These flavorful cheddar biscuits are such a versatile side with their flaky layers and cheesy goodness. Once you take them out of the oven and experience their mouthwatering aroma, you’ll know that you’ve created something truly special. Bring on the YUM!
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Why You’ll Love This Homemade Biscuits Recipe
- Super Easy – even for beginners, this recipe is hassle-free. Whether you use a mixer or make the dough by hand, you’ll have golden brown warm biscuits on the table in no time.
- Loaded With Flavor – The tangy notes of buttermilk combined with cheddar cheese and a pinch of cayenne pepper elevates the flavor of biscuits to a whole new level.
- Perfect Side Dish – from soups, stews, a salad, or a juicy grilled main dish, these biscuits add a touch of comfort to any meal. Plus, they are equally at home at the breakfast table or accompanying a family dinner.
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Tips For Making These Easy Biscuits
- Don’t Overmix the Dough: Over mixing can lead to tough biscuits. Mix the dough just until it comes together.
- Chilling the Dough: If the dough becomes too soft, chill it for about 30 minutes before shaping and baking.
- Using Sharp Cheddar Cheese: Sharp cheddar cheese imparts a stronger flavor than mild cheddar, making the biscuits more flavorful.
- Shred the Cheese Yourself: Store-bought shredded cheese has anti-caking agents that can alter the taste and consistency of the cheese.
- Proper Baking Time and Temperature: Make sure your oven is preheated, and bake the biscuits at the specified temperature for the perfect texture.
How To Make Buttermilk Cheddar Biscuits
- Prep the dough with room temperature ingredients.
- Mix the dry ingredients with the butter and cheese. Add in the buttermilk and mix just until just combined.
- Lightly flour a flat surface and turn out the biscuit dough onto it. Pat the dough into a circle or rectangle that is about 1-inch thick.
- Use a round biscuit cutter or the rim of a glass to cut out the biscuits. Press straight down without twisting to get clean edges.
- Place on a packing sheet (you can line it with parchment paper if you want) and bake.
- Brush with melted butter and serve!
Common Questions And Answers
Yes, you can. After cutting out the biscuits, place them on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container. When you’re ready to bake, place the frozen biscuits on a baking sheet and bake for a few minutes longer than usual.
I love experimenting with different types of cheese, such as Gouda, mozzarella, pepper jack, or even a blend of cheeses. It’s also fun to add in a little garlic powder, onion powder, or fresh parsley for a red lobster cheddar bay biscuit vibe.
Store any leftover biscuits in an airtight container at room temperature for up to two days. You can keep them fresh even longer by storing them in the refrigerator for up to a week.
What To Serve With Homemade Cheese Biscuits
These biscuits are incredibly versatile and go well with so many dishes. Here are a few of my favs:
Breakfast: Ham And Cheese Egg Cups, Fruit Salad, Pimento Cheese Grits, Best Homemade Sausage Gravy.
Brunch or Lunch: Spinach Salad With Warm Bacon Dressing, Easy Shrimp Salad, Healthy Mushroom Soup.
Dinner: Crock Pot Country Style Pork Ribs, Baked Potatoes, Maple Bacon Green Beans.
Ingredients
- 3 ½ cups all purpose flour
- 1 ½ cups buttermilk ( make your own with 1 ¾ cup of milk and 1 tablespoon plus ¼ teaspoon vinegar)
- 2 tablespoon baking powder
- 2½ teaspoon salt
- dash of cayenne pepper
- 9 tablespoon butter – 1 stick plus 1 tbsp
- 2 cups grated cheddar cheese
- 1 large egg – beaten (for egg wash)
Instructions
- Heat the oven to 400 degrees.
- Cut cold butter into pieces and allow to soften on counter while mixing dry ingredients.
- In a large bowl, add flour, baking powder, cayenne pepper and salt, and mix well. Place the flour mixture in the bowl of a stand mixer, add butter and grated cheese. Using the paddle attachment, mix until the butter forms into small peas.
- Add the buttermilk to the mixer and continue mixing just until the dough comes together. You can also mix by hand.
- Turn dough onto a lightly floured surface and knead several times.
- Roll out dough to ½ inch thick. Using a round cookie cutter or drinking glass, cut out biscuits.
- Brush biscuits with the egg wash and bake in the oven for about 20-25 minutes, then let cool on a wire rack. Remove from the oven when golden brown and brush with melted butter. Serve immediately.
Video
Notes
- Experiment with different types of cheese, such as Gouda, mozzarella, pepper jack, or even a blend of cheeses. It’s also fun to add in a little garlic powder, onion powder, or fresh parsley for a red lobster cheddar bay biscuit vibe.
- To freeze the dough, after cutting out the biscuits, place them on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container. When you’re ready to bake, place the frozen biscuits on a baking sheet and bake for a few minutes longer than usual.
- Store any leftover biscuits in an airtight container at room temperature for up to two days. You can keep them fresh even longer by storing them in the refrigerator for up to a week.
Nutrition
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Diane Barry
Can you make these gluten-free
I’ve not tested them with gluten-free flour but it should work. Just make sure to use a 1 to 1 ratio flour brand.
~Donya
Susan
How do you think these would be if prepared in advance, frozen and reheated for a weekend meal? Thank you!
Donya
Hey Susan!
Great question! You can absolutely prepare them in advance and freeze them. I would recommend freezing them individually wrapped in tinfoil and then put in an airtight container. You can reheat in a oven or toaster oven. I hope you enjoy the recipe, let me know how it goes!
~Donya
April taylor
What does 1 3/4 scant cut of milk mean?
Hey there.
Sorry for any confusion. The recipe card has been updated.
~Donya
Pat
Not anything much better than a biscuit! ?
Ad
This makes only 8 biscuits?
Thanks Ad. It depends on what size cutter you are using. I used a larger biscuit ring to I only got 8 out of the dough. You can do whatever size you like.
Thanks!
~Donya
Adeline W Smyth
Thank you so much. I normally use a 2 1/2″ biscuit cutter and get 12 biscuits out of a recipe using 2 cups flour, so using your recipe for Cheddar Biscuits will probably get at least 15 if not more biscuits. In the picture above, your biscuits do not look very large.
Julia
How do make a biscuit better? Put some cheese on it! You nailed it Girl!
Thanks Julia! Nothing beats a biscuit, that’s for sure.
XO,
~Donya
Julie Pollitt
I wish I could reach through the screen and grab one!
Girl, me too! Guess I better go make a batch.
Thanks for stopping by friend.
XO,
~Donya