Quick and easy cheddar cheese biscuits are fluffy and addictive! From restlesschipotle.com
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Cheddar Cheese Biscuits

Quick and easy Cheddar cheese biscuits are light and flaky. They are perfect for sliders and breakfast sandwiches or just eating slathered with good butter!
Course Quick Bread
Cuisine American - Southern
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 biscuits
Calories 245kcal


  • 2-1/2 cups self rising flour
  • 1 teaspoon sugar , optional
  • 1/2 cup butter , ice cold
  • 3/4 cup buttermilk , ice cold - more as needed
  • 1 cup sharp Cheddar cheese , grated
  • 1/4 cup sharp Cheddar cheese , grated


  • 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 grated 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.
  • Pat out on a lightly floured surface. You should see streaks of cheese and streaks of butter in the dough.
  • Gently pat it to 3/4 inch thick.
  • Cut straight down with a biscuit cutter.
  • Place the biscuits on an ungreased cookie sheet with sides touching for soft sides or 1 inch apart for crusty sides.
  • Sprinkle 1/2 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 done all the way through.
  • Serve hot.


If you don't wish to use self-rising flour you can add 1-1/2 teaspoons baking powder and 1/4 teaspoon of salt per cup of flour.


Calories: 245kcal | Carbohydrates: 13g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 234mg | Potassium: 59mg | Sugar: 1g | Vitamin A: 11.4% | Calcium: 15.9% | Iron: 1.4%