Cheddar Cheese Biscuit
These soft and fluffy Cheddar Cheese Biscuits are packed with savory cheddar in every bite. They bake up golden on the outside with a tender, cheesy interior that’s perfect for breakfast, brunch, or alongside soups and chili. Easy to make with simple ingredients, these homemade biscuits are sure to become a family favorite.
Why You’ll Love This Recipe
- Soft, fluffy texture with plenty of melted cheese.
- Simple ingredients and easy preparation.
- Perfect for breakfast, dinner, or snacks.
- Freezer-friendly and great for meal prep.
- Ready in about 40 minutes.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes
- Servings: 12 biscuits
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter, softened
- 1¼ cups whole milk
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
- Fold in the shredded cheddar cheese until evenly distributed.
- Pour in the milk and stir just until a soft dough forms. Do not overmix.
- Transfer the dough to a lightly floured surface and gently shape it into a log about 3 inches thick.
- Slice the dough into 12 equal rounds and place them slightly apart on the prepared baking sheet.
- Bake for 20–25 minutes, or until the tops are lightly golden and the biscuits are cooked through.
- Cool for 5 minutes before serving warm.
Pro Tips
- Use freshly shredded cheddar for the best flavor and melting texture.
- Avoid overworking the dough to keep the biscuits light and fluffy.
- Brush the tops with melted butter after baking for extra richness.
- Add chopped chives or garlic powder for even more flavor.
Storage
Store cooled biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 2 months and reheat in the oven until warm.