Cheddar Cheese Biscuits
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These Cheddar Cheese Biscuits are simple, delicious, flaky and super cheesy. Loaded with cheddar cheese and made super flaky with buttermilk, these biscuits are incredibly quick to make. They are the perfect addition to any meal, or enjoyed as a snack.
The Best Cheddar Cheese Biscuits Recipe
These cheddar cheese buttermilk biscuits are my favorite biscuits in the whole world. I’ve been making them for years now and absolutely love them. I mean just look at these pictures of them! Perfectly golden tops, rich cheddar just waiting to be devoured, who could possibly resist? This recipe is fool proof, which means these cheese biscuits are really easy to make and pretty quick too.
If you are worried that biscuits are a lot of hard work and may require a lot of technique and practice, think again. Biscuits are probably one of the easiest things you can bake. After you’ve feasted on these, I have no doubt that you’ll never want to eat store bought again, they’re just that good. Check out my tips below and you will always end up with the perfect biscuit.
Why You’ll Love These Cheddar Cheese Biscuits
- Easy Recipe! This simple 7 ingredient cheesy biscuit recipe requires no fancy equipment and takes just 45 minutes to whip together from start to finish.
- Cheesy Deliciousness! With a buttermilk base, these biscuits are baked to golden brown perfection, super flakey, and full of layers of yummy cheddar cheesy goodness.
- Family Favorite! These tasty biscuits that can be served with any meal or even as a snack or appetizer will disappear in no time and your family will be begging for more.
- Buttermilk – We want cold buttermilk for this recipe, be sure to shake it too before using.
- Eggs – We’re using 2 eggs for this recipe, one to be kept cold to use in the recipe and one beaten for egg wash.
- Flour – I used all purpose, my old stand by. Be sure to keep extra flour on hand.
- Baking powder – The leavening agent for this biscuit, it’ll help us achieve height and volume.
- Salt – So important for guaranteeing we get good flavor! Don’t forget the salt.
- Butter – Cold and unsalted.
- Cheese – Some nice shreddable cheddar cheese. Feel free to use as sharp as cheddar as you like!
This is a really easy cheesy biscuit recipe that you can make in under an hour. Just make sure that the butter is very cold before you begin and you’re all set!
Before you even get started on the dough, preheat your oven temperature to 425°F (218°C) to get it ready for biscuit baking! Then line a baking sheet with parchment paper or a silicone baking mat.
It’s important to measure out and combine the wet and dry ingredients in separate bowls before making the dough. First, whisk the buttermilk together with the cold egg in a small bowl. Then add the flour, baking powder, and salt to a large bowl and stir together well.
Make sure the butter is super cold before you begin this step. Then cut the cold butter slices into the flour mixture using a pastry cutter until the butter mixture resembles coarse sand. You can also do this using 2 forks.
Next, mix in the cheddar cheese with a wooden spoon or plastic spatula.
Now, pour in the buttermilk mixture and combine everything together using a wooden spoon. Then quickly knead the dough a few times with your hands until it just barely starts to come together.
Next, transfer the dough to a lightly floured work surface and knead it just a few times. However, be very careful not to over-knead the dough. If you do so the butter will start to melt, which will cause the dough to start developing gluten and becometough. Also, while doing this step if you find that the dough is too wet just add flour if needed.
Cutting the biscuits is super easy and you don’t need any special tools. All you have to do is roll the dough out until it’s about ½ to ¾ of an inch in thickness. Then use a 2-inch round biscuit cutter, cookie cutter, or glass to cut the dough into biscuits. Then place the cut biscuits on the prepared baking sheet. Now, gather the leftover dough and use it to cut more biscuits until there is no dough left. I cut about 14 biscuits from my dough.
Once all the biscuits are cut and on the baking sheet, brush them with the beaten egg using a pastry brush.
Next, put them in the preheated oven to bake for 20 to 25 minutes or until golden. Then transfer the baked cheddar biscuits to a wire rack to cool.
Frequently Asked Questions
Can I Make Gluten Free Biscuits
Probably yes, but I’ve not tried. Just make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour. Also, you may need to experiment with the amount of flour used.
Can I Use Shortening Instead Of Butter?
Yes! This recipe will work with vegetable shortening and be flaky. However, it will change the taste. Another option is to use half butter and half shortening.
Expert Tips
- Always use cold ingredients. This is the key to a flaky biscuits with separate layers. I usually don’t take anything out of the fridge until I’m ready to use that ingredient in the recipe.
- Do not over knead and be gentle. The more you work your dough, the more gluten you develop, and the more gluten you develop the tougher your biscuit will be and more prone to shrinking. Remember, treat it with love and be gentle.
- Use fresh ingredients, specifically your baking powder. The baking powder is what helps the biscuit layers puff up. To test the freshness of your baking powder, mix a spoonful of baking powder with ¼ cup of hot water. If the baking powder is fresh, it will bubble vigorously.
