Homemade Cheddar Biscuits

There’s just something magical about a warm, flaky biscuit fresh out of the oven—especially when it’s packed with melty cheddar cheese and that buttery, golden crust. These Homemade Cheddar Biscuits are the kind of comfort food that makes you close your eyes with the first bite and say, “Mmm, that’s good.” Whether you serve them with a cozy soup, as a brunch side, or just slathered with a little butter, these babies deliver all the Southern charm with none of the fuss.

They’re quick, simple, and made with pantry staples, yet the flavor payoff is chef’s kiss. Trust me, once you try them, they’ll earn a permanent spot in your baking rotation.

Why You’ll Love Homemade Cheddar Biscuits

Buttery & Cheesy
These biscuits are packed with sharp cheddar cheese and rich, buttery flavor. Every bite melts in your mouth and leaves you wanting another. It’s like your favorite cheesy breadstick and a fluffy biscuit had a baby.

Quick and Easy
No yeast, no rising, no fuss. Just mix, drop, bake, and devour. Perfect for when you want something warm and homemade, fast.

Perfect for Any Meal
Breakfast? Yep. Lunch or dinner side? Absolutely. Midnight snack with a swipe of honey butter? Oh yes. They’re super versatile and a hit at any time of day.

Customizable
Want to add a kick? Toss in jalapeños or a dash of cayenne. Love herbs? Try some chopped chives or parsley. These biscuits are your cheesy canvas.

Crowd-Pleaser
From picky eaters to foodies, these cheddar biscuits win hearts. They disappear fast—so make a double batch if you’re feeding a crowd.

Ingredients in Homemade Cheddar Biscuits

For the Biscuits:

• All-Purpose Flour: The foundation of fluffy, tender biscuits.
• Baking Powder: Gives the biscuits their beautiful lift and flakiness.
• Baking Soda: Helps with browning and gives a little tang.
• Salt: Just enough to bring out the cheddar’s flavor.
• Cold Butter: The key to flaky layers. Cold butter melts during baking and creates steam pockets.
• Shredded Cheddar Cheese: The star! Sharp cheddar gives these biscuits their irresistible flavor.
• Buttermilk: Adds tenderness and a slight tang that balances the richness.

Optional Add-Ins:

• Chopped Chives or Green Onions: For a herby kick.
• Garlic Powder: Adds a savory depth to the flavor.
• Cayenne or Smoked Paprika: For just a hint of heat or smokiness.

(Note: The full ingredient list with measurements is provided in the recipe card below.)

Instructions

Preheat Your Oven:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Mix the Dry Ingredients:

2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in the Butter:

3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work it in until the mixture resembles coarse crumbs. It’s okay to have pea-sized bits of butter—it helps with flakiness!

Add the Cheese:

4. Stir in the shredded cheddar and any optional seasonings or herbs you’re using.

Add the Buttermilk:

5. Pour in the buttermilk and stir gently until just combined. The dough will be a little sticky—don’t overmix or your biscuits could turn tough.

Shape the Biscuits:

6. Drop large spoonfuls of dough onto your prepared baking sheet. You can make them rustic and “drop-style,” or gently pat and cut them for more uniform biscuits.

Bake:

7. Bake for 12–15 minutes or until the biscuits are golden brown and the tops are crisp and cheesy.

Optional Finishing Touch:

8. For extra flavor, brush the tops with melted butter as soon as they come out of the oven.

Serve:

9. Serve warm, either plain or with a swipe of butter. Bonus points for pairing with chili, scrambled eggs, or honey!

Nutrition Facts

Servings: 8
Calories per serving: 260
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 480mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugars: 2g
Protein: 7g

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Homemade Cheddar Biscuits

• With Soup or Stew: These biscuits are the ultimate dunkers. Try them with tomato soup, chili, or a hearty beef stew.
• At Breakfast: Serve with eggs, bacon, or a drizzle of honey for the ultimate morning comfort food.
• As a Dinner Side: They’re a perfect match for roast chicken, BBQ ribs, or even pasta dishes.
• Turn into Mini Sandwiches: Slice them in half and add ham, eggs, or pulled pork for biscuit sliders!

Additional Tips

• Use Cold Ingredients: Cold butter and cold buttermilk are key for flaky, tender biscuits.
• Don’t Overmix: Mix until just combined—overmixing will make your biscuits tough.
• Grate Your Own Cheese: Pre-shredded cheese often has anti-caking agents that prevent melting as smoothly. Freshly grated cheddar melts better and tastes richer.
• Freeze the Dough: You can freeze unbaked biscuits and bake them straight from frozen—just add 2–3 extra minutes of baking time.

FAQ

Q1: Can I use milk instead of buttermilk?
A1: Yes! If you don’t have buttermilk, make a quick substitute by adding 1 tbsp of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Q2: Can I make these gluten-free?
A2: Definitely. Just use your favorite 1:1 gluten-free baking flour. Make sure it contains xanthan gum if needed.

Q3: How do I store leftovers?
A3: Store cooled biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5.

Q4: Can I freeze baked biscuits?
A4: Absolutely! Freeze them in a sealed bag or container. To reheat, pop them in a 350°F oven for 10–12 minutes.

Q5: What type of cheddar works best?
A5: Sharp or extra-sharp cheddar gives the boldest flavor, but you can use mild if you prefer a more subtle taste.

Q6: Can I make these ahead of time?
A6: Yes! You can make the dough, shape the biscuits, and refrigerate them for up to 24 hours before baking.

Q7: Can I add bacon or other mix-ins?
A7: For sure! Crispy bacon, jalapeños, or herbs like rosemary or thyme all make delicious additions.

Q8: Why didn’t my biscuits rise properly?
A8: Check that your baking powder and baking soda are fresh. Also, avoid overmixing the dough, which can prevent a good rise.

Q9: Can I use a biscuit cutter instead of dropping the dough?
A9: Yep! Just roll or pat the dough to about ¾ inch thickness and cut with a floured cutter.

Q10: What’s the best way to reheat them?
A10: A few minutes in a 350°F oven will bring back that fresh-baked texture. Avoid microwaving, which can make them rubbery.

Conclusion

These Homemade Cheddar Biscuits are everything you want in a cozy, cheesy, no-fail bake. They’re buttery, golden, and packed with melty cheddar in every bite. Whether you’re whipping up a batch for a dinner side, a weekend brunch, or just because it’s biscuit o’clock (which is always, right?), you’re going to fall head over heels for these. So grab your flour, fire up that oven, and let’s bake something amazing!

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