Light, cheesy, easy and fluffy, these Cheddar Biscuits are a quick and delicious recipe that is perfect to whip up for dinnertime meals.
I’m an admitted carboholic. I love anything bread related and I’m not ashamed. These easy Cheddar Biscuits are one of my favorite things ever.
Biscuits alone are delicious, especially homemade, but when you add cheese to the mix, you reach a whole new level.
This recipe is so simple and are ready in about 30 minutes from start to finish, the perfect recipe to serve along side some of your favorite meals.
WHY THIS RECIPE WORKS:
- Minimal ingredients makes the prep time on this recipe quick and easy and uses minimal effort.
- Easy on hand ingredients as well make this recipe a favorite that can be whipped up any night of the week.
- This recipe makes enough biscuits for seconds, so you don’t have to just stick with one!
Bread is one of my favorite things ever, you have to check out my Beer Bread, Cheesy Garlic Pull Apart Bread and my Rosemary Cheddar Dutch Oven Bread!
WHAT FOODS GO WELL WITH BISCUITS?
There are so many different foods that go well with biscuits. Soups, pastas, meats, etc. There really is no limit of what to serve with biscuits, especially these cheddar biscuits.
Some of my favorite meals to serve with these are Meatloaf, Ham and Potato Soup and Chicken and Dumplings!
These are also great served as sandwiches, just slice them apart, place some ham and cheese inside, heat up slightly and drizzle with a little bit of honey. Life changing!
I mean there are so many things that you can do with Cheddar Biscuits, spread it with some honey butter or even jam, I’m not opposed to the sweet and savory mixture at all.
You can even use them to make some savory bread pudding if you wish. But personally, I just enjoy them hot and warm out of the oven with a little bit of butter and honey.
HOW TO MAKE CHEDDAR BISCUITS, STEP BY STEP:
Pre heat oven to 400 degrees. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Add the butter and with a pastry blender or your fingers, mix the butter into the dry ingredients until it is crumbly and the largest pieces of butter are no bigger than the size of peas (Photos 1-3).
Add the shredded cheese and mix, then mix in the buttermilk. Mix just until combined (Photos 4-6).
Turn out onto a floured surface, or a large piece of parchment and press the dough out until it is about 1/2 inch thick, then fold into thirds and press out again to ½ inch thick (Photos 7 & 8).
Cut into rounds with a biscuit cutter and place on a parchment lined baking sheet so the edges are just touching (Photos 9).
Gather up any remaining dough and repeat the process of pressing, folding and cutting until no dough remains.
Whisk together the egg and 2 tsp milk and brush over biscuit tops. Place in oven and bake for 20 minutes until risen and golden (Photo 10 & 11).
DO CHEDDAR BISCUITS NEED TO BE REFRIGERATED?
No, they do not. They will last up to 3 days at room temperature as long as you store them in an airtight container such as a zip loc baggie or Tupperware.
You can refrigerate them again in an airtight container and they should last about a week.
Lastly, you can also freeze these cheddar biscuits. To freeze, cool them completely and then wrap in tinfoil or freezer paper and place in ziploc or Tupperware and freeze baked goods at at least 0 degrees.
Then place in freezer, these will keep for about 2-3 months. You can reheat each individual one by heating in microwave for about 10-3o seconds or in oven at 300 for about 20 minutes if frozen or 30 if thawed.
TIPS AND TRICKS FOR MAKING CHEDDAR BISCUITS:
- Make sure you use cold butter when adding into the flour mixture, this helps with the texture of the biscuit.
- Freshly grated cheese works best when baking with this recipe, it has less preservatives than bagged shredded cheese.
- If you do not own a biscuit cutter, a round cookie cutter will work too, or just cut into squares.
- Do not overmix, this will make your biscuits rubbery and dry.
If you you want that perfectly delicious side recipe to go with your favorite meal, these Cheddar Biscuits are it! Easy, delicious and fast!
If you like this recipe you might also like:
- Biscuits and Gravy Skillet
- Extreme Cheddar Biscuits and Gravy
- Cheddar Biscuit Topped Harvest Chicken Pot Pie
If you’ve tried these CHEDDAR BISCUITS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cheddar Biscuits
Ingredients
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter cut into small pieces
- 1 cup freshly shredded cheddar cheese
- 1 cup buttermilk
- 1 egg beaten
- 2 tsp milk
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt.
- Add the butter and with a pastry blender or your fingers, mix the butter into the dry ingredients until it is crumbly and the largest pieces of butter are no bigger than the size of peas.
- Add the shredded cheese and mix, then mix in the buttermilk. Mix just until combined.
- Turn out onto a floured surface, or a large piece of parchment.
- Press the dough out until it is about 1/2 inch thick, then fold into thirds and press out again to ½ inch thick.
- Cut into rounds with a biscuit cutter and place on a parchment lined baking sheet so the edges are just touching.
- Gather up any remaining dough and repeat the process of pressing, folding and cutting until no dough remains.
- Whisk together the egg and 2 tsp milk and brush over biscuit tops.
- Place in oven and bake for 20 minutes until risen and golden.
Notes
- Make sure you use cold butter when adding into the flour mixture, this helps with the texture of the biscuit.
- Freshly grated cheese works best when baking with this recipe, it has less preservatives than bagged shredded cheese.
- If you do not own a biscuit cutter, a round cookie cutter will work too, or just cut into squares.
- Do not overmix, this will make your biscuits rubbery and dry.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Kimberley
This a fantastic recipe. It was quick and easy to follow. I mixed up the cheese with a 5 year cheddar and Shropshire Blue. What a light and flavourful biscuit and my baking is hit and miss. They were a hit!
Jenny G
Great recipe! Simple and easy to make and the biscuits are light and fluffy. I added a more spicy cheese mix which resulted in even more flavorful biscuits.
Thank you for posting this recipe!
Cynthia
Flaky and delicious! Easy recipe.
Everestgirl
Perfect cheddar cheese biscuits. So easy never need to buy bisquick mix again.
Suzy
Loved the step by step instructions! I was intimidated by making them but the photos helped! Turned out great!
Stephanie
I can’t get enough of the cheddar biscuits at Red Lobster but these were even better! Great recipe!
Toni
These were so good! My family loved it!
Betsy
Yum! Cheddar biscuits are one of my favorite things at Red Lobster. These will certainly alleviate the cravings between visits! I do tend to have a “problem” with over mixing my dough. I’ll be sure to keep your advice in mind. 😉