Cheddar Cheese Biscuits

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These cheddar cheese biscuits take your classic biscuits to the next level with the addition of herbs and cheese. A simple and easy recipe that gets done in less than 30 minutes. Perfect for breakfast with more cheese or alongside soups and stews.

Biscuits are so simple and easy to make. They are perfect for breakfast with warm soups, bubbling stews, and slow-cooked meals. These savory ones today are made with milk but you can also make them with buttermilk. In fact, if you add the old bay seasoning these taste just like the cheddar bay biscuits.

Why make these cheese biscuits?

• These are just as biscuits are supposed to be, buttery, flaky, and super crumbly that melt in your mouth.
• Plus they are surprisinly simple and easy to make.
• This is a very forgiving recipe! In fact, the more crumbly the dough the flakier the biscuits will be.
• The best part is you don’t need any special equipment, no stand mixer or machine. All you need is a large bowl and pastry blender or fork
• I’m cutting them round in shape but you can also cut them into squares or other shapes!
• And, they are really quick too. The dough itself takes just 10 minutes to prep and the biscuits take another 15 minutes to bake.

Ingredients and substitutes

• Flour – Although we add baking powder to the flour, it is better to use all-purpose flour, not self-raising flour. That way we can control the amount of leavening.
• Baking powder – This recipe does have a generous amount of baking powder, which helps puff these biscuits. It is important to use more baking powder and less baking soda. Since too much soda will give a dry aftertaste when eating. You can read more about baking powder vs baking soda.
• Butter – I prefer unsalted butter so I can control the amount of salt. And, if salted butter is all you have, use it and omit salt in the recipe. Make sure the butter is cold, if necessary chill in the freezer for 10 minutes. I love using high -fat content European butter for the best flavor.
• Sugar – Adds a mild sweetness to the biscuits. You can omit the sugar, and can also use 1 tbsp honey or agave syrup.
• Cheese – Use a nice sharp cheddar cheese in fact, I love to use an extra sharp cheese. A little bit of parmesan makes a huge difference. So, I highly recommend adding that second cheese. And, you can also use either white or yellow cheddar.
• Buttermilk – I love using a nice thick buttermilk when making my biscuits. In fact, you can even add a little cream to the buttermilk for richness.
• Herbs – rosemary and thyme make the perfect combination with cheddar cheese. But, parsley is a great additon too.
• Optional – you can also add in 1/2 tsp garlic powder and chilli powder.

Step by step instructions

• Preheat the oven at 450°F / 230°C Gas Mark 8
• In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Then, add the chilled, cubed butter.
  Pro tip – It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.

• Using a pastry blender or a fork, cut the cold butter into the flour until it resembles coarse bread crumb consistency.
  Pro tip – You can also grate the cold butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and not too long instead transfer to the counter.
• Add the Parmesan, and cheddar cheese. Combine but do not overmix. Then, add the buttermilk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that’s ok. Bring the dough into a ball and transfer to a lightly floured work surface.

• Using a rolling pin, lightly roll the dough. Fold the dough onto thirds, bringing the two sides over the center. Then, the top and bottom sides into the middle as well (see video). Just like closing a box!! Repeat this once more or twice more to create more folds.
  Pro tip – The butter must be cold at all times for the biscuits to be flaky. If necessary, place it in the fridge for a few minutes.
• Finally, roll the dough again to about a 1/2 to 3/4-inch thickness, and using a 3-inch cookie or biscuit cutter cut about 6 to 8 biscuits.
  Pro tip – Gather the remaining dough, stack, and make more biscuits until you have used up all the dough.

• Line the baking tray with parchment paper or silicone. You can also put the biscuits directly on an ungreased cookie sheet. Place the biscuits on the prepared baking sheet. Brush the tops of the biscuits with milk or more buttermilk.
  Pro tip – You can also brush it with melted butter and sprinkle some salt and pepper.
• Bake for about 15 minutes until the top is lightly golden brown. Thicker biscuits may take up to 17 minutes. Remove from the oven, cool on the tray for 5 minutes.
• Serve warm.

Tips for making cheese biscuits

• Make sure everything is cold. I like to use a cold stainless bowl to work in so my ingredients stay cold. I even place the ingredients in the fridge for a while 
• Make sure the butter is chilled. If necessary freeze the butter for 10 minutes.
• Similarly use cold milk or buttermilk – this will keep the butter cold as well
• Sifting the dry ingredients will make a lighter more airy biscuit.
• Make sure the baking powder and baking soda are fresh and not expired as these are very essential ingredients in this recipe
• If you have warm hands, use a pastry blender or fork. Try to use your hands less if possible. 
• If you find the butter is getting warm, stop and let it chill in the fridge for a while so it is cold at all times. 
• If you don’t have buttermilk, make it yourself. Take one cup of milk and add 1/2 tsp lemon juice or vinegar. Stir and let sit for 5 minutes. Then use as much as requested in the recipe. 
• Do not knead the dough. Gently press together to make a ball 
• The crumblier the mixture the flakier the biscuits will be. 
• When cutting the biscuits, use the cookie cutter in the top-down motion. Try not to twist the cutter. This will keep the layers open.
• Dust the cookie cutter with flour before each cut this will prevent the dough from sticking to the cutter.
• Dont’ knead the leftover dough. Stack and cut. These may bake denser than the first batch.
• Bake in the hot oven. This will help the biscuits rise tall with wonderfully light and airy layers

