This simple recipe is perfect with soups, stews, and chili!
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❤️ Why you'll love it
- Cheese biscuits are a Southern classic. They're buttery, cheesy, and fluffy - perfect for dunking in your favorite soup or chili!
- They're really easy to make. You can have a batch of warm, cheesy biscuits in no time at all.
- Filled with buttery flavor that even the pickiest of eaters will love.
- These biscuits are the perfect addition to a holiday meal.
If you're looking for the easiest cheese biscuits recipe in the entire history of the world you have found it, my friend.
With just 5 ingredients and 20 minutes of your time you'll have big, fluffy homemade biscuits full of gooey, cheesy goodness.
Vary the flavor by the type of cheese you use -- it's really that easy!
🧾 Ingredients
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- self-rising flour
- sugar
- butter
- buttermilk
- cheddar cheese
🔪 Instructions
- Mix together the biscuit ingredients in a large mixing bowl.
- Pat dough until it is ¾ inch thick.
- Cut into shapes with a biscuit cutter.
- Bake on an ungreased cookie sheet at 450 degrees for 20 minutes.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
- large bowl
- grater
- biscuit cutter
- cookie sheet
- pastry cutter
🥫 Storage
Store leftover biscuits in an airtight container for up to five days.
Freeze for longer storage.
📖 Variations
- I like to vary the cheese depending on what else I am serving. Sometimes I add other ingredients like chives, garlic, or jalapeno.
- Extra sharp Cheddar cheese and ½ teaspoon cayenne pepper for a spicy biscuit.
- Also, cheddar and 1 tablespoon dried onion soup mix makes for a delicious onion-flavored biscuit.
- Cheddar and ¼ cup finely diced jalapeno or chives is another twist that my family enjoys.
- You could also use cheeses like Smoked Gouda, Pepper Jack, Swiss, or Parmesan.
- Parmesan, garlic, and basil used in these biscuits would make a savory herb biscuit.
💭 Tips
Expert Tip: Keep everything cold from start to finish. I like to measure out the flour and put it in the freezer for a while to get it good and cold.
- Freeze the butter for 30 minutes, too.
- Grate the butter into the flour mixture. It makes long strings which I think come out fluffier than cutting it in.
- Use a good, soft wheat flour.
- Lightly mix the grated butter and cheese into the cold flour mixture. Don't worry about making it look like pebbles or coarse crumbs. You want to see shreds of cheese and shreds of butter in the flour.
- Mix the buttermilk in a little at a time with a cold fork - when the dough holds together stop adding buttermilk.
- Pat the dough out or roll it lightly - keep it about ¾-inch thick.
- If you want a lot of layers cut your dough in half, stack it and roll it out again.
- Cut straight down - don't twist the cutter!
- Some people don't re-roll the dough. I do because I don't like wasting food. If you DO re-roll dough scraps you should be aware that those biscuits will be less flaky and tender and denser than the original batch.
- Bake in a hot oven - at least 425F to 450F. Sometimes I'll bake biscuits in a 500F oven - just watch carefully.
- For soft sides put the biscuits on the baking sheet close with the sides touching. For a little crust on the sides keep them about an inch apart.
- Once the biscuits are on the baking sheet pop the whole thing in the freezer for 15 minutes if you have time.
- Brush with melted butter just before baking and when they come out of the oven if you wish.
- Really the main thing to remember when you are making this biscuit recipe is to be gentle with the dough. Keep your touch light so that you don't mash the ingredients together too much.
👩🍳 FAQs
Cold butter will help make the biscuits have flakey layers.
Just pop them in a 350F oven for about 10 minutes.
Yes! You can freeze leftover biscuits for up to three months.
📚 Related recipes
- Angel biscuits recipe is a cross between a biscuit and a yeast roll. They are light, fluffy, and rise super high but they don’t take much time at all.
- Easy drop biscuits are perfect for when you're in a hurry - no rolling or cutting! Just scoop and bake.
- Buttermilk biscuits are high and light - a little sweet, a lot buttery.
- Honey Butter Chicken Biscuits is a great way to start off your day with a delicious southern-style breakfast.
🍽️ Serve with...
Cowboy Soup is hearty and comforting and pairs well with these cheesy biscuits.
