Cheesy Cheddar Biscuits (Flaky, Buttery, and Irresistible!)

These Cheesy Cheddar Biscuits are a dream come true for cheese lovers! They’re incredibly flaky, buttery, and packed with sharp cheddar cheese, with a hint of garlic and cayenne for an extra kick. I love how these biscuits are perfect for breakfast, brunch, a side dish with dinner, or even a satisfying snack. They’re easy to make, and the aroma of these baking in the oven is simply irresistible. Get ready for biscuits that are sure to become a new family favorite!

Why You’ll Love These Cheddar Biscuits

• Flaky and Buttery: The combination of cold butter and buttermilk creates incredibly light and flaky biscuits.
• Cheesy Goodness: Packed with sharp cheddar cheese, these biscuits are a cheese lover’s delight.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Versatile: Enjoy them for breakfast, brunch, dinner, or as a snack.
• Garlic Butter Topping: The garlic butter topping adds extra flavor and a beautiful golden-brown crust.

Ingredients for Cheesy Cheddar Biscuits

Here’s what you’ll need to make these delicious biscuits. The full list with measurements is in the recipe card below.

Biscuits

• All-purpose flour (spooned and leveled) (Dry Ingredient)
• Granulated sugar (Sweetener)
• Baking powder (Leavening Agent)
• Garlic powder (Spice)
• Cayenne pepper (Spice)
• Kosher salt (Seasoning)
• Butter, cold (Fat)
• Buttermilk (Dairy) You can use whole milk instead
• Large egg (Binder)
• Sharp cheddar cheese, shredded (Dairy)

Garlic Butter Topping

• Butter, melted (Fat)
• Garlic clove, smashed and minced (Aromatic)
• Fresh parsley, chopped (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Cheddar Biscuits as is, but here are a few ideas for variations:

• Different Cheese: Use a blend of cheeses, such as Monterey Jack, Colby Jack, or pepper jack.
• Add Bacon: Stir in some cooked and crumbled bacon to the dough.
• Make it Spicy: Add more cayenne pepper or a dash of hot sauce to the dough.
• Add Herbs: Stir in some chopped fresh chives, thyme, or rosemary to the dough.
• Add green onions

How to Make Cheesy Cheddar Biscuits

Let me show you how to make these flaky and flavorful Cheesy Cheddar Biscuits:

Preheat Oven

1. I preheat my oven to 425 degrees F (220°C).

Grate Cheese and Chill

1. I start by grating my cheese. I need 2 cups packed. Packed means I have to press it down pretty well into my measuring cup!
2. Once it’s all grated, I stick it in the fridge so that it stays cold while I mix up the biscuits. Cold biscuit dough going into a hot oven is what makes flaky layers.

Combine Dry Ingredients

1. In a large bowl, I whisk together the flour, granulated sugar, baking powder, garlic powder, cayenne pepper, and kosher salt.

Cut in Butter

1. I add cold butter that has been cut into chunks.
2. I use a pastry cutter to cut in the butter. You can use a fork if you don’t have a pastry cutter. You want to leave some pea-size pieces of butter.

Whisk Buttermilk and Egg

1. In a glass measuring cup, I add the buttermilk.
2. I crack in one egg and whisk it together.

Combine Wet and Dry Ingredients

1. I pour the liquid over the dry ingredients and stir together with a rubber spatula.
2. I add in the cold shredded cheddar cheese and stir it together.
3. I coat my hands with flour and knead it together a couple of times if the spatula can’t handle it.

Roll Out Dough and Shape

1. Coat your hands with flour.
2. Transfer the dough to the floured surface.
3. Knead it a couple times
4. roll out.
5. Fold
6. Turn and pat or roll.

Cut Biscuits

1. I use a 2 and ½ inch biscuit cutter to cut into biscuits. I do not twist the cutter as I press down; this inhibits rising in the oven. Just push straight down.

