Cheese Biscuits Recipe

5 from 22 votes

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

Prep Time5

Cook Time15

Total Time20

Course: Side Dish, Snack

Cuisine: American

Servings: Biscuits

Calories: 197kcal

Author: Neha

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

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!

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!