If you’re looking for a comforting, delicious treat that’s surprisingly easy to whip up, this Homemade Cheddar Biscuits Recipe is just what you need. These biscuits come out golden, fluffy, and packed with cheesy, buttery flavor that will have everyone reaching for seconds. Perfect for breakfast, a snack, or paired alongside dinner, this recipe blends simple ingredients into an irresistible biscuit that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of making truly irresistible homemade cheddar biscuits. Each component plays a vital role—from the sharpness of cheddar to the tangy richness of buttermilk, helping you create a flakey, flavorful bite every time.
- All-purpose flour (2 1/2 cups): The base that gives the biscuits structure and tenderness when measured spooned and leveled for accuracy.
- Baking powder (1 Tablespoon): Provides a reliable rise to make the biscuits light and fluffy.
- Baking soda (1/2 teaspoon): Works alongside baking powder to ensure perfect leavening.
- Garlic powder (1 teaspoon): Adds a subtle savory depth that complements the cheddar beautifully.
- Salt (1 teaspoon): Enhances flavors and balances the richness of the butter and cheese.
- Unsalted butter, cold and cubed (1/2 cup): Creates delicate flaky layers—cold butter is key!
- Cold buttermilk (1 cup + 2 Tablespoons): Gives the biscuits moistness and a slight tang that brightens the flavor.
- Honey (2 teaspoons): Adds a touch of sweetness to balance the savory notes.
- Shredded cheddar cheese (1 cup): Sharp and melty, this is the star ingredient that makes these biscuits unforgettable.
- Unsalted butter, melted (2 Tablespoons): Used for brushing the biscuit tops to add richness and a lovely finish.
- Garlic powder for topping (1/4 teaspoon): Sprinkled on top for an extra garlic kick.
- Dried or fresh chopped parsley (1 teaspoon): Adds a fresh, herby note and a pop of color on the finished biscuits.
How to Make Homemade Cheddar Biscuits Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 425°F (218°C) to get it nice and hot. A hot oven ensures your biscuits rise quickly and develop that golden crust we all love.
Step 2: Combine Dry Ingredients
In a large bowl or food processor, whisk or pulse together the flour, baking powder, baking soda, garlic powder, and salt. This even distribution of leaveners and seasoning is crucial for a consistent rise and flavor in every bite.
Step 3: Cut in the Butter
Add the very cold, cubed unsalted butter to your dry mix. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs. This step creates the tender, flaky texture you crave, so resist the urge to overwork the butter.
Step 4: Add Cheese and Buttermilk
Fold in the shredded cheddar, then create a well in the center of the mixture. Pour in 1 cup of cold buttermilk and drizzle the honey on top. Gently fold everything together with a spatula—do not overmix. The dough will be shaggy and sticky, which is exactly what you want.
Step 5: Fold and Shape the Dough
Turn the dough out onto a generously floured surface. Using floured hands, gently bring the dough together without kneading. Flatten into a 3/4-inch thick rectangle. Then fold one side to the center and the other side on top. Repeat this folding and flattening process a few times to create flaky layers—patience here makes all the difference.
Step 6: Cut Out Biscuits
Cut the dough into 2.5- or 3-inch circles using a biscuit cutter, pushing straight down without twisting to encourage proper rising. Arrange the biscuits in a greased cast iron skillet or on a parchment-lined baking sheet so they’re just touching. This close placement helps the biscuits rise tall and soft on the sides.
Step 7: Bake the Biscuits
Brush the tops with the remaining buttermilk and bake for 18 to 22 minutes until golden brown and irresistible. The smell alone will have your kitchen buzzing with anticipation.
Step 8: Brush on the Topping
Mix melted butter with garlic powder and parsley, then generously brush over your warm biscuits. This finishing touch adds extra flavor and a beautiful sheen that makes these biscuits look as good as they taste.
How to Serve Homemade Cheddar Biscuits Recipe
Garnishes
Serving your biscuits with a sprinkle of fresh herbs like chives or a pat of herb-infused butter can elevate the experience, adding freshness and a vibrant touch to these cheesy delights.
Side Dishes
Homemade cheddar biscuits pair beautifully with soups like tomato basil or creamy potato, fried chicken for a comforting southern meal, or even a hearty salad to balance out the richness.
Creative Ways to Present
Turn these biscuits into sliders with your favorite sandwich fillings, or serve them alongside a savory egg casserole for brunch. You can also slice and toast leftover biscuits for a decadent breakfast with jam or honey butter.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cheddar biscuits tightly in plastic wrap or place them in an airtight container. They stay fresh at room temperature for up to 2 days or last in the fridge for about 5 days without losing their delightful flakiness.
