Easy Cheddar Biscuit
Nothing beats the warm, buttery aroma of freshly baked cheddar biscuits straight from the oven. When I want something quick, savory, and incredibly satisfying, this Easy Cheddar Biscuit Recipe is my go-to. These biscuits are tender, flaky, loaded with sharp cheddar cheese, and pe
Ingredients
- □ 2 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed
- □ 1 tablespoon 1 Tablespoon aluminum-free baking powder
- □ ½ teaspoon 1/2 teaspoon baking soda
- □ 1 teaspoon 1 teaspoon garlic powder
- □ 1 teaspoon 1 teaspoon salt
- □ ½ cup 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
- □ 1 cup 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
- □ 2 teaspoons 2 teaspoons (14g) honey
- □ 1 cup 1 cup (125g) shredded cheddar cheese
- □ 1 First, I preheat my oven to 425°F (218°C) and line a baking sheet with parchment paper.
- □ 1 In a large mixing bowl, I whisk together the flour, baking powder, baking soda, garlic powder, and salt. This evenly distributes the leavening agents, ensuring the biscuits rise beautifully.
- □ 1 Next, I add the very cold cubed butter. Using a pastry cutter, I work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Those little butter pockets create steam in the oven, giving the biscuits their flaky texture.
Instructions
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Preparing the dough correctly is the key to achieving tall, flaky cheddar biscuits with crisp edges and a tender interior.
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To create bakery-style layers, I follow these simple shaping steps:
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Turn Out the Dough:I lightly flour my work surface and gently turn the dough out onto it.
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Form and Fold:I gently pat the dough into a rectangle about 3/4-inch thick. Then I fold one side into the center, fold the other side over it (like folding a letter), rotate the dough, and flatten again. I repeat this folding process 2–3 times to build layers.
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Cut the Biscuits:I press the dough into a final 1-inch thick rectangle and cut into squares using a bench scraper or knife. (I prefer squares because there’s no dough waste.)
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Arrange on Baking Sheet:I place the biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crispier edges.
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Brush the Tops:I brush the tops with the remaining 2 Tablespoons of buttermilk for a golden finish.
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I bake the biscuits at 425°F (218°C) for 18–22 minutes, or until the tops are golden brown and the edges are crisp.
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The high oven temperature helps the biscuits rise quickly, creating tall, flaky layers with a beautifully browned exterior.
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Once baked, I remove them from the oven and let them cool for about 5 minutes before serving. They’re best enjoyed warm when the cheese is perfectly melty.
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These biscuits freeze beautifully. I allow them to cool completely, then place them in a freezer-safe bag. They keep well for up to 3 months.
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To reheat from frozen, I bake at 350°F for about 10–15 minutes until warmed through.
Why This Recipe Works: Nothing beats the warm, buttery aroma of freshly baked cheddar biscuits straight from the oven. When I want something quick, savory, and incredibly satisfying, this Easy Cheddar Biscuit Recipe is my go-to. These biscuits are tender, flaky, loaded with sharp cheddar cheese, and perfectly balanced with a hint of garlic and honey. Best of all? They’re ready in under 30 minutes — no yeast, no rising time, and no fuss. Whether I’m serving them alongside soup, chili, or enjoying them warm with a pat of butter, these homemade cheddar biscuits never disappoint.
Storage & Make-Ahead Tips: Store in an airtight container at room temperature or in the refrigerator for up to 3-5 days.