Homemade Cheddar Biscuits! Yum! These cheddar drop biscuits are made from scratch but they are so quick and easy to make. Buttery, cheesy, and seriously tasty, these biscuits are just too good! They are so good you will have a hard time limiting yourself. I certainly had a hard time and so did my family!
Savory cheddar biscuits are great for any time of the day. They can be served for breakfast, as an appetizer or as a side with dinner. They also pair really well with soup and pasta. You might want to try them with my Tomato Basil Soup, awesome combination! How ever you decide to serve them, just be prepared that they go fast!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
What you will need to make Cheddar Biscuits:
- all purpose flour
- baking powder
- garlic powder
- sugar
- kosher salt
- paprika
- milk – I used 2% organic milk
- unsalted butter – melted
- shredded cheddar cheese
How to make Cheddar Biscuits from scratch:
First, preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. In a large mixing bowl, add the dry ingredients, flour, baking powder, garlic powder, sugar, salt and paprika. Then stir to combine. Melt 1/2 cup of butter in a microwave-safe dish for about 1 minute or until melted. Cover with a paper towel to prevent splatter. Add the milk to the bowl with the dry ingredients. Then add the melted butter. Stir to combine until the mixture is moist but do not over mix. Finally, fold in the shredded cheddar cheese.
Drop about 1/4 cup of dough per biscuit onto the parchment lined baking sheet. I used a 1/4 measuring cup to do this and it worked really well. This recipe will make 12 biscuits using this method. Melt 2 tablespoons of butter and brush the biscuits with the melted butter.
Place the baking sheet onto the center rack of your preheated oven and bake at 425 degrees Fahrenheit for 10 – 14 minutes or until they are golden.
Serve immediately, they are best served fresh and warm. You can refrigerate any leftovers in an airtight container and reheat in the microwave for about 20 seconds.
| Cook Time | 12 minutes |
| Servings |
biscuits
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- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon paprika
- 1 cup milk I used 2% organic milk
- 1/2 cup unsalted butter melted
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons unsalted butter melted
Ingredients
Topping
|
|
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, add the dry ingredients, flour, baking powder, garlic powder, sugar, salt and paprika. Then stir to combine.
- Melt 1/2 cup of butter in a microwave safe dish for about 1 minute or until melted. Cover with a paper towel to prevent splatter. Add the milk to the bowl with the dry ingredients. Then add the melted butter. Stir to combine until the mixture is moist but do not over mix. Finally, fold in the shredded cheddar cheese.
- Drop about 1/4 cup of dough per biscuit onto the parchment lined baking sheet. I used a 1/4 measuring cup to do this and it worked really well. Melt 2 tablespoons of butter and brush the biscuits with the melted butter.
- Place the baking sheet onto the center rack of your preheated oven and bake at 425 degrees Fahrenheit for 10 - 14 minutes or until they are golden. Serve immediately, they are best served fresh and warm.
You can refrigerate any leftovers in an airtight container and reheat in the microwave for about 20 seconds.
Easy to follow directions. These are good! I will be making them again
Ooooooooo girlllll!!! I used buttermilk, added chives, black pepper, and pinch nutmeg as well. Also froze butter and then grated it in instead of melting it. Hot damn it’s fire!!! Made breakfast sandwiches with them. Bacon, egg, and cheese ❤️
LOL! Thank you so much for the compliment, Dani! I love your biscuit additions and your comment made my day!
I made these but a plant based version. I used self rising flour, oat milk, vegan butter, and cheddar cheese. They taste delicious. Thank you for this version of the recipe.
I’ve made these twice this week and kids think they taste like red lobster biscuits. So good.
Thank you so much for the compliment, Rachel! I’m glad your kids enjoyed the biscuits. They are my daughter’s favorite.
Made them twice and love them thanks for sharing will make the
M again !!!??
Love these biscuits shared with my sister she called today and wanted to know how to make them !??
Thank you for the compliment, Peggy! I’m glad you and your sister enjoyed the biscuits.
Can these be frozen? How long do they stay good in the fridge for? I live alone and unfortunately 12 is too many to go through on my own but incredibly easy and so delicious as a garlic lover too!
Hi Mary,
I’m glad you enjoyed the biscuits! Yes, they can be frozen and they last in the fridge for up to 5 days in an airtight container. Completely cool them before you store them in the fridge or freezer. To freeze, use plastic wrap to wrap them tightly then store them in a freezer bag.
I’ll often halve or quarter a recipe like this. It’s easy enough to do and usually plenty for us two retirees!
Made these for dinner tonight, to accompany a slow cooker beef stew. Utter.y delicious! So light and fluffy, perfect for soaking up the stew! Added a few smoked onion flakes and used smoked cheddar. I’ve finally found my go-to cheddar biscuit recipe! Husband has already asked for another batch with sausage gravy this weekend! Thank you!
Thank you, Lou! I’m happy to hear that you and your husband enjoyed the biscuits. Since you are going to try serving these biscuits with gravy, you might want to try my recipe for turkey sausage gravy. It’s perfect for biscuits and gravy and so easy to make. Thanks again for the compliment!
Thanks for this easy peezy biscuit recipe I made them last night with a stew and I added a minced jalapeño,best ever and the great part everyone gobbled them up
I’m happy to hear you enjoyed the biscuits, Karen. Thank you so much for the compliment!
