Cheddar Biscuits
Hello cheese and butter lovers! These Cheddar Biscuits are soft, buttery, and packed with cheesy, garlicky flavor. Made with sharp cheddar, fresh herbs, and flaky layers throughout, they come together quickly and bake up golden and tender. Brushed with a savory garlic butter as they come out of the oven, these biscuits are truly irresistible—perfect as a side for soup or chili, or simply enjoyed warm with a pat of butter.
The Best Cheddar Biscuit Recipe
These cheddar biscuits are made using cold butter and buttermilk to create soft, layered biscuits with plenty of flavor. The dough is gently folded to encourage flakiness, while shredded sharp cheddar and optional herbs add rich, savory depth. A brush of warm garlic butter after baking takes them to the next level. Whether you serve them with dinner or for a cozy weekend breakfast, they’re always a crowd-pleaser.
Full step-by-step instructions, total time estimates, and ingredient amounts can be found at the bottom of this post!
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Making the Dough
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 use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.
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.
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 is cohesive, pat it into a final 1-inch thick round or square. Use a 3-inch round biscuit cutter or a knife to cut out your biscuits.
Arrange them on a parchment-lined baking sheet. You can also use a silicone mat. For soft-sided biscuits, place them close together. If you prefer crispier edges, space them slightly apart.
Baking the Cheddar Biscuits
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.
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 adds an extra layer of flavor and makes them completely irresistible.
Serving & Storage
Serving: Serve warm as a side for soup, salad, or a breakfast egg dish.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 3–4 days.
Reheating: Rewarm in a 300ºF oven for 5–8 minutes or in the microwave for about 20 seconds.
Freezing: Freeze unbaked biscuits on a tray in the freezer, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Recipe Notes & Tips
- 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.
If You Love These Cheddar Biscuits, Try Next:
- 🥔 Crispy Roasted Potatoes
- 🥯 Protein Bagels
- 🍅 Tomato Tart
- 🥐 Mini Baked Brie Appetizer
- 🥬 Spinach Puffs
These Cheddar Biscuits are warm, flaky, and full of cheesy, garlicky goodness. If you’re a fan of red lobster and their cheddar bay biscuits, these are for you! Whether you serve them with dinner or on their own, they’ll disappear fast. If you give them a try, be sure to tag me on Instagram—I’d love to see your creations!
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.
