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Cheddar Biscuits Recipe

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cheddar bread

These homemade Cheddar Biscuits are easy to make and have a wonderful flaky texture. They require only a few simple ingredients and yet taste like you spent hours in the kitchen. They’re the perfect cheesy complement to any meal.

These homemade cheddar biscuits are so simple to make, you won’t believe it! All you have to do is combine the ingredients, drop by spoonfuls onto a baking sheet, and bake! Suddenly, you have biscuits that are as light and airy as the ones at Red Lobster but burst with the flavor of melted cheddar. They are delicious with any meal or even on their own as a snack.

This is a simple recipe that requires few ingredients. You don’t need any special equipment or skills to put together these biscuits. The secret to a tender biscuit is not to overwork the dough. They are so simple that anyone can make delicious cheddar drop biscuits every time.

Ingredients for this dish

Cheddar Biscuits
Cheddar Biscuits ingredients
  • Flour — either white or whole wheat flour will do in this biscuit recipe.
  • Baking powder gives the biscuits their airy texture and helps them rise. Verify that the baking powder hasn’t gone stale.
  • Butter — this cheddar drop biscuit dough requires very cold butter. Butter creates steam when it melts in the oven. The biscuits’ light and flaky texture comes from the steam created by the melting butter. The biscuits, once removed from the oven, require a brushing of melted butter.
  • Shredding your own cheese from a block gives you more control over the flavor and texture, plus it melts more evenly. Shredding cheese from a block results in a fresher, creamier flavor than using pre-shredded cheese, which can sometimes have a coating.
  • Buttermilk—the acidity in the buttermilk helps the baking powder work its magic, leading to a more elevated and light biscuit. The tanginess of the cheddar biscuits is enhanced by the buttermilk.
  • To make the biscuits more tender and moist, add an egg to the dough.



  • ▢2¼ cups all-purpose flour (270g)
  • ▢1 tablespoon baking powder
  • ▢1 teaspoon salt
  • ▢½ teaspoon plus ¼ teaspoon garlic powder divided
  • ▢¼ teaspoon paprika
  • ▢½ cup cold unsalted butter cubed (113g)
  • ▢1 cup shredded cheddar (120g)
  • ▢½ cup cold buttermilk (120mL)
  • ▢1 large egg lightly beaten
  • ▢¼ cup unsalted butter melted
  • ▢2 tablespoons finely chopped parsley

Method for Preparing Cheddar Biscuits

  1. Flour, baking powder, salt, garlic powder, and paprika should be combined in a large mixing bowl using a whisk. Throw the butter cubes into the flour and toss to coat.
  2. Work the butter into the flour until the pieces are the size of small peas, either with a pastry cutter or by pressing them between your fingers. Toss in the shredded cheddar cheese and serve.
  3. Combine the buttermilk and egg in a small bowl and whisk to combine.
  4. Mix the buttermilk and egg together, and then slowly pour it into the flour mixture while stirring with a fork until the dough is sticky but still slightly crumbly.
  5. Make 12 mounds on a baking sheet lined with parchment paper using a 1/4 cup scoop. To get a golden brown top, bake for 15–17 minutes.
  6. Mix the remaining 1/4 teaspoon of garlic powder with the melted butter, parsley, and a small bowl. When they come out of the oven, brush them with the melted butter mixture. Serve hot.

Expert Advice on Preparing This Dish

  • You can use a box grater to shred the butter instead of trying to cut it into cubes.
    For the most precise results, weigh your flour before measuring. Fluff your flour with a spoon, then spoon it into your cups, and level it off with a knife if you don’t have a scale. If you overfill the measuring cup with flour, your cheddar biscuits will be dense and dry.
  • To ensure the butter cubes retain their shape as you incorporate them into the biscuit dough, place them in the freezer for about 15 to 20 minutes if you live in a warm climate. The butter needs to be cold and solid when incorporated into the dough so that it can melt and create air pockets when baked.
  • The biscuit dough should not be overworked. If you overwork the dough, the biscuits will be tough.
  • When the dough is ready, you must act swiftly. The butter in the dough needs to come to room temperature, so the longer it sits out before going into the oven, the better. The use of cold ingredients is the secret to keeping your layers light and flaky.
  • A cheddar biscuit has been broken apart on a plate, and additional biscuits and a cup of tea can be seen in the background.


Where should I put the extra biscuits?

Refrigerate any extra biscuits for up to five days in an airtight container. They will keep well in the freezer for up to two months.

Can I pre-prepare the dough?

Preparing the dough in advance is not something I would suggest. As soon as the buttermilk and baking powder are mixed together, the rising process begins; however, the longer the dough rests before being baked, the less effective the buttermilk and baking powder become. Making the dough in advance will result in shorter, flatter, and denser biscuits. The biscuits can be baked in advance and warmed up as needed.

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