Cheddar Biscuits Recipe

If you’re anything like me, there’s something irresistibly comforting about warm, flaky biscuits fresh out of the oven—especially when they’re loaded with cheesy goodness. This Cheddar Biscuits Recipe is one of my absolute favorites to make at home. I love how these biscuits turn out flaky, buttery, and perfectly cheesy every single time. Whether you’re serving them with dinner or enjoying them at brunch, I promise you’re going to want to keep this recipe on repeat!

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Ingredients You’ll Need

All the ingredients in this cheddar biscuits recipe work harmoniously to create a biscuit that’s both tender and packed with flavor. Using cold butter and buttermilk really helps achieve a light texture, while the cheddar adds that sharp, melty goodness.

• All-purpose flour: A classic base that holds the biscuit together while staying tender; spoon and level it for accuracy.
• Baking powder: Aluminum-free is best to avoid any metallic aftertaste.
• Baking soda: Helps with rise and browning alongside the baking powder.
• Garlic powder: This adds a subtle, savory note that complements the cheddar beautifully.
• Salt: Essential for flavor balance.
• Unsalted butter: Make sure it’s very cold to create flaky pockets as it melts during baking.
• Buttermilk: The acidity tenderizes the dough while adding a slight tang.
• Honey: Just a touch to balance the savory with gentle sweetness.
• Shredded cheddar cheese: Sharp or mild cheddar works depending on your preference; I love sharp for the boldness.
• Melted butter (for brushing): Mixed with garlic powder and parsley for that irresistible golden crust.
• Dried or fresh parsley: Adds a fresh herb note and lovely color.

Variations

One of the things I love about this cheddar biscuits recipe is how you can easily tweak it to suit your tastes or dietary needs. I often mix things up depending on what I’m serving or what cheeses I have on hand.

• Herb Lovers: I sometimes add chopped rosemary or thyme to the dough for an earthier flavor that pairs beautifully with the cheddar.
• Spicy Kick: Adding a pinch of cayenne or smoked paprika brings a fun, subtle heat that my family absolutely adores.
• Gluten-Free: I’ve successfully made this using a 1:1 gluten-free baking flour—just be aware the texture changes slightly but the flavor is still spot on.
• Different Cheeses: Trying sharp white cheddar, pepper jack, or even smoked gouda can elevate the flavor profile in exciting ways.

How to Make Cheddar Biscuits Recipe

Step 1: Mix the Dry Ingredients and Cut in the Butter

Start by whisking together the flour, baking powder, baking soda, garlic powder, and salt in a large bowl or pulsing them a few times in a food processor. Then, add the cold, cubed butter. I like using a pastry cutter for this step because it gives me control, but if you’re short on time, the food processor does a great job too. The key is to cut the butter into the flour until you have coarse crumbs—think pea-sized bits. These little chunks of butter are what make your biscuits flaky, so resist the urge to over-mix!

Step 2: Fold in Cheese, Add Buttermilk and Honey, and Form Dough

Once your butter and flour mixture looks like coarse crumbs, fold in the shredded cheddar cheese. Make a well in the center and pour in 1 cup of cold buttermilk along with the honey drizzle on top. Use a big spoon or spatula to gently fold everything together until it just comes together. This dough will look shaggy and have some wet spots—that’s exactly what you want! Don’t overwork it or the biscuits will get tough.

Step 3: Fold and Shape the Dough for Flaky Layers

Pour your shaggy dough onto a well-floured surface and use generously floured hands to bring it together. I learned this folding method by trial and error—the folds create those buttery layers that make biscuits irresistible! Flatten the dough into a 3/4-inch thick rectangle, fold one side over the center, then the other side on top, and turn it horizontally before flattening again. Repeat this folding process a few times, always keeping the dough gently flattened and well-floured to avoid sticking.

Step 4: Cut and Bake Your Biscuits

Use a 2.5- or 3-inch biscuit cutter to stamp out rounds. Here’s a trick I learned: don’t twist the cutter when pressing down—that seals the edges and prevents the biscuits from rising properly. Arrange the biscuits snugly in a cast-iron skillet or on a lined baking sheet so they touch (this helps them rise tall). Brush the tops with the remaining buttermilk, then pop them in a 425°F oven for 18–22 minutes until golden brown on top.

Step 5: Brush with Garlic-Parsley Butter and Serve Warm

While the biscuits are still warm, brush them generously with the melted butter mixture flavored with garlic powder and parsley. This finish gives them a beautiful shine and that classic savory flavor that keeps everyone reaching for more.

How to Serve Cheddar Biscuits Recipe

Garnishes

I love topping these cheddar biscuits with a little extra melted butter and a sprinkle of fresh parsley just before serving. Sometimes, I even add a pinch of flaky sea salt on top to amp up the flavor and add a subtle crunch—it’s such a simple step but really elevates the experience.

Side Dishes

These biscuits are my go-to side for hearty soups, roasted chicken, or even a fresh garden salad. When I serve a big Sunday breakfast, I pair them with eggs and crispy bacon—my family goes crazy for it every time!

Creative Ways to Present

For special occasions, I’ve placed these biscuits in a cast-iron skillet straight out of the oven, garnished with sprigs of fresh herbs for that rustic charm. Another fun idea is serving mini biscuits filled with honey butter or a slice of ham to make savory breakfast sliders — perfect for brunches or potlucks.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover cheddar biscuits in an airtight container at room temperature for up to 2 days. After that, I keep them wrapped tightly in the fridge; they’ll stay fresh up to 5 days that way without drying out.

Freezing

I’ve had great success freezing leftover biscuits individually wrapped in foil or plastic wrap, then placed in a freezer bag. When you want some, thaw them overnight in the fridge or warm them straight from frozen.

Reheating

Reheat biscuits in a 350°F oven for about 10-12 minutes wrapped in foil to keep them soft and warm them through evenly. For a quick fix, I pop them in the microwave wrapped in a damp paper towel for 20-30 seconds, but I prefer the oven method because it revives the crispy edges.

FAQs

Final Thoughts

This cheddar biscuits recipe holds a special spot in my heart because of how simple it is to pull off and how incredibly satisfying the results are. I often make these when I want to impress friends or just treat my family to something cozy but fuss-free. I encourage you to give it a try—you’ll love pulling these golden, cheesy beauties out of the oven and savoring every warm, buttery bite. Trust me, once you make them, they’ll become your new go-to biscuit recipe too.

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