Fluffy Cheddar Biscuits

Welcome to the ultimate guide for creating incredibly flaky, buttery, and irresistibly delicious cheddar biscuits right in your own kitchen. This easy-to-follow recipe promises bakery-quality results in just about 30 minutes, making it a perfect addition to any meal, any time of day. Whether you’re seeking a hearty breakfast side, a comforting lunch companion for your favorite soup, or a savory bread for dinner, these homemade cheddar biscuits are guaranteed to impress. Forget about store-bought mixes; once you experience the rich flavor and tender texture of these scratch-made delights, you’ll never look back. We’ll dive deep into every step, from selecting the right ingredients to mastering the perfect technique, ensuring your cheddar biscuits rise to fluffy perfection every single time.

Cheddar cheese biscuits spread with butter on a baking sheet.

Discover the Best Homemade Cheddar Biscuits Recipe

There’s nothing quite like the warmth and aroma of freshly baked biscuits. Our recipe for savory cheddar cheese biscuits takes that experience to the next level. These aren’t just any biscuits; they are incredibly soft, wonderfully fluffy, and packed with a delightful cheesy flavor that far surpasses any box mix. Making them from scratch is surprisingly simple, and the reward is a batch of golden, tender biscuits that melt in your mouth.

One of the beauties of this recipe is its versatility. If you’re a devoted fan of the iconic Cheddar Bay Biscuits, you can easily replicate that signature taste by adding a teaspoon of garlic powder to the dough. But don’t stop there! Feel free to unleash your culinary creativity. Imagine the subtle kick of minced jalapeños, the fresh zest of finely chopped chives, or even a blend of different cheeses to find your ultimate flavor combination. This base recipe is a canvas for your biscuit dreams, promising a delicious outcome no matter how you customize it.

Homemade cheddar biscuits on parchment paper; the best recipe for easy cheddar cheese biscuits.

Why These Homemade Cheddar Biscuits Are a Must-Try

In a world of quick fixes, a homemade recipe that truly delivers is a treasure. Our cheddar biscuit recipe stands out for several compelling reasons, making it a staple for home cooks:

Unbeatable Flavor and Texture: These biscuits are a symphony of buttery, cheesy goodness. The combination of a crispy exterior and a soft, flaky interior creates an experience far superior to anything pre-made. The sharp cheddar cheese infuses every bite with a savory depth that is truly addictive.
Surprisingly Quick and Easy: Despite their gourmet taste, these biscuits come together in about 30 minutes. This makes them an ideal choice for busy weeknights when you want a homemade touch without spending hours in the kitchen, or for last-minute guests.
Incredibly Versatile: From breakfast to dinner, these biscuits fit seamlessly into any meal. Serve them warm with a drizzle of honey for a sweet start to your day, alongside a hearty bowl of chili for lunch, or as a perfect accompaniment to a roasted chicken or steak dinner. Their savory profile complements a wide array of dishes.
Customizable to Your Liking: As mentioned, this recipe is a fantastic foundation for experimentation. Whether you crave a spicy kick, herbaceous notes, or a different cheese profile, the possibilities are endless, allowing you to tailor them to your personal taste.
Family Favorite: Who doesn’t love a warm, cheesy biscuit? This recipe is a guaranteed crowd-pleaser for all ages, perfect for weekend breakfasts, holiday gatherings, or simply as a comforting treat.

Key Ingredients for Perfect Cheddar Biscuits

Crafting the perfect cheddar biscuit begins with understanding the role of each ingredient. Quality and temperature are often key to achieving that desired flaky texture and rich flavor.

