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
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Step 2: Mix Dry & Cut Butter
- Whisk flour, baking powder, garlic powder, salt, and cayenne. Cut in cold butter until mixture looks like coarse crumbs.
Step 3: Add Cheese & Wet
- Stir in cheddar. Add buttermilk. Mix until just combined (don’t overmix — dough will be shaggy).
Step 4: Drop & Bake
- Drop ¼-cup scoops of dough onto baking sheet (2 inches apart).
- Bake 12-15 minutes until golden brown.
Step 5: Garlic Butter & Serve
- Mix melted butter, garlic, and parsley. Brush over warm biscuits.
- 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.