Storing Leftover Biscuits
These bad boys will stay fresh for up to 3 days in covered and stored at room temperature. They also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.
Other Delicious Biscuits To Try
Buttermilk Biscuits
Mozzarella Biscuits
Copycat Red Lobster Cheddar Bay Biscuits
Bacon Cheddar Biscuits
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Cheddar Cheese Biscuits
Video
Ingredients
- ½ cup buttermilk (cold, shaken)
- 1 large egg (cold)
- 2 cups all-purpose flour (plus more as needed)
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 12 tablespoons butter (cold, unsalted, slices (1 ½ sticks))
- 1 cup cheddar cheese (shredded)
- 1 egg (beaten)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Whisk the buttermilk together with the cold egg in a small bowl. Set aside.
- In a large bowl add the flour, baking powder, salt and mix well.
- Using a pastry cutter, cut in the butter until mixture resembles coarse meal. Mix in the cheddar cheese. Add the buttermilk mixture and using a wooden spoon mix everything together, then using your hands quickly knead a few times until the dough barely starts to come together.
- Turn the dough onto a floured surface and continue kneading a few times. Add more flour as needed, if the dough is too wet.
- Roll out the dough so that it's about half an inch thick to ¾ of an inch.
- Using a round 2 inch cookie cutter or glass, cut into biscuits. Place the biscuits onto the prepared baking sheet. Gather the remaining dough and repeat making biscuits until you've used up all the dough. (I got 14 biscuits)
- Brush the biscuits with the beaten egg and bake in the preheated oven for about 20-25 minutes. Transfer to a rack to cool.
Notes
- This dough could also be made in a mixer or food processor.
- Use cold ingredients to achieve flaky biscuits.
- Storage: Store biscuits in an airtight container up to 3 days and stored at room temperature. They also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
These cheddar cheese buttermilk biscuits were a hit in my house – the perfect balance of flaky and cheesy. I appreciated the simplicity of the recipe and the fact that it didn’t need any fancy equipment.
Thank you,
Alex
https://cheeseorigin.com/
I made these biscuits,and they are delicious, but I think 1tsp salt is enuff.
Found I needed a little more buttermilk…just a tablespoon…..dough would not bind….
Yeah it’s possible, totally depends on your climate there.
If I wanted to make these bite-sized, like an inch to an inch and a half, how long would you bake them?
They would probably still take at least 15 minutes, but best to keep an eye on them and when they’re golden brown they’re ready!
Made these yesterday and they are yum, yum, yummy! And very easy. Thanks for this recipe, Jo. It’s getting me over some fear of working with dough! I may make another batch today just for the freezer.
Glad you like them! The more you work with dough the easier it will get!
Made these tonight, they are amazing! I did mine in the food processor up to the point of adding the egg and buttermilk, then moved it to a large bowl. The process was easy and these biscuits are so tender!
– I had a little ground breakfast sausage leftover from another meal, so I added it to some of the biscuit dough, it was a great way to use up the sausage, and worked out great.
Thanks a bunch for sharing this recipe, its going to be my new “go to” recipe for biscuits.
Hello, what can you substitute buttermilk with? I struggle to get it here in the U.K. Thank you
Hi Jasmine! You can make your own buttermilk with regular milk and vinegar. Here’s a great article on how to make your own buttermilk: https://tastesbetterfromscratch.com/how-to-make-buttermilk/
Can you freeze before baking?
If yes, what would baking instructions be from frozen?
You sure can. I would flash freeze them then you can bake them frozen. I would stick them in the cold oven and as you preheat the oven the biscuits should thaw out and then just bake as instructed once the oven reaches the required temperature.
I need to make these ahead for a brunch for 50 ladies…so maybe 100 mini biscuits or so. Which do you recommend…make the dough, cut out and freeze, then bake on the day of the brunch OR bake them all, freeze them and reheat on the day off the brunch? If reheating, how long and at what temperature? Thanks!
I would go with the first option, so you get nice fresh biscuits on the day of the brunch.
They are so easy and delicious!!!
This is absolutely the best !! I sprinkled Everything Bagel spice after the egg wash. My husband loved them
That’s great to hear! 🙂
Can I substitute buttermilk for the egg?
Sure, but the egg helps give the biscuits some lift.
This is one of the favorites I get requested to make – delicious with a glass of wine, or make bigger and use to make a sandwich. I add about 3/4 tsp fresh ground black pepper, some thinly sliced scallions (add in with cheese) and sprinkle a little extra grated cheese on top. Great texture – thanks for the recipe!
Real nice biscuits we call them scones in uk I used a little less salt real crumbley it’s probably the butter
Absolutely the BEST biscuits I’ve ever made! I make them ALL the time! Our favorite variation is using half freshly grated Parmesan/Romano and half extra sharp Vermont white cheddar. Absolute heaven!!! I have also added 1-2 teaspoons of granulated sugar dependent upon which cheese I use. Thank you again for such a fabulous recipe!
So happy you liked it!