Cheese Biscuits Recipe - Greedy Eats (2024)

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Tall and soft, flaky and buttery, infused with fresh herbs and garlic Cheddar Cheese Biscuits Recipe! They are ready in 20 minutes tops.

If you love sides as much as I do, you will love these Easy Dinner Rolls or these Readers' Fave Jalapeno Biscuits!! Check out all my Thanksgiving recipes for your next feast!

Cheese Biscuits Recipe - Greedy Eats (1)

Sides are undeniably THE BEST things to ever happen to feasts! I mean who cares for the main course when you can have super flaky and flavor rich buttermilk biscuits instead. 😉

Jump to:
  • What is cheese biscuit made of?
  • Which cheese is best for biscuit?
  • Step by Step Tutorial:
  • How to fold dough for Flaky Biscuits:
  • More Easy Recipes you'll love:
  • Recipe

Biscuits that hide about a bazillion of buttery and flaky layers inside! Infused with fresh garlic, fresh parsley and red chili flakes. Oh! and dotted with melty cheddar throughout. Those perfectly golden brown and crisp exteriors. Now I need to warm one right away!

Cheese Biscuits Recipe - Greedy Eats (2)

What is cheese biscuit made of?

There are only 6 ingredients required to form the base of this recipe. Full recipe is in the bottom,

  1. Flour: We are using all purpose flour to make the dough for these biscuits.
  2. Super COLD Butter: The colder your butter the flakier will be your baked biscuits. Cube your butter and freeze it for a few minutes before you mix it in the flour.
  3. COLD Buttermilk: Cold buttermilk prevents butter in the dough from melting. Use chilled buttermilk for best tasting biscuits.
  4. Salt: Use unsalted butter so that you can control the amount of salt in the recipe.
  5. Baking powder: Required for that lift. Make sure to use fresh every time.
  6. Little Sugar: Adds to the flavor, don't skip it!
Cheese Biscuits Recipe - Greedy Eats (3)

ADD ONS: And then, here is the fun part. About a ton of flavor combinations!

Today we are mixing our buttermilk biscuit dough with fresh garlic and garlic powder(believe me, you need them both). ¼ cup of fresh parsley. Some chili flakes (YOU WILL LOVE A HINT OF HEAT HERE).

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And small cubed cheddar cheese. I chose not to grate cheese in the dough instead I roughly chopped it in about a ⅓ inch size chunks and some a little smaller.

This little trick not only blends in the flavor of cheddar in the dough but also leaves the baked biscuits with slightly melty cheese post baking. Wait till you enjoy one straight out of oven!

Which cheese is best for biscuit?

Any hard cheese would work well in a biscuit dough. You don't want to use soft cheeses here. I like to use sharp cheddar cheese for this recipe.

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Step by Step Tutorial:

  • Work cold butter into dry ingredients to form pea size crumbs (flour, baking powder and salt)
  • Add cold buttermilk next
  • Add seasonings and form the biscuit dough
  • Fold in envelop style, three times (more on that in a min)
  • Cut into biscuits, brush with some buttermilk and bake
  • Top with melted butter once they are baked

How to fold dough for Flaky Biscuits:

Flattening and Folding technique works best for biscuit dough. This is how we do it.

  • Step 1: Flatten your dough in the shape of a rectangle.
  • Step 2: Fold it once from the short side and then fold the other side over the first fold (like in the pic below).
  • Step 3: Now flatten the dough into a rectangle again using a rolling pin.
  • Step 4: Then fold from both short sides again like an envelop and flatten.

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  • Step 6: Repeat this folding and flattening step one more time.
  • Step 7: Cut into biscuits after flattening and folding the dough for 3 times. I used a glass to cut these, as I don't have a biscuit cutter yet, oops! But a sharp glass works wonderfully here!
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  • Step 8: Arrange them on a baking tray, brush with some buttermilk and bake!

