Homemade Cheddar Biscuits

Why You’ll Love This Homemade Cheddar Biscuits

These Homemade Cheddar Biscuits are warm, soft, and full of cheese. They bake fast and make any meal feel special. The tops get a little golden, the insides stay tender, and the garlic-butter brush gives a nice extra flavor. You will like how simple the steps are and how few tools you need. If you enjoy easy kitchen projects and quick sides, you might also like the best homemade Christmas ornament dough for a fun craft after cooking.

introduction

This recipe makes about 8–10 biscuits with a rich cheddar taste and soft crumb. The dough is quick to mix and you fold it a few times to make tall flaky layers. Cold butter and cold buttermilk are the keys to a biscuit that rises well. You do not need fancy skills — just keep the dough cool, do light folds, and do not overwork it. These biscuits go well with soups, salads, roast meats, or breakfast. They also freeze and reheat well, so you can save extras for later.

Why Make This Recipe

Make this recipe when you want fresh bread fast without long rising times. It is a drop-style biscuit that uses baking powder and a little baking soda so it puffs up nicely in one oven bake. The cheddar gives a sharp, savory bite, and the honey in the dough adds a soft, balanced sweetness. Use this recipe when you need a side for a weeknight meal or want warm biscuits for a weekend brunch. It is a reliable and quick way to get soft, cheesy rolls that please kids and adults alike.

What You Need for Homemade Cheddar Biscuits

You need a few simple tools and a short list of pantry items. Tools:

• Large mixing bowl or food processor
• Pastry cutter or the food processor blade
• Measuring cups and spoons and a kitchen scale if you use grams
• Spoon or spatula
• Biscuit cutter (2.5–3 inches) or a cup with a sharp edge
• 10-inch cast iron skillet or a baking sheet lined with parchment
• Pastry brush for the butter topping

Keep butter and buttermilk cold until you use them. Cold butter creates the flaky layers that make the biscuits rise and feel light.

How to Make Homemade Cheddar Biscuits

Follow a few clear steps and handle the dough gently. The goal is to mix until the dough holds together but is still a bit shaggy. Fold the dough several times to make layers, cut with a biscuit cutter, place biscuits so they touch in the pan, and bake until golden.

Ingredients:

• 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
• 1 Tablespoon aluminum-free baking powder (yes, Tablespoon)
• 1/2 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold (see Note)
• 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
• 2 teaspoons (14g) honey
• 1 cup (125g) shredded cheddar cheese
• 2 Tablespoons (28g) unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1 teaspoon dried or fresh chopped parsley

Directions:

1. Preheat oven to 425°F (218°C).
2. Place the flour, baking powder, baking soda, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined.
3. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
4. Fold in the shredded cheese. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.
5. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands, flatten into a 3/4-inch-thick rectangle as best you can. Fold one side into the center, then the other side on top. Turn the dough horizontally. Gently flatten into a 3/4-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4-inch-thick rectangle. Repeat the folding one last time. Flatten into the final 3/4-inch-thick rectangle.
6. Cut into 2.5- or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough because this seals off the edges of the biscuit, which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8–10 biscuits. Arrange in a 10-inch cast iron skillet (see Note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
7. Brush the tops with remaining buttermilk. Bake for 18–22 minutes or until tops are golden brown. Remove from the oven.
8. Mix the topping ingredients together. Generously brush on the warm biscuits, and serve warm.
9. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Best Ways to Serve Homemade Cheddar Biscuits

Serve these biscuits warm for the best taste. They pair well with:

• Soup and stew — use them to soak up broth.
• Roasted chicken, ham, or a casserole — they add a rich, cheesy side.
• Breakfast — split and fill with eggs, bacon, or sausage for a hearty sandwich.
• A simple butter or honey spread, or the garlic-parsley butter from the topping for extra flavor.

Place the warm biscuits in a cloth-lined basket to keep them soft. If serving a crowd, keep biscuits on a low oven setting (about 200°F / 95°C) so they stay warm without drying out.

How to Store Homemade Cheddar Biscuits

Let the biscuits cool to room temperature before storing. For short-term storage, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, wrap each biscuit in plastic wrap and place in a freezer bag for up to 3 months. Reheat frozen or chilled biscuits in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also microwave a biscuit for 20-30 seconds, but the oven keeps the texture better.

