This cheddar biscuit recipe is quick, simple, and uses just six ingredients. The biscuits turn out fluffy, cheesy, buttery, and irresistibly delicious.
These are not diet food, but if you want comforting, flavorful biscuits, this recipe delivers. I prefer sharp cheddar for its bold flavor, but mild or medium cheddar will work just fine. You can also experiment with other cheeses you enjoy—Monterey Jack, Pepper Jack, or Colby are good options. Mozzarella may work, although it’s a softer cheese and I haven’t tested it here.
I recommend shredding your own cheese. Pre-shredded cheese often contains anti-clumping additives that can affect melting and texture. If pre-shredded is what you have, the biscuits should still turn out well.
How to Make Cheddar Cheese Biscuits
Cheddar biscuits are made just like regular biscuits with the addition of shredded cheese and slightly less salt. They do bake a bit longer than plain biscuits, likely because of the added fat from the cheese.
1. Preheat your oven to 400°F (200°C).
2. In a large bowl combine the dry ingredients.
3. Add cold butter. You can cut butter into small pieces or shred it. Start with cold butter so it stays solid while you work; this helps create flaky layers. Work the butter into the flour with your hands or a pastry blender until the pieces are about the size of peas and the mixture is crumbly.
4. Stir in the shredded cheddar until evenly distributed.
5. Make a well in the center of the flour mixture and pour in the buttermilk (or milk). Stir gently with a wooden spoon until just combined — avoid overmixing.
Other Tips & Details
I usually make a quick buttermilk substitute by adding about a teaspoon of apple cider vinegar or white vinegar to regular milk and letting it sit for 10 minutes. This gives the milk the slight acidity of buttermilk.
The dough will be wet — that’s normal. Turn it out onto a lightly floured surface and gently pat it into a rectangle about 3/4 to 1 inch thick. Add only enough extra flour to make the dough manageable; too much flour will dry the dough and make the biscuits tough. Handle the dough as little as possible to keep the biscuits tender and flaky.
Use a biscuit cutter or a glass to cut out rounds. Place the biscuits on an ungreased cookie sheet or in an iron skillet. For a taller rise, place the biscuits close together so they touch as they bake.
Brush the tops lightly with melted butter if you like, but avoid using too much or the bottoms can become greasy.
Bake for 25–30 minutes, or until the biscuits are golden brown. This recipe makes seven to eight biscuits about 2–3 inches across.
I hope you enjoy these cheddar biscuits as much as my family and I do — they disappeared fast in our house! Next time I’ll double the batch.
Cheddar Biscuit Recipe
Ingredients
- 2 cups all-purpose flour (if using self-rising flour, omit baking powder and salt)
- 1 tablespoon baking powder (leave out if using self-rising flour)
- 1/2 teaspoon salt (leave out if using self-rising flour)
- 1/2 cup cold butter, cut in small pieces or shredded (if using unsalted butter, add 1/4 teaspoon more salt)
- 1 cup sharp cheddar cheese, shredded
- 1 cup buttermilk (or regular milk)
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine flour, baking powder, and salt. Add cold butter in small pieces.
- Using your hands or a pastry blender, work the butter into the flour until the pieces are pea-sized and the mixture is crumbly.
- Add shredded cheese and mix with a spoon or your hands until evenly distributed.
- Make a well in the center, pour in the milk or buttermilk, and stir gently until just combined. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat to about 3/4 inch thickness. Add only enough flour to make the dough manageable.
- Cut out biscuits with a biscuit cutter or glass. Place on an ungreased cookie sheet or in an iron skillet so they touch for a higher rise.
- Brush tops lightly with melted butter if desired. Bake 25–30 minutes or until golden brown.
Nutrition
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Carbohydrates: 52 g
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Protein: 16 g
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Fat: 35 g
FAQs
These look like “scones” to me — why call them “biscuits”?
In the United States we call this type of quick bread a “biscuit.” In other countries, like the UK, Australia, and New Zealand, a similar baked good may be called a “scone.”
How do you eat them? What do you serve them with?
They’re delicious on their own straight from the oven, or halved and spread with extra butter. Serve them as a bread side with meals, for breakfast, or with afternoon tea.
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