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 Easy Cheddar Biscuit Recipe

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Nothing beats the warm, buttery aroma of freshly baked cheddar biscuits straight from the oven. When I want something quick, savory, and incredibly satisfying, this Easy Cheddar Biscuit Recipe is my go-to. These biscuits are tender, flaky, loaded with sharp cheddar cheese, and perfectly balanced with a hint of garlic and honey. Best of all? They’re ready in under 30 minutes — no yeast, no rising time, and no fuss.

Whether I’m serving them alongside soup, chili, or enjoying them warm with a pat of butter, these homemade cheddar biscuits never disappoint.

Ingredients List

Biscuit Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), 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 (8 Tbsp; 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

Required Kitchen Tools

When I make these easy cheddar biscuits, having the right tools ensures perfect texture and consistent results every time.

  1. Large Mixing Bowl: For combining the dry ingredients and cutting in the butter.

  2. Pastry Cutter (or Fork): Helps cut cold butter into the flour mixture for flaky layers.

  3. Box Grater (Optional): If shredding cheese fresh, which I highly recommend for better melting.

  4. Baking Sheet: Line with parchment paper for easy cleanup.

  5. Bench Scraper or Knife: Useful for folding and shaping the dough.

  6. Pastry Brush: For brushing the tops with buttermilk before baking.

Biscuit Dough Preparation

Preparing the dough correctly is the key to achieving tall, flaky cheddar biscuits with crisp edges and a tender interior.

Mixing the Dry Ingredients

First, I preheat my oven to 425°F (218°C) and line a baking sheet with parchment paper.

In a large mixing bowl, I whisk together the flour, baking powder, baking soda, garlic powder, and salt. This evenly distributes the leavening agents, ensuring the biscuits rise beautifully.

Next, I add the very cold cubed butter. Using a pastry cutter, I work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. Those little butter pockets create steam in the oven, giving the biscuits their flaky texture.

Adding the Buttermilk and Cheese

In a small bowl, I mix 1 cup of cold buttermilk with the honey. Then I slowly pour it into the flour mixture, gently stirring until just combined.

I fold in the shredded cheddar cheese, being careful not to overmix. The dough will look slightly shaggy — and that’s exactly what I want.

Shaping the Cheddar Biscuits

To create bakery-style layers, I follow these simple shaping steps:

  1. Turn Out the Dough:
    I lightly flour my work surface and gently turn the dough out onto it.

  2. Form and Fold:
    I gently pat the dough into a rectangle about 3/4-inch thick. Then I fold one side into the center, fold the other side over it (like folding a letter), rotate the dough, and flatten again. I repeat this folding process 2–3 times to build layers.

  3. Cut the Biscuits:
    I press the dough into a final 1-inch thick rectangle and cut into squares using a bench scraper or knife. (I prefer squares because there’s no dough waste.)

  4. Arrange on Baking Sheet:
    I place the biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crispier edges.

  5. Brush the Tops:
    I brush the tops with the remaining 2 Tablespoons of buttermilk for a golden finish.

Baking the Biscuits

Oven Temperature and Baking Time

I bake the biscuits at 425°F (218°C) for 18–22 minutes, or until the tops are golden brown and the edges are crisp.

The high oven temperature helps the biscuits rise quickly, creating tall, flaky layers with a beautifully browned exterior.

Once baked, I remove them from the oven and let them cool for about 5 minutes before serving. They’re best enjoyed warm when the cheese is perfectly melty.

Serving and Flavor Variations

These easy cheddar biscuits are incredibly versatile. Here are a few ways I love serving them:

  • With Soups & Stews: Perfect alongside creamy tomato soup or hearty beef stew.

  • Breakfast Sandwich Base: Slice in half and add eggs and bacon.

  • Extra Garlic Butter Brush: Melt butter with a pinch of garlic powder and brush over warm biscuits.

  • Spicy Kick: Add diced jalapeños for a spicy cheddar biscuit variation.

Storage Instructions

Keeping Cheddar Biscuits Fresh

I store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer freshness, refrigeration works well for up to 5 days.

To reheat, I warm them in a 300°F oven for 5–7 minutes to restore their texture.

Freezing Instructions

These biscuits freeze beautifully. I allow them to cool completely, then place them in a freezer-safe bag. They keep well for up to 3 months.

To reheat from frozen, I bake at 350°F for about 10–15 minutes until warmed through.

Conclusion

This Easy Cheddar Biscuit Recipe is one of my favorite quick bread recipes because it delivers maximum flavor with minimal effort. The combination of sharp cheddar cheese, buttery layers, and a subtle touch of honey creates a perfectly balanced savory biscuit that’s tender inside and golden outside.

With no yeast and no complicated steps, these homemade cheddar biscuits are ideal for busy weeknights, holiday dinners, or whenever I crave something warm and comforting. Once you try them, they’ll quickly become a staple in your kitchen — just like they are in mine.

 

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