Cheddar Biscuit Recipe: Cheddar biscuits are the kind of comfort food that make your kitchen smell like a warm hug. Imagine a golden, flaky biscuit that’s infused with sharp cheddar cheese, with just the right balance of buttery richness and tender crumb. They’re a beloved staple in Southern kitchens, but their appeal has spread far beyond. While store-bought versions can be decent, nothing beats the flavor and texture of homemade cheddar biscuits fresh from the oven.
Traditionally, these biscuits have roots in Southern cooking, where buttermilk biscuits are a daily ritual. The addition of cheddar cheese is a delicious twist that not only adds a punch of flavor but also gives the biscuits a slightly crisp texture on the outside and a soft, airy interior.
When you bake them at home, you control everything: the quality of ingredients, the thickness of the dough, and even the amount of cheese (and if you’re like me, you might sneak in a little extra). Plus, they’re incredibly versatile—you can serve them alongside soups, salads, fried chicken, or just with a pat of butter and honey.
The real magic? They’re easier to make than most people think. With a few pantry staples, some fresh cheese, and about 30 minutes, you can have a basket of warm cheddar biscuits on the table.
Why You’ll Love This Recipe
If you’ve never made cheddar biscuits before, here’s why this recipe might just become a regular in your kitchen.
First, the flavor profile is unbeatable. The sharpness of cheddar cheese balances perfectly with the richness of butter and the tang of buttermilk. Every bite has a slightly crispy edge and a fluffy center that melts in your mouth.
Second, it’s a foolproof recipe. Even if you’re new to baking, the steps are straightforward—no kneading, no complicated dough shaping. The ingredients come together quickly, making them perfect for weeknight dinners or unexpected guests.
Third, these biscuits are adaptable. You can stick with the classic cheddar version, or you can jazz them up with garlic, herbs, jalapeños, or even bits of bacon. They also work for any meal of the day—pair them with eggs and coffee in the morning, or serve them with stew for a hearty dinner.
Finally, nothing beats the satisfaction of pulling a tray of golden, cheesy biscuits out of your own oven. The smell alone will draw people into the kitchen.
List of Ingredients You’ll Need
The beauty of cheddar biscuits is that they require simple ingredients you probably already have in your pantry and fridge. Here’s what you’ll need for a basic batch:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- 1 cup buttermilk, cold
- 1 ½ cups sharp cheddar cheese, shredded
Optional for Topping:
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped
When it comes to cheese, sharp cheddar is the classic choice because its bold flavor stands out even after baking. Avoid pre-shredded cheese if possible—it’s coated with anti-caking agents that can affect how it melts. Instead, shred your own from a block for the best melt and flavor.
Ingredient Substitutions and Variations
Don’t worry if you don’t have all the ingredients exactly as listed—cheddar biscuits are very forgiving.
For Gluten-Free: Use a gluten-free all-purpose flour blend. Look for one that includes xanthan gum for better structure.
For Dairy-Free: Swap butter with a plant-based alternative and use almond or oat milk with a splash of lemon juice in place of buttermilk. Dairy-free cheddar-style shreds can also work surprisingly well.
Other Cheese Options: Experiment with Gruyère for a nutty flavor, pepper jack for a spicy kick, or a combination of cheeses for complexity.
Extra Flavor Add-ins:
- Minced fresh herbs like rosemary or chives
- Cooked bacon bits for a smoky, savory note
- Diced jalapeños for heat
Kitchen Tools and Equipment
While you don’t need fancy tools to make cheddar biscuits, having the right equipment makes the process smoother.
Essential Tools:
- Large mixing bowl
- Pastry cutter or two forks (for cutting butter into flour)
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Cheese grater
Helpful but Optional:
- Bench scraper for easy dough handling
- Biscuit cutter for uniform shapes
- Pastry brush for applying butter glaze
The most important thing is to keep your butter and buttermilk cold—this ensures the biscuits puff up nicely instead of spreading flat in the oven.
