This easy Cheddar Biscuits Recipe makes the most flakey, delicious biscuits that can be ready in just about 30 minutes. They’re perfect for serving with soup for lunch, as a side for dinner, or with honey and butter at breakfast.
And if you are looking for a basic Homemade Flaky Biscuit Recipe, we’ve got you covered. Or, you can try these Sun Dried Tomato Biscuits for something a little different.
The Best Cheddar Biscuits Recipe
These savory cheddar cheese biscuits are dangerously easy to make from scratch at home. They are soft, fluffy, cheesy, and so much more delicious than a box mix version.
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If you’re a Cheddar Bay Biscuit fan, feel free to add in a teaspoon of garlic powder to get that signature flavor. You can also get creative and add other mix-ins to this base recipe like chives, minced jalapenos. Or, experiment with different types of cheese to see what you like the most.
Key Ingredients
- Baking Powder – this helps the biscuits to rise and stay nice and fluffy.
- Butter – you can use either salted or unsalted butter, however you may need to reduce the salt in the recipe slightly if you go with salted. When mixing by hand I like to use room temperature butter. If you mix the dough using a stand mixer, I recommend using cold butter instead.
- Milk – I suggest using whole milk for this recipe, or even substituting heavy cream or buttermilk. The extra fat in the liquid keeps the biscuits so much softer.
- Shredded Cheddar Cheese – I like to use sharp cheddar cheese because it has the most flavor. You can grate your own or use pre shredded cheese.
- Egg Wash – for the egg wash you’ll need whole eggs and milk. This is brushed on just before baking.
- Melted Butter – if you want, you can brush melted butter over the biscuits right when they come out of the oven.
How to Make This Cheddar Biscuit Recipe
- Mix together the biscuit dough. In a large bowl, stir together the flour, baking powder, and salt. Add room temperature butter to the dry ingredients and use a fork or pastry cutter to mix. The mixture should resemble coarse crumbs. Make a well in the center of the butter and flour mixture, then add milk all at once and mix just until the dough pulls away from the sides of the bowl (dough will be sticky and a little lumpy). Mix in the shredded cheddar cheese, then let the dough rest for 2-3 minutes.
- Knead and roll the dough. On a lightly floured surface, knead the dough by hand until smooth (about 30 seconds), then roll dough out with a rolling pin until even and about 3/4″ thick.
- Cut the biscuits. Cut dough with a 3-4″ round biscuit cutter or the bottom of a cup/jar (cutting the dough into squares using a sharp knife works too) and place 1-2″ apart on a lightly greased or parchment paper lined baking sheet. Use your thumb and make a small indent on the top of the biscuit. (This will help them rise straight on all sides)
- Egg wash the biscuits. In a small bowl, whisk together the egg and milk. Using a pastry brush, brush the tops of the biscuits with the egg wash.
- Bake. Bake in a preheated 425 degree oven for 10-12 minutes, or until lightly golden brown.
- Serve. Remove from the oven and brush with melted butter if desired. Serve warm, and enjoy!
Recipe Variations
- Cheddar Bay Biscuits: To get the signature Cheddar Bay Biscuits flavor, add about 1 teaspoon of garlic powder to the biscuit dough.
- Cheddar and Chive Biscuits: Add about 1 tablespoon of chopped fresh chives or green onions to the dough.
- Jalapeno Cheddar Biscuits: Add about ¼ cup of finely chopped fresh jalapenos to the dough.
- Maple and Pecan Cheddar Biscuits: Drizzle maple syrup into the biscuit dough for sweetness and add chopped pecans.
- Sun-Dried Tomato and Basil Cheddar Biscuits: Mix in finely chopped sun-dried tomatoes for sweetness and and fresh or dried basil leaves.
Frequently Asked Question
Cheddar Bay Biscuits are a cheesy cheddar biscuit made by Red Lobster that has a cult following. If you have ever tried them, you’ll know why. They have the most amazing savory, cheesy garlic flavor. If you want your Cheddar Biscuits to have the same flavor combination, feel free to add 1 teaspoon of garlic powder to the biscuit dough.
Yes! You can freeze the unbaked dough for up to 3 months. My favorite method is to make, roll, and cut out the biscuits then place on a flat tray in the freezer until hard. Once frozen, transfer to an airtight container until you are ready to bake.
To bake, remove the frozen biscuits from the freezer and transfer to a baking sheet. You can allow them to thaw in the fridge overnight, or bake from frozen and add a few extra minutes to the baking time.
It never hurts to chill your biscuit dough before baking. This allows the butter to chill and the glutens to relax. If you are in a rush, though, go ahead and bake them immediately.
When mixing the dough by hand, I like to use room temperature butter. Trying to mix cold butter by hand often warms it up too much. You can also mix this dough using a stand mixer and a paddle attachment in which case I would suggest using cold cubed butter.
Storing and Reheating Instructions
- Room temperature: store leftover baked biscuits in an airtight container at room temperature for up to 3 days.
- Refrigerator: to make the biscuits last a bit longer you can store them in an airtight container in the fridge for up to 5 days.
- Freezer: unbaked biscuits can be frozen for up to 3 months. To bake, transfer to a baking sheet and either thaw in the fridge overnight or bake immediately and add a few extra minutes to the baking time.
- To reheat: Cheddar Biscuits can be reheated in the microwave or in a preheated 325 degree oven for about 5 minutes.
Cheddar Cheese Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 1½ tablespoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter, room temperature
- 3/4 cup milk
- 1 tablespoon butter, melted
- 1 cup cheddar cheese, shredded
Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, stir together the flour, baking powder, and salt. Add room temperature butter to the dry ingredients and use a fork or pastry cutter to mix until it begins to resemble coarse crumbs.
- Make a well in the center of the butter and flour mixture, then add milk all at once and mix just until the dough pulls away from the sides of the bowl (dough will be sticky and a little lumpy). Mix in the shredded cheddar cheese, then let the dough rest for 2-3 minutes.
- On a lightly floured surface, knead the dough by hand until smooth (about 30 seconds), then roll dough out with a rolling pin until even and about 3/4" thick.
- Cut dough with a 3-4" round biscuit cutter or the bottom of a cup/jar (you can also cut into squares using a sharp knife) and place 1-2" apart on a lightly greased or parchment paper-lined baking sheet. Use your thumb to make a small indent on the top of the biscuit to help them rise straight on all sides.
- In a small bowl, whisk together the egg and milk. Using a pastry brush, brush the tops of the biscuits with the egg wash.
- Bake in a preheated 425 degree oven for 10-12 minutes, or until lightly golden brown.
- Remove from the oven and brush with melted butter. Serve warm, and enjoy!
Notes
Nutrition
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These buttery, flakey Cheddar Biscuits are so simple to make at home. Perfect for serving at any time of the day, you can have this easy cheesy biscuits recipe made in just about 30 minutes flat.