All-Purpose Flour: The foundation of our biscuits. While regular all-purpose flour works beautifully, ensure it’s measured correctly (fluffed, spooned into a measuring cup, and leveled off) to avoid a dense biscuit. You can also experiment with a blend of all-purpose and a small amount of cake flour for an even tenderer crumb.
Baking Powder: This is our primary leavening agent, crucial for creating those coveted tall, fluffy biscuits. Ensure your baking powder is fresh for optimal rise. A quick test: if a teaspoon bubbles vigorously in hot water, it’s still active.
Salt: Enhances all the flavors in the biscuit. If using salted butter, you may want to slightly reduce the amount of added salt to maintain balance.
Butter: The secret to flakiness! For mixing by hand, room temperature butter is often preferred as it’s easier to incorporate into the dry ingredients without overworking. However, if using a stand mixer or a food processor, very cold butter (cubed) is ideal. The cold butter creates steam pockets during baking, resulting in those glorious flaky layers. Whether salted or unsalted, choose high-quality butter for the best flavor.
Milk: Whole milk is highly recommended for its fat content, which contributes significantly to the biscuit’s tenderness and rich flavor. Heavy cream or buttermilk are also excellent substitutes, offering even more richness and a slight tang in the case of buttermilk. The acidity in buttermilk reacts with baking powder for an extra lift.
Shredded Cheddar Cheese: The star of the show! Sharp cheddar cheese delivers the most pronounced flavor, cutting through the richness of the butter and milk. While pre-shredded cheese is convenient, grating your own from a block often melts more smoothly and provides a fresher taste, as pre-shredded varieties sometimes contain anti-caking agents. Don’t be shy about trying other cheeses like Gruyere, Monterey Jack, or even a spicy pepper jack for a kick.
Egg Wash: A simple mixture of whole eggs and milk, brushed onto the tops of the biscuits just before baking. This step is optional but highly recommended as it helps achieve that beautiful golden-brown crust and a slightly glossy finish, enhancing visual appeal and adding a subtle depth of flavor.
Melted Butter (for finishing): An optional but decadent touch. Brushing hot, freshly baked biscuits with melted butter right out of the oven adds an extra layer of moisture, richness, and that irresistible buttery sheen. You can infuse this melted butter with a pinch of garlic powder for a “Cheddar Bay” experience.

Ingredients to make this cheddar cheese biscuits recipe in a glass mixing bowl.

Step-by-Step Guide: How to Make Flaky Cheddar Biscuits

Creating perfect cheddar biscuits is an art, but a very forgiving one. Follow these detailed steps to ensure a batch of golden, flaky perfection:

Prepare Your Workspace and Preheat Oven: Start by preheating your oven to a blazing 425°F (220°C). High heat is essential for biscuits to rise quickly and achieve that beautiful golden crust. Line a baking sheet with parchment paper or lightly grease it; this prevents sticking and ensures even baking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Ensure these are well combined. This step helps distribute the leavening agent evenly, leading to a consistent rise.
Incorporate the Butter: Add the room temperature butter to the dry ingredients. Using a fork, a pastry cutter, or even your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. This is crucial for creating flaky layers. Avoid overmixing; you don’t want a smooth dough at this stage.
Add the Wet Ingredients: Create a well in the center of your butter and flour mixture. Pour in the milk all at once. Mix gently with a spoon or your hands, just until the dough comes together and pulls away from the sides of the bowl. The dough will be sticky and appear a little lumpy, which is exactly what you want. Do not overmix; excessive mixing develops gluten, leading to tough biscuits.
Fold in the Cheddar Cheese: Gently fold in the shredded cheddar cheese until just combined. Again, minimize handling the dough. Let the dough rest for 2-3 minutes. This brief rest allows the flour to fully hydrate, making the dough slightly easier to handle.
Knead and Roll the Dough: Lightly flour a clean work surface. Turn the biscuit dough out onto it. Knead the dough gently by hand for about 30 seconds. The goal is just to bring it together into a smooth, cohesive ball, not to develop gluten. Using a rolling pin, roll the dough out evenly until it’s approximately 3/4 inch thick. For extra flaky layers, you can fold the dough in half or in thirds, then re-roll it a couple of times.
Cut the Biscuits: Using a 3-4 inch round biscuit cutter (or the rim of a glass/jar), cut out your biscuits. Press straight down firmly without twisting the cutter, as twisting can seal the edges and inhibit rise. For a rustic look or if you don’t have a cutter, a sharp knife can be used to cut the dough into squares. Place the cut biscuits on your prepared baking sheet, spacing them 1-2 inches apart. Pro-tip: make a small indent on the top of each biscuit with your thumb. This helps them rise straight and tall.
Prepare and Apply Egg Wash: In a small bowl, whisk together one large egg and one tablespoon of milk until well combined. Using a pastry brush, lightly brush the tops of the biscuits with this egg wash. This provides a beautiful golden-brown color and a subtle sheen.
Bake to Golden Perfection: Transfer the baking sheet to your preheated 425°F (220°C) oven. Bake for 10-12 minutes, or until the tops are lightly golden brown and the biscuits have risen significantly. Keep an eye on them, as oven temperatures can vary.
Serve Warm with Melted Butter: Once baked, remove the biscuits from the oven. If desired, immediately brush the tops with melted butter for an extra layer of flavor and moisture. Serve them warm and enjoy the delicious fruits of your labor!

