Homemade Cheddar Biscuits (SUPER FLAKEY!)
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My homemade Cheddar Biscuits are everything you want in a biscuit – rich and flavorful, tall and flaky from the layers of butter and cheddar, and SO delicious! These never last too long when I bake them – they’ll be your new favorite!
Watch the Cheddar Biscuits Recipe Video Below!
A Note from CJ
These are the BEST Homemade Cheddar Biscuits!
I may not seem like a baker but these homemade cheddar biscuits will blow you away – anytime I make them, I always get asked for the recipe! They’re so flavorful from the cheddar,, tall and flaky from the butter, and so addicting!
I serve these alongside Fried Chicken, Grilled Wings, Grilled Steak, or Grilled Chicken Thighs, Mashed Potatoes, Baked Mac and Cheese, and Hawaiian Mac Salad!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- all-purpose flour – I like using all-purpose flour because it gives the biscuits a nice structure – they rise tall and flaky, versus soft and tender.
- baking powder – use an aluminum free baking powder to avoid any aftertaste
- baking soda – baking soda and (the acidity in) buttermilk creates carbon dioxide gas, which helps the biscuits rise tall and fluffy.
- buttermilk – If you don’t have buttermilk, you can make your own by adding 1 tbsp of fresh lemon juice or distilled white vinegar to whole milk. You can also substitute with whole milk – the biscuits will be more tender than tall and fluffy. I don’t recommend using a lower fat or non-dairy milk, as the biscuits won’t have the same richness in flavor.
How to Bake Cheddar Biscuits
Make The Cheddar Biscuit Dough – Freeze the flour, cubed butter, and cheddar for 15 minutes so everything stays ice-cold, then coarsely shred the cheese. In a mixing bowl, whisk together the flour, baking powder, salt, sugar, and baking soda. Cut in the cold butter with a pastry cutter or knife until the pieces resemble small pebbles, then mix in the shredded cheddar and chives. Add the buttermilk and stir with a cold spoon just until a rough, shaggy dough forms.
Form and Bake The Biscuits – Turn the dough onto a floured surface and shape it into an 8×12-inch rectangle. Fold one third over the center, then fold the other side on top and press into a 1-inch-thick rectangle. Cut 3-inch rounds with a biscuit cutter, reforming the scraps into another rectangle to cut the remaining biscuits. Arrange on a lined baking sheet, brush with clarified butter, and bake at 425°F for 18–20 minutes until golden, flaky, and cooked through.
PRO TIPS
CJ’s Recipe, Make Ahead, & Storage Tips
Use a digital kitchen scale to measure out the dry ingredients by the gram. Measuring spoons/cups are inconsistent – you want to use the exact grams for each ingredient for best results.
Freeze everything for 15 minutes, even the dry ones, as well as your tools! The dough needs to be as cold as possible for the the butter remain cold until baking – when the butter melts during baking, they’ll release steam and create pockets of air – this is how the layers of dough get flaky on the inside!
Storage (including freezing) and reheating: Store any baked Cheddar Biscuits in an airtight container for up to 3 days – either room temperature or in the refrigerator.
You can freeze both unbaked or baked biscuits in a freezer safe bag for up to 3 months. For unbaked biscuits, you can bake them straight from the freezer. For baked biscuits, reheat in a 300ºF oven until warmed through (usually 20 minutes in my oven).
You can also store dough in the rectangular shape, wrapped in plastic wrap, in the refrigerator for up to 3 days or the in the freezer for up to 3 months. Thaw the dough overnight in the refrigerator before cutting circles and baking.
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!
Homemade Cheddar Biscuits (SUPER FLAKY!)
Equipment
Ingredients
- 3 Cup All-purpose flour , 400g
- 3/4 Cup Unsalted butter, cut to 1” cubes and frozen
- 8 Oz Sharp Cheddar, ice cold and shredded
- 1 TBSP + ¼ TSP Baking powder, 10g
- 2 TSP Kosher salt, 8g
- 1 1/2 TBSP Sugar, 22g
- 1 TSP Baking soda, 4g
- ½ Cup Fresh chives, finely chopped
- 1 Cup Buttermilk, ice cold
- 4 TBSP Clarified unsalted butter, microwave butter for 45 seconds until melted, then spoon off the foam to create clarified butter
Instructions
- Place flour, cubed butter, and sharp cheddar block in the freezer for 15 minutes to get the ingredients ice cold. Coarsely shred the sharp cheddar cheese with a cheese grater.
- In a large mixing bowl, add the flour, 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 leftover dough trimmings and create another rectangle to match the thickness of the original biscuits and cut the remaining dough.
- Preheat oven to 425F. 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.
Video
Notes
- baking powder – use an aluminum free baking powder to avoid any aftertaste
- baking soda – baking soda and (the acidity in) buttermilk creates carbon dioxide gas, which helps the biscuits rise tall and fluffy.
- buttermilk – If you don’t have buttermilk, you can make your own by adding 1 tbsp of fresh lemon juice or distilled white vinegar to whole milk. You can also substitute with whole milk – the biscuits will be more tender than tall and fluffy. I don’t recommend using a lower fat or non-dairy milk, as the biscuits won’t have the same richness in flavor.
- Store any baked Cheddar Biscuits in an airtight container for up to 3 days – either room temperature or in the refrigerator.
- You can freeze both unbaked or baked biscuits in a freezer safe bag for up to 3 months. For unbaked biscuits, you can bake them straight from the freezer. For baked biscuits, reheat in a 300ºF oven until warmed through (usually 20 min in my oven).
- You can also store dough in the rectangular shape, wrapped in plastic wrap, in the refrigerator for up to 3 days or the in the freezer for up to 3 months. Thaw the dough overnight in the refrigerator before cutting circles and baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Cheddar Biscuit recipe was originally posted in July 2024, and updated in January 2026.
Excelente receta, el sabor es increíble 😍
Thank you so much Sally!