Step-by-Step Guide to Making Cheddar Biscuits
Step 1 – Preheat and Prepare Your Baking Sheet
Before you even touch the ingredients, set yourself up for success. Preheat your oven to 425°F (220°C)—this high heat is essential for getting those biscuits to rise quickly and form that irresistible golden crust.
Line a baking sheet with parchment paper or a silicone baking mat. This not only prevents sticking but also promotes even browning on the bottoms of your biscuits. If you don’t have parchment paper, a light greasing with butter or cooking spray will do the trick, but parchment makes clean-up easier.
Here’s a tip: place your prepared baking sheet in the fridge while you mix your dough. When cold dough hits a hot oven, the butter melts slowly, releasing steam that creates flaky layers. This is why we chill the sheet—every little bit of cold helps.
Step 2 – Mix Dry Ingredients
Grab your large mixing bowl and whisk together the flour, baking powder, sugar, baking soda, and salt. Mixing the dry ingredients thoroughly ensures that the leavening agents are evenly distributed, which means every biscuit will rise properly.
Why sugar? Even though these are savory biscuits, a small amount of sugar helps balance the saltiness and enhances the browning process.
Don’t skip the whisking step—it’s the easiest way to aerate your flour without sifting. Light, airy flour equals light, airy biscuits.
Step 3 – Add the Butter
This step is where biscuit magic begins. Take your cold butter cubes and add them to the flour mixture. Using a pastry cutter, two forks, or even your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
Here’s why this matters: those little chunks of butter melt in the oven, creating steam pockets that give biscuits their tender, flaky texture. If the butter gets too warm during mixing, you’ll end up with dense biscuits.
A trick I love is to freeze the butter for 10 minutes before starting and even grate it with a cheese grater—this makes it easier to incorporate evenly without overworking the dough.
Step 4 – Mix in Cheese
Now’s the fun part—adding the star ingredient. Sprinkle your freshly grated cheddar cheese into the flour-butter mixture. Toss it lightly with your hands or a spoon to coat the cheese in flour. This coating prevents the cheese from clumping together and ensures even distribution throughout the dough.
You’ll notice the color of your mixture shift as little flecks of orange or yellow cheddar peek through. This step already smells amazing, and you haven’t even started baking yet.
If you’re experimenting, this is also the time to add other flavor boosters like herbs, garlic powder, or diced jalapeños.
Step 5 – Combine Wet and Dry Ingredients
Pour your cold buttermilk into the flour-cheese mixture. Using a wooden spoon or spatula, gently stir just until the dough comes together. It’s okay if it looks a bit shaggy—overmixing is the enemy of fluffy biscuits.
If the dough feels too dry, add a splash more buttermilk; if it’s too wet, sprinkle in a little more flour. The goal is a soft dough that holds together without being sticky.
For an extra tender crumb, some bakers like to fold the dough gently a few times in the bowl to create layers before shaping.
Tips for the Perfect Cheddar Biscuits
Perfect cheddar biscuits come down to a few key practices:
- Keep everything cold – Cold butter, cold buttermilk, and even a chilled mixing bowl can help maintain flakiness.
- Don’t overmix – Stir just until combined; overworking activates gluten, which makes biscuits tough.
- Use sharp cheddar – Mild cheddar tends to disappear into the dough; sharp cheddar keeps its flavor even after baking.
- Bake hot and fast – High heat helps biscuits rise quickly before the butter fully melts.
- Brush with butter – A quick butter glaze right out of the oven adds shine and extra flavor.
Common Mistakes and How to Avoid Them
Biscuit-making may be simple, but there are a few pitfalls:
- Overmixing the dough – Makes biscuits dense and chewy.
- Warm butter – Leads to flat biscuits without distinct layers.
- Wrong oven temperature – Too low, and biscuits spread without rising; too high, and they brown before the inside cooks.
- Using pre-shredded cheese – It’s coated in starch, which can make biscuits drier. Always grate your own.
