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These delicious homemade cheddar biscuits are a crowd-pleasing side dish. They come together fast and can be frozen for later. My kids described them as a “baked grilled cheese!”
The ingredients are simple. You likely have them in your pantry! Here is what you’ll need:
- All-purpose flour – You can sub some white whole wheat flour if you want.
- Sugar – Just a little bit.
- Baking powder & baking soda
- Unsalted butter – Did you know you can freeze butter?
- Shredded cheddar cheese
- Buttermilk – Don’t have buttermilk? Here is a sub you can use.
- Sour cream
Mix the Dry Ingredients
In a large mixing bowl, mix together all of the dry ingredients. Give them a little whisk to combine.
Tip: If you want to make these a little healthier, you can sub out 1 cup of the all-purpose flour for white whole wheat flour. I’ve done this before and it doesn’t change the flavor or texture.
Cut in the Butter
Similar to some of our other pastry recipes, you need to cut in the butter. You can use your hands or a pastry cutter for this task.
Cut in the butter until it’s coarse and crumbly. It usually takes me 2-3 minutes.
Add in the Cheese
Toss in the shredded cheese.
We recommend shredding your own cheese when possible. It will save you money and the cheese has fewer additives and preservatives.
Add Wet Ingredients and Mix
Slowly add in the buttermilk and sour cream. Mix all the ingredients together just until it comes together as a dough.
Do this by hand, because you don’t want to over-mix the dough.
Bake the Cheddar Biscuits
Using a large spoon (or ice cream scoop!), scoop out about 1/3 cup size portion on a parchment-lined baking sheet.
Bake the biscuits for about 15 minutes or until brown on top.
You can save so much time and money when you prep freezer meals. This is why we love sharing freezing tips!
How to Freeze Cheddar Biscuits Before Baking:
To Freeze: Dust the cut-out biscuits with a little flour, place on sheet pan and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, seal, and freeze.
To Prepare from Frozen: Set biscuits on a parchment or foil lined pan and thaw in the fridge or on the counter (if baking immediately). Bake according to directions.
How to Freeze Cheddar Biscuits After Baking:
To Freeze: Bake biscuits as directed. Cool completely. Place in freezer safe bag or container for up to 3 months.
To Prepare from Frozen: Wrap biscuits in damp paper towel and heat in microwave for 20-30 seconds.
It’s possible to freeze biscuits after baking, but they will lose some of their moisture and the texture will be slightly affected when rewarming. To freeze, place in an air-tight freezer bag, squeeze out any excess air, and freeze for up to 1 month. Thaw on the counter or in the fridge and warm slightly in the microwave.
Leftover biscuits can become stale or dry if not stored properly after baking.
Follow these tips for the best method of storing biscuits:
1.) Allow the biscuits to cool completely before storing them.
2.) Place the biscuits in an airtight container or a resealable plastic bag.
3.) If you are stacking the biscuits, place a sheet of wax paper or parchment paper between each layer to prevent them from sticking together.
4.) Store the biscuits at room temperature in a cool, dry place away from direct sunlight.
You can also freeze biscuits using our instructions in the article above.
There are two ways to reheat biscuits:
1.) Oven: Place them on a sheet pan, brush the tops with melted butter (if desired), cover with foil, and heat at 350°F for about 5-10 minutes.
2.) Microwave: Place biscuits on a plate. Microwave in about 20-second increments until warmed through. This method may result in a little soggier or tougher finished product, so don’t overdo it.
Homemade biscuits can be a healthier alternative to traditional biscuits made from refined flour if you add in some whole wheat flour. Whole wheat flour contains more fiber, vitamins, and minerals than refined flour, and it has a lower glycemic index, meaning it causes less of a spike in blood sugar levels.
This recipe also avoids using vegetable shortening, which is a highly processed ingredient that contains trans fats. Trans fats are a type of unhealthy fat that has been linked to an increased risk of heart disease, stroke, and other health problems. It also contains other additives and preservatives, which can be detrimental to health if consumed in large amounts.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons chilled butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- 1/2 cup sour cream
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- Preheat oven to 450°.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Stir with a whisk to combine.
- Using a pastry cutter, a fork, or your hands, cut in the butter until the pieces are VERY small–almost unnoticeable.
- Add in the cheese and toss well.
- Stir in the buttermilk and sour cream just until moist. Do not overmix.
- On a foil or parchment-lined and greased baking sheet, drop about 1/3 cup of the dough per biscuit, leaving 1-2 inches in between.
- Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan and let cool.
You can sub out 1 cup of all purpose flour for white whole wheat flour.