: Transfer to a bowl if using a processor. Fold in the shredded cheddar cheese. Make a well in the center, then pour in 1 cup (240ml) cold buttermilk and drizzle honey over it. Fold gently with a spoon or spatula until the dough just begins to come together, remaining shaggy and somewhat wet but not overworked.
- Shape the Dough: Turn the dough onto a floured surface and gently bring it together using floured hands. The dough becomes sticky but keep flouring hands and surface. Flatten into a 3/4-inch-thick rectangle. Fold the dough in thirds, turn it horizontally, and repeat the flattening and folding process three more times to build layers, finishing with a flattened 3/4-inch-thick rectangle.
- Cut Biscuits: Using a 2.5- or 3-inch biscuit cutter, cut out rounds from the dough without twisting the cutter to allow proper rising. Re-roll scraps and continue cutting until all dough is used, yielding about 8–10 biscuits.
- Arrange and Prepare for Baking: Place biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet, ensuring they are touching for soft sides. Brush the tops evenly with the remaining 2 tablespoons buttermilk.
- Bake: Bake in the preheated oven for 18–22 minutes until the tops turn golden brown and the biscuits are cooked through.
- Prepare Topping and Brush: While baking, mix melted butter with garlic powder and chopped parsley. As soon as biscuits come out of the oven, generously brush the tops with this buttery garlic parsley mixture.
- Serve and Store: Serve the biscuits warm for best flavor. Leftovers can be tightly covered and stored at room temperature or refrigerated for up to 5 days.
Notes
- These cheddar biscuits are incredibly easy and quick, making them ideal for brunch or dinner sides.
- Using cold butter is key to achieving flaky layers.
- Do not twist the biscuit cutter when cutting to allow the biscuits to rise fully.
- Baking the biscuits close together keeps the sides soft and tender.
- Store leftovers tightly covered at room temperature or in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