Easy Tips to Make Homemade Cheddar Biscuits

• Keep butter and buttermilk cold. Cold butter gives lift and flakes.
• Use a light hand when you fold and shape the dough. Overworking makes dense biscuits.
• Do not twist the biscuit cutter. Press straight down and lift straight up to keep the edges open so they rise fully.
• Have extra flour on hand for your work surface and hands to keep dough from sticking.
• Put biscuits close together in the pan so they rise tall and soft. If you want crisp edges, space them apart on a sheet.
• For best melt and flavor, shred your own cheddar from a block instead of using pre-shredded cheese.

Try These Variations of Homemade Cheddar Biscuits

• Add chopped chives or green onions to the dough for a bright onion flavor.
• Mix in cooked crumbled bacon or diced ham for a meatier biscuit.
• Replace cheddar with pepper jack for a spicy note.
• Add a teaspoon of dried rosemary or thyme for a savory herb twist.
• Make them into drop biscuits: skip the cutter and use two spoons to drop dough onto a baking sheet for a rustic look.

Common Questions About Homemade Cheddar Biscuits

Q: Can I use frozen grated cheese?
A: Yes. Use it straight from the freezer if it is in small shreds. Freshly shredded cheese from a block melts best, but frozen works if you do not have fresh.

Q: What if I do not have buttermilk?
A: You can make a quick buttermilk substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes, then use.

Q: Why are my biscuits dense?
A: Most often, biscuits are dense because the dough was overworked or the butter was too soft. Work gently and keep ingredients cold.

Q: Can I make the dough ahead of time?
A: Yes. You can mix the dough and keep it wrapped in the fridge for up to 24 hours. Bring it out and cut the biscuits right before baking.

Q: How do I get taller biscuits?
A: Use very cold butter, pat the dough to the correct thickness, and place the biscuits close together in the pan so they rise up instead of out.

Final Thoughts

These Homemade Cheddar Biscuits are simple, fast, and full of flavor. They come together with common ingredients and give you a warm, cheesy side that works with many meals. Keep the dough cold and handle it lightly, and you will have flaky, tender biscuits every time.

Ready to Give It a Try?

Gather your ingredients, preheat the oven, and enjoy baking these warm cheddar biscuits. They are a quick way to boost any meal and make the house smell great. Try one fresh from the oven with the garlic-butter brush and you will see why they become a family favorite.

Homemade Cheddar Biscuits

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• Author: nobakedessertsrecipes_admin
• Total Time: 35 minutes
• Yield: 8-10 biscuits 1x
• Diet: Vegetarian

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Description

Warm, soft, and cheesy biscuits that are quick to make and perfect as a side for any meal.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups (313g) all-purpose flour, plus more as needed
• 1 tablespoon aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cubed and very cold
• 1 cup + 2 tablespoons (270ml) cold buttermilk, divided
• 2 teaspoons (14g) honey
• 1 cup (125g) shredded cheddar cheese
• 2 tablespoons (28g) unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1 teaspoon dried or fresh chopped parsley

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Instructions

1. Preheat oven to 425°F (218°C).
2. In a large bowl or food processor, combine flour, baking powder, baking soda, garlic powder, and salt. Mix until combined.
3. Add the cold cubed butter and cut into the dry ingredients until coarse crumbs form.
4. Fold in the shredded cheese. Make a well in the center and pour in 1 cup of buttermilk and drizzle honey on top. Mix until it starts to come together.
5. Transfer the dough to a floured surface and gently bring together. Flatten into a 3/4-inch thick rectangle and fold in thirds, then flatten again and repeat.
6. Cut into 2.5-3 inch circles with a biscuit cutter and arrange in a 10-inch cast iron skillet or on a lined baking sheet.
7. Brush tops with remaining buttermilk and bake for 18-22 minutes until golden brown.
8. Mix topping ingredients and brush on warm biscuits before serving.

Notes

Keep butter and buttermilk cold for best results. Serve warm for the best taste.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit
• Calories: 250
• Sugar: 2g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 30mg