These Buttermilk Cheddar Cheese Biscuits are easy, delicious, and full of cheese. Buttermilk makes them really flaky, and you can whip them up fast. They’re great with meals or just as a snack. And better than red lobster biscuits!
The Best Cheddar Cheese Biscuits Recipe
We absolutely love these buttermilk cheddar cheese biscuits and have been making them for years. They look amazing with their golden tops and lots of cheddar cheese. They’re super easy and quick to make, too! Don’t worry if you think making biscuits is hard. Actually, biscuits are one of the simplest things to bake. Once you try these, you won’t go back to store-bought biscuits because these are just so much better.
Serve them with meals, as a snack, or an appetizer, and watch them quickly disappear. Your family will definitely ask for seconds.
✅ You’ll Need
- All-Purpose Flour: It’s important to measure the flour correctly; spooning into a measuring cup and leveling off is recommended to avoid dense biscuits.
- Baking Powder: This helps the biscuits rise and become fluffy. Check the expiration date to ensure it’s active for the best lift.
- Garlic Powder & Onion Powder: These add depth and a subtle aroma to the biscuits, complementing the cheddar cheese beautifully.
- Salt: Enhances the savory notes of the biscuits. If using unsalted butter, you may want to adjust the salt amount slightly.
- Cold Salted Butter: The butter should be as cold as possible to create steam pockets as it bakes, which contributes to the biscuits’ flakiness. Grating the cold butter makes it easier to incorporate into the flour mixture.
- Sharp Shredded Cheddar Cheese: Freshly shredding the cheese off the block ensures better melting and distribution within the biscuits.
- Honey: Adjust the amount based on personal preference.
- Cold Buttermilk: It reacts with the baking powder for leavening and imparts a classic tangy flavor. Its acidity also helps tenderize the dough. The buttermilk should be cold to interact effectively with the cold butter.
- Large Egg: Adds structure and richness to the dough, helping to bind all the ingredients together.
🔪 How to make Cheddar Biscuits
Preheat Oven: Set your oven to 425°F (220°C) and rub a 10-inch cast iron skillet with butter.
To make the dough: In a bowl, combine flour, baking powders, and spices. Work in the shredded butter and cheese with your hands. Mix in honey and buttermilk until it all comes together.
Shape biscuits: On a floured surface, press the dough into a 1-inch-thick rectangle. Fold it like a letter, turn, and flatten. Repeat folding, turn again, and form a 10 x 7 inch, 1-inch-thick rectangle.
Use a biscuit cutter to make 3-inch dough circles, re-roll scraps and cut more. Arrange in the skillet. Combine an egg with water and brush over the biscuits.
Bake until golden, 15-18 minutes.
For honey butter: In a saucepan on low heat, melt the butter with honey and garlic powder. Take off heat and mix in parsley.
After baking, brush biscuits with garlic butter mix and add flaky salt on top. Enjoy!
👨🍳 Expert Tips
- Use Cold Ingredients: Keep your butter and buttermilk cold until the moment they’re added to the dough. This ensures flaky layers as the cold butter steams during baking.
- Grate Your Butter: Grating frozen or very cold butter makes it easier to distribute evenly throughout the flour, enhancing the biscuit’s texture.
- Don’t Overmix: Mix the dough just until the ingredients are combined. Overmixing can lead to tough biscuits.
- Sharp Cheddar is Best: For a deeper flavor, opt for sharp or even extra-sharp cheddar. The robust taste of the cheese stands out more against the buttermilk and butter.
- Egg Wash for Shine: Brushing the top of the biscuits with an egg wash before baking will give them a beautiful golden sheen.
- Let Them Rest: If you have time, letting the shaped dough rest for about 15-30 minutes in the fridge before baking can help solidify the butter and improve the final texture.
🗄️ Storage
These biscuits will keep for up to 3 days if you cover them and keep them at room temperature. You can also freeze them. First, spread them out on a cookie sheet to freeze, then put them in a freezer bag or container. They’ll stay good for up to 3 months like this.
Serving Suggestions
Buttermilk Cheddar Biscuits are versatile and can complement a wide range of meals. Here are some serving suggestions:
- Breakfast Sandwiches: Slice a biscuit in half and fill with scrambled eggs, bacon, and cheese for a hearty breakfast sandwich.
- Soup Companion: Serve alongside Tuscan White Bean Soup, Olive Garden Zuppa Toscana Soup, Turkey and Rice Soup or Lamb Chili. The biscuits are perfect for dipping and add a comforting, cheesy element to your meal.
- Salad Side: Pair with Cucumber and Tomato Salad or Cucumber Radish Dill Salad for a lighter meal. The richness of the biscuits balances well with the crispness of the salad.
- With Stews and Gravies: Use the biscuits to scoop up Lamb Shank Stew or Beef Stew Without Wine.
- As a Snack: Enjoy them on their own as a snack, warmed up with a bit of butter on top.
- Brunch Platter: Serve at brunch as part of a platter with a variety of jams, honey, and butter for spreading.
- Holiday Meals: Include them in your holiday dinners as a bread option. They’re especially popular at Thanksgiving and Christmas.
- Dessert Twist: For a sweet twist, drizzle honey or a sprinkle of cinnamon sugar on top of the biscuits before serving.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Cheddar Biscuits
Total Time: 30 minutes
Yield: 8 1x
Description
These Buttermilk Cheddar Biscuits are perfectly fluffy and packed with sharp cheddar flavor, they are ideal for any meal.
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) and rub a 10-inch cast iron skillet with butter.
- Make the dough: Mix flour, baking powder, garlic powder, onion powder, and salt in a bowl. With your hands, blend in shredded butter and cheddar cheese. Then, add honey and buttermilk and stir until combined.
- Shape Biscuits: Place the dough on a floured surface. Shape it into a 1-inch-thick rectangle, fold it like a letter, and turn it. Flatten again, repeat the fold, turn once more, and then shape it into a 10 x 7 inch rectangle about 1 inch thick.
- Cut the dough into 3-inch circles with a biscuit cutter, re-roll leftovers, and cut again. Place biscuits in the skillet, mix an egg with 1 tablespoon water in a small bowl, then brush this egg wash on the biscuits.
- Bake until golden, 15-18 minutes.
- Make honey butter: melt 2 tablespoons butter with honey and garlic powder in a small saucepan on low heat. Remove from heat and stir in parsley.
- Finish and Serve: Once the biscuits are done, immediately brush them with the garlic butter mixture. Sprinkle with flaky salt.
- Enjoy!
Notes
Storage: These biscuits will keep for up to 3 days if you cover them and keep them at room temperature. You can also freeze them. First, spread them out on a cookie sheet to freeze, then put them in a freezer bag or container. They'll stay good for up to 3 months like this.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Side dishes
- Cuisine: American
Nutrition
- Calories: 296 kcal
- Sugar: 7 g
- Sodium: 432 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 39 mg
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