How to Video
Cheddar Biscuits
Cheddar Biscuits are an easy side dish that all ages love.
Ingredients
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons unsalted butter (chilled and cut into small pieces)
- 1 cup shredded sharp cheddar cheese (plus 2-3 tablespoons more for garnish)
- 1 cup buttermilk (see cooking notes for sub)
- 1/2 cup sour cream (sub: plain Greek yogurt)
Butter Topping
- 3 tablespoons unsalted butter (melted)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon fresh or dried parsley
Instructions
- Prep: Preheat oven to 425°F. Grease a baking sheet or line with foil or parchment.
- Dry: In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Stir with a whisk to combine.
- Cut In Butter: Using a pastry cutter, fork, or your hands, cut in the butter until the pieces are VERY small - almost unnoticeable.
- Cheese: Add in the cheese and toss well.
- Wet: Add buttermilk and sour cream. Gently stir just until the dough comes together. Do not overmix.
- Portion: Drop about 3 tablespoons of the dough per biscuit onto the prepared baking sheet, leaving 1-2 inches in between. Sprinkle each biscuit with about ½ teaspoon of shredded cheese.
- Bake: Bake for 10–12 minutes, rotating the pan halfway through, until bottoms and edges are golden brown.
- Prepare Topping: While biscuits bake, mix melted butter, garlic powder, salt, and parsley in a small bowl.
- Finish: Immediately brush hot biscuits with the butter mixture using a small pastry brush. Transfer to a wire rack to cool slightly before serving.
Freezer Instructions
Freeze for Later: Bake biscuits as directed and allow to cool completely. Place in freezer-safe bag or airtight container and freeze for up to 3 months.
Prepare from Frozen:
- Microwave: Remove biscuits from the freezer. Wrap each biscuit in a damp paper towel and microwave for 20–30 seconds, or until heated through.
- Oven: Preheat oven to 350°F. Place frozen biscuits on a baking sheet and loosely cover with foil. Heat for 5-10 minutes, or until warmed through.
Notes/Tips
- Cut the butter into small pieces first, then chill it in the refrigerator while you prepare the remaining ingredients. This ensures the butter is as cold as possible when it’s cut into the dough, resulting in lighter, fluffier biscuits.
- If using a cookie scoop to portion the dough, lightly spray the scoop with cooking spray to prevent sticking and ensure easy release.
- Leftover biscuits can become stale or dry if not stored properly after baking. Follow these tips for the best method of storing biscuits:
- Allow the biscuits to cool completely before storing them.
- Place the biscuits in an airtight container or a resealable plastic bag.
- If you are stacking the biscuits, place a sheet of wax paper or parchment paper between each layer to prevent them from sticking together.
- Store the biscuits at room temperature in a cool, dry place away from direct sunlight.
- You can use pre-shredded cheese, or shred your own cheese from a block for best flavor and melting.
- Substitute for buttermilk: combine 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes before using.
Nutrition
Serving: 1 biscuit | Calories: 179 kcal (9%) | Carbohydrates: 16 g (5%) | Protein: 5 g (10%) | Fat: 11 g (17%) | Cholesterol: 30 mg (10%) | Sodium: 445 mg (19%) | Fiber: 0.5 g (2%) | Sugar: 2 g (2%)
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