Cheddar Biscuits Recipe

Cheddar Biscuits Recipe delivers flaky, fluffy layers using grated frozen butter, sharp cheddar, and scallions. Ready in under 30 minutes, they rise taller, taste richer, and stay tender!

A Quick Look At The Recipe

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Prep Time

15 minutes

Cook Time

13 minutes

Total Time

28 minutes

Servings

8 biscuits

Difficulty

Easy–Intermediate (technique-forward but very approachable)

Calories *

269 kcal per serving

Technique

Grate nearly frozen butter into the dry ingredients, gently laminate the dough, cut without twisting, and bake hot for maximum lift.

Flavor Profile

Savory, buttery, cheesy with a mild onion bite and subtle garlic warmth.

* Based on nutrition panel

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chat gptgoogle aiperplexitygrok

I tried these last night and the tip about not twisting the biscuit cutter was a game changer—mine actually rose straight up instead of spreading. The photos really helped me visualize the folding, and the cheddar-scallion combo was perfect. ⭐⭐⭐⭐⭐

Lauren

Perfect for brunch spreads or cozy dinners, these are the biscuits I make when I want something simple and comforting from scratch. It’s the same way I reach for my southern buttermilk biscuits or lemon poppy seed biscuits, depending on whether I’m in the mood for savory or a sweet something like my sweet potato biscuits with marshmallow icing. They’re deeply satisfying and best enjoyed warm, split open, and buttered at the table.

What makes them special is the method. Frozen butter grated straight into the flour, gentle folding, and a firm no-twist rule when cutting are techniques I also use in my blueberry buttermilk drop biscuits. The steps are subtle, but the difference is obvious once they’re baked!

Ingredients & Substitutions

• Unsalted butter: Nearly frozen butter is essential for flakiness. Grating it directly into the flour keeps it cold and evenly distributed.
• All-purpose flour: Provides enough structure while keeping the crumb tender.
• Baking powder & baking soda: The combination gives strong lift and balanced browning. These biscuits rely on chemical leavening, not yeast.
• Sharp cheddar cheese: Use a flavorful cheddar so it stands up to the butter. Freshly shredded melts best.
• Scallions: Thin slicing ensures they soften fully and distribute evenly.
• Buttermilk: Adds tenderness and a subtle tang. Low-fat works well here.
• Garlic powder: Just enough to round out the savory flavor without overpowering the cheese.

See the recipe card for full information on ingredients and quantities.

Variations for Homemade Cheddar Biscuits Recipe

• Add some heat: Mix in finely diced jalapeño or a pinch of cayenne for a spicy kick. Another option is a sprinkle of smoked paprika right before baking!
• Change the cheese: Swap sharp cheddar for gruyère, white cheddar, or a cheddar–jack blend—different cheeses melt and season dough differently, as you’ll see in my cheesy garlic pull apart bread.
• Go square: Cut the dough into squares instead of rounds to minimize handling just like with these sourdough biscuits.
• Finish with butter: Brush warm biscuits with melted butter or honey butter right after baking for shine and richness, just like these buttermilk ranch biscuits where butter and ranch are combined on and in the biscuits. Add fresh herbs like parsley or chives for a brighter finish.

Professional Tips

• Don’t twist the cutter. Twisting seals the edges and prevents proper rise.
• Handle the dough lightly. Overworking warms the butter and reduces flakiness.
• Let biscuits touch. Baking them close together encourages upward lift.
• Bake until deeply golden. Pale biscuits lack both flavor and structure.

How to Make Cheddar Biscuits

Use these instructions to make the perfect cheddar biscuits every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat oven. Heat the oven to 425°F. If the butter is fully frozen, let it sit at room temperature for 5–10 minutes so it’s firm but grateable.

Step 2: Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder until evenly combined.

Keep the cold fat and other cold ingredients chilled until the moment you use them.

Step 3: Grate cold butter. Using the largest holes of a box grater, grate the butter directly into the flour mixture. Toss gently with your fingers until all the butter shreds are coated.

If you don’t have a box grater, you can use a pastry cutter or even a fork to work the butter in gently. Whether you grate butter or work it in as cubed butter or pea-sized pieces, keeping distinct butter pieces matters

Step 4: Add cheese and scallions. Add the shredded cheddar and sliced scallions to the bowl and toss lightly to distribute evenly.

Step 5: Add buttermilk. Measure the buttermilk in a liquid measuring cup and pour it in gradually. Stir in ¾ cup of the buttermilk just until the biscuit dough comes together. Add the remaining ¼ cup only if dry bits remain. The dough should be cohesive but not sticky.

Step 6: Fold the dough. Turn the dough onto a well-floured surface and pat into a ½-inch rectangle. Fold the bottom third up and the top third down like a letter. Repeat this folding process two more times, finishing with the dough patted to 1-inch thickness.

Step 7: Cut biscuits. Cut rounds using a floured biscuit cutter, pressing straight down without twisting. Gently gather scraps, re-pat, and cut again.

Step 8: Bake until golden. Place biscuits so they’re just touching on a baking sheet or cast-iron skillet. Brush with egg wash and bake for 13–15 minutes, until tall and golden brown.

A prepared baking sheet with parchment helps prevent over-browning on the bottoms.

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Before You Go

I hope you enjoyed this flaky, savory biscuit recipe. Be sure to check out our other delicious biscuit and roll recipes for more cozy, bakery-style bakes like my irish soda bread scones!