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cheddar biscuits

Remember when we established that there are a few types of Thanksgiving people? Like, some people are turkey people, side people, pie people? Well, who are these turkey people? Must be a very small portion of the population because we all know the BEST part about Thanksgiving is the pie. And coming in second are the SIDES.

As far as Thanksgiving sides go, tradition reigns supreme in this family. The typical line-up includes green bean casserole, sweet potato casserole, and apple sausage stuffing. I hope that they’ve found a spot on your Thanksgiving table too!

cheddar biscuits in a skillet after baking

Biscuits are a quick bread like my banana bread, no yeast bread, and Irish soda bread. I love making them because they’re quick, don’t require any yeast, and satisfying all your carb cravings. Remember when we discussed biscuits at length? Today we’re making biscuits again, but this time we’re adding garlic, cheddar, and even more butter. These homemade cheddar biscuits are too good to be real. No. They’re too good to be legal. Ha! They taste similar to Red Lobster’s version.

By the way, if you enjoy adding flavor to plain biscuits, you’ll love my everything biscuits too.

cheddar biscuit dough in a glass bowl

This is my go-to recipe producing tall biscuits with a million layers of flakes inside. It’s easy, quick, requires minimal ingredients, and guarantees biscuit success. Today we’ll add a cup of sharp cheddar cheese and a sprinkle of garlic powder. Mingling with butter, buttermilk, and a little honey, cheese and garlic feel right at home. Once the biscuits come out of the oven, we’ll brush them with melted butter, garlic, and parsley. All good things here.

I have 2 quick tricks for flaky biscuits and 2 quick tricks for tall biscuits. First, flakes!

Cold Fat = Flakes

For flaky layers, use cold fat. This is very important. When little crumbs of butter melt as the biscuits bake, they release steam and create little pockets of air – this makes the biscuits flaky on the inside while remaining crisp on the outside. You don’t want to butter to melt BEFORE hitting the oven because then there would be no steam. No steam means no pockets of air. No pockets of air means no flakes.

Flatten + Fold = Flakes

For the flakiest cheddar biscuits ever, flatten and fold the dough. Flattening and folding creates layers of flakes. Pour the scrappy, crumbly dough onto a work surface and work it together with your hands. Form into a rectangle, then begin folding. Let me show you.


cheddar biscuit dough rolled into a rectangle


folded cheddar biscuit dough

Turn the folded dough horizontal:

folded cheddar biscuit dough

Then press it down into a rectangle and repeat the folding process 2 more times before cutting into circles.

Now let’s move onto the tricks for tall biscuits.

No Twisting = Super Tall Biscuits

When cutting the dough with a biscuit cutter, don’t twist the cutter. Twisting it will seal off the biscuit edges, preventing the biscuits from rising.

Snug as a Bug = Super Tall Biscuits

Biscuits rise up nice and tall when they’re pressed snuggly against one another. Arrange them tightly in a cast iron skillet or on a lined baking sheet/baking pan. A cast iron skillet helps produce a super crisp bottom, so I prefer it over a baking sheet or pan.

biscuit cutter and rolled out cheddar biscuit dough with biscuits cut out

cheddar biscuits in a skillet before baking

Before baking, brush the biscuits with a little extra buttermilk. Why? Helps achieve a slightly crispier crust.

After baking, brush with garlic butter. Why? Because yum. The garlic butter seeps down into all the crevices and, obviously, makes the tops extra buttery.

melted butter with garlic and herbs in a bowl with a pastry brush

brushing butter topping onto cheddar biscuits

So let’s get all this straight. There are 2 things we need to remember for flaky biscuits and 2 things we need to remember for tall biscuits. We will (1) use cold butter in the dough and (2) fold the dough together a few times to help guarantee lots of flakes. We (1) won’t twist the biscuit cutter and (2) we’ll place the biscuits super close together so they rise super tall in the oven.

And 2 things to remember for delicious biscuits: cheddar + garlic.

