cheddar cheese biscuits recipe
The Best cheddar cheese biscuits recipe
What I love most is how easy they are to customize. You can adjust the amount of cheese or add a little bit of brown sugar for extra sweetness if you want, and they’re forgiving enough that even if you don’t measure perfectly, they’ll still turn out good. I’ve also found that they’re surprisingly healthy for a biscuit—packed with protein from the cheese and fiber from the whole wheat flour if you use it, which makes them a better choice than most quick breads. They’re the kind of dish that feels indulgent but actually makes you feel good afterward. Plus, they’re foolproof, so you don’t have to stress over burnt edges or dry crumbs. It’s a recipe that’s always a hit, whether you’re feeding a crowd or just treating yourself.
Classic Cheddar Cheese Biscuits
Flaky, cheesy biscuits perfect for breakfast, brunch, or pairing with soups and stews. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 tbsp unsalted butter, melted
- 1 large egg
- 1 cup shredded sharp cheddar cheese
- 1 tsp baking powder
- 1 cup melted butter
- 1 cup shredded cheddar cheese
👨🍳Directions
-
1
Preheat oven to 425°F. In a large bowl, whisk together flour, salt, sugar, and baking powder. -
2
Mix in the melted butter, egg, and shredded cheddar until a dough forms. Chill for 15 minutes. -
3
Roll dough to 1/4-inch thickness on a floured surface. Cut into 1-inch circles. -
4
Place biscuits on a baking sheet lined with parchment paper. Brush tops lightly with melted butter. -
5
Sprinkle each biscuit with shredded cheddar. Bake for 12–15 minutes until golden.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cheddar Cheese Biscuits Works
❓ Frequently Asked Questions About Cheddar Cheese Biscuits
1. What is the best way to store leftover cheddar cheese biscuits?
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag once firm. To reheat, pop them from the freezer and bake at 375°F (190°C) for 8–10 minutes until crispy again.
2. Can I substitute another type of cheese in these biscuits?
While the recipe calls for sharp cheddar, you can use a mix of mild cheddar and Monterey Jack for a slightly sweeter taste. Avoid overly soft cheeses like mozzarella or cream cheese, as they won’t melt as well.
3. Why do the biscuits sometimes turn out tough?
Overmixing the dough or baking them too long can make them tough. Gently fold the ingredients together just until combined, and check for doneness at 12 minutes—they’ll finish cooking as they cool. For extra tenderness, press a little more butter into the dough if it seems dry.
4. Do I need to use a specific type of butter?
Regular unsalted butter works fine, but salted butter can add extra flavor. If you prefer a lighter taste, use unsalted butter and add a pinch of salt to the dough. Avoid margarine or vegetable shortening, as they won’t brown as well.
5. Can I make these biscuits ahead of time and bake them later?
Yes! Assemble the dough, shape the biscuits, and refrigerate them overnight. Bake straight from the fridge at 425°F (220°C) for 10–12 minutes—they’ll bake faster and stay crispier.
