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Homemade Cheddar Biscuits Recipe

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4.2 from 10 reviews

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

  1. Preheat the Oven: Set your oven to 425°F (218°C) to ensure it’s hot and ready for baking the biscuits.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare for Baking: Brush the tops of the biscuits with the remaining buttermilk to help achieve a golden crust.
  8. Bake: Bake in the preheated oven for 18–22 minutes, until the tops are golden brown and the biscuits are cooked through.
  9. Make Topping: While the biscuits bake, mix the melted butter with garlic powder and chopped parsley.
  10. Brush Topping and Serve: Once biscuits are warm out of the oven, generously brush them with the garlic-parsley butter mixture and serve immediately.
  11. 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.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/homemade-cheddar-biscuits-recipe/