Description

Flaky, buttery, and packed with sharp cheddar cheese, these homemade cheddar biscuits are a classic comfort food that’s quick and easy to make. Perfect for breakfast, a side dish for soups and stews, or simply enjoyed fresh out of the oven with a pat of butter.

Ingredients

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Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)

Wet Ingredients

1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk

Cheese

1 cup sharp cheddar cheese, grated

Topping (Optional)

2 tablespoons melted butter
1 tablespoon chopped fresh parsley

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Instructions

Preheat the Oven – Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Mix Dry Ingredients – In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder (if using) until well combined.
Cut in the Butter – Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add Cheese – Fold in the grated cheddar cheese, making sure it is evenly distributed throughout the flour mixture.
Add Wet Ingredients – Pour in the cold buttermilk and gently stir with a spatula or fork until the dough just comes together. Do not overmix; it’s fine if it looks a bit shaggy.
Shape the Biscuits – Turn the dough onto a lightly floured surface. Gently pat it out to about 1-inch thickness. Use a biscuit cutter or a glass to cut out rounds. Gather scraps and repeat until all dough is used.
Bake – Place the biscuits on the prepared baking sheet, about 1 inch apart. Bake for 12–15 minutes, or until the tops are golden brown.
Add Optional Topping – If desired, brush the hot biscuits with melted butter and sprinkle with chopped parsley as soon as they come out of the oven.

Notes

Make sure your butter and buttermilk are very cold for the flakiest biscuits.
If you don’t have buttermilk, mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar and let it sit 5 minutes before using.
Feel free to add herbs like chives or thyme for extra flavor.
Biscuits are best served warm but can be stored in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 biscuit
Calories: 200
Sugar: 1g
Sodium: 340mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg