These homemade Cheddar Biscuits are tall, buttery, and flaky, with plenty of sharp cheddar tucked into every tender layer. Cold grated butter and buttermilk give them that classic biscuit texture, while extra-sharp cheddar adds rich, savory flavor. They’re the kind of warm-from-the-oven biscuits that make just about any meal better.
Unlike drop-style cheese biscuits, these are cut biscuits, so you get crisp golden tops, tender centers, and beautiful flaky layers. The dough comes together quickly, and I’ll show you exactly how to handle it so your biscuits bake up light and tender every time.
If you love homemade biscuits, try my 7 Up Biscuits, Butter Swim Biscuits, Cat Head Biscuits, and Bisquick Biscuits next.
Cheddar Biscuits Ingredients + Key Notes
All-purpose flour: The base of the biscuits. Measure carefully so you don’t add too much flour, which can make biscuits dry or heavy.
Extra-sharp cheddar cheese: Extra-sharp cheddar gives the biscuits plenty of savory cheese flavor. I like a combination of ½ cup extra-sharp orange cheddar and ½ cup sharp white cheddar. For the best flavor and texture, grate the cheese from a block rather than using pre-shredded cheese. Freshly grated cheese is also favored in successful cheddar-biscuit recipes.
Baking powder: Provides the lift that helps the biscuits bake up tall and light. Make sure yours is fresh for the best rise.
Salt: Enhances the buttery cheddar flavor.
Unsalted butter: Use it very cold and coarsely grated. Those little pieces of butter create steam as they melt in the oven, helping form the flaky layers.
Buttermilk: Adds moisture, tenderness, and a subtle tang. Keep it cold until you’re ready to mix the dough.
Egg: Adds richness and helps bind the dough. Use it cold so you don’t warm the butter.
Egg wash: A simple mixture of egg and heavy cream or buttermilk brushed over the biscuits helps give the tops a beautiful golden finish.
🥣 How to Make Cheddar Biscuits
Grate and chill the butter. Coarsely grate the cold butter, then place it in the freezer while you prepare the remaining ingredients.
Prep the cheddar. Toss the shredded cheddar with ¼ cup of the flour. This helps distribute the cheese evenly throughout the dough.
Combine the dry ingredients. Add the remaining flour, baking powder, and salt to the bowl of a stand mixer fitted with the paddle attachment.
Add the butter. Mix the cold grated butter into the flour mixture on low just until evenly distributed.
Add the wet ingredients. Whisk the cold buttermilk and egg together, then quickly mix them into the flour mixture just until the flour is moistened.
Add the cheddar. Mix in the cheese and its flour just until roughly combined. The dough should look shaggy and somewhat crumbly—don’t mix until smooth.
Shape the dough. Turn it onto a lightly floured surface and knead quickly about 6 times, just until it holds together. Pat it to about 1 inch thick.
Cut the biscuits. Use a 2½-inch biscuit cutter, pressing straight down without twisting. Gently press the scraps together to cut the remaining biscuits without overworking the dough.
Brush and bake. Arrange on the prepared baking sheet, brush the tops with egg wash, and bake at 425°F until the biscuits are risen, golden brown, and baked through.
See the recipe card below for complete instructions, ingredient amounts, and nutrition information.
⭐ Pro Tips
⭐ Keep the ingredients cold: Cold butter is one of the keys to flaky biscuits. If the grated butter starts to soften while you’re working, pop it back into the freezer for a few minutes before continuing.
⭐ Don’t overmix: Stop mixing as soon as the dough is roughly combined. A shaggy, slightly crumbly dough is exactly what you want. Overworking it develops too much gluten and can make the biscuits tough.
⭐ Use freshly grated cheddar: Cheese grated from a block has better flavor and melts more smoothly than pre-shredded cheese. Extra-sharp cheddar gives these biscuits the biggest cheesy flavor.
⭐ Go easy on the flour: Use only enough flour on your work surface to keep the dough from sticking. Working too much additional flour into the dough can make the biscuits dry.
⭐ Don’t twist the cutter: Press your biscuit cutter straight down and lift it straight back up. Twisting can compress the cut edges and interfere with a tall, even rise.
⭐ Handle the scraps gently: Press the scraps together rather than repeatedly kneading and rerolling them. The last biscuits may not be quite as pretty, but they’ll stay more tender.
⭐ Look for doneness, not just the clock: The biscuits are ready when they’ve risen and the tops are beautifully golden brown. If they’re browning too quickly before the centers are baked through, loosely tent them with foil.
Serving Suggestions
With a hearty soup: These cheesy biscuits are perfect for soaking up every last spoonful of Chicken Noodle Soup or serving alongside a steaming bowl of Beef Stew.
