Cheddar Biscuits (Flaky, Buttery, Cheese-Packed)

Cheddar biscuits are the ultimate quick bread. Flaky, buttery, packed with sharp cheddar. No rolling. No cutting. Just mix, drop, bake. 20 minutes. Like your favorite seafood chain’s biscuits — but better.

Ingredients

Makes 10-12 biscuits.

• 2 cups (250g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp cayenne (optional)
• ½ cup (115g) cold unsalted butter, cubed
• 1½ cups shredded sharp cheddar cheese
• ¾ cup (180ml) cold buttermilk (or milk + 1 tsp vinegar)

For the Garlic Butter Topping:

• ¼ cup (60g) unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Step 2: Mix Dry & Cut Butter

1. Whisk flour, baking powder, garlic powder, salt, and cayenne. Cut in cold butter until mixture looks like coarse crumbs.

Step 3: Add Cheese & Wet

1. Stir in cheddar. Add buttermilk. Mix until just combined (don’t overmix — dough will be shaggy).

Step 4: Drop & Bake

1. Drop ¼-cup scoops of dough onto baking sheet (2 inches apart).
2. Bake 12-15 minutes until golden brown.

Step 5: Garlic Butter & Serve

1. Mix melted butter, garlic, and parsley. Brush over warm biscuits.
2. Serve immediately. Try not to eat them all.

Summary

Prep Time: 10 min | Bake Time: 15 min | Total: 25 min

Yield: 10-12 biscuits | Difficulty: Easy

Storage Notes

Best fresh. Fridge 3 days. Reheat in oven or air fryer at 350°F for 5-7 minutes. Freeze unbaked dough scoops for 3 months. Bake from frozen (add 3-5 minutes). Never microwave — biscuits get rubbery.