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Breakfast Brunch Side Dishes Scones/Biscuits
4.6 from 181 votes

Cheddar Cheese Biscuits

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By: Joanna Cismaru •12/4/22 84 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for cheese biscuits.

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.

a few cheese biscuits on a beige plate with the top one broken in half.
Table of Contents Open
  • The Best Cheddar Cheese Biscuits Recipe
  • Why You’ll Love These Cheddar Cheese Biscuits
  • Ingredients You’ll Need
  • How To Make Cheddar Cheese Biscuits
    • Preheat The Oven And Prep The Pan
    • Prep The Wet And Dry Ingredients
    • Make The Dough
    • Knead The Dough
    • Cut The Biscuits
    • Egg Wash And Bake
  • Frequently Asked Questions
    • Can I Make Gluten Free Biscuits
    • Can I Use Shortening Instead Of Butter?
  • Expert Tips
  • Storing Leftover Biscuits
  • Other Delicious Biscuits To Try
    • Buttermilk Biscuits
    • Fluffy Mozzarella Biscuits
    • Copycat Red Lobster Cheddar Bay Biscuits
    • Bacon Cheddar Biscuits
  • Cheddar Cheese Biscuits
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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.

a few freshly baked cheese biscuits on a piece of parchment paper.

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.

Ingredients You’ll Need

ingredients needed to make cheese biscuits.
  • 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!

How To Make Cheddar Cheese Biscuits

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!

Preheat The Oven And Prep The Pan

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.

Prep The Wet And Dry Ingredients

process shots showing how to make cheddar cheese biscuits.

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 The Dough

process shots showing how to make cheddar cheese biscuits.

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.

process shots showing how to make cheddar cheese biscuits.

Next, mix in the cheddar cheese with a wooden spoon or plastic spatula.

process shots showing how to make cheddar cheese biscuits.

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.

Knead The Dough

process shots showing how to make cheddar cheese biscuits.

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.

Cut The Biscuits

process shots showing how to make cheddar cheese biscuits.

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.

Egg Wash And Bake

process shots showing how to make cheddar cheese biscuits.

Once all the biscuits are cut and on the baking sheet, brush them with the beaten egg using a pastry brush.

process shots showing how to make cheddar cheese biscuits.

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.

a few freshly baked cheese biscuits on a piece of parchment paper.

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

  1. 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.
  2. 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.
  3. 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.

a few cheese biscuits on a beige plate with the top one broken in half and with butter.

Other Delicious Biscuits To Try

a couple buttermilk biscuits on a plate.
25 mins

Buttermilk Biscuits

fluffy mozzarella biscuits
40 mins

Fluffy Mozzarella Biscuits

a pile of cheddar bay biscuits on a plate
27 mins

Copycat Red Lobster Cheddar Bay Biscuits

bacon cheddar biscuits
45 mins

Bacon Cheddar Biscuits

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.

a bunch of cheese biscuits in a bowl.
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4.60 from 181 votes

Cheddar Cheese Biscuits

Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Rate Recipe
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.
14

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.

Equipment

  • Pastry Cutter
  • Classic Wooden Rolling Pin
  • 2-inch Cookie Cutter

Video

Notes

  1. This dough could also be made in a mixer or food processor. 
  2. Use cold ingredients to achieve flaky biscuits.
  3. 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

Serving: 1biscuitCalories: 199kcal (10%)Carbohydrates: 14g (5%)Protein: 5g (10%)Fat: 13g (20%)Saturated Fat: 8g (50%)Cholesterol: 58mg (19%)Sodium: 319mg (14%)Potassium: 136mg (4%)Vitamin A: 435IU (9%)Calcium: 114mg (11%)Iron: 1.1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a bunch of cheese biscuits in a bowl.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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84 Comments
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Heather
Heather
Posted: 1 month ago

5 stars
I made these biscuits,and they are delicious, but I think 1tsp salt is enuff.

0
Reply
Kate
Kate
Posted: 2 months ago

Found I needed a little more buttermilk…just a tablespoon…..dough would not bind….

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kate
Posted: 2 months ago

Yeah it’s possible, totally depends on your climate there.

0
Reply
Jo Chisholm
Jo Chisholm
Posted: 3 months ago

If I wanted to make these bite-sized, like an inch to an inch and a half, how long would you bake them?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jo Chisholm
Posted: 3 months ago

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!

0
Reply
Joan
Joan
Posted: 3 months ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joan
Posted: 3 months ago

Glad you like them! The more you work with dough the easier it will get!

0
Reply
Laura
Laura
Posted: 3 months ago

5 stars
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.

0
Reply
Jasmine Mathieson
Jasmine Mathieson
Posted: 3 months ago

Hello, what can you substitute buttermilk with? I struggle to get it here in the U.K. Thank you

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jasmine Mathieson
Posted: 3 months ago

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/

0
Reply
Beth
Beth
Posted: 4 months ago

5 stars
Can you freeze before baking?
If yes, what would baking instructions be from frozen?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Beth
Posted: 4 months ago

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.

1
Reply
Denise Barbier
Denise Barbier
Posted: 7 months ago

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!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Denise Barbier
Posted: 7 months ago

I would go with the first option, so you get nice fresh biscuits on the day of the brunch.

0
Reply
Kim Creasy
Kim Creasy
Posted: 1 year ago

5 stars
They are so easy and delicious!!!

1
Reply
Rachel L
Rachel L
Posted: 1 year ago

This is absolutely the best !! I sprinkled Everything Bagel spice after the egg wash. My husband loved them

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rachel L
Posted: 1 year ago

That’s great to hear! 🙂

0
Reply
Kay Gordhan
Kay Gordhan
Posted: 1 year ago

5 stars
Can I substitute buttermilk for the egg?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kay Gordhan
Posted: 1 year ago

Sure, but the egg helps give the biscuits some lift.

0
Reply
Mary C
Mary C
Posted: 1 year ago

5 stars
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!

0
Reply
Chris
Chris
Posted: 2 years ago

4 stars
Real nice biscuits we call them scones in uk I used a little less salt real crumbley it’s probably the butter

0
Reply
Kathy A
Kathy A
Posted: 2 years ago

5 stars
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!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Kathy A
Posted: 2 years ago

So happy you liked it!

0
Reply
B
B
Posted: 2 years ago

This recipe was easy to follow. I am not a good baker but the biscuits turned out great.

0
Reply

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