You can never go wrong with a steaming bowl of Chicken Fajita Soup on a chilly day.
There is nothing more southern than Buttermilk Fried Chicken served with biscuits.
If you are looking for a lighter but flavorful main dish then this Grilled Shrimp Creole recipe is what you are looking for.
📞 The last word
If you're looking for the easiest cheese biscuits recipe in the entire history of the world you have found it, my friend.
With just 4 ingredients and 20 minutes of your time you'll have big, fluffy homemade biscuits full of gooey, cheesy goodness. Vary the flavor by the type of cheese you use -- it's really that easy!
Biscuits, really good ones that tower above the plate and pull apart in big, steaming, flaky layers, are one of the hardest things in the world to get right.
Oh, they look simple enough - the recipe blinks up at you innocently from the book pretending to be straightforward and foolproof - but too many times I've taken a batch out of the oven and considered taking them down to the creek behind our house to see if they would skip.
Not these.
These biscuits rise up proudly in your oven - big and fluffy and speaking with a drawl.
Once you make this Cheddar cheese biscuits recipe you'll be craving them every dang day. They pull apart easily and you can see the thin layers speckled with dots of melty, orange cheese inside.
Cut these with a larger cutter for breakfast sandwiches and sliders. So good!
Try this cream corn cornbread next time!
Cheese Biscuits
Print Pin Recipe SaveEquipment Needed
Ingredients
- 2-½ cups self rising flour
- 1 teaspoon sugar, optional
- ½ cup butter, ice cold
- ¾ cup buttermilk, ice cold - more as needed
- 1 cup sharp Cheddar cheese, grated
- ¼ cup sharp Cheddar cheese, grated - for tops
Instructions
- Cover a baking sheet with parchment paper.
- Preheat the oven to 450F.
- Add the flour and sugar to a large bowl and put it in the freezer for 30 minutes if you have time. If not go on to the next step.
- Grate the butter into the flour, mixing often to keep it covered with flour and so it doesn't stick together
- Add the shredded Cheddar cheese and gently blend.
- Stir in the buttermilk, a little at a time, just until the dough holds together and leaves the sides of the bowl.
- If the dough breaks apart and crumbles add a tablespoon or two more buttermilk 1 tablespoon at a time until the dough forms a ball.
- Pat out biscuit dough on a lightly floured surface. You should see streaks of cheese and streaks of butter in the dough.
- Gently pat it to ¾ inch thick.
- Cut straight down with a biscuit cutter.
- Gather remaining dough together and cut more biscuits.
- Place the biscuits on the prepared baking sheet with sides touching for soft sides or 1 inch apart for crusty sides.
- Sprinkle ½ tablespoon of cheese on the top of each biscuit.
- Place in the freezer for 15 minutes if you have time.
- Bake for 20 minutes, or until golden brown and done all the way through.
- Serve hot.
Notes
- Keep everything cold from start to finish. I like to measure out the flour and put it in the freezer for awhile to get it good and cold.
- Freeze the butter for 30 minutes, too.
- Grate the butter into the flour mixture. It makes long strings which I think come out fluffier than cutting it in.
- Use a good, soft wheat flour. I like White Lily Self Rising flour which is pretty much the Southern standard.
- Lightly mix the grated butter and cheese into the cold flour mixture. Don't worry about making it look like pebbles or coarse crumbs. You want to see shreds of cheese and shreds of butter in the flour.
- Mix the buttermilk in a little at a time with a cold fork - when the dough holds together stop adding buttermilk.
- Pat the dough out or roll it lightly - keep it about ¾-inch thick.
- If you want a lot of layers cut your dough in half, stack it and roll it out again.
- Cut straight down - don't twist the cutter!
- Some people don't re-roll the dough. I do because I don't like wasting food. If you DO re-roll dough scraps you should be aware that those biscuits will be less flaky and tender and more dense than the original batch.
- Bake in a hot oven - at least 425F to 450F. Sometimes I'll bake biscuits in a 500F oven - just watch carefully.
- For soft sides put the biscuits on the baking sheet close with the sides touching. For a little crust on the sides keep them about an inch apart.
- Once the biscuits are on the baking sheet pop the whole thing in the freezer for 15 minutes if you have time.
- Brush with melted butter just before baking and when they come out of the oven if you wish.
Nutrition Facts
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