Tips for Biscuit Perfection

Don’t Overmix: This is the golden rule for biscuits. Overmixing develops gluten, leading to tough, chewy biscuits instead of tender, flaky ones. Mix just until ingredients are combined.
Cold Butter (Optional but Recommended): While room temperature butter is fine for hand mixing, many bakers swear by very cold (or even frozen and grated) butter. The cold butter creates steam pockets when it bakes, which contributes to those highly desirable flaky layers. If using cold butter, work quickly to prevent it from warming up too much.
Handle Gently: Treat your biscuit dough with care. Minimal handling keeps the dough tender.
High Heat is Key: A hot oven (425°F/220°C) helps the biscuits rise rapidly before the fat melts completely, leading to a lighter texture.
Don’t Twist the Cutter: When cutting biscuits, press straight down with your biscuit cutter. Twisting seals the edges of the biscuit, which can prevent them from rising as high.

Creative Twists: Delicious Cheddar Biscuit Variations

While the classic cheddar biscuit is a masterpiece on its own, its simple base makes it a fantastic canvas for culinary creativity. Here are some delightful variations to explore:

Cheddar Bay Biscuits Copycat: Recreate the beloved restaurant classic! Simply add about 1 teaspoon of garlic powder to your biscuit dough along with the dry ingredients. For an extra touch, brush with garlic butter after baking.
Cheddar and Chive Biscuits: For a fresh, oniony kick, fold in about 1 tablespoon of finely chopped fresh chives or green onions (scallions) with the shredded cheddar cheese. This adds a lovely herbaceous note and beautiful specks of green.
Jalapeño Cheddar Biscuits: If you love a bit of heat, mix about ¼ cup of finely chopped fresh jalapeños into the dough. For less heat, remove the seeds and membranes from the jalapeños before chopping. You can also add a pinch of cayenne pepper for extra warmth.
Maple and Pecan Cheddar Biscuits: A delightful sweet and savory combination. Drizzle a tablespoon or two of maple syrup into the wet ingredients for a hint of sweetness, and fold in about ¼ cup of chopped pecans with the cheese. These are fantastic for breakfast or brunch.
Sun-Dried Tomato and Basil Cheddar Biscuits: Infuse your biscuits with Mediterranean flair. Mix in about ¼ cup of finely chopped sun-dried tomatoes (oil-packed, drained) for a burst of sweetness and tang, along with 1-2 teaspoons of dried basil or 1 tablespoon of fresh chopped basil.
Spicy Bacon Cheddar Biscuits: Cook and crumble 2-3 slices of bacon, then mix into the dough with the cheddar. Add a pinch of red pepper flakes for an extra kick. The smoky bacon adds incredible depth of flavor.
Herb & Garlic Cheddar Biscuits: Beyond garlic powder, try adding a mix of dried Italian herbs, dried oregano, or fresh rosemary (finely chopped) to the dough for an aromatic twist.

Easy cheddar biscuits on a baking sheet, great for cheese tea biscuits.

Frequently Asked Questions About Cheddar Biscuits

What exactly are Cheddar Bay Biscuits?

Cheddar Bay Biscuits are a famous, cheesy garlic biscuit popularized by the restaurant chain Red Lobster. They’ve garnered a massive cult following due to their incredibly savory, cheesy, and distinct garlic flavor. If you’ve tried them, you’ll understand the hype! To get a similar flavor profile in your homemade cheddar biscuits, simply add about 1 teaspoon of garlic powder to the biscuit dough along with your dry ingredients. You can also brush the baked biscuits with a mixture of melted butter and garlic powder for an extra layer of that signature taste.

