Cheese Biscuits

These buttery Cheese Biscuits never last long! They’re fluffy, flavorful and filled with melty cheddar cheese. The taste is only eclipsed by how easy they are to make, and they can be enjoyed at any meal.

Ingredients to Make Cheese Biscuits Recipe

What’s the secret to making biscuits? It’s imperative that you begin biscuit making with fresh ingredients. Check the date on your baking powder and baking soda to be certain they’re still going to work as they’re the magic in the dough that makes it rise. It’s also important to follow the recipe and avoid kneading or handling the dough too much. I’ve added more tips below to ensure your cheese biscuit making success! Ingredients you’ll need to make Easy Cheese Biscuits: (Scroll down for the full printable recipe card.) 

• Flour – All purpose flour forms the base of the biscuit dough.
• Leavening – Baking powder, baking soda and salt give rise to the biscuit dough.
• Butter – One stick (1/2 cup) of salted butter that’s been frozen and grated on a box grater.
• Cheese – Shredded sharp cheddar cheese gives a robust cheese flavor.
• Liquid – Whole buttermilk or low fat buttermilk, preferably not fat free.
• Melted Butter – Salted or unsalted butter melted to brush the tops of the biscuits.

How Do You Make Homemade Buttermilk?

To every one cup of whole milk add one tablespoon of white vinegar or lemon juice. Let stand at room temperature for 5-10 minutes, then stir and proceed with the recipe.

How to Make the BEST Cheddar Cheese Biscuits Recipe

• Butter – Place the butter into the freezer in advance and freeze until solid.
• Heat Oven and Prepare the Pan – Preheat oven to 450°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
• Sift the Dry Ingredients – Use a whisk to sift together flour, baking powder, baking soda and salt.
• Grate Butter and Cheese – Use a box grater to shred the stick of frozen butter and the cheddar cheese. A medium grate works best for both.
• Combine – Use a fork to stir the butter shreds into the flour mixture, then add the shredded cheddar cheese. Stir to coat with flour.
• Buttermilk – Use a rubber spatula to gradually mix the buttermilk into the dry ingredients until fully absorbed. (You may need to bring the dough together using your hands toward the end of mixing.)
• Transfer Biscuit Dough to a Floured Surface – Roll or pat the biscuit dough into a circle 3/4-1 inch thick.
• Cut into Rounds – Using a 2.5-inch biscuit cutter to cut the dough into rounds.
• Arrange on Prepared Pan – Place biscuit dough 2-inches apart on the prepared pan. Brush the tops with melted butter.
• Oven – Bake per the recipe until fluffy and the tops are golden brown. Serve immediately.

Tips for Making Easy Cheese Biscuits

• Kitchen Tools You’ll Need: Large bowl, whisk, measuring cups, measuring spoons, 2.5-inch biscuit cutter, silicone baking mat, rolling pin and cheese grater.
• Grate Your Own Cheese: Grating your own cheese fresh will add more flavor and moisture to the biscuit dough.
• Don’t Knead the Biscuit Dough: Don’t overwork the biscuit dough or the biscuits could be tough. Be gentle when mixing the dough and knead as little as possible to avoid developing the gluten in the flour.
• Don’t be Tempted to Add Too Much Liquid: Biscuit dough shouldn’t be super wet. If you add too much buttermilk, the biscuits will spread and flatten when baked.
• Check the Date on the Baking Powder: Use fresh baking powder so the biscuits will rise. Please note: Should you choose to use self-rising flour it already contains leavening and salt so you should omit those ingredients.
• Never Twist the Biscuit Cutter: Use a sharp biscuit cutter. When cutting the biscuit dough into rounds, dip the cutter in flour, press down, then lift, never twist to make the cut. Twisting seals the edges and effects how high they will rise. This ensures the biscuits will have flaky layers.

Recipe Variations

• Flour: You can use self-rising flour in place of all purpose flour. When doing so, omit the baking powder, baking soda and salt.
• Baking Powder: You can use aluminum free baking powder in place of classic baking powder, if you’re sensitive to the taste of aluminum.
• Seasonings: You can add one teaspoon garlic powder or granulated garlic to the dry ingredients.
• Herbs: You can add fresh chives, rosemary, parsley or thyme to expand the flavor profile.
• Cheese Substitutions: You could use colby jack cheese, gouda cheese, gruyere cheese or pepper jack cheese for spice.

