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Homemade Cheddar Biscuits Recipe

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4 from 8 reviews

These homemade cheddar biscuits are flaky, buttery, and packed with sharp cheddar cheese and a hint of garlic. Perfect for breakfast or as a savory side to any meal, they are made with cold butter and buttermilk to achieve a tender, tender crumb and golden crust. The biscuits are brushed with a flavorful garlic-parsley butter topping for an extra burst of flavor.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 to 10 biscuits
  • Category: Breakfast, Snack, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
  • 1 Tablespoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Butter and Dairy

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
  • 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided

Other

  • 2 teaspoons (14g) honey
  • 1 cup (125g) shredded cheddar cheese
  • 2 Tablespoons (28g) unsalted butter, melted (for topping)
  • 1/4 teaspoon garlic powder (for topping)
  • 1 teaspoon dried or fresh chopped parsley (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the biscuits.
  2. Combine Dry Ingredients: In a large bowl or food processor, whisk together the flour, baking powder, baking soda, garlic powder, and salt until evenly combined.
  3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs.
  4. Add Cheese and Wet Ingredients: Fold in the shredded cheddar cheese. Make a well in the center and pour in 1 cup buttermilk and drizzle the honey on top. Gently fold the mixture together with a spoon or spatula until it just starts to come together without overworking; the dough should be shaggy and slightly wet.
  5. Knead and Fold Dough: Turn the dough onto a floured surface, gently bringing it together using floured hands. Flatten into a 3/4-inch-thick rectangle, fold the sides into the center, and repeat this folding and flattening process three more times, always maintaining a 3/4-inch thickness. This builds layers for flaky biscuits.
  6. Cut Biscuits: Using a 2.5- or 3-inch biscuit cutter, cut out biscuits without twisting the cutter to avoid sealing edges. Gather scraps, reroll, and cut again to make about 8–10 biscuits.
  7. Arrange for Baking: Place the biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet, ensuring they are touching to promote rise.
  8. Brush and Bake: Brush the tops of the biscuits with the remaining buttermilk. Bake in the preheated oven for 18–22 minutes, or until golden brown on top. Remove from the oven.
  9. Prepare Topping: Mix melted butter with garlic powder and parsley. Generously brush this topping onto the warm biscuits.
  10. Serve and Store: Serve the biscuits warm. Cover leftover biscuits tightly and store at room temperature or refrigerated for up to 5 days.

Notes

  • Use very cold unsalted butter for flaky biscuits. Cold butter creates steam pockets during baking that make the biscuits rise perfectly.
  • Do not overmix the dough, as it can make the biscuits tough.
  • Avoid twisting the biscuit cutter to help the biscuits rise evenly and maintain a soft texture.
  • Using a cast iron skillet helps the biscuits bake with a crispy bottom and golden crust.
  • Leftover biscuits can be reheated in the oven or toaster oven for best texture.

Find it online: https://cheftinaskitchen.com/homemade-cheddar-biscuits-recipe/