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This cheddar biscuit recipe is quick & easy and uses only 6 ingredients. Fluffy, cheesy, buttery, and oh so delicious!
Not diet friendly, but if you’re looking for comfort food these are the cheese biscuits for you!
I use sharp cheddar cheese in these, as I love the strong flavor of the sharp cheese. However, if you prefer mild or medium cheddar feel free to use it.
You could possibly substitute any of your favorite cheeses such as Monterrey Jack, pepper Jack, or Colby if you’d like.
Mozzarella may be okay as well, but it’s a softer cheese, and I have not tested these biscuits with any cheese other than cheddar.
I also like to fresh shred my cheese, as the pre-shredded cheeses have additives to prevent clumping. These additives also make it less likely to melt properly.
If that’s what you have, however, give it a try and these biscuits will likely turn out fine.
How to Make Cheddar Cheese Biscuits
Cheddar biscuits are as easy as regular biscuits – you will just be adding shredded cheese to the mix and lowering the salt amount.
The cooking time is also longer than regular biscuits – I think due to the higher fat content, but I’m not sure.
First you will preheat your oven to 400. While it’s heating up, you will combine the dry ingredients in a large bowl.
Next comes the butter. Sometimes I will just cut it up in small pieces, but this time I shredded it since I was going to use my grater for the cheese too.
Start with cold butter, as it will hold up better as the biscuits cook. You don’t want the butter to melt too fast, and you certainly don’t want to deal with soft butter when mixing.
So, either shred your cold butter or cut it into small pieces. You will then be handling it and getting the butter even smaller as you mix with your hands (about pea sized).
After you add the butter and cheese and mix it into the flour mixture with your hands, you will make a well in the center and pour in the buttermilk.
Other Tips & Details
I don’t usually buy buttermilk, but I make a perfect substitute by adding vinegar to regular milk. I use apple cider vinegar, but you can also use plain white vinegar if that’s what you have.
Simply add a teaspoon of the vinegar to the milk and let it sit for about 10 minutes while dealing with the other ingredients.
Your batter will be wet – this is normal. You will be adding more flour as you pat the dough out on the counter and get it ready for cutting out your cheddar biscuits.
Take care not to handle your dough more than you need – this will make your biscuits tough and less soft and flaky.
Once the dough is combined, you will turn it out onto a lightly floured surface and mold your dough with floured hands.
Add more flour as needed, but not any more than necessary, as you don’t want the batter dry.
Pat the dough to about 3/4 to 1 inch in thickness. Cut out with a glass or biscuit cutter.
Place on cookie sheet or in iron skillet and brush lightly with melted butter if desired.
Note that you shouldn’t add a lot of butter, as your biscuits may end up swimming in oil.
Bake for 25-30 minutes or until nicely browned.
This recipe will make seven to eight biscuits that are 2 to 3 inches across.
I hope you enjoy this cheddar biscuit recipe as much as me and my family did! They were begging to have just one more, but I had to hold them back!
Note to self – Make a double batch next time!
Don’t miss the FAQs below (and be sure to ask your questions in the comments if you have any).
Cheddar Biscuit Recipe
- 2 cups all purpose flour (if using self-rising flour, omit baking powder and salt)
- 1 Tbsp baking powder (leave out if using self-rising flour)
- ½ tsp salt (leave out if using self-rising flour)
- ½ cup butter, cold, cut in small pieces or shredded (if using unsalted, add ¼ tsp more salt than above)
- 1 cup cheddar cheese, sharp, shredded
- 1 cup buttermilk (or regular milk)
- Preheat oven to 400 F.
- In a large mixing bowl, combine flour, baking powder, and salt. Add butter in smallish pieces.
- With your hands (or a pastry blender), combine flour mixture and butter until butter is pea sized and mixture is crumbly.
- Add shredded cheese and mix in with spoon or hands.
- Make a well in the center of the dry ingredients. Pour in milk and combine with a wooden spoon until well incorporated, taking care not to over mix.
- Turn out onto a floured surface and mold your dough with floured hands to about 3/4 inch thickness. Add more flour as needed, but not any more than necessary, as you don't want the batter dry.
- Cut out biscuits with biscuit cutter or cookie cutter. Add each biscuit to an ungreased cookie sheet or iron skillet. They should touch for higher rise of the biscuits while baking.
- Brush each biscuit lightly with melted butter if desired. Bake 25-30 minutes or until golden brown.
These look like “scones” to me? Why do you call them “biscuits?”
Those of us who live in the United States call these “biscuits,” but I know that “biscuits” in other parts of the world are what we Americans call “cookies.”
I believe these are what you would call a scone in the UK, Australia, New Zealand, and other parts of the world outside the US.
How do you eat them? What do you eat them with?
You can eat them by themselves hot out of the oven, or they are delicious halved and eaten with extra butter.
Typically, they would be eaten as a bread side with any meal. You could also have them along with breakfast or afternoon tea.
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