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My pillowy soft, super flaky Cheddar Biscuits are so delicious and addictive, I promise you won’t be able to just have one! They’re a crowd favorite and once you make them, these Cheddar Biscuits will become your new favorite, too!
Watch the Cheddar Biscuits Recipe Video Below!
Table of Contents
- Watch the Cheddar Biscuits Recipe Video Below!
- Cheddar Biscuits Ingredients
- Use a Scale
- Cheddar Biscuits: Step-By-Step Recipe Instructions
- Cold Dough is Key!
- What Should I Serve with Cheddar Biscuits?
- Expert Tips for Making The BEST Cheddar Biscuits at Home!
- Storage, Reheating, and Make Ahead Tips for Cheddar Biscuits
- Cheddar Biscuits (SUPER FLAKY!) Recipe
My Cheddar Biscuits recipe only requires 10 ingredients and are super easy to prep – once you pop them in the oven, they’re ready in about 20 minutes!
When eaten warm, the best part is the cheesy cheddar bits within the flaky layers – the first time I made this for a group dinner, they were gone in minutes!
Cheddar Biscuits Ingredients
I recommend using a scale to weigh out the dry ingredients – this will ensure you have the most success with your Cheddar Biscuits!
- 3 cups all-purpose flour 400g
- 1 tablespoon + ¼ teaspoon baking powder 10g – I like to use an aluminum free baking powder, to avoid any chemical aftertaste. Use the baking powder of your choice.
- 2 teaspoon kosher salt 8g
- 1 1/2 tablespoon sugar 22g
- 1 teaspoon baking soda 4g
- 1 cup buttermilk (ice cold) – see note on temperature below; if you don’t have buttermilk, you can use whole milk.
- I don’t recommend using a lower fat or non-dairy milk, as the biscuits won’t have the same rich taste.
- I like the slight tang that buttermilk adds – if you are using whole milk, you can add 1-2 teaspoons of fresh lemon juice or white vinegar to get the same tangy taste as buttermilk. Mix together and let sit for 5 minutes before using.
- 3/4 cup unsalted butter, cut to 1” cubes and frozen – make sure to use unsalted butter; the recipe already has salt in it and cheddar cheese is salty, as well.
- 8 oz sharp cheddar cheese, ice cold and shredded – you can grate your own cheese or use pre-grated; I’ve used both and the Cheddar Biscuits have turned out great either way
- ½ cup fresh chives, finely chopped
- 2 tablespoon clarified unsalted butter
Key Tip
Use a Scale
Note: When baking Cheddar Biscuits, I highly recommend using a digital kitchen scale to measure out the dry ingredients by the gram. Using measuring cups or spoons leaves too much room for variance (measuring tools can be inconsistent in size or the method you scoop the dry ingredients may inadvertently lead to less or more than you need.) I’m including the weights in the recipe card.
Cheddar Biscuits: Step-By-Step Recipe Instructions
1. Freeze the Ingredients and Tools
Preheat oven to 425F.
Place flour, cubed butter, and cheddar block in the freezer for 15 minutes to get the ingredients ice cold. When not in use, place your tools in the freezer, too! See note below on why.
Once the cheddar block is cold, coarsely grate the cheese.
Note: if you are using pre-grated cheese, place the bag in the freezer for 15 minutes. Make sure you don’t freeze it solid, as you need the cheese to be separated when mixing into the dough.
Key Tip
Cold Dough is Key!
To make the best Cheddar Biscuits, you will need the dough (and every ingredient used for the dough) to be as cold as possible. Here are my tips on how to get the coldest biscuit dough:
- Freeze all ingredients for 15 minutes – even the dry ones! If you are using pre-grated cheese, make sure to avoid freezing it solid – you need the cheese to be separated enough to be mixed into the dough.
- Do not pull out any ingredient until you need them – you do not want any of your ingredients coming back to room temperature, especially if your kitchen is warm (which it likely will be since the oven will be preheating)
- This might sound crazy but trust me – freeze your tools too! Not only do you want the ingredients to be cold but you want anything that touches the dough to be cold, as well! This includes:
- mixing bowl
- pastry cutter, fork, knife, spoon, pastry brush
- baking sheet
2. Make the Biscuit Dough
To the flour, add the baking powder, kosher salt, sugar, and baking soda. Whisk to combine, then add the cold cubed butter to the dry ingredients and mix in with a cold pastry cutter or a knife until the butter becomes pebble sized. You want these pebble sized pieces of cold butter, as they will release steam when baked and create flaky layers. I use my fingers to squish the butter even further to create irregular pieces which results in a flakey biscuit!
Add the shredded cheese and chives and mix to incorporate. Add the buttermilk and incorporate with a cold spoon until a rough, shaggy dough comes together.
3. Fold the Dough
Lay the dough out on a lightly floured surface and form into an 8” x 12” rectangle. Fold one third up toward the center, then fold the opposite side and flatten to about 1” thickness. Form into a uniform rectangle to cut biscuits in a 2×2 pattern.
Folding the dough creates layers, which will make the Cheddar Biscuits flaky!
4. Cut the Dough
Cut the dough into 3” circles with a jar or biscuit cutter. Take the remaining dough and create another rectangle to match the thickness of the original biscuits and cut the remaining dough.
Place the biscuits on a baking sheet lined with a silicone mat or parchment paper and brush the top with clarified butter.
