Easy Cheddar Biscuits

Easy Cheddar BiscuitsHomemade 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.

Easy Cheddar Biscuits

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.

Cheddar Biscuits

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.

Cheddar Biscuits

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 Cheddar Biscuits

Print Recipe
Easy Cheddar Biscuits
These cheddar drop biscuits are made from scratch but they are so quick and easy to make.
Easy Cheddar Biscuits
Cook Time 12 minutes
Servings
biscuits
Ingredients
Topping
Cook Time 12 minutes
Servings
biscuits
Ingredients
Topping
Easy Cheddar Biscuits
Instructions
  1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a large mixing bowl, add the dry ingredients, flour, baking powder, garlic powder, sugar, salt and paprika. Then stir to combine.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

You can refrigerate any leftovers in an airtight container and reheat in the microwave for about 20 seconds.

61 thoughts on “Easy Cheddar Biscuits”

    1. Love these biscuits shared with my sister she called today and wanted to know how to make them !💕💕

  1. 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!

    1. 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.

    2. I’ll often halve or quarter a recipe like this. It’s easy enough to do and usually plenty for us two retirees!

  2. 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!

    1. 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!

  3. 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

  4. 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!!

    1. 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.

  5. 5 stars
    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!!!!

  6. 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.

    1. 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!

  7. 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!

      1. 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.

  8. Absolutely love these, followed recipe exactly and each time perfect quick biscuits
    Thank you for sharing,

  9. 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 ?

  10. 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.

  11. 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.

  12. I made these biscuits tonight and they were delicious! They were very easy to prep too. This recipe is a keeper! Thanks!

    1. 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!

  13. 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!!

    1. 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.

  14. Just made your biscuits for my family! Everyone gobbled them up! Very yummy! Have added to my “comfort food” book.

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