Easy and elegant breads can make a party out of a ho-hum night. Enliven your supper time with these deliciously simple Cheese Biscuits. Better than the iconic Red Lobster Cheddar Biscuits, these buttermilk biscuits are packed with cheese and fresh herbs, adding the perfect touch to your dinner table bread basket.
Whether you add these to a summer dinner of Grilled Meatloaf and a loaded Potato Salad or liven up Soup Night, these cheddar biscuits are going to be a regular repeat in your meal planning. I love to serve these for a non-traditional Easter dinner menu.
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Having done my fair share of meal planning for picky eaters, I know the joy and sense of accomplishment one can feel when discovering a recipe everyone loves. This Cheddar Biscuit recipe is it!
Flaky, tender buttermilk cheese biscuits accented with fresh herbs? What’s not to love?
These make a great addition to the simplest soup dinner. Brush them with melted butter for a little added indulgence or serve them simply as part of your graduation party food spread. You are bound to receive cheers from the most discerning at your table.
Why Make This
These are easy. This cheese biscuits recipe is super simple, especially if you shred your butter or use a food processor for quick prep. Be sure to follow our Tips for Summer Baking if making these in the warmer months.
They are delicious. Forget the fish restaurant biscuits! These are even better, with sharp cheddar cheese and fresh dill. Yum!
They are affordable. Talk about your Good Cheap Eats. You can whip up a batch of these for just a couple bucks, making for a simple, delicious, and super frugal bread to add to the basket.
Ingredients
Here’s what you’ll need to make Cheddar Cheese Biscuits:
flour – I like to use unbleached, all-purpose flour, but you can use bleached or even whole wheat pastry flour. If you’ve only got self-rising flour, be sure to try this recipe for Self-Rising Flour Biscuits.
salt – Don’t omit the salt as it helps with both the taste and texture of the biscuit.
baking powder – These are simple baking powder biscuits. Remember you can make your own baking powder substitution with baking soda and cream of tartar.
cheddar cheese – Use your favorite shredded cheddar cheese, but the more flavorful the better. Sharp or extra sharp as well as white cheddar or Dubliner really pack it in. For a twist, consider using shredded parmesan or crumbled goat, feta, or blue cheese instead of cheddar. Remember you can freeze cheese if you have extra.
butter – I like to use regular dairy butter, but you can use margarine or shortening if you prefer. Shredding the cold butter makes it easy to blend the biscuits without the use of a food processor, pastry cutter, or pastry blender. Freeze butter if you don’t cook with it often.
fresh herbs – I use parsley and dill, but you can also use tarragon, thyme, or basil. If you want to use dried herbs, use ⅓ the amount.
buttermilk – Buttermilk really adds flavor and texture to biscuits. You can culture your own or make a buttermilk substitute by adding a tablespoon of vinegar in place of a tablespoon of milk. Not quick the same, but it works.
Additional mix-ins – You may add freshly ground black pepper or garlic powder to the dry mixture if you want your cheese biscuits a bit spicier.
Step-by-Step Instructions
Here’s how to make Cheddar Cheese Biscuits:
Preheat oven to 425 °. Line a baking sheet with parchment paper or a silpat mat.
Combine the flour, salt, and baking powder in a large bowl.
Add the cheese, butter, and herbs. Stir until well combined.
Add the buttermilk and stir until a dough forms.
Turn the dough out onto a lightly floured work surface and knead lightly until smooth.
Flatten to a ¾-inch thickness. Cut into squares or circles.
Place biscuits on the prepared baking sheet and bake for 15 minutes or until golden brown.
Serve biscuits warm from the oven for best taste and texture.
To make them ahead of time, you can chill the unbaked biscuits up to 1 day in advance or freeze for longer storage.
Baked biscuits are good for a couple days stored at room temperature in an airtight container. Freeze for longer storage.
FAQs
Serve these cheese biscuits with soup, salads, stew, or as an accompaniment to grilled or roasted meats and vegetables. They are great to serve when you Make Breakfast for Dinner to Save Time & Money.
One of the great things about biscuits is that you can freeze them before or after baking. If you freeze them prior to baking, store them in an airtight container until ready to bake. There’s no need to thaw them, just slide a tray of frozen biscuits into the hot oven and add a few minutes to the baking time.
If you bake them first, then cool them completely before freezing, well wrapped. You can very easily thaw them on the counter so they’re ready when you are. Warm them in a 350 oven for 5 minutes prior to serving.
Choose a cheese that has lots of flavor so that it doesn’t get lost in the bread. We like cheddar, parmesan, or a crumbling cheese like feta, goat, or blue cheese in biscuits.
Tell us what you think!
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Cheddar Cheese Biscuits
Equipment
- large mixing bowl
- rubber spatula
- box grater
- parchment paper
- heavy duty sheet pan
Ingredients
- 2 cup unbleached, all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 oz cheddar cheese (shredded) (½ cup)
- ⅓ cup cold butter shredded on box grater
- 1 tablespoon parsley (chopped)
- 1 teaspoon fresh dill (chopped)
- ¾ cup buttermilk
Instructions
- Preheat the oven to 425 °. Line a baking sheet with parchment or a silpat mat.
- In a mixing bowl, combine the flour, salt, and baking powder.2 cup unbleached, all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder
- Add the cheese, butter, and herbs. Toss until well combined.2 oz cheddar cheese (shredded), ⅓ cup cold butter, 1 tablespoon parsley (chopped), 1 teaspoon fresh dill (chopped)
- Add the buttermilk and stir with a fork until a dough forms.¾ cup buttermilk
- Turn the dough out onto a lightly floured board and knead lightly until smooth.
- Flatten to a ¾-inch thickness. Cut into 10 to 12 squares or rounds.
- Place biscuits on prepared sheet and bake for 15 minutes or until golden brown.
Notes
Nutrition
This post was originally published on March 2, 2012. It has been updated for content and clarity.
CJ @ Morsels of Life
these sound good! I tried some Dubliner a little bit ago, and it certainly tastes great. 🙂
Martha Artyomenko
I made a similar biscuit….but mine had black pepper in them!
http://homeschoolblogger.com/martha/784444/
Jessica
@Martha Artyomenko, sounds like a great idea!
Angela
Made these tonight – hubby and son couldn’t get enough. I’ve been on the lookout for a biscuit recipe that worked for me, and this one *definitely* worked. Thanks! 🙂
Jessica
@Angela, yeah! How fun!
Anna
Hi Jessica,
Do these have to be rolled out? Can you make them like a drop biscuit?
Thanks!
Jessica Fisher
Feel free to drop them if you like!