//The Best Cheddar Biscuits

The Best Cheddar Biscuits

All you need is 30 minutes and a few simple ingredients to whip up a family favorite recipe for The Best Cheddar Biscuits.

Rows of The Best Cheddar Biscuits on parchment paper-lined baking sheet Rows of The Best Cheddar Biscuits on parchment paper-lined baking sheet

When it comes to homemade carbs, few recipes surpass my love of light and fluffy cheddar biscuits.

There’s just something therapeutic about about peeling apart the stacked layers of butter, cheese and chives, and knowing that your very hands created this perfect marriage of flour and fat.

Clear bowl containing flour and grated butterClear bowl containing flour and grated butter

When it comes to making biscuits from scratch, there are a few tricks that separates decent biscuits from slam-dunk biscuits, and it all starts with a simple kitchen gadget: the box grater.

Freezing and then grating the butter allows the cold fat to be evenly distributed within the biscuits, and the result is flaky layers and buttery pockets in every light bite.

Buttermilk being poured into clear bowl containing flour, cheddar cheese and chives Buttermilk being poured into clear bowl containing flour, cheddar cheese and chives

Second most important on the list of tips for mastering cheddar biscuits is the folding and re-rolling of the dough (a.k.a. lamination).

Layered biscuit dough on floured surfaceLayered biscuit dough on floured surface

Much like croissants, biscuit dough benefits from being rolled, folded and then re-rolled. It’s this repetitive process that stacks all the layers atop one another, yielding the flakiest possible biscuits.

Unbaked biscuits on parchment paper-lined baking sheet being brushed with buttermilkUnbaked biscuits on parchment paper-lined baking sheet being brushed with buttermilk

And last but not least on your path to biscuit domination: the final brush of heavy cream. A thick coating of the cool cream not only adds moisture but ensures your biscuits will achieve the essential golden brown top.

Hand holding easy cheddar biscuits with flaky layersHand holding easy cheddar biscuits with flaky layers

So grab the flour, cheddar, and chives then preheat your oven for The Best Cheddar Biscuits, which are perfect for snacking or serving alongside soup, salad or entrées of all kinds (hello, pulled pork!).

Top down view of the best cheddar biscuits in rows on baking sheet

Top down view of the best cheddar biscuits in rows on baking sheet

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Rows of The Best Cheddar Biscuits on parchment paper-lined baking sheetRows of The Best Cheddar Biscuits on parchment paper-lined baking sheet

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The Best Cheddar Biscuits

  • 2
    cups
    all-purpose flour, plus more for dusting work surface
  • 1
    Tablespoon
    baking powder
  • 1
    teaspoon
    white sugar
  • 1 1/2
    teaspoons
    garlic powder
  • 1/2
    teaspoon
    kosher salt
  • 1/4
    teaspoon
    black pepper
  • 1/2
    cup
    (1 stick) unsalted butter, cold
  • 3/4
    cup
    buttermilk, cold, plus more for brushing biscuits
  • 2
    cups
    freshly grated cheddar cheese
  • 1 1/2
    Tablespoons
    chopped fresh chives

Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, salt and pepper.

Grate the butter on the large hole of a box grater. (Alternately, dice it into small cubes.)

Add the butter to the bowl with the flour, and using your fingers, work the butter into the flour until the texture resembles small pebbles.

Add the buttermilk, shredded cheddar cheese and chives, and using a spatula, mix together the ingredients just until combined.

Lightly flour your work surface then turn out the dough. Using your hands, gather and knead the dough just until it is cohesive. (Do not overknead the dough.)

Using a rolling pin, roll out the dough until it’s 1/2-inch thick. Fold it into thirds (like a letter) then rotate the dough 90° and roll it out again until it is a 10×6-inch rectangle that’s 3/4-inch thick. 

Using a sharp knife, cut the rectangle into 9 rectangular biscuits. Arrange the biscuits on the prepared baking sheet then brush the tops of them with buttermilk. Place the baking sheet in the freezer for 15 minutes. 

Preheat the oven to 425°F.

Bake the biscuits until they are golden brown and no longer doughy, 15 to 18 minutes. Remove the biscuits from the oven and serve.

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Nutrition Facts

The Best Cheddar Biscuits

Amount Per Serving

Calories 310
Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Cholesterol 56mg19%

Sodium 310mg13%

Potassium 222mg6%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 2g2%

Protein 10g20%

Vitamin A 622IU12%

Vitamin C 1mg1%

Calcium 269mg27%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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