Cheese Biscuits Recipe
Get ready to fall in love with a batch of Cheese Biscuits so flaky and cheesy, you’ll find yourself making them for breakfast, snack time, and every gathering in between. These are the biscuits that disappear the second they’re out of the oven, combining tender buttery layers with the punchy flavor of sharp cheddar and a fragrant hint of fresh herbs. This recipe is ridiculously simple, but the results taste like you spent hours mastering a Southern kitchen tradition. Trust me, these Cheese Biscuits will have everyone asking for seconds!
Ingredients You’ll Need
The beauty of Cheese Biscuits is in the simplicity of their ingredients. Each one plays a crucial role, from creating flaky layers to adding savory depth or vibrancy. Gather the best you can find and let these humble stars truly shine!
- All-purpose flour: This is the foundation for tender, fluffy biscuits—make sure to measure it carefully for the best texture.
- Baking powder: Brings the essential lift, so your Cheese Biscuits are light and airy every time.
- Baking soda: Assists with browning and tenderness, working alongside buttermilk for flavor and rise.
- Salt: Don’t skip it—it brightens every other flavor and balances all the cheesy richness.
- Unsalted butter (cold!): The secret to luscious, flaky layers—cold butter creates little pockets of steam as they bake.
- Shredded sharp cheddar cheese: Choose a bold cheddar for maximum cheesy flavor that holds its own within the biscuit.
- Cold buttermilk: Adds tang and helps create a soft, pillowy crumb—keep it cold for the very best rise.
- Chopped fresh chives or parsley (optional): Toss in herbs for a pop of color and subtle freshness that compliments the cheese.
How to Make Cheese Biscuits
Step 1: Prep Your Workspace
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This ensures your Cheese Biscuits bake up with perfectly crisp bottoms and don’t stick—which means zero stress for you when it’s time to serve.
Step 2: Combine the Dry Ingredients
Grab a big mixing bowl and whisk together the flour, baking powder, baking soda, and salt. This helps distribute everything evenly, so your biscuits will rise like magic and taste balanced in every bite.
Step 3: Cut in the Cold Butter
Add in those cubes of cold butter. Use a pastry cutter or your fingertips to gently work the butter into the flour until the mixture looks crumbly, with some pea-sized bits remaining. Those little pockets of butter are what make Cheese Biscuits so outrageously flaky!
Step 4: Stir in Cheese and Herbs
Toss in all that shredded sharp cheddar and, if you like, a handful of fresh chopped chives or parsley. Give everything a quick stir—this is where the cheese magic starts to happen.
Step 5: Bring the Dough Together
Make a little well in the center and pour in the cold buttermilk. Use a spatula to gently fold everything together just until combined—it’s okay if the dough still looks a little shaggy. Overmixing leads to tough biscuits, so keep it gentle.
Step 6: Create Flaky Layers
Turn the dough out onto a lightly floured surface, pat it into a 1-inch thick rectangle, then fold it in half. Pat it out and fold one more time. This quick folding routine is your ticket to those irresistible flaky Cheese Biscuits!
Step 7: Cut and Arrange
Using a round biscuit cutter, press straight down (no twisting!) to cut out your biscuits. Set them on your prepared baking sheet, just barely touching for softer sides or spaced apart for crispier edges.
Step 8: Finish and Bake
Brush the tops with a bit more buttermilk to help them bake up golden and glossy. Pop them in the oven for 12-15 minutes until they’re puffed, golden brown, and sending amazing aromas through your kitchen. Serve your Cheese Biscuits warm—trust me, they taste like pure happiness straight from the oven.
How to Serve Cheese Biscuits
Garnishes
The simplest touch can make these Cheese Biscuits downright irresistible—think a pat of creamy butter, a sprinkle of extra cheese, or a shower of chopped herbs as they come out of the oven. If you love a little spice, add a dash of cracked black pepper or cayenne for a cheeky kick.
Side Dishes
These beauties are flexible enough to sidle alongside any meal. Serve them with scrambled eggs and fruit for brunch, a bowl of hearty soup or chili for lunch, or as a savory side to roasted chicken, grilled veggies, or even barbecue. Cheese Biscuits have a way of stealing the spotlight!
Creative Ways to Present
Turn up the wow-factor by using Cheese Biscuits for breakfast sandwiches (slide in some eggs and bacon), or split them and fill with thin slices of ham and a smear of honey mustard for party-ready mini sandwiches. You can also bake them in a skillet for a pull-apart, rustic look that captures everyone’s attention.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is a big “if”), let your Cheese Biscuits cool completely, then store them in an airtight container at room temperature for up to two days. For maximum freshness, a quick reheat brings back their soft, cheesy goodness.
Freezing
Cheese Biscuits freeze beautifully! Once cooled, wrap them individually or pop them in a freezer bag. They’ll keep for up to three months—just grab one whenever a cheesy craving hits.
Reheating
To reheat, warm Cheese Biscuits in a 350°F (175°C) oven for 5-10 minutes. This crisps up the edges and makes the cheese inside gooey again. Avoid microwaving, which can make them rubbery—an oven is your best bet for biscuit bliss.
FAQs
Can I use a different type Bread
Absolutely! While sharp cheddar brings plenty of flavor, try pepper jack for heat, gruyere for a nutty twist, or a mozzarella-parmesan combo for something milder but ultra-melty. Mix and match as your heart desires.
What if I don’t have buttermilk?
No buttermilk? No problem! Simply stir 1 tablespoon of lemon juice or vinegar into regular milk, wait five minutes, and use it as a perfect stand-in for the tang and lift buttermilk adds to Cheese Biscuits.
Can I make Cheese Biscuits gluten-free?
Yes, you can swap the all-purpose flour with a high-quality gluten-free baking blend. Results vary by brand, so choose one designed for biscuits or scones to get the best rise and texture.
Why do my biscuits sometimes turn out tough?
The likely culprit is overmixing the dough or warming up the butter too much. Keep your ingredients as cold as possible and mix only until everything is just combined for the flakiest, softest Cheese Biscuits.
How do I get my Cheese Biscuits extra flaky?
The magic is in folding the dough a couple times and making sure your butter stays cold. This creates buttery layers that puff up as they bake, giving you those picture-perfect Cheese Biscuits every time.
Final Thoughts
Give yourself (and your loved ones) a delicious treat by trying this Cheese Biscuits recipe! There’s nothing like the comfort of freshly baked, cheesy, buttery layers, and I guarantee these biscuits are about to become a favorite in your kitchen. I can’t wait to hear how yours turn out!
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Cheese Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
These Cheese Biscuits are the perfect combination of flaky, buttery goodness with a cheesy twist. Easy to make and even easier to enjoy, these biscuits are a great addition to any meal or as a tasty snack on their own.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cold buttermilk (plus more for brushing)
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add butter and cheese: Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese and herbs if using.
- Combine wet ingredients: Make a well in the center and pour in the cold buttermilk. Gently stir until just combined.
- Shape and bake: Turn the dough out onto a floured surface, pat into a rectangle, fold, and cut out biscuits. Place on the baking sheet, brush with buttermilk, and bake for 12-15 minutes until golden brown.
- Serve: Serve warm with butter.
Notes
- Keep the butter and buttermilk very cold for the flakiest biscuits.
- You can substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
