Everyone should know how to make Cheddar biscuits. With cheese baked inside, these are perfect for serving alongside soups and stews or for splitting and stuffing with pulled pork. The recipe is easily doubled to serve an even larger crowd.–Julie Van Rosendaal and Jan Scott
LC What Folks Are Saying About This Recipe Note
“Lovely.” “Perfectly light, fluffy, and irresistibly good.” “Easy peasy!” “Husband- and dog-approved!” “These Cheddar biscuits rock!” “Wow. Just wow.” That’s what folks are saying about this Cheddar biscuits recipe.
Special Equipment: Biscuit or cookie cutter (optional)
Cheddar Biscuits Recipe
- Quick Glance
- 15 M
- 35 M
- Makes 8 to 12 biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 to 1/2 teaspoon sea salt
- 1 stick (4 ounces) unsalted butter, chilled and cut into pieces
- 1/2 to 1 cup grated Cheddar (depending on just how much you like cheese)
- 3/4 cup 2% or whole milk, or substitute buttermilk (either low-fat or full-fat), plus more as needed
- 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2. In a large bowl or the bowl of a food processor, combine the flour, baking powder, and salt. Add the butter and mix with a fork, a pastry cutter, or your fingertips or pulse in the food processor until well combined and crumbly. If using a food processor, transfer the mixture to a bowl.
- 3. Add the cheese and toss to combine, using more cheese if you’re into an intense Cheddar biscuit experience. Add the milk (or buttermilk) and stir just until the dough comes together. It may be necessary to add a little more milk (or buttermilk), 1 tablespoon at a time, just until the mixture comes together in a shaggy dough.
- 4. For wedge-shaped biscuits, pat the dough into a circle about 1 inch (2 1/2 centimeters) thick on the parchment-lined baking sheet. Cut the circle into 8 wedges and separate them so that they are at least an inch apart. For round biscuits, pat the dough into a circle or square about 1 inch (2 1/2 centimeters) thick on your work surface and cut it into rounds with a biscuit or cookie cutter, rim of a glass, or end of an opened can. Transfer the biscuits to the parchment-lined baking sheet. Gently reshape any dough scraps and cut more biscuits.
- 5. Bake the biscuits for 18 to 20 minutes, until golden. Let cool slightly. Best when served warm.
Hungry for more? Chow down on these:
- Cheddar Sage Biscuits from Two Peas & Their Pod
- Jalapeño Cheddar Biscuits with Salsa, Avocado and Eggs from Annie's Eats
- Southern Buttermilk Biscuits from Leite's Culinaria
- Bacon Cheddar Biscuits from Leite's Culinaria
Cheddar Biscuits Recipe © 2014 Julie Van Rosendaal and Jan Scott. Photo © 2014 Julie Van Rosendaal. All rights reserved.
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