How to Serve Cheddar Biscuits
Cheddar biscuits are incredibly versatile, making them a welcome addition to almost any meal.
For Breakfast: Serve them warm with scrambled eggs, crispy bacon, and a cup of coffee. You can also split them in half and use them as a base for breakfast sandwiches—think fried egg, sausage, and a slice of extra cheddar.
For Lunch: Pair them with a bowl of tomato soup, chili, or a crisp salad. Their cheesy richness balances lighter dishes beautifully.
For Dinner: They’re perfect alongside roasted chicken, BBQ ribs, grilled steak, or seafood dishes like shrimp and grits.
As a Snack: Spread them with butter, drizzle with honey, or enjoy them plain—the flavor stands on its own. You can also make them mini-sized for party appetizers.
The real charm of cheddar biscuits is their ability to complement both savory and slightly sweet toppings without overpowering the meal.
Storage and Reheating
Fresh cheddar biscuits are best enjoyed the day they’re baked, but they store well for a few days.
At Room Temperature: Keep them in an airtight container for up to 2 days. To maintain texture, wrap them in a clean kitchen towel inside the container to absorb excess moisture.
In the Fridge: Store in a sealed bag for up to 5 days, but note they may dry out faster.
Freezing: You can freeze baked biscuits or unbaked dough rounds. For baked biscuits, wrap each in plastic wrap and store in a freezer bag for up to 2 months. For unbaked dough, place shaped biscuits on a tray, freeze until solid, then transfer to a bag—bake straight from frozen, adding 3–5 minutes to the baking time.
Reheating:
- Oven: Wrap in foil and warm at 350°F (175°C) for 8–10 minutes.
- Microwave: Heat in 15-second bursts, but this may soften the crust.
- Air Fryer: Reheat at 325°F for 3–4 minutes for a crisp exterior.
Nutritional Information
Here’s an approximate nutritional breakdown per biscuit (based on a batch of 10 biscuits):
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 370mg |
| Carbohydrates | 20g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 6g |
Keep in mind that variations in ingredients—especially the type of cheese or butter—can slightly change these values.
Creative Variations to Try
Once you master the basic cheddar biscuit recipe, you can experiment:
- Garlic & Herb Cheddar Biscuits: Add 1 teaspoon garlic powder and 2 tablespoons chopped fresh herbs (like parsley or chives) to the dough.
- Jalapeño Cheddar Biscuits: Mix in ¼ cup finely diced jalapeños for a spicy kick.
- Bacon Cheddar Biscuits: Fold in ½ cup cooked, crumbled bacon for smoky richness.
- Three-Cheese Biscuits: Use a blend of cheddar, mozzarella, and parmesan for depth of flavor.
- Sweet Cheddar Biscuits: Reduce the salt slightly and add a tablespoon of honey for a sweet-savory twist.
FAQs about Cheddar Biscuit Recipe
Q1: Can I make the dough ahead of time?
Yes—shape the biscuits, place them on a tray, and refrigerate for up to 24 hours before baking.
Q2: What’s the best way to shred cheese?
Use a box grater or food processor for even shreds. Always shred from a block for better melting.
Q3: Can I make them without buttermilk?
Yes—mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
Q4: Why are my biscuits dense?
Overmixing or warm butter usually causes this. Keep ingredients cold and mix gently.
Q5: Can I add more cheese than the recipe calls for?
Absolutely—just note that too much cheese can make the biscuits spread more during baking.
Conclusion
Cheddar biscuits are the perfect mix of simple ingredients and big flavor. They’re buttery, flaky, cheesy, and endlessly customizable. Whether you’re serving them for breakfast, dinner, or just as a snack, they have a way of disappearing fast.
The best part? Once you know the method, you can experiment endlessly with flavors and add-ins. And honestly, there’s something deeply satisfying about pulling a tray of golden biscuits from your own oven—it’s like serving a little piece of homemade comfort.