Arrange and Brush

1. I place the biscuits close together (they should be touching. This helps them rise tall) in a 9×13 inch pan, or I can place them in the center of a normal baking sheet (touching each other). I used a 10-inch cast iron pan in the photos above, but was only able to fit 12 of the biscuits (I shaped the rest into drop biscuits.) Use a 9×13 inch pan or a baking sheet to fit all 18-20 biscuits.
2. I brush each biscuit with buttermilk. (or you can brush with milk, cream, or half and half. It helps them brown.)

Bake

1. I bake in the preheated 425 degree F (220°C) oven for 15-18 minutes. The edges of the biscuits should be golden brown. If you are unsure if they are done, you can always insert a toothpick to the center to make sure it comes out with no batter on it. Be careful not to overbake; these biscuits tend to look a little underbaked because of all the cheese on the edges. It looks like gooey dough but it’s actually gooey cheese.

Make Garlic Butter Topping

1. While the biscuits are in the oven, I make the garlic butter topping.
2. I melt ¼ cup butter in a small bowl.
3. I stir in 1 tablespoon fresh chopped parsley (I can sub 2 teaspoons dried parsley) and 1 clove garlic, smashed and minced.

Brush with Butter and Serve

1. I brush each biscuit with the butter mixture just after coming out of the oven.
2. Serve

Tips and Tricks for the FLAKIEST Biscuits

Here are my secrets for making these biscuits truly exceptional:

• Cold Ingredients: Using cold butter, buttermilk, and cheese is essential for creating flaky layers.
• Don’t Overmix: Overmixing the dough can develop the gluten and make the biscuits tough. Mix just until the ingredients are combined.
• Cut in the Butter: Use a pastry cutter or a fork to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Fold the Dough: Folding the dough creates layers, which result in flaky biscuits.
• Don’t Twist the Cutter: When cutting out the biscuits, press straight down with the biscuit cutter. Twisting the cutter can seal the edges and prevent the biscuits from rising properly.
• Bake at High Temperature: Baking at a high temperature (425°F/220°C) helps to create steam, which lifts the layers and makes the biscuits flaky.

How to Serve

These Cheesy Cheddar Biscuits are delicious served:

• Warm: Enjoy them warm from the oven, with the cheese melted and gooey.
• Breakfast or Brunch: A perfect addition to your breakfast or brunch spread.
• Side Dish: Serve them alongside soup, chili, or your favorite main course.
• Snacks: A satisfying and flavorful snack.

Make Ahead and Storage

You can prepare the biscuit dough ahead of time and store it, wrapped tightly in plastic wrap, in the refrigerator for up to 24 hours. Baked biscuits can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. You can also freeze them.

FAQs about Cheesy Cheddar Biscuits

• Can I use a different type of cheese?
  • Yes, you can use any type of cheese you like, such as Monterey Jack, Colby Jack, or pepper jack.
• Can I make these without the garlic butter topping?
  • Yes, you can omit the topping if you prefer.
• Can I use milk instead of buttermilk?
  • Yes

Enjoy these flaky, buttery, and incredibly cheesy Cheddar Biscuits! They’re a perfect addition to any meal.

Cheesy Cheddar Biscuits

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Chill Time: 15 minutes
• Cook Time: 18minutes
• Total Time: 38 minutes
• Yield: 12–20 biscuits 1x
• Category: Bread, Biscuits, Side Dish, Breakfast
• Cuisine: American, Southern

Print Recipe

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Description

These Cheddar Biscuits are incredibly flaky, tender, and flavorful, packed with sharp cheddar cheese and brushed with a delicious garlic-parsley butter topping. They’re perfect for breakfast, brunch, or as a side dish with any meal.

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Ingredients

Scale 1x2x3x

For the Biscuits:

• 3 cups (375g) all-purpose flour, spooned and leveled, plus more for dusting
• 1 tablespoon granulated sugar
• 1 tablespoon + 1 teaspoon baking powder
• 3/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for a hint of heat)
• 1 teaspoon kosher salt
• 1/2 cup (1 stick, 113g) unsalted butter, very cold, cut into chunks
• 1 cup buttermilk, cold (or whole milk, see notes)
• 1 large egg, cold
• 2 cups (8 ounces, packed) shredded sharp cheddar cheese, cold

For the Garlic Butter Topping:

• 1/4 cup (1/2 stick, 57g) unsalted butter, melted
• 1 clove garlic, smashed and minced
• 1 tablespoon fresh parsley, chopped (or 2 teaspoons dried parsley)

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Instructions

• Preheat Oven: Preheat your oven to 425°F (220°C).

• Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, garlic powder, cayenne pepper (if using), and kosher salt until well combined.

• Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. It’s important to keep the butter cold for flaky biscuits.

• Combine Buttermilk and Egg: In a liquid measuring cup or small bowl, whisk together the cold buttermilk and the cold egg until well combined.

• Combine Wet and Dry Ingredients: Pour the buttermilk mixture over the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. Do not overmix. The dough will be shaggy and slightly sticky.

• Add Cheese: Add the cold shredded cheddar cheese to the dough. Stir gently to distribute the cheese evenly.

• Prepare Work Surface: Generously flour a clean work surface.

• Knead Briefly: Turn the dough out onto the floured surface. Gently knead the dough a couple of times (3-4 times) just to bring it together. Do not overwork the dough.

• Roll Out Dough: Using a lightly floured rolling pin, roll the dough out into a large rectangle, about 12×16 inches.

• Fold Dough: Fold the short sides of the dough rectangle over the center, like folding a business letter (into thirds).

• Turn and Pat/Roll: Turn the dough over so the seam is on the bottom. Gently pat or roll out the dough again until it’s about 1 inch thick. Thick dough makes thick biscuits.

• Cut Biscuits: Using a 2 1/2-inch biscuit cutter (or a sharp knife or cookie cutter), cut out biscuits. Press straight down and up with the cutter; do not twist. Twisting can seal the edges and prevent the biscuits from rising properly.

• Arrange on Baking Sheet: Place the cut biscuits close together (touching) on an ungreased baking sheet. Touching helps them rise taller. If using a 9×13-inch pan, you may have some leftover dough; shape these into drop biscuits. A 10-inch cast iron skillet can be used, but may not fit all the biscuits (12 is noted)

• Brush with Buttermilk: Brush the tops of the biscuits with a little extra buttermilk (or milk, cream, or half-and-half). This helps them brown.

• Chill (Optional but Recommended): For extra flaky biscuits, place the baking sheet with the unbaked biscuits in the freezer for 15 minutes before baking.

• Bake: Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown. If you are unsure if they are done, insert a toothpick into the center; it should come out with no wet batter (moist crumbs are okay).

• Make Garlic Butter Topping: While the biscuits are baking, prepare the garlic butter topping. In a small bowl, combine the melted butter, minced garlic, and chopped fresh parsley (or dried parsley). Stir well.

• Brush with Topping: As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter mixture.

• Cool Slightly and Serve: Let the biscuits cool slightly on the baking sheet before serving.

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Notes

• Cold Ingredients: Using cold butter, cold buttermilk, and a cold egg is crucial for creating flaky layers in the biscuits.
• Grating Butter: If you don’t want to cut in cubed butter, freeze the butter and then grate.
• Cheddar Cheese: Sharp cheddar cheese is recommended for its flavor, but you can use other types of cheese, such as mild cheddar, Monterey Jack, or pepper jack. Freshly shredded cheese melts better than pre-shredded cheese. Keep the cheese cold until ready to use.
• Do Not Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough biscuits. Mix just until the ingredients are combined.
• Biscuit Cutter: A sharp biscuit cutter or cookie cutter will give you clean edges and help the biscuits rise properly.
• Baking Sheet: You can use an ungreased baking sheet, a 9×13-inch pan, or a 10-inch cast iron skillet.
• Freezing:
  • Baked Biscuits: Let the baked biscuits cool completely. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or reheat gently in the oven or microwave.
  • Unbaked Biscuits: After cutting out the biscuits, place them on a baking sheet and freeze until solid. Then, transfer the frozen, unbaked biscuits to a freezer-safe bag or container. Freeze for up to 3 months. To bake, brush the frozen biscuits with buttermilk and bake as directed, adding 2-5 minutes to the baking time.

• Storage Store at room temp.