EASY! You got this!

cheddar biscuits in a napkin lined bowl

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cheddar biscuits in a napkin lined bowl

Homemade Cheddar Biscuits

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 biscuits 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


These delicious homemade cheddar biscuits easily rival Red Lobster’s cheddar bay biscuits. Made in only 20 minutes, they’re a must try at dinnertime.


  • 2 and 1/2 cups (313g) all-purpose flour, plus extra for hands and work surface
  • 2 Tablespoons aluminum free baking powder (yes, Tablespoons)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, cubed and very cold (see note)
  • 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
  • 2 teaspoons honey
  • 1 cup (125g) shredded cheddar cheese


  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, melted
  • 1 garlic clove, minced
  • 1 teaspoon dried parsley


  1. Preheat oven to 425°F (218°C).
  2. Make the biscuits: Place the flour, baking powder, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
  3. Fold in the shredded cheese. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
  4. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
  5. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough– this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
  6. Brush the tops with remaining buttermilk. Bake for 15-20 minutes or until tops are golden brown.
  7. Make the topping: Mix the topping ingredients together. Generously brush on the warm biscuits.
  8. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving. You can also freeze the biscuit dough. Prepare the dough in steps 2 through 4. Wrap up tightly in plastic wrap (plastic wrap is best for freshness) and freeze for up to 3 months. Thaw overnight in the refrigerator, then continue with step 5. Also, after step 4, you can wrap the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 5.
  2. Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use Clabber Girl brand and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Alternatively, you can reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda.
  3. Butter in biscuit dough: Cut into 1/2 inch cubes. Keep butter as cold as possible until you need it. I recommend placing the cubed butter in the freezer for about 15 minutes before you begin.
  4. Buttermilk: You can substitute whole milk for buttermilk if desired. However if you’d like the tangy flavor, which I highly recommend, you can make your own sour milk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing– you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits don’t taste as rich or rise quite as tall using lower fat or nondairy milks.)
  5. Cast Iron Skillet: If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can. Place in the preheated oven for 15 minutes before arranging the shaped biscuits in it.
  6. Special Tools (affiliate links): Pastry Cutter or Food Processor | 3-Inch Biscuit Cutter or 2.75-Inch Biscuit Cutter | 10-inch Cast Iron Skillet | Pastry Brush

Keywords: cheddar biscuits, cheese biscuits

Reader Questions and Reviews

  1. Hi Sally!

    These biscuits look great! I’m thinking about adding chives to mine to make them cheddar chive biscuits — how much chives do you think I should add to the recipe?


  2. Hi Sally. They turned out great with parmesan cheese. Put them in the freezer for christmas. Will make them soon with cheddar. Thank you for the recipe. Happy Thanksgiving.

    1. Hi Kim! If your skillet is seasoned, there is no need to grease it. If not, grease it with a little oil.

  3. I made a half batch in a small glass dish – first time making or eating an American biscuit – thanks for your tips Sally – it worked out perfectly, flaky and delicious with homemade mushroom gravy.

  4. Wow wow wow. Just made these and they’re so tasty! I made a batch of 13 and honestly don’t know how I’m going to keep some to show Hubby when he gets home 🙂 Another winner Sally!

  5. My family goes crazy for these biscuits! I am requested to make them pretty much every holiday or get-together and they always turn out amazing! I even like them as leftovers, just put them back in the oven at 350 for a few minutes and they crisp back up and then I brush them with seasoned butter. Yum!

  6. My husband has a card game every so often and I normally cook for about 10-12 men. We were making a big pot of chili beans and I saw this recipe; needless to say they loved the biscuits. I made a double batch along with the bacon wrapped jalapeños. Thank you Sally for the great recipes and the extra pointers that you give!

  7. I made this recipe Cheddar cheese Biscuits. WOW what a great recipe and a big hit with my family! Thank you again Sally!!

  8. I tried this recipe, my kids loved them, but I felt my biscuits were a bit brown from some side and not enough brown from some side . But overall it was very easy to follow and so delicious that we can’t stop eating .

