Cheddar Biscuits
These are the cheddar biscuits I make when I want something fast, dependable, and deeply savory that can pair with almost anything I’m putting on the dinner table. They’re soft inside, lightly flaky, and loaded with sharp cheddar and butter without feeling heavy. I’ve tested plenty of versions over the years, and this is the one I keep coming back to.
Why I Love These Biscuits
What matters most to me with cheddar biscuits is balance. I want real cheese flavor, clear buttery layers, and a biscuit that stays tender instead of crumbly. Cold butter, cold buttermilk, and a light hand during mixing are what make that happen here.
- Soft, tender interior with flaky layers
- Real cheddar flavor that doesn’t disappear in the bake
- Comes together quickly with minimal fuss
- Works just as well for dinner as it does for breakfast
Key Ingredients & Why I Use Them
Sharp cheddar cheese: I always use sharp cheddar here. Milder cheese gets lost, especially once the biscuits bake.
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Cold butter: This is what creates the flaky layers. I keep it cold until the very last moment.
Buttermilk: Adds tenderness and a subtle tang that balances the richness of the cheese and butter.
Fresh herbs (optional): Chives or parsley add freshness, but I treat them as optional. The biscuits stand on their own without them.
Garlic (for brushing): I prefer adding garlic at the end rather than mixing it into the dough. It keeps the flavor clear and prevents bitterness.
How I Make These Cheddar Biscuits
The full recipe card is below, but this is how I make them step by step and where I pay attention.
Step 1: Making the Dough
I start by whisking together the flour, baking powder, baking soda, salt, and any optional seasonings like garlic powder or smoked paprika. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers. I stop when the mixture looks like coarse crumbs with visible pieces of butter—that’s what creates the layers later.
Next, stir in the shredded cheddar cheese (4 ounces) and chopped chives or parsley into the flour mixture, if using. Pour in the cold buttermilk and gently stir just until a shaggy dough begins to form. It’s okay if a little flour remains in the bottom of the bowl—this will get incorporated when you fold the dough.
Step 2: Shaping the Cheddar Biscuits
Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick rectangle, then fold the dough in half and pat it out again. Repeat this folding process 2–3 times. This technique builds flaky layers and helps pull the dough together without overmixing.
Once the dough feels cohesive, I pat it into a final 1-inch-thick round or square. I cut the biscuits using a sharp cutter or knife, pressing straight down without twisting. I place them on a parchment-lined baking sheet, setting them close together if I want softer sides or spacing them apart if I want crisper edges.
Step 3: Baking
Bake the biscuits in a 425ºF (220ºC) oven for about 15 minutes, or until the tops are golden brown and the centers are cooked through.
Step 4: Garlic Butter Topping
While the biscuits bake, melt 2 tablespoons of butter with a minced garlic clove (or use a teaspoon garlic powder) and a pinch of fresh parsley. As soon as the biscuits come out of the oven, brush the melted butter and garlic generously over the tops. This step matters more than it looks—it adds flavor without weighing the biscuits down.
Storage & Make Ahead
I like these best the day they’re baked, but they keep well in an airtight container at room temperature for up to two days. For longer storage, I freeze the unbaked biscuits solid, then transfer them to a freezer bag. I bake them straight from frozen, adding a few extra minutes to the bake time.
To reheat baked biscuits, I use a low oven rather than the microwave whenever possible—it keeps the texture intact.
Recipe Notes & Tips
Getting those flaky layers can be tricky. Here are some tips to get you through!
- Keep the butter and buttermilk cold to ensure the biscuits bake up tall and flaky.
- Fold the dough rather than kneading—it helps build structure and flaky layers.
- Add spices or herbs to customize the flavor to your liking.
- Use a sharp cutter and avoid twisting it when cutting biscuits—this helps them rise evenly.
Variations I Actually Use
These biscuits are amazing as they are, but sometimes I like to change it up.
- Swap cheddar for asiago or gruyère for a sharper bite
- Add black pepper or smoked paprika for subtle heat
- Skip herbs entirely for a clean, classic biscuit
FAQ
Yes. I usually freeze them unbaked and bake as needed.
This is usually because the butter was too warm or you overmixed the dough.
You can, but freshly shredded melts better and gives a smoother texture.
Absolutely. The cheddar and garlic butter carry plenty of flavor on their own.
More Recipes You Might Like
If you enjoy these biscuits, you’ll probably like other savory bakes that lean buttery and structured—things like soft dinner rolls, simple quick breads, or anything that pairs well with soup or eggs. If you want to check out some of my savory recipes, check out my Tomato Tart, Mini Baked Brie Appetizer, or Spinach Puffs!
If you make these cheddar biscuits, I’d love to see them. Leave a rating or comment below, or tag me on Instagram—I always enjoy seeing how they turn out in your kitchen.
Cheddar Biscuits
Ingredients
- 2 cups all-purpose flour 250g
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 tsp garlic optional
- 2 tbsp chopped chives or parsley
- ½ cup cold unsalted butter, cubed 113g
- 1 cup shredded sharp cheddar cheese 100g
- ¾ cup + 2 tbsp cold buttermilk 180ml + 30ml
Garlic Butter Glaze
- 2 tbsp butter
- 1 minced garlic clove or ½ tsp garlic powder
- pinch of parsley
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and any optional seasonings.
- Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
- Stir in the shredded cheddar and optional herbs.
- Add cold buttermilk and mix gently just until a shaggy dough comes together, even if all the flour isn’t incorporated yet. Don’t overmix.
- Turn dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half, pat it out again, and repeat this folding process 2–3 times (this helps create flaky layers, and it incorporates the remaining dry flour without over mixing.
- Pat it into a final 1-inch thick round or square, and cut out biscuits using a round cutter or knife. I used a 3-inch round cutter.
- Place biscuits on the prepared sheet, close together for soft sides or spaced apart for crispier edges. Brush with the 2 tbsp of extra buttermilk.
- Bake for 15 or until golden brown.
Garlic Butter Glaze
- Melt the butter with the garlic and mix. Brush on top of the buns as soon as they come out of the oven.