5. Bake the Cheddar Biscuits
Bake at 425F for 18-20 minutes until golden brown and flakey, or until a toothpick runs through the center of the biscuit cleanly.
What Should I Serve with Cheddar Biscuits?
I love serving Cheddar Biscuits with Fried Chicken or Fried Chicken Tenders; if you don’t feel like frying, you can serve them alongside Air Fryer Chicken Tenders or Air Fryer Chicken Wings! Have them with some Hawaiian Mac Salad and you have a perfect summer meal! If you’d rather grill than fry, Cheddar Biscuits would go great with Grilled Steak or Grilled Chicken Thighs!
They’re also a great appetizer alongside some of my favorite dips, like Buffalo Chicken Dip, Baked Crab Dip, Spinach Artichoke Dip, Crab Rangoon Dip, or Queso Dip!
For the holidays or even just a special dinner at home, Cheddar Biscuits go perfectly with sides like Mashed Potatoes or Baked Mac and Cheese. I love including roasted vegetables like Roasted Brussels Sprouts, Roasted Green Beans with Bacon. Honey Roasted Carrots, or Roasted Cauliflower! For the main, it has to be my Steak with Peppercorn Sauce or Braised Short Ribs – delicious!
PRO TIPS
Expert Tips for Making The BEST Cheddar Biscuits at Home!
Use a Scale
- I highly recommend using a digital kitchen scale to measure out the dry ingredients by the gram. Using measuring cups or spoons leaves too much room for variance (measuring tools can be inconsistent in size or the method you scoop the dry ingredients may inadvertently lead to less or more than you need.)
Cold Dough is Key
- To make the best Cheddar Biscuits, you will need the dough (especially the butter in the dough) to be as cold as possible. Here are my top 3 tips to keep the dough cold:
- Freeze all ingredients for 15 minutes – even the dry ones!
- Do not pull out any ingredient from the freezer until you need them – you do not want any of your ingredients coming back to room temperature, especially if your kitchen is warm.
- Freeze your tools too! Not only do you want the ingredients to be cold but you want anything that touches the dough to be cold, as well!
- mixing bowl
- pastry cutter, fork, knife, spoon, pastry brush
- baking sheet
Fold the Dough
- Do not skip folding the dough! This is a key step in making the flakiest Cheddar Biscuits. Folding the dough helps create layers – these layers are part of the reason why your Cheddar Biscuits will be extra flaky! The layers of dough include layers of pebble sized butter, which will create air pockets from steam when baked – these air pockets are what creates the flaky layers!
Storage, Reheating, and Make Ahead Tips for Cheddar Biscuits
You can make the Cheddar Biscuit dough ahead of time and wrap in plastic wrap – it can keep in the refrigerator for up to 3 days or in the freezer for up to 3 months. Before baking frozen Cheddar Biscuit dough, make sure to thaw overnight in the refrigerator (otherwise you will not be able to cut the dough).
You can store any leftover Cheddar Biscuits in an airtight container for up to 3 days – I like to keep them out on the counter but you can also store them in the refrigerator.
I don’t mind eating them at room temperature but you can also reheat them for 10 minutes in the oven at 350°F.
If you tried this Cheddar Biscuits Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Cheddar Biscuits (SUPER FLAKY!)
Ingredients
- 3 Cup All-purpose flour 400g
- 1 TBSP + ¼ TSP Baking powder 10g
- 2 TSP Kosher salt 8g
- 1 1/2 TBSP Sugar 22g
- 1 TSP Baking soda 4g
- 1 Cup Buttermilk, ice cold
- 3/4 Cup Unsalted butter, cut to 1” cubes and frozen
- 8 Oz Sharp Cheddar, ice cold and shredded
- ½ Cup Fresh chives, finely chopped
- 2 TBSP Clarified unsalted butter
Instructions
- Place flour, cubed butter, and Tillamook Sharp Cheddar block in the freezer for 15 minutes to get the ingredients ice cold. Coarsely shred the sharp cheddar cheese once ice cold.
- To the flour, add the baking powder, kosher salt, sugar, and baking soda. Whisk to combine then add the cold cubed butter to the dry ingredients and mix in with a cold pastry cutter or a knife until the butter becomes pebble sized. Add the shredded cheese and chives and mix to incorporate.
- Add the buttermilk and incorporate with a cold spoon until a rough, shaggy dough comes together.
- Lay the dough out on a lightly floured surface and form into an 8” x 12” rectangle. Fold one third up toward the center, then fold the opposite side and flatten to about 1” thickness. Form into a uniform rectangle to cut biscuits in a 2×2 pattern.
- Cut the dough into 3” circles with a jar or biscuit cutter. Take the remaining dough and create another rectangle to match the thickness of the original biscuits and cut the remaining dough.
- Place the biscuits on a baking sheet lined with a silicone mat or parchment paper and brush the top with clarified butter.
- Bake at 425F for 18-20 minutes until golden brown and flakey, or until a toothpick runs through the center of the biscuit cleanly.
Notes
-
- Freeze all ingredients for 15 minutes – even the dry ones!
- Do not pull out any ingredient from the freezer until you need them – you do not want any of your ingredients coming back to room temperature, especially if your kitchen is warm.
- Freeze your tools too! Not only do you want the ingredients to be cold but you want anything that touches the dough to be cold, as well!
- mixing bowl
- pastry cutter, fork, knife, spoon, pastry brush
- baking sheet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