Can I freeze biscuit dough or baked biscuits?

Absolutely, freezing biscuits is a fantastic way to enjoy homemade goodness whenever a craving strikes! You can freeze unbaked biscuit dough for up to 3 months. Our favorite method is to prepare, roll, and cut the biscuits as usual, then place them on a flat baking sheet and freeze until solid. Once frozen, transfer the solid biscuit rounds to an airtight freezer bag or container. When you’re ready to bake, you can either thaw them in the refrigerator overnight or bake them directly from frozen, adding a few extra minutes to the baking time (typically 2-5 minutes more). Baked biscuits can also be frozen for up to 2-3 months; simply wrap them tightly in plastic wrap and then foil, or place them in an airtight freezer bag.

Should biscuit dough be chilled before baking?

Chilling biscuit dough before baking can be beneficial, though not always strictly necessary if you’re in a hurry. Chilling allows the butter to firm up again, which helps create steam pockets in the oven for flakier biscuits. It also gives the gluten a chance to relax, potentially leading to a more tender result. If you have the time (15-30 minutes in the fridge), a quick chill can certainly enhance the texture. However, if you’re pressed for time and have handled the dough minimally and kept ingredients cool, baking them immediately will still yield delicious results.

What’s the best butter temperature for biscuit dough: cold or room temperature?

The ideal butter temperature often depends on your mixing method. When mixing biscuit dough by hand, many bakers prefer to use room temperature butter. It’s easier to cut into the dry ingredients using a fork or pastry cutter without overworking it, and it prevents the butter from warming up too much from the heat of your hands. If you’re using a stand mixer with a paddle attachment or a food processor, very cold, cubed butter is often recommended. The mechanical action of these tools can incorporate cold butter quickly without melting it, preserving those tiny pockets of butter that create ultra-flaky layers. For this particular recipe, starting with room temperature butter for hand-mixing works wonderfully for ease and great results.

What makes biscuits flaky?

Flakiness in biscuits primarily comes from two key factors: cold fat and minimal handling. When cold butter is cut into the flour, it creates tiny pockets within the dough. As the biscuits bake in a hot oven, the water in these butter pieces turns to steam, pushing up the layers of dough and creating those distinct, airy flakes. Overmixing or using warm butter melts these fat pockets too early, resulting in a denser, tougher biscuit. The quick kneading and rolling technique also contributes to layering without overdeveloping gluten.

Can I use self-rising flour for this recipe?

Yes, you can use self-rising flour, but you’ll need to adjust the recipe. Self-rising flour already contains baking powder and salt. If substituting, omit the baking powder and salt from this recipe. Keep in mind that different brands of self-rising flour may have varying amounts of leavening, so results can differ slightly. It’s often best to stick to all-purpose flour for consistent, predictable results with this specific recipe.

Storing and Reheating Your Homemade Cheddar Biscuits

To enjoy your delicious cheddar biscuits beyond baking day, proper storage and reheating are key to maintaining their freshness and flavor.

Room Temperature: Leftover baked biscuits can be stored in an airtight container at room temperature for up to 3 days. Ensure they are completely cool before storing to prevent condensation, which can make them soggy.
Refrigerator: To extend their shelf life slightly, store baked biscuits in an airtight container in the fridge for up to 5 days. This is particularly good for biscuits containing cheese, which can spoil faster at room temperature.
Freezer (Unbaked Biscuits): As detailed in the FAQ, unbaked biscuits can be frozen for up to 3 months. Flash freeze cut biscuits on a tray until solid, then transfer to a freezer-safe bag. Bake from frozen (adding a few extra minutes) or thaw overnight in the fridge.
Freezer (Baked Biscuits): Baked biscuits can also be frozen. Wrap them individually in plastic wrap, then place them in an airtight freezer bag or container. They will keep well for up to 2-3 months. Thaw at room temperature or reheat from frozen.
To Reheat: For best results, cheddar biscuits can be reheated in a preheated 325°F (160°C) oven for about 5-10 minutes, or until warmed through. This method helps restore their crispy exterior. Alternatively, you can reheat them in the microwave for 15-30 seconds per biscuit, though they may be softer and less crispy. For frozen baked biscuits, reheat in the oven for 10-15 minutes.

