Homemade Cheddar Biscuits

Super buttery, flaky, and easy homemade cheddar biscuits! Skip Red Lobster and make these biscuits at home. Recipe on sallysbakingaddiction.com

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!

Super buttery, flaky, and easy homemade cheddar biscuits! Skip Red Lobster and make these biscuits at home. Recipe on sallysbakingaddiction.com

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 my buttermilk biscuits at length? I had extra large nerd glasses on that day because not only did I go into deep detail about biscuit making– I had a lot of fun doing so.

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. They taste similar to Red Lobster’s version, which easily rival The Olive Garden’s breadsticks.

Um, remember when I told you I’m not a bread person? Lies.

How to make cheddar bay biscuits on sallysbakingaddiction.com

Here’s how things will go down. (Excluding your pant size, unfortunately.)

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.

Fold + Flatten = Flakes

For the flakiest cheddar biscuits ever, fold and flatten the dough. Folding and flattening creates layers of flakes. Turn the scrappy, shard-y looking dough out onto a work surface and mold it together with your hands. Form into a rectangle, then begin folding. Let me show you.

Rectangle:

Fold:

How to make cheddar bay biscuits on sallysbakingaddiction.com

Turn the folded dough horizontal:

How to make cheddar bay biscuits on sallysbakingaddiction.com

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.

How to make cheddar bay biscuits on sallysbakingaddiction.com

How to make cheddar bay biscuits on sallysbakingaddiction.com

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.

Garlic butter for cheddar biscuits on sallysbakingaddiction.com

Super buttery, flaky, and easy homemade cheddar biscuits! Skip Red Lobster and make these biscuits at home. Recipe on sallysbakingaddiction.com

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’ll (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!

Super buttery, flaky, and easy homemade cheddar bay biscuits! Skip Red Lobster and make these biscuits at home. Recipe on sallysbakingaddiction.com

Print

Homemade Cheddar Biscuits

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 9-12 3-inch biscuits
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

  • 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons baking powder (yes, Tablespoons!)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, very cold and cubed
  • 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
  • 2 teaspoons honey
  • 1 cup shredded cheddar cheese

Topping

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

Instructions

  1. Preheat oven to 425°F (218°C). 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. Mix/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
  2. Stir in the cheddar cheese. Make a well in the center of the mixture, then pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual.
  3. Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.
  4. Gently roll the dough out with a rolling pin until it’s about 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)
  5. Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
  6. Remove from the oven. Combine the topping ingredients and generously brush over warm biscuits. Enjoy biscuits warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.
  2. Special Tools (affiliate links): KitchenAid Food Processor | Glass Mixing Bowls | Pastry Blender | Rolling Pin | Round Biscuit Cutters | Pastry Brush
  3. Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the biscuits to rise since we’re using baking powder. 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.)
Super buttery, flaky, and easy homemade cheddar bay biscuits! Skip Red Lobster and make these biscuits at home. Recipe on sallysbakingaddiction.com

81 Comments

  1. I’ve been following you forever on Instagram and this is the first recipe I’ve tried. They were DELICIOUS!!! My fiance loved them too, will definitely be making again. Next to try are those peppermint mocha cupcakes!! Thanks for he recipe!

    1. Thanks for following along! And for letting me know you enjoyed the biscuits. Let me know if you try those cupcakes sometime!

  2. Sally, I’m making these for a large family gathering and there is always too much food present. I was hoping to make smaller biscuits so I’ll have a greater number of biscuits and none of the deliciousness will go to waste. If I cut them at 2in., should I adjust the cook time? 

    1. Hi Lindsey! The cook time will only be slightly shorter, maybe just a couple minutes.

  3. Hi Sally! In one of your photos, I think I see sun dried tomatoes in the biscuits. Can you let me know the amount of  “mix ins” that can be used? Do I need to cut down on the amount of cheese to account for other ingredients? I hope not! Looks like a great recipe! 

    1. Hi Carol! These pictured biscuits just have cheddar cheese– that reddish color is the baked cheese. But you can add some add-ins. I wouldn’t go over 2/3 or 3/4 cup of add-ins in addition to the cheese.

  4. I made these for a bake off my cousins and I did; they were amazing!!!!! Everybody loved them; definitely best biscuit recipe I’ve ever had!

  5. Hi Sally,
    I love the results when folding the dough before you roll it. I’ve made great biscuits for years, but these were amazing. Also, the only cookie cutter I had handy was a Christmas tree, so my husband and I enjoyed Christmas tree biscuits in July.

    1. Haha – I’m laughing at the shape but anything works! Glad you enjoyed them 🙂

  6. I am so excited to make these for supper tonight! I’m going to need to double it though, have you ever tried that or do you think it would be better to make two separate batches?

    1. Hi Laura! To avoid under or over-mixing, it’s best to make 2 separate batches.

  7. Looking forward to making these! Do you grease the skillet before baking?

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

  8. Kylie Cochrane says:

    These are so much like what we call scones here in Nz cooked on an oven tray. My favourite way to have them is warm split with butter and raspberry jam Yum. Leftovers are great used to make mousetraps (toasties).

  9. Mary Flannery says:

    Sally, you are a baking scientist! These biscuits are fantastic! My son has been distracted thinking about the next batch. So good. You are the queen of the kitchen. Thanks!

    1. Haha – sorry he’s been distracted 😉

  10. Neota Gewirtz says:

    Hi Sally! I just made these today. They’re delicious and so easy! Thank you so much! Love your recipes!

  11. Just made these biscuits and they are wonderful! Now the challenge will be not to eat them all! Love your recipes, Sally! Your website is MY new addiction!

    1. I’m so glad that you tried these! I LOVE their flavor.

  12. 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.

  13. Will these still be tasty if I use fat free buttermilk?

  14. 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!

  15. 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!

  16. 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!

  17. Rebecca Ladd says:

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

  18. 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 .

  19. 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.

  20. 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

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

    1. Yes. You can use the same amount of regular sugar instead.

  22. 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?

    1. I can’t see why not! Let me know what you try.

  23. Manpreet Guttmann says:

    Can we use milk instead of buttermilk?

    1. Hi Manpreet, see my recipe note.

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

  25. 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.

  26. Can you use American cheese instead of Cheddar?

1 2

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×