Storage and Leftovers

• Leftovers: Store leftover Cheese Biscuits in an airtight container or wrapped in heavy duty aluminum foil, for up to 3 days. If you store them chilled in the fridge, they’ll last longer.
• Reheating: Reheat in single servings gently in the microwave.
• Freezer: You can freeze baked cheddar cheese biscuits for up to 2 months. Thaw in the refrigerator and reheat just before serving.
• Freezing Unbaked Biscuits: You can also freeze these biscuits prior to baking. Place them on a parchment paper lined sheet pan and freeze until solid. Package them in a freezer bag and store frozen for up to 2 months. You can bake them from frozen adding 5-10 minutes to the bake time.
• When to Serve Homemade Cheddar Biscuits: Serve these biscuits with eggs. bacon and sausage for breakfast or with soup, chili and stew for dinner. You can serve these savory biscuits as a side dish at any meal.

More Southern Biscuit Recipes to Make

• These sweet Apple Pie Biscuits are a fan favorite!
• Angel Biscuits are a cross between a fluffy Southern buttermilk biscuit and a dinner roll.
• These Garlic and Herb Cheddar Biscuits taste just like those yummy Cheddar Bay Biscuits at Red Lobster.
• Sweet Potato Biscuits are perfection stuffed with holiday ham or turkey.
• Cheddar Sausage Biscuits are baked in a 9-inch pan and cut into squares for serving.
• Sweet 7 Up Biscuit Cinnamon Rolls melt in your mouth!
• Country Ham and Cheese Biscuit Bites are a two-bite appetizer everyone loves.
• Zucchini Biscuits from Martha White.

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Helpful Kitchen Items:

• Aluminum Baking Sheets
• Mixing Bowl Set
• Measuring Set
• Cookie and Biscuit Cutter Set

Print

Cheese Biscuits

Course Bread, Breakfast, Side Dish

Cuisine American, Southern

Keyword best-cheese-biscuits-recipe, cheese-biscuits-recipe

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 11 servings (may vary)

Calories 298kcal

Ingredients

• 1/2 cup salted butter frozen
• 3 cups all purpose flour
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 cups shredded sharp cheddar cheese
• 1 1/4 cup buttermilk
• 2 Tbsp salted or unsalted butter melted

Instructions

• Freeze butter in advance.
• Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt.
• Use a box grater to shred frozen butter. (medium grate) Use a fork to stir the butter shreds into the flour mixture until evenly distributed.
• To the bowl add the cheddar cheese. Stir until the cheese is coated with flour and evenly distributed.
• Make a well in the center of the flour mixture, adding buttermilk. Use a rubber spatula to gradually mix the buttermilk into the dry ingredients until fully absorbed. (You may need to bring the dough together using your hands toward the end of mixing.)
• Turn out onto a lightly floured nonstick surface. Turn a couple of times to bring together and lightly coat with flour, just until it's no longer sticky.
• Press or roll the biscuit dough into a circle 3/4-1 inch thick. Using a 2.5-inch biscuit cutter to cut the dough into rounds. Repeat, rolling any scraps together, until all of the dough has been used.
• Place biscuit dough 2-inches apart on the prepared pan. Brush the tops with melted butter.
• Place pan into the oven. Bake for 15-18 minutes or until the tops are golden brown.
• Serve immediately brushed with additional butter.
• Special Note: The yield can vary depending on how thick the dough is rolled and the size of the biscuit cutter used. You may yield 10, 11 or 12 biscuits.

Notes

• Flour: You can use self-rising flour in place of all purpose flour. When doing so, omit the baking powder, baking soda and salt.
• Baking Powder: You can use aluminum free baking powder in place of classic baking powder, if you’re sensitive to the taste of aluminum.
• Seasonings: You can add one teaspoon garlic powder or granulated garlic to the dry ingredients.
• Herbs: You can add fresh chives, rosemary, parsley or thyme to expand the flavor profile.
• Cheese Substitutions: You could use colby jack cheese, gouda cheese, gruyere cheese or pepper jack cheese for spice.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 29g | Protein: 9g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 543mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Calcium: 248mg | Iron: 2mg

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