These Cheese Biscuits are delicious, super simple to make and loaded with cheddar cheese. This recipe is the perfect snack for the whole family as it is filled with that good old cheesy-flavored goodness that everyone loves.
This Cheese Biscuit Recipe also has this fluffy, light, and flaky texture that makes a perfect cheesy biscuits.
For more biscuit recipes, check also my Honey Butter Biscuits.
This recipe guarantees a no-fail and hassle-free biscuit that takes so little time to make. Delicious, after all, does not mean complicated. If you’re just a starting home pastry chef or just plain looking for something delicious to make for the people that you love, then this recipe is your way to their hearts and stomachs.
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Why does this recipe work?
- The different ingredients for this recipe are not hard to find. It’s easy to make these cheddar cheese biscuits with the simple ingredients that are normally found in your pantry.
- There are no special skills or special equipment to make these delicious biscuits.
- This recipe is family-friendly and is perfect for cheese-loving adults as well as children who are picky eaters.
- This treat is also healthy as it does not contain any processed ingredients to make.
- The step-by-step instructions are so easy to follow.
What’s in this Cheese Biscuits Recipe?
Buttermilk: Buttermilk adds a bit of tang and additional flavor to biscuits. It also breaks down gluten in recipes and gives the resulting biscuit a soft and light texture.
Egg: It helps bind all the ingredients together. In this recipe, you will be using eggs to make the batter for the biscuit and as an egg wash too.
All-purpose flour: All-purpose flour is the base used for your biscuit. It contains enough gluten to give your biscuit the desired flakiness and light texture.
Baking powder: It is used as a leavening agent. This makes your biscuits rise and adds height and volume to your biscuits.
Salt: It adds a bit of flavor to your biscuit. A bland biscuit is a bad biscuit.
Butter: It helps add moisture to your biscuit. It also has fats that help in creating a flaky layers and airy texture of the biscuit. Butter also adds a nice flavor to the recipe.
Sharp Cheddar cheese: Cheddar Cheese is the star of the show. This is where the recipe derives its flavor.
How to Make the Best Cheese Biscuits?
One: Preheat your oven to 218°C / 425°F and line a baking sheet with parchment paper.
Two: In a large bowl, mix flour, baking powder, and salt.
Three: Rub in the cold butter with your fingers or use a pastry cutter until the flour mixture becomes like coarse crumbs.
Four: Now, mix in the buttermilk and the egg with a wooden spoon or spatula then stir in the shredded cheese until the dough comes together.
Five: Roll out the dough and knead on a lightly floured work surface for about 2 cm, and use a round biscuit cutter to cut it, then place them into the prepared baking sheet.
Six: Brush the top of the biscuits with the beaten egg, and bake in the preheated oven for about 20-25 minutes or until golden brown.
Seven: Allow the warm biscuits to cool on a wire rack before serving.
Top Tips!
Follow these top tips to make sure that your Cheese Biscuits come out the best:
- Make sure to line your baking sheet with parchment paper or a silicone mat to avoid your biscuits sticking to the pan.
- It is also important to preheat the oven before cooking your biscuits to avoid undercooking them.
- Mix all the dry ingredients and the wet ingredients separately before combining them if that is easier for you.
- To make the biscuit dough, the butter must be cold. The resulting dough should have a texture of coarse sand.
- Use cold buttermilk in this recipe for the best results.
- Knead the dough on a flour-covered, flat surface. Make sure that you are not over-kneading will make your cookie dough.
- An egg wash might seem like an extra and supplementary step, but this step gives your biscuit its distinct color, and missing this might result in a not so pleasing to look at biscuit.
- Make sure that you are using fresh ingredients. Make sure that your baking powder is still well to use. You can test this by mixing a tablespoon of baking powder with a bit of hot water, if the mixture bubbles, then it is still good to use.
Recipe Variations
- If you don’t have butter, you can use shortening as a substitute. It might, however, change the test of the biscuit.
- If you’re low on butter, you can use half butter and half shortening.
- Use whole milk instead of buttermilk.
- Add a pinch of dried thyme, basil or Italian seasoning to the batter for extra flavor.
- Use self-rising flour instead of all-purpose flour, and skip the baking powder.
Serving suggestions
Biscuits are best served after cooling down from the oven. It can also be served as a complement to afternoon tea or can be the perfect combination for your morning coffee.
If you’re also the kind of person that is always on the go, then these biscuits also work as perfect snacks on their own.
Storage
Room Temperature: You can store these baked cheddar biscuits at room temperature/pantry, and they can last for three days. Make sure to keep the biscuits in a sealed container to keep them fresh.
Freeze: You can make these cookies last longer if you freeze them in an airtight container. Freezing them will make them last for 3 months. Allow them to chill in the fridge before serving.
Recipe FAQs
If you feel that your dough is too watery, you can add 2 tablespoons of flour to make it the perfect consistency.
Over-kneading will result in a very dense biscuit.
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Recipe
Best Cheese Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter , cold
- ½ cup buttermilk , cold
- 1 large egg , cold
- 1 cup cheddar cheese , shredded
- 1 egg , beaten
Instructions
- Preheat your oven to 218°C / 425°F and line a baking sheet with parchment paper.
- In a mixing bowl, mix together flour, baking powder and salt.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Rub in the butter with your fingers or use a pastry cutter until the mixture becomes like crumbles.½ cup butter
- Now, stir in the cheddar cheese and mix in the buttermilk and the egg with a wooden spoon until the dough comes together.½ cup buttermilk, 1 cup cheddar cheese, 1 large egg
- Roll out the dough on a floured surface for about 2 cm, and use a round cookie cutter to cut it, then place them into the prepared baking sheet.
- Brush the top of the biscuits with the beaten egg and then bake in the oven for 15-20 minutes. Allow to cool on a wire rack before serving.1 egg
Notes
- Make sure to line your baking sheet with parchment paper or a silicone mat to avoid your biscuits sticking to the pan.
- It is also important to preheat the oven before cooking your biscuits to avoid undercooking them.
- Mix all the dry ingredients and the wet ingredients separately before combining them if that is easier for you.
- To make the biscuit dough, the butter must be cold. The resulting dough should have a texture of coarse sand.
- Use cold buttermilk in this recipe for the best results.
- Knead the dough on a flour-covered, flat surface. Make sure that you are not over-kneading will make your cookie dough.
- An egg wash might seem like an extra and supplementary step, but this step gives your biscuit its distinct color, and missing this might result in a not so pleasing to look at biscuit.
- Make sure that you are using fresh ingredients. Make sure that your baking powder is still well to use. You can test this by mixing a tablespoon of baking powder with a bit of hot water, if the mixture bubbles, then it is still good to use.
Variations
- If you don’t have butter, you can use shortening as a substitute. It might, however, change the test of the biscuit.
- If you’re low on butter, you can use half butter and half shortening.
- Use whole milk instead of buttermilk.
- Add a pinch of dried thyme, basil or Italian seasoning to the batter for extra flavor.
- Use self-rising flour instead of all-purpose flour, and skip the baking powder.
Linda
Cheese and so delicious! I made a big batch of these biscuits.
Kathy J
We made these biscuits for breakfast, and it was beautiful even better than store-bought ones.