Tips for perfect biscuits:

  1. DO NOT over work your dough. It results in tough and dense bake with no visible flakes!
  2. Use cold Butter and cold Buttermilk. When cold butter is mixed in the dough, these little chunks of fat melt as the biscuits bake. This process creates air pockets in the biscuit, resulting in 100s of flakes. Always remember Cold Butter + Cold Buttermilk=Flaky Biscuits!
  3. Don't twist your biscuit cutter. Very important to create nice and tall bake. Just press the cutter/glass down with firm hands till you cut the biscuit.
  4. Fold dough envelop style. Best technique to produce tall biscuits.
  5. Bake them on a dark bottom tray or cast iron skillet. Dark bases lead to a golden brown crust and a crisp base.
Cheese Biscuits Recipe - Greedy Eats (8)

Save yourself the trouble of dunking that biscuit in gravy or spreading them with any jam!

Coz I am telling ya, these biscuits are super flavorful on their own. You only need a huge appetite and your hands (yep, no plate required)!

Easy to eat and even easier to put together! Simple pantry ingredients, only 15 minutes baking time and a dough that comes together in 5 minutes.

And when results look like "buttermilk biscuit perfection" every time, you don't need to wait till Thanksgiving to try them!

What makes a great biscuit?

Cold fat, cold buttermilk and folding the dough a few times in envelop style before cutting the biscuits.

What causes flaky texture in biscuits?

Cold butter in the dough helps biscuits to bake flaky. You can either cut butter into cubes or even grate it before adding to flour.

More Easy Recipes you'll love:

Easy Monkey Bread

Mini Apple Pie Recipe

Air Fryer Teriyaki Drumsticks

Potato Cheese Bread Recipe

If you liked this Recipe, give it a star review. Also, tell me in the comments, how did these turn out for you! Don’t forget to share your creations with me on Instagram at #greedyeatsblog Oh! and lets be friends on PinterestandFacebook too. 😊😊😊

Recipe

Cheese Biscuits Recipe - Greedy Eats (9)

Cheese Biscuits Recipe

Tall and soft, flaky and buttery, infused with fresh herbs and garlic Cheese Biscuits Recipe! They are ready in 20 minutes tops.

5 from 22 votes

Print Pin Rate

Course: Side Dish, Snack

Cuisine: American

US Customary - Metric

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings 12 Biscuits

Calories: 197kcal

Author: Neha

Equipment

  • 1 Biscuit Cutter

  • Baking Tray/Cast Iron Skillet

Ingredients

  • 2 ½ Cups (312 gms) All purpose flour
  • 2 Tbsps Baking powder
  • 1 teaspoon Salt
  • 2 tsps Garlic powder
  • 2 tsps Chili flakes
  • 2 Tbsps Freshly chopped garlic
  • ¼ cup Fresh thyme
  • ½ Cup (1 Stick) Cold butter (cubed, unsalted)
  • 1 Cup + 2 Tbsps Cold buttermilk, divided 2 tbsps will be used for brushing on top before baking
  • 2 tsps Granulated sugar
  • 1 Cup Cubed cheddar cheese about ⅓ of an inch, shredded cheese works too

For Brushing on top

  • ¼ cup Melted butter

US Customary - Metric

Instructions

  • Preheat your oven to 425℉. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.

  • Place flour, baking powder, salt, both chopped garlic and garlic powder, parsley, chili flakes and sugar in a mixing bowl. Add cold and cubed butter to the bowl. Cut and mix butter into dry ingredients using a pastry cutter/fork. Combine till coarse pea sized crumbs form.

  • Add in cheddar cheese and add 1 cup of cold buttermilk. Stir it all together till all ingredients combine well. Do not over work the dough. It will appear very crumbly!

  • Turn the dough to a floured surface and form a rectangle out of the dough. Check out process pictures in the post above for reference.

  • Now using flatten and fold technique, flatten and fold your dough 3 times in envelop style.

  • Cut them using a sharp glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 11-12 biscuits and all the dough is used up.

  • Place on prepared tray/cast iron skillet and brush with remaining buttermilk. Bake for 15-17 minutes or until they appear golden brown on top.

  • Take them out from oven and brush with melted butter generously. Enjoy warm!

