Description

These Homemade Cheddar Biscuits are a deliciously simple and savory treat packed with sharp cheddar cheese and a hint of garlic. Perfect for brunch or dinner, they are flaky, buttery, and have a tender crumb with a golden crust. With a quick preparation and a 20-minute bake time, these biscuits rival popular restaurant versions and are sure to become a family favorite.

Ingredients

Units Scale

Dry Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
1 Tablespoon aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon salt

Wet 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

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Instructions

Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it’s hot and ready for baking the biscuits.
Combine Dry Ingredients: In a large bowl or food processor, whisk or pulse together the flour, baking powder, baking soda, garlic powder, and salt until well combined.
Cut in Butter: Add the very cold cubed butter to the dry ingredients. Use a pastry cutter or pulse in the processor until the mixture forms coarse crumbs resembling small peas.
Add Cheese and Wet Ingredients: Fold in the shredded cheddar cheese. Make a well in the center, pour in 1 cup (240ml) of cold buttermilk and drizzle the honey on top. Gently fold the mixture with a spoon or spatula just until the dough starts to come together; it will be shaggy and slightly wet.
Form Dough: Transfer the dough and any crumbles onto a floured surface and bring it together gently using floured hands. Flatten into a 3/4-inch thick rectangle, fold one side in, then the other, turn the dough, and repeat this folding and flattening process three more times to create layers.
Cut Biscuits: Flatten the dough into a final 3/4-inch thick rectangle, then cut into 2.5- or 3-inch circles using a biscuit cutter. Avoid twisting the cutter to ensure rising. Re-roll scraps and cut additional biscuits until all dough is used. You should have about 8 to 10 biscuits.
Arrange for Baking: Place the biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet so they touch, which helps them rise tall and soft.
Brush with Buttermilk & Bake: Brush the tops with the remaining buttermilk. Bake for 18 to 22 minutes or until golden brown on top.
Add Topping: Mix melted butter with garlic powder and parsley. Generously brush this mixture onto the warm biscuits as soon as they come out of the oven.
Serve and Store: Serve the biscuits warm. Store leftovers tightly covered at room temperature or in the refrigerator for up to 5 days.

Notes

These cheddar biscuits rival restaurant versions and are quick enough for a weekday or weekend meal.
Using very cold butter is essential for flaky biscuit layers.
Do not twist the biscuit cutter to ensure tall, fluffy biscuits.
Brushing with buttermilk before baking helps develop a golden crust.
Baking in a cast iron skillet promotes even browning and soft sides where biscuits touch.
Biscuits are best served warm but keep well covered for several days.

Nutrition

Serving Size: 1 biscuit
Calories: 210
Sugar: 2g
Sodium: 420mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg