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5 from 22 votes

Cheese Biscuits Recipe

Tall and soft, flaky and buttery, infused with fresh herbs and garlic Cheddar Cheese Biscuits Recipe! They are ready in 20 minutes tops.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish, Snack
Cuisine: American
Servings: 12 Biscuits
Calories: 197kcal
Author: Neha
Cost: $8

Equipment

  • 1 Biscuit Cutter
  • Baking Tray/Cast Iron Skillet

Ingredients

  • 2 ½ Cups (312 gms) All purpose flour
  • 2 Tbsps Baking powder
  • 1 tsp 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

Instructions

  • Preheat your oven to 425 deg F. 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 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 pics in the post above for reference.
  • Now using fold and flatten technique, fold and flatten your dough 3 times. Then using your hands/rolling pin form a rectangle about ½-¾ inch thick.
  • Cut into biscuits using a glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 11-12 biscuits.
  • 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 the biscuits out from oven and brush with melted butter generously. Enjoy warm!

Notes

Storing cheddar cheese Biscuits:
Leftovers can be stored tightly covered at room temperature for up to 3 days. In refrigerator for 5 days.
These biscuits 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 the biscuits. 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