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Easy Cheddar Biscuits That Bake Up Golden and Flaky

Easy Cheddar Biscuits That Bake Up Golden and Flaky

These tender buttermilk biscuits are packed with sharp cheddar and baked hot until golden brown. Cold ingredients and gentle folding create flaky layers in a quick, no-yeast bread.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Biscuit Dough
  • 2 cups (240 g) All-purpose flour
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1/2 cup (113 g) Cold unsalted butter, cut into cubes
  • 1 cup (about 113 g) Sharp cheddar cheese, freshly grated
  • 3/4 cup (180 ml) Cold buttermilk
  • 1-2 tablespoons Additional buttermilk, if needed
Finishing
  • 2 tablespoons Melted butter, for brushing
Optional Flavor
  • 1/4 teaspoon Garlic powder
  • 1 tablespoon Fresh chives, chopped

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
  3. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until coarse crumbs form, leaving a few pea-sized butter pieces.
  4. Stir in the grated cheddar and any optional garlic powder or chives.
  5. Pour in the cold buttermilk and gently mix just until a shaggy dough forms. Add 1–2 additional tablespoons of buttermilk only if the dough remains dry.
  6. Turn the dough onto a lightly floured surface, pat or gently roll it to about 3/4 inch thick, fold it in half once or twice, and pat it back to 3/4 inch.
  7. Cut the biscuits with a sharp, floured cutter by pressing straight down without twisting. Place them close together for softer sides or farther apart for more browning.
  8. Chill the shaped biscuits for 10–15 minutes if desired, then bake for 14–18 minutes until risen and golden brown. Brush with melted butter while hot.

Notes

Keep the butter and buttermilk very cold, avoid overmixing, and use freshly grated cheddar when possible. For best texture, serve warm. Store cooled biscuits in an airtight container and reheat briefly in a 350°F oven.