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Easy Homemade Cheddar Cheese Biscuits Recipe

Easy Homemade Cheddar Cheese Biscuits

Tender, savory cheddar biscuits made with cold butter and sharp cheese. They can be dropped onto a baking sheet or gently cut for taller biscuits.
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Prep Time 15 minutes
Cook Time 12 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 Salt
  • 1/4 teaspoon Garlic powder, optional
  • 1/2 cup (113 g) Cold unsalted butter, cut into small cubes
  • 1 cup (100-115 g) Finely shredded sharp cheddar cheese
  • 3/4 cup (180 ml), plus extra if needed Cold buttermilk or milk
Optional Topping
  • 1 tablespoon Melted butter
  • 1/4 teaspoon Garlic powder
  • 1 tablespoon fresh or 1/2 teaspoon dried Fresh parsley, chopped, or dried parsley

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, baking powder, salt, and optional garlic powder together in a large bowl.
  3. Cut in the cold cubed butter with a pastry cutter or fingertips until coarse crumbs form, leaving a few pea-sized butter pieces.
  4. Stir in the finely shredded sharp cheddar cheese.
  5. Pour in the cold buttermilk or milk and mix just until a soft, shaggy dough forms. Add 1 to 2 teaspoons more liquid only if the dough seems dry.
  6. For drop biscuits, scoop the dough into 8 to 10 portions on the prepared baking sheet. For cut biscuits, gently pat the dough to about 3/4 inch thick and cut rounds without twisting the cutter.
  7. If desired, chill the shaped biscuits for 10 to 15 minutes for taller, flakier results. Bake for 12 to 15 minutes, until puffed and lightly golden on top.
  8. Combine the melted butter and garlic powder, then brush it over the hot biscuits and sprinkle with fresh or dried parsley if desired.

Notes

Use cold butter and keep the dough slightly shaggy. Freshly shredded cheddar melts more evenly than pre-shredded cheese. Store cooled biscuits in an airtight container and reheat in a 350°F oven until warm.