Cheddar Cheese Biscuits Recipe

These easy cheddar biscuits are incredibly flaky, utterly delicious, and can be ready in just about 30 minutes. They’re perfect for serving with soup for lunch, as a savory side for dinner, or with honey and butter for a delightful breakfast.

Author: The Carefree Kitchen

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Prep: 20 mins

Cook: 10 mins

Total: 30 mins

Yields: 8 people

Ingredients

2 cups all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon salt
1/3 cup butter, room temperature
3/4 cup milk
1 cup cheddar cheese, shredded

Egg Wash

1 large egg
1 tablespoon milk
1 tablespoon butter, melted (for brushing after baking)

Instructions

Preheat oven to 425 degrees F (220°C).
In a large bowl, stir together the flour, baking powder, and salt until well combined.
Add room temperature butter to the dry ingredients and use a fork or pastry cutter to mix until it begins to resemble coarse crumbs, with some pea-sized pieces of butter remaining.
Make a well in the center of the butter and flour mixture, then add milk all at once. Mix just until the dough pulls away from the sides of the bowl (dough will be sticky and a little lumpy). Mix in the shredded cheddar cheese, then let the dough rest for 2-3 minutes.
On a lightly floured surface, knead the dough by hand until smooth (about 30 seconds), then roll dough out with a rolling pin until even and about 3/4″ thick.
Cut dough with a 3-4″ round biscuit cutter or the bottom of a cup/jar (you can also cut into squares using a sharp knife) and place 1-2″ apart on a lightly greased or parchment paper-lined baking sheet. Use your thumb to make a small indent on the top of the biscuit to help them rise straight on all sides.
In a small bowl, whisk together the egg and milk for the egg wash. Using a pastry brush, brush the tops of the biscuits with the egg wash.
Bake in a preheated 425 degree oven for 10-12 minutes, or until lightly golden brown.
Remove from the oven and brush with melted butter if desired. Serve warm, and enjoy!

Notes

Storing instructions: Store leftover baked biscuits in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Freezing: Unbaked biscuits can be frozen for up to 3 months. To bake, transfer to a baking sheet and either thaw in the fridge overnight or bake immediately from frozen and add a few extra minutes to the baking time.

Reheating: Cheddar biscuits can be reheated in the microwave for 15-30 seconds per biscuit or in a preheated 325 degree F (160°C) oven for about 5-10 minutes until warmed through.

Nutrition Information (Estimated)

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Bread, Breakfast

Cuisine: American

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More Delicious Biscuit and Roll Recipes to Explore

If you’ve fallen in love with homemade baking, there’s a whole world of delicious rolls and biscuits waiting to be discovered. Expand your repertoire with these tried-and-true recipes:

Sun Dried Tomato Biscuits: A savory and slightly sweet twist for something truly unique.
Homemade Flakey Biscuits: The essential basic recipe for classic, tender biscuits.
Quick Dinner Rolls: Perfect for when you need fresh rolls in a hurry.
Homemade Crescent Rolls: Buttery, soft, and impressive for any meal.
Garlic Knots: An Italian-inspired bread perfect with pasta dishes.
Potato Rolls: Incredibly soft and moist, ideal for sandwiches or as a side.
Wheat Rolls: A healthier, hearty option that still delivers on flavor.
Einkorn Dinner Rolls: Explore ancient grains with this flavorful recipe.
Rustic Cheddar Cheese Bread: For those who love cheddar in a hearty loaf.
Jalapeno Cheddar Bread: A spicy, cheesy bread that’s great for slicing.
More Breakfast Recipes: A collection of delightful ideas to start your day right.
More Easy Bread Recipes: Discover a variety of simple and delicious bread creations.

In conclusion, these buttery, incomparably flaky Cheddar Biscuits are not just simple to make at home; they are a truly rewarding culinary experience. Perfect for serving at any time of the day – from a cozy breakfast with honey to a satisfying dinner side – this easy cheesy biscuits recipe can be whipped up in just about 30 minutes flat. So, gather your ingredients, follow our detailed guide, and prepare to delight your taste buds with the best homemade cheddar biscuits you’ve ever tasted!