Homemade Cheddar Biscuits Recipe
There’s nothing quite as comforting as a batch of warm, golden Homemade Cheddar Biscuits fresh from the oven. With their crisp edges, fluffy centers, and that irresistible cheesy aroma wafting through your kitchen, these biscuits are pure magic. Whether you’re pairing them with a hearty soup, serving them alongside a big breakfast, or just enjoying one with a pat of butter, this recipe brings together everything you love—simple ingredients, rich flavor, and a little bit of Southern-inspired joy. Get ready to fall in love with Homemade Cheddar Biscuits all over again!
Ingredients You’ll Need
Every ingredient in Homemade Cheddar Biscuits plays a special role, and together, they create those perfect layers and melt-in-your-mouth flavor. Let’s take a look at what you’ll need, along with a few tips to help you get the very best results every time.
- All-purpose flour: The backbone of your biscuits, providing structure and a tender crumb.
- Baking powder: This gives the biscuits their impressive rise and fluffy texture.
- Baking soda: Helps with browning and adds a touch of tang, especially when paired with buttermilk.
- Salt: Enhances all the flavors and keeps the biscuits from tasting flat.
- Garlic powder: Adds a subtle savory depth and makes these biscuits totally irresistible.
- Unsalted butter, cold and cubed: The secret to those flaky layers—make sure it’s very cold!
- Shredded sharp cheddar cheese: Brings that bold, cheesy bite and beautiful color.
- Buttermilk, cold: Creates a rich, tender crumb and a hint of tanginess.
- Fresh chives or parsley, chopped (optional): For a pop of color and fresh herbal flavor—totally optional, but highly recommended.
- Melted butter, for brushing: Gives your biscuits a glossy finish and extra buttery flavor right out of the oven.
How to Make Homemade Cheddar Biscuits
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure your Homemade Cheddar Biscuits bake up with perfectly golden bottoms.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. This quick step ensures that all the leavening agents and seasonings are evenly distributed, so every bite is flavorful and fluffy.
Step 3: Cut in the Butter
Add the cold, cubed butter to your flour mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs. Those little pebbles of butter are what create flaky layers in your Homemade Cheddar Biscuits!
Step 4: Add Cheese and Herbs
Stir in the shredded sharp cheddar cheese and, if you’re feeling fancy, a handful of chopped chives or parsley. The cheese should be evenly distributed so you get cheesy goodness in every bite.
Step 5: Pour in the Buttermilk
Pour the cold buttermilk over the mixture, then stir gently just until everything comes together. The dough should look slightly shaggy and sticky—this means you’re on the right track for tender biscuits.
Step 6: Shape and Cut the Biscuits
Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle (don’t overwork it!). Use a biscuit cutter or a sharp knife to cut out 8 biscuits. Gather any scraps and gently press them back together to cut out the last few.
Step 7: Bake
Place your biscuits on the prepared baking sheet, leaving a little space between each one. Bake for 12–15 minutes, or until the tops are golden and the cheese is bubbling at the edges. Your kitchen will smell incredible!
Step 8: Brush with Melted Butter
As soon as your Homemade Cheddar Biscuits come out of the oven, brush them generously with melted butter. This adds shine, flavor, and a final touch of decadence.
How to Serve Homemade Cheddar Biscuits
Garnishes
For a little extra flair, sprinkle your biscuits with more chopped chives or parsley right after brushing with butter. A dusting of flaky sea salt or a pinch of smoked paprika can also make your Homemade Cheddar Biscuits look and taste extra special.
Side Dishes
These biscuits are a dream with a bowl of creamy tomato soup, a hearty stew, or a big Southern breakfast spread. They also work beautifully as a side for salads, roasted veggies, or your favorite comfort food casseroles.
Creative Ways to Present
Try splitting your biscuits and stuffing them with scrambled eggs and bacon for a breakfast sandwich, or use them as the base for mini sliders at your next gathering. They’re also perfect for dunking into chili or serving alongside a cheese board.
Make Ahead and Storage
Storing Leftovers
If you have leftover Homemade Cheddar Biscuits (lucky you!), let them cool completely before storing in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week.