Freezing
To keep these biscuits on hand for longer, freeze them in a sealed container or heavy-duty freezer bag. Separate layers with parchment paper to prevent sticking. They’ll maintain their cheddar goodness for up to 3 months.
Reheating
For best results, reheat your biscuits wrapped in foil in a 350°F oven for 10-15 minutes until warmed through. This method preserves their softness and freshly baked texture far better than the microwave.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar is classic in this Homemade Cheddar Biscuits Recipe, you can experiment with cheeses like Monterey Jack, pepper jack, or even a smoky gouda for a fun twist.
Is it necessary to use cold butter?
Yes, cold butter is essential to creating flaky layers. If the butter melts before baking, your biscuits will be dense instead of light and fluffy.
Can I make these biscuits dairy-free?
To make a dairy-free version, substitute the butter with a plant-based alternative and use a dairy-free buttermilk substitute like almond milk mixed with lemon juice. The texture might vary slightly but will still be delicious.
Why do the biscuits need to touch while baking?
Placing biscuits side by side encourages them to rise taller and softer on the sides, creating tender edges and a classic biscuit texture.
How long can I prepare the dough ahead of time?
You can prepare the dough and refrigerate it for up to 24 hours before baking. Just bring it back to room temperature, reshape if needed, and then bake as usual.
Final Thoughts
There’s nothing quite like the joy of baking a batch of homemade biscuits from scratch, especially with this easy, flavorful Homemade Cheddar Biscuits Recipe. Once you try them, you’ll be reaching for your biscuit cutter again and again—sharing with friends, family, or simply indulging in the comforting warmth of your own kitchen creations. So go ahead, gather your ingredients, and bake up a batch of cheddar happiness today!
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Homemade Cheddar Biscuits Recipe
These homemade cheddar biscuits are tender, flaky, and packed with savory cheese flavor. Perfect as a side for breakfast or dinner, they feature a buttery, garlicky topping that adds extra richness. Made with simple pantry staples and buttermilk, these biscuits bake up golden and fluffy with just the right amount of crumbly, cheesy goodness.
- Total Time: 37 minutes
- Yield: 8-10 biscuits
Ingredients
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
Cheese
- 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 the Oven: Set 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 together the flour, baking powder, baking soda, garlic powder, and salt until evenly mixed.
- Cut Butter into Dry Mix: Add the very cold, cubed butter to the dry ingredients. Use a pastry cutter or pulse the processor until the mixture resembles coarse crumbs, with small butter pieces visible for a flaky texture. Transfer to a large bowl if using a processor.
- Fold in Cheese and Add Buttermilk Mixture: Stir in the shredded cheddar cheese. Make a well in the center, pour in 1 cup (240ml) of the cold buttermilk, then drizzle the honey on top. Gently fold with a spoon or spatula until the dough starts to come together but remains shaggy and slightly crumbly with some wet spots. Be careful not to overwork it.
- Knead and Fold the Dough: Turn the dough onto a floured surface. Using floured hands, gently bring it together, using more flour as needed to prevent sticking. Flatten into an approximately 3/4-inch-thick rectangle. Fold one side toward the center, then the other side over that. Turn the dough horizontally and flatten again to 3/4 inch. Repeat this folding and flattening process a total of four times to develop layers.
- Cut Biscuits: Using a 2.5- or 3-inch biscuit cutter, cut out biscuits without twisting to avoid sealing edges and hindering rise. Re-roll scraps gently and cut out remaining biscuits. You should have about 8–10 biscuits. Place them touching each other in a 10-inch cast iron skillet or on a parchment-lined baking sheet.
- Prepare for Baking: Brush the tops of the biscuits with the remaining buttermilk to help achieve a golden crust.
- Bake: Bake in the preheated oven for 18–22 minutes, until the tops are golden brown and the biscuits are cooked through.
- Make Topping: While the biscuits bake, mix the melted butter with garlic powder and chopped parsley.
- Brush Topping and Serve: Once biscuits are warm out of the oven, generously brush them with the garlic-parsley butter mixture and serve immediately.
- Storage: Store leftovers tightly covered at room temperature or refrigerated for up to 5 days; reheat gently before serving.
Notes
- Use very cold butter to create flaky layers in the biscuits.
- Do not twist the biscuit cutter when cutting to allow biscuits to rise properly.
- Using a cast iron skillet helps biscuits bake evenly and creates a beautifully browned crust, but a parchment-lined baking sheet works well too.
- Extra flour is needed for handling sticky dough during the folding process.
- Biscuit dough should not be overworked to maintain tenderness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
