My cheddar biscuits recipe is really the only one you will need to make tender, flakey, flavorful biscuits. Your kitchen will smell so good when you bake up these much-loved breakfast favorites. I literally had family come running into the kitchen, asking “what are you making?”.
Memories of Grandma making biscuits will return, but these are zhuzhed up with extra sharp cheddar cheese! Follow my directions, and you will have tender flakey biscuits every time.
Are you a biscuit lover? I hope you’ll try our 7 Up biscuits, Butter Swim Biscuits, cat head biscuits, and easy-peasy Bisquick biscuits (drop style!).
Let’s make these biscuits!
CHEDDAR BISCUITS INGREDIENTS
- All-purpose flour: A pantry staple, this ingredient is the base of the recipe.
- Cheddar: I love the flavor of white cheddar in this biscuit. I generally use a combo of 1/2 cup extra sharp orange cheddar and 1/2 cup white sharp cheddar. You can use any type of cheddar you like or, for that matter, any relatively hard cheese you like.
- Baking powder: Necessary to get a good rise. These biscuits will be high and flaky.
- Salt: To enhance flavors.
- Butter: The backbone of the recipe, this vital ingredient will ensure flake and a tender biscuit.
- Buttermilk: This helps the baking powder to do its thing. Buttermilk adds moisture to the biscuit too.
- Egg: Large; an egg helps to bind everything together.
TIPS
- Keep it cold: The butter, buttermilk and eggs need to be ice cold. One of the secrets to a tender flakey biscuit is to keep these items cold when incorporating them into the mixture. Mixing the dough in a mixer is nice since it keeps your warm hands out of the dough.
- Don’t overmix: The other secret to making an irresistibly tender biscuit is not to overmix the dough. Careful handling will avoid forming gluten in the flour resulting in a tender biscuit. This is one of those recipes that it’s imperative you follow the instructions exactly to achieve perfect results.
- Shaggy Dough: Once the dough is mixed, it will be crumbly and clumpy. We call that “shaggy dough”. This is the desired consistency before kneading. Not to worry. Now, it’s time to knead until the dough just comes together.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your cheddar bay biscuits will stay fresh for three days tightly sealed and stored on the countertop.
- Can You Freeze This? Yes, you can freeze these cheddar cheese biscuits for up to three months. Just thaw and warm up.
- Make-Ahead: The biscuits can be warmed up in the oven or toaster oven. But they are best right out of the oven.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
These flaky biscuits are wonderful with so many things! We love these with a big pot of homemade beef stew or slow cooker beef stew, Texas chili or classic chili, Mississippi pot roast, crockpot pork tenderloin, crockpot pork chops (smother in amazing gravy!), crockpot pulled pork, chicken noodle soup, chicken and rice soup, smothered chicken, salisbury steak, Swiss steak, brown sugar meatloaf, or even Thanskgiving crockpot turkey breast!!
HOW TO MAKE CHEDDAR BISCUITS
MORE BREADS AND ROLLS
- Jalapeno Cornbread
- Garlic Bread
- Garbage Bread
- Crescent Rolls
- Southern Cornbread
- Sweet Cornbread
- Cracker Barrel Cornbread
- Quick Dinner Rolls
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Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Cheddar Biscuits
My cheddar biscuits recipe is really the only one you will need to make tender, flakey, flavorful biscuits. Your kitchen will smell good when you bake these!
Servings: 11 biscuits
Ingredients
- 2 cups all-purpose flour, DIVIDED
- 1 cup extra sharp cheddar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 tablespoons, (1 1/2 sticks) cold unsalted butter, coarsely grated
- 1/2 cup, cold buttermilk, shaken
- 1 large cold egg, lightly beaten
Egg Wash:
- 1 large cold egg, lightly beaten
- 2 tablespoons heavy cream or buttermilk
Instructions
- Preheat the oven to 425ºF (218ºC). Line a rimmed baking sheet with parchment; set aside.
- Use the large holes of a box grater to grate butter (1 1/2 sticks) onto a plate. Place in the freezer until ready to add to the dough.
- In a small bowl, toss the cheddar (1 cup) with 1/4 cup flour; set aside.
- In the bowl of a stand-up mixer fitted with a paddle attachment, add 1 3/4 cup flour, baking powder (1 tablespoon), and 1 teaspoon salt.
- Turn the mixer on low and add the butter. Mix just until combined.
- Add the buttermilk (1/2 cup) and one egg to a liquid measuring cup and whisk with a fork.
- Set mixer on low and quickly pour the buttermilk mixture into the flour mixture, mixing just until all the flour is moistened. Add the cheddar and flour mixture (be sure to add all the loose flour) to the mixer, while still mixing on low. Mix only until roughly combined.
- Turn the dough out onto a well floured surface then knead quickly about 6 times.
- Pat the dough out 1-inch thick. Cut with a 2 1/2-inch round cutter. Arrange biscuits on prepared baking sheet. Reroll the scraps to make one-two more biscuits. Place on baking sheet.
- Beat egg with 2 tablespoons milk. Brush tops of biscuits with egg wash. Bake for 20 to 25 minutes, until the tops are browned and the biscuits are baked through.
Fans Also Made:
Notes
- Keep it cold: The butter, buttermilk, and eggs need to be ice cold. One of the secrets to a tender flakey biscuit is to keep these items cold when incorporating them into the mixture. Mixing the dough in a mixer is nice since it keeps your warm hands out of the dough.
- Don’t overmix: The other secret to making an irresistibly tender biscuit is not to overmix the dough. Careful handling will avoid forming gluten in the flour resulting in a tender biscuit.
- Shaggy Dough: Once the dough is mixed, it will be crumbly and clumpy. We call that “shaggy dough”. This is the desired consistency before kneading. Not to worry. Now it's time to knead until the dough just comes together.
Nutrition
Serving: 1biscuit | Calories: 270kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Monounsaturated Fat: 5g | Cholesterol: 83mg | Sodium: 307mg | Potassium: 176mg | Vitamin A: 613IU | Vitamin C: 0.02mg | Calcium: 147mg
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Asiago and Parmesan freshly shredded cheese (not preshredded) are also excellent options. Thanks for sharing this recipe.
Thank you too! Enjoy 🙂