Freezing
These biscuits freeze beautifully. Once cooled, wrap each biscuit individually in plastic wrap and place them in a zip-top bag. Freeze for up to three months, and you’ll always have a cheesy treat ready at a moment’s notice.
Reheating
To bring your biscuits back to their fresh-from-the-oven glory, reheat them in a 350°F oven for about 5–7 minutes. If you’re in a hurry, a quick zap in the microwave will do, but the oven keeps the edges crisp.
FAQs
Can I use a different cheese instead of cheddar?
Absolutely! While sharp cheddar brings a classic flavor, feel free to experiment with pepper jack, smoked gouda, or even a mix of your favorites. Just make sure to use a cheese that melts well for the best Homemade Cheddar Biscuits.
What if I don’t have buttermilk?
No buttermilk? No problem! You can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5 minutes, then use as directed in your Homemade Cheddar Biscuits recipe.
How do I keep my biscuits flaky?
The secret is cold butter and gentle handling. Work quickly, don’t overmix the dough, and avoid overworking it when patting it out. Those little bits of butter will steam and create gorgeous layers in your Homemade Cheddar Biscuits.
Can I make the dough ahead of time?
Yes! You can prepare the dough, cut out your biscuits, and refrigerate them on a baking sheet for up to 24 hours before baking. This makes morning baking a breeze and ensures your Homemade Cheddar Biscuits are ultra-fresh.
Do I need a biscuit cutter?
No biscuit cutter? No problem. You can use a sharp knife to cut squares or rounds, or even use the rim of a drinking glass. The most important thing is not to twist when cutting, so the biscuits rise tall and proud.
Final Thoughts
It’s hard to beat the comfort and joy of Homemade Cheddar Biscuits, especially when they’re this easy to make. I hope you give this recipe a try and share the cheesy, buttery love with everyone around your table. Happy baking!
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Homemade Cheddar Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
These Homemade Cheddar Biscuits are fluffy, cheesy, and perfect for any meal. Made with sharp cheddar cheese, cold buttermilk, and a hint of garlic powder, they bake up golden and tender with a buttery finish. Ideal as a side for soups, stews, or breakfast dishes, these Southern-inspired biscuits bring a delicious homemade touch to your table.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk, cold
- 2 tablespoons fresh chives or parsley, chopped (optional)
- 2 tablespoons melted butter for brushing
Instructions
- Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder until well combined to ensure even distribution of leavening agents and seasoning.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, keeping the butter cold to create flaky biscuits.
- Add Cheese and Herbs: Stir in the shredded sharp cheddar cheese and chopped fresh chives or parsley if using, distributing them evenly throughout the dough for bursts of flavor.
- Add Buttermilk: Pour the cold buttermilk into the mixture and gently stir just until combined. The dough should be slightly sticky but not overworked to keep the biscuits tender.
- Shape the Dough: Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle, taking care not to compress it too much, which helps retain fluffiness.
- Cut Biscuits: Using a biscuit cutter or a knife, cut the dough into 8 equal biscuits. Arrange them on the prepared baking sheet, spacing them slightly apart to allow even baking.
- Bake: Bake the biscuits in the preheated oven for 12–15 minutes, or until they turn golden brown on top and are cooked through.
- Brush with Butter: Remove the warm biscuits from the oven and brush the tops with melted butter for a rich, glossy finish and extra flavor.
- Serve: Serve the biscuits warm alongside soups, stews, or breakfast favorites for a delicious, comforting meal.
Notes
- For extra flavor, add a pinch of cayenne pepper to the dough for a subtle spicy kick.
- These biscuits are best served warm but can be stored by freezing; reheat in the oven before serving to restore freshness.
- Use sharp cheddar cheese for the best rich, tangy flavor; mild cheddar will result in a subtler taste.
- Handle the dough gently to avoid overworking, which can make biscuits tough.
- Buttermilk is key to tender biscuits, but you can substitute with milk mixed with a teaspoon of lemon juice or vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American, Southern-Inspired
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