  9. Another incredible recipe from Sally!! I can always rely on coming here for all things baking. These were AMAZING. The folding was key for wonderful, flaky, layered goodness. Mmmmmmm! Do not look any further for a biscuit recipe.

  10. These always turn out perfectly! They’re on my regular rotation and a great addition to any soup/stew. Quick enough to make for after work dinners

  11. Hi Sally,
    Could you make this recipe without honey or replace it with a different sweetener? Thank you!

  12. Thanks for the recipe – so excited to try it out! I was wondering if it’s possible to use the same recipe to make raisin cinnamon biscuits if you substitute out the cheddar and garlic?

  13. Absolutely delicious! Had to use a 12 in cast iron and made the biscuits smaller, and they still turned out awesome

  14. I decided to make these biscuits after the original recipe was such a hit. Once again they came out amazing! This will forever be my go-to recipe for biscuits, both savory and sweet options.

  15. On my last visit to the US (three years ago) we visited Red Lobster and I have been trying to recreate the cheddar biscuits ever since. I have baked these a couple of times now and my sisters both agree these are better than the ones we had there! Delicious!!!

  16. Sally the biscuits call for garlic powder in the biscuits but nowhere in directions does it say to add it. So I didnt add it. I hope my biscuits turn out good

    1. Hi Camille, In step two of the recipe you will combine the flour, baking powder, garlic powder, and salt together in a large bowl.

  17. Sally, I am looking for a substitute for the garlic powder. I’d still enjoy a savory biscuit. I already read your note about a substitution for honey, my personal horror show.
    Thanks so much.

  18. The BEST biscuits EVER! My husband said that it was the best bread I have ever made. If heaven had a taste and a texture, it would be these biscuits. Fabulous recipe!

  19. hi sally.

    could we use minced garlic instead of garlic powder since i dont have any right now?

    and thank you for the recipe! this looks amazing. cant wait to make it.

    1. Absolutely. Use 1-2 teaspoons minced garlic in the dough (as well as what’s called for in the topping).

  20. Just made these biscuits!! Absolutely delicious. Crunchy, flaky and rich. A real treat. Will make them again. I used goat butter and an Irish white cheddar and added green onions. Wow. Thank you for your easy read recipe.

  21. Hi Sally,

    I don’t have a food processor. Is there a way to mix them without one?

    Thank you. The recipe looks great and I can’t wait to try

    1. Hi Stephanie, You can whisk your dry ingredients together in step two and then when you add your cubed butter, cut into the dry ingredients with a pastry cutter.

  22. Completely delicious, great rise, and so soft! I added chopped dill to the buttermilk and the topping. My friends and I had a biscuit bake-off, and my version of this recipe was the winner out of 10! Thank you!

  23. My hubby’s favorite lunch spot stopped serving their cheddar biscuits, so I made these for him. He says they’re better! Thanks for another great recipe!

  24. These were UNBELIEVABLE! I will say that I made part of my batch in a round metal cake tin, and some in a cast iron skillet–both were good but the cast iron biscuits were magical!

    1. Hi Spencer, what brand of baking powder did you use? Was it aluminum free? If you decide to try the recipe again, see our baking powder note and use that recommended switch. (…reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda.)

  25. Hi, Sally! These are so delicious! I recently went to a specialty bakery and they had cathead drop biscuits complete with cheddar, bacon, scallions, and jalapenos! yum. I’m trying to recreate the recipe by scouring the internet and taking bits and pieces. Would this biscuit dough work for large drop biscuits if adjusting cooking time? Also do you think the jalapeno bits would make the dough soggy if i cut them very fine? Thank you so much! 🙂 Your website is my go to for almost every single thing I cook!

    1. Hi Ramey! We don’t see why those adjustments wouldn’t work – sounds delicious. Let us know how they go for you!

  26. These are now sitting on the kitchen counter next to bacon so when the fam wakes up they can fix an egg and make a great breakfast sandwich – delicious!!!

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