With chili: Serve them warm with my Classic Chili for a cozy dinner. The sharp cheddar in the biscuits is especially good with a rich, beefy chili.
With comfort-food dinners: Add a basket to the table with Mississippi Pot Roast or Salisbury Steak—they’re made for catching all that delicious gravy.
For breakfast or brunch: Split a warm biscuit and add butter, eggs, or sausage for a savory breakfast. They’re also wonderful simply warmed with a little butter.
Storing + Freezing + Make-Ahead
Storing: Let the cheddar biscuits cool completely, then store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Freeze completely cooled biscuits in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
Reheating: For the best texture, warm biscuits in a 350°F (177ºC) oven for about 5–10 minutes, just until heated through. Individual biscuits can also be warmed briefly in the microwave, but the oven does a better job of restoring their texture.
Make-ahead: You can grate the cheese and butter ahead of time and keep them refrigerated separately. Keep the grated butter very cold—or pop it into the freezer—until you’re ready to mix the dough.
Frequently Asked Questions
◆ Why are my cheddar biscuits dense instead of flaky?
The most common causes are warm butter or overworking the dough. Keep your butter, buttermilk, and egg very cold, and mix only until the dough is shaggy and just holds together. Also make sure your baking powder is fresh so the biscuits get plenty of lift.
◆ Can I use a different cheese in cheddar biscuits?
Yes. Sharp or extra-sharp cheddar gives you the most pronounced cheddar flavor, but you can experiment with other firm cheeses such as Monterey Jack, Gruyère, or pepper Jack. For the best texture, grate the cheese yourself.
◆ Can I make cheddar biscuits without buttermilk?
Buttermilk gives these biscuits tenderness and a subtle tang, so it’s my first choice. In a pinch, you can make a substitute by adding 1½ teaspoons lemon juice or white vinegar to enough whole milk to equal ½ cup. Let it stand for about 5 minutes before using.
◆ Why shouldn’t I twist the biscuit cutter?
Twisting can pinch and seal the edges of the dough, making it harder for the biscuits to rise into tall, distinct layers. Press the cutter straight down and lift it straight back up.
◆ Can I freeze cheddar biscuits?
Yes! Let the baked biscuits cool completely, then freeze them in an airtight freezer container for up to 3 months. Thaw and warm them in a 350°F oven until heated through.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗.
More Homemade Breads to Try
- Jalapeño Cornbread – Moist, savory cornbread loaded with jalapeños, bacon, and plenty of bold flavor. It’s especially good alongside chili and hearty soups.
- Garlic Bread – Buttery, garlicky, and crisp around the edges, this classic homemade garlic bread makes just about any comfort-food dinner better.
- Southern Cornbread – A classic Southern-style cornbread with a golden crust and tender center that’s perfect with beans, greens, soups, and stews.
- Sweet Cornbread – Soft, moist cornbread with just the right touch of sweetness. A family-friendly side for chili, barbecue, and cozy dinners.
- Quick Dinner Rolls – Soft, fluffy homemade rolls that come together faster than traditional yeast rolls and belong on any comfort-food table.
Tried This Recipe?
If you make these Cheddar Biscuits, I’d love to hear how they turned out! Please leave a star rating and comment below — your feedback means so much to me and helps other readers too. ⭐⭐⭐⭐⭐
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen.
Cheddar 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 the ingredients cold: Cold butter is one of the keys to flaky biscuits. If the grated butter starts to soften while you're working, pop it back into the freezer for a few minutes before continuing.
- Don't overmix: Stop mixing as soon as the dough is roughly combined. A shaggy, slightly crumbly dough is exactly what you want. Overworking it develops too much gluten and can make the biscuits tough.
- Use freshly grated cheddar: Cheese grated from a block has better flavor and melts more smoothly than pre-shredded cheese. Extra-sharp cheddar gives these biscuits the biggest cheesy flavor.
- Go easy on the flour: Use only enough flour on your work surface to keep the dough from sticking. Working too much additional flour into the dough can make the biscuits dry.
- Don't twist the cutter: Press your biscuit cutter straight down and lift it straight back up. Twisting can compress the cut edges and interfere with a tall, even rise.
- Handle the scraps gently: Press the scraps together rather than repeatedly kneading and rerolling them. The last biscuits may not be quite as pretty, but they'll stay more tender.
- Look for doneness, not just the clock: The biscuits are ready when they've risen and the tops are beautifully golden brown. If they're browning too quickly before the centers are baked through, loosely tent them with foil.
Asiago and Parmesan freshly shredded cheese (not preshredded) are also excellent options. Thanks for sharing this recipe.
Thank you too! Enjoy 🙂