More breakfast recipes

• Homemade Buttermilk in Five Minutes
• Buttermilk Pancakes
• Recipe for Pumpkin Waffles
• Brioche French Toast
• Easiest Homemade French Toast
• Heart French Toast

Frequently asked questions

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Cheddar Cheese Biscuits

Author: Veena Azmanov

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Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Calories: 292kcal

Adjust Servings Here: 6 Biscuits

Description

These cheddar cheese biscuits take your classic biscuits to the next level with the addition of herbs and cheese. A simple and easy recipe that gets done in less than 30 minutes. Perfect for breakfast with more cheese or alongside soups and stews.

Video

Ingredients 

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• ▢ 2 cups (250 g) All-purpose flour
• ▢ 1 tbsp Baking powder
• ▢ ¼ tsp Baking soda
• ▢ ½ tsp Salt
• ▢ 1 tbsp Sugar
• ▢ 6 tbsp (90 g) Butter (unsalted, chilled, cubed)
• ▢ ¾ cup (180 ml) Buttermilk (or Milk )
• ▢ 1 tbsp Rosemary Leaves (finely chopped)
• ▢ 1 tbsp Thyme leaves (fiinely chopped)
• ▢ 1 cup (115 g) Cheddar cheese (grated)
• ▢ ¼ cup (25 g) Parmesan Cheese (grated)

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Instructions

• Preheat the oven at 450°F / 230°C Gas Mark 8
• In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Then, add the chilled, cubed butter.

  Pro tip – It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.
• Using a pastry blender or a fork, cut the cold butter into the flour mixture until it resembles coarse bread crumb consistency.

  Pro tip – You can also grate the butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and not too long instead transfer to the counter.
• Add the Parmesan, and cheddar cheeses. Combine but do not overmix. Then, add the buttermilk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that's ok. Bring the dough into a ball and transfer to a lightly floured surface.
• Using a rolling pin, lightly roll the dough. Fold the dough onto thirds, bringing the two sides over the center. Then, the top and bottom sides into the middle as well (see video). Just like closing a box!! Repeat this once more or twice more to create more folds.

  Pro tip – The butter must be cold at all times for the biscuits to be flaky. If necessary, place it in the fridge for a few minutes.
• Finally, roll the dough again to about a 1/2 to 3/4-inch thickness, and using a 3-inch cookie or biscuit cutter cut about 6 to 8 biscuits.

  Pro tip – Gather the remaining dough, stack, and make more biscuits until you have used up all the dough.
• Line the baking tray with parchment paper or silicone. You can also put the biscuits directly on an ungreased baking tray. Place the biscuits on the prepared baking tray. Brush the tops of the biscuits with milk or more buttermilk.

  Pro tip – You can also brush them with melted butter. Sprinkle some salt and pepper.
• Bake for about 15 minutes until the top is lightly golden brown. Thicker biscuits may take up to 17 minutes. Remove from the oven, cool on the tray for 5 minutes.
• Serve warm.

Recipe Notes & Tips

 

1. Make sure everything is cold. I like to use a cold stainless bowl to work in so my ingredients stay cold. I even place the ingredients in the fridge for a while 
2. Make sure the butter is chilled. If necessary freeze the butter for 10 minutes. 
3. Sifting the dry ingredients will make a lighter more airy biscuit.
4. If you have warm hands, use a pastry blender or fork. Try to use your hands less if possible. 
5. If you find the butter is getting warm, stop and let it chill in the fridge for a while so it is cold at all times. 
6. If you don’t have buttermilk, make it yourself. Take one cup of milk and add 1/2 tsp lemon juice or vinegar. Stir and let sit for 5 minutes. Then use as much as requested in the recipe. 
7. Do not knead the dough. Gently press together to make a ball 
8. The crumblier the mixture the flakier the biscuits will be. 
9. When cutting the biscuits, use the cookie cutter in the top-down motion. Try not to twist the cutter. This will keep the layers open. 
10. Dont’ knead the leftover dough. Stack and cut. These may bake denser than the first batch. 

Freeze or Make-Ahead biscuits 

• These baked biscuits can be frozen for up to 3 months if well wrapped in freeze safe bags. Thaw in the fridge (not counter) for best results.
• Biscuit dough can be kept in the fridge for up to 2 days.
• The dough can also be frozen for up to 3 months as well. Prepare the dough as above. Shape into a disc, then wrap well in plastic wrap. 

 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 292– kcalCarbohydrates: 36– gProtein: 6– gFat: 14– gSaturated Fat: 8– gCholesterol: 61– mgSodium: 426– mgPotassium: 221– mgFiber: 1– gSugar: 4– gVitamin A: 444– IUCalcium: 102– mgIron: 2– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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