Notes

Storage Info:

Leftovers can be stored tightly covered at room temperature for up to 3 days. In refrigerator for 5 days.

These freeze well for up to 3 months. Thaw them overnight in refrigerator or at room temperature and warm to your liking.

Tips for recipe success:

  • Always use cold fat and buttermilk in the recipe for tall and flaky biscuits.
  • Don't be tempted to over work the dough, it is meant to look crumbly at first.
  • Don't twist your biscuit cutter while cutting them. This might seal the edges of biscuits preventing them from rising!

Nutrition

Serving: 1Biscuit | Calories: 197kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Sodium: 202mg | Sugar: 1g

Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

Tag @greedyeatsblog on Instagram when you make a recipe! Seeing your creations makes me so happy! 😉

Cheese Biscuits Recipe - Greedy Eats (2024)

FAQs

What is the secret to an excellent biscuit? ›

Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit. Our recipe asks you to the dough 10 times; this will create a cohesive dough with visible pieces of butter and sprinkles of flour.

How do you make Paula Deen's biscuits? ›

directions
  1. Preheat oven to 400ºF.
  2. Dissolve yeast in warm water; set aside.
  3. Mix dry ingredients together.
  4. Cut in shortening. ...
  5. Add yeast and buttermilk and mix well.
  6. Turn dough onto lightly floured surface and roll out to desired thickness.
  7. Cut with small biscuit cutter and place on greased baking sheet.

What does egg do in biscuits? ›

Eggs act as a binder for biscuits, without them the mixture will be far too crumbly. They also add flavour and texture, as well as extending shelf life.

What is the best flour to use for biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

What type of flour makes the best biscuits? ›

The best flour for making biscuits is White Lily flour. It's not available everywhere, so the next best thing is King Arthur All Purpose flour. White lily, self rising. I use it for everything except those thing I make using either cake flour or yeast.

What are the ingredients in farmhouse biscuits? ›

INGREDIENTS: Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Rapeseed, Sustainable Palm), Sugar, Rolled OATS (11%), Raising Agents: Sodium Hydrogen Carbonate, Diphosphate; Free Range Pasteurised EGG, Rice Flour, Salt, Flavourings.

What is in Jim N Nicks biscuits? ›

Ingredients. Wheat Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin and Folic Acid), Sugar, Buttermilk Solids, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, and Monocalcium Phosphate), Salt, Sodium Bicarbonate.

Are homemade biscuits better with butter or shortening? ›

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Should you use butter or Crisco in biscuits? ›

However, I do like the height and tenderness shortening lends in cookies. That's why I would suggest using 50% butter and 50% shortening – or some similar combination – to get the best of both worlds if you're baking cookies. However, when it comes to pie crust and biscuits, I prefer 100% butter.

Which liquid makes the best biscuits? ›

*Substitute buttermilk, light cream, or heavy cream for the whole milk, if you prefer; use enough of whatever liquid you choose to bring the dough together readily, without you having to work it too much. The higher-fat liquid you use, the more tender and richer-tasting your biscuits will be.

What does adding sugar to biscuits do? ›

Sugar gives sweetness, but it is also important in developing the texture of the biscuit. Dissolved sugar tends to inhibit starch gelatinisation and gluten formation and creates a biscuit with a more tender texture. Undissolved sugar crystals give a crunchy, crisp texture.

Should you sift flour for biscuits? ›

The solution: Use half cake flour and half all-purpose flour. This combination will give you a biscuit with light and airy interior with a pleasant, satisfying bite on the outside. Also, sifting the flour and other dry ingredients will give you a smoother, airier dough.

What happens if you add too much egg to biscuits? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

What makes a high quality biscuit? ›

Use flour with low protein content

To make extra tender biscuits, you don't want to develop a lot of gluten. Flours with a higher protein content develop gluten more readily. To get the soft biscuits you're after, Catherine recommends using for an all-purpose flour with a small amount of protein.

What is the king of biscuit? ›

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

What are the two most important steps in biscuit making? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

What is the most important step in biscuit making? ›

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

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