So I made these on a whim the other day when I made chili, and my family flipped. My daughter said “I’m formally BEGGING you to make these a staple in this house” ? and the leftover ones we had I used for breakfast, made some sausage gravy, now I’ll be making them all the time lol THANK YOU! They are SO GOOD!! And easy!!
That’s great, Lisa! Thank you so much for sharing. Your comment made me smile since my own daughter begs me to make these biscuits all the time. I’m glad you enjoyed them as well.
I just made these this morning, they are fantastic! Thanks for the recipe!
Thank you so much for the compliment, Lori! I’m glad that you enjoyed the biscuits!
I just wanted you to know that I used your recipe but converted it to vegan. I was dying for some cheesy biscuits, and as a still somewhat new vegan i had no recipe. Yours came up on a google search. I used unsweetened soy milk, plant based (olive oil) butter, and vegan Violife cheese shreds.
I was nervous… But omg they were delicious!!! Cheesy & garlicky yummy! Sooo good!!!!
That’s awesome, Kelly! Thank you so much for sharing. I am going to try it.
Same proportions for vegan ingredients?
I followed the recipe as noted. It’s Delicious! My husband loves the part where it says served immediately .?
Thank you, Anita! I’m so happy to hear that you enjoyed the biscuits and that someone else appreciates my subtle humor.
Excellent. I used buttermilk, dropped the paprika (didn’t have any) and halfed the recipe. Would love to give it a 5 star since it showed as having no reviews but don’t see anywhere to do rhat.
Thank you, Dave! I truly appreciate the kind words and 5 star rating! Unfortunately, my older recipes have recipe cards that do not have rating options. My newer recipes and updated recipes have new recipe cards that do have ratings. They will all be updated with new cards eventually. Thanks again and happy baking!
these were great! super easy recipe that i will absolutely make again. i used whole milk and added chopped chives. next time im trying buttermilk. my dad loved them and we are experimenting with freezing them to see how well they reheat so i can bake him some in bulk!
Thank you, Michaela! I am so glad you enjoyed them and I am sure they will turn out great with buttermilk!
Buttermilk update! Delicious! A bit more dense and rich in flavor. Not a must have but an easy way to use up that last cup of buttermilk you don’t know what to do with.
Thanks for the update, Michaela! Happy to hear they turned out well!
Absolutely love these, followed recipe exactly and each time perfect quick biscuits
Thank you for sharing,
Thank you for the compliment, Joy! I am happy to hear that you love the biscuits too!
I made these tonight to pair with loaded potato soup – I didn’t even eat the soup!! These were fantastic!
Thank you, Brandy! I love hearing that!
I cook in a rig camp. 600 man, I made these once a week 4/5 hundred buns. Had complaints, that I never made enough. Thanks ?
That’s awesome, Jo! Thank you so much for sharing! I am honored that you chose my biscuit recipe to serve to so many!
Easy and awesome, thank you for sharing this recipe!
Thank you, Lisa! I really appreciate the compliment!
These were so easy and so delicious. Thanks for sharing.
Thank you, Susan! I am glad that you enjoyed them!
I’ve made these before, and like everyone else says, they do get gobbled up. I’m adding in some chopped chives tonight when I make them. I love your cheddar biscuit recipe because it’s so quick and easy and delicious! Thank you.
Thank you for the compliment, Theresa! I am so happy to hear that you enjoy the biscuits and chives sound like a great addition!
Wow!!! We like garlic so I added 1 tsp and a 1/2 garlic powder and used Smoked Cheddar…..These were so good she made me make 2 more batches for her potluck a work tomorrow.
That’s awesome! I love extra garlic as well. Thank you so much for the compliment and enjoy those biscuits!
I made these biscuits tonight and they were delicious! They were very easy to prep too. This recipe is a keeper! Thanks!
Thank you, Jennifer! I am happy to hear that you enjoyed them and I really appreciate the compliment!
I tried this on a whim and just had my fingers crossed they would be good – and I was not disappointed!! Crumbly, cheesy, salty – so easy, will definitely bookmark and make again! Thank you!
Thank you for the compliment, Tina. I’m glad you enjoyed the biscuits.
Hi! I just wanted to say i doubled the recipe to make these for breakfast at the homeless shelter where i work, and they were a big hit!! So yummy!! I will definitely make them again. Thank you!!
That is so kind of you, Patti! I am so glad they were a hit! Thank you for helping others. You just made my day!
I loved the biscuits! Very flavorful and buttery. The recipe is great, thanks so much!
Thank you, Eliza! I am so glad that you love the biscuits!
Half and half works perfectly!
Thank you so much for sharing your results, Taylor! This will help others who have the same question.
Would 1/2 and 1/2 work for this Christi? Probably a silly question.
Hi Don,
I apologize for my late response. No question is silly. I think half and half would work well. I hope that you enjoy the biscuits and let me know how they turn out.
Milk should be cold, warm, or room temperature?
The milk can be cold, but room temperature is best.
Just made your biscuits for my family! Everyone gobbled them up! Very yummy! Have added to my “comfort food” book.
That’s great Paula! I am so glad that you and your family enjoyed them!
Can I substitute buttermilk for regular milk?
Yes, absolutely.
Biscuits were so simple and very yummy. I’ll definitely be making them again!
Thank you so much! I am so glad that you enjoyed the biscuits!