Cheddar Biscuits
Try our easy cheddar biscuits recipe! Made with buttery layers and sharp cheddar cheese, these biscuits are perfect for any meal. Ready in less than 30 minutes, they’re a quick and delicious addition to your table.
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Tips for the Best Cheddar Biscuits
Tips
Freeze the Butter: For extra flaky biscuits, try freezing the butter cubes for about 15 minutes before incorporating them into the flour mixture. This helps create steam pockets in the dough, resulting in a flakier texture.
Use a Pastry Blender: If you don’t have a food processor, a pastry blender works well to cut the butter into the flour mixture. Just make sure to work quickly to keep the butter cold.
Chill the Dough: After folding in the cheese, place the dough in the fridge for about 10 minutes before cutting out the biscuits. This step helps the biscuits maintain their shape and rise better in the oven.
How to Store Leftover Biscuits
Refrigerator: Place the biscuits in an airtight container in the refrigerator for up to 5 days. Reheat them in the oven at 350°F for 5-10 minutes to restore their flakiness.
Freezing: To freeze, wrap the cooled biscuits individually in plastic wrap and place them in a resealable freezer bag. They can be frozen for up to 2 months. When ready to eat, thaw them at room temperature and reheat in the oven at 350°F for 10-15 minutes.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cubed and very cold
- ½ cup buttermilk, *See note
- ¾ cup shredded cheddar cheese
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Instructions
- Preheat your oven to 450°F. Line the bottom of an 8 or 9-inch pan with parchment paper.
- Place the flour, baking powder, and salt into a food processor and pulse to combine.2 cups all-purpose flour1 tablespoon baking powder½ teaspoon salt
- Add the cubed butter and pulse just until the flour mixture resembles coarse cornmeal.8 tablespoons unsalted butter
- With the food processor still running, slowly drizzle in just enough buttermilk to make the dough come together.½ cup buttermilk
- Transfer the dough to a lightly floured surface, and pat it into a 1-inch thick rectangle. Sprinkle ¼ of the shredded cheddar cheese over the dough.¾ cup shredded cheddar cheese
- Fold the dough in half so the cheese is on the inside. Pat it down again so it's about 1-inch thick. Sprinkle another ¼ of the cheese over the dough and repeat the process. Continue until all the cheese has been used.
- Use a 3-inch biscuit cutter to cut biscuits out of the dough. Do not twist as you cut. Gather any scraps, pat them down, and cut out more biscuits.
- Place the biscuits on the prepared pan and bake for 12-14 minutes or until the biscuits are golden brown.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 biscuit. Actual calories will vary.
- This recipe makes 6 thick biscuits or 8 thinner biscuits. I can usually get 6-7 biscuits by using the leftover dough after cutting the first batch of biscuits.
- You can press the dough into a parchment-lined square or round baking dish and bake it without using a biscuit cutter.
fantastic recipe. cut into squares so I didn’t have o reroll. baked on a cookie sheet. no leftovers!!
Hi KW!
Thank you so much for rating the recipe and taking a minute to comment. We’re so glad you enjoyed the biscuits. Cutting them into squares is something we do, too, and it’s so easy! 🙂