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5.0 from 3 votes

Cheese Biscuits

Light and flaky, rich and buttery, these fluffy Cheese Biscuits are a quick way to add a special homemade touch to any meal. Perfect with soup, chili, stew and more!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 14 biscuits
Calories: 246 kcal
Course: Side Dish , Breakfast , Bread , Brunch
Cuisine: American

Ingredients

  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • ¾ teaspoon kosher salt
  • 12 tablespoons (1 ½ sticks) salted butter, frozen
  • 1 ¼ cups buttermilk
  • 1 cup (4 ounces) grated sharp cheddar cheese
  • For brushing: 2 tablespoons melted butter

Instructions

    Cup of Yum
  1. Preheat oven to 425°F. Line two baking sheets with parchment and silicone mats. Set aside.
  2. In a large bowl, sift together flour, baking powder and salt.
  3. Grate the frozen butter into the flour. Stir with a wooden spoon so that the butter is coated in flour and dispersed throughout the mixture. (Tip – if you don’t want to grate the butter, you can just cut in diced, chilled butter with a pastry cutter until the butter is the size of small peas and the mixture resembles coarse meal).
  4. Gradually add the buttermilk to the flour mixture; stir or knead just until a soft dough comes together. Fold in the grated cheese.
  5. Scoop about ¼-cup to ⅓ cup of dough and drop onto the prepared baking sheets. I use an ice cream scoop for this step, which keeps the biscuits the same shape and size.
  6. If the dough becomes warm while you mix and scoop (or if your kitchen is warm), pop the trays of biscuit dough back in the refrigerator or freezer for about 5-10 minutes to chill before baking. You want the dough as cold as possible when it goes into the oven so that the biscuits rise high and don't spread too much.
  7. Bake for about 15 minutes, or until golden brown on top. Brush the tops of the biscuits with melted butter as soon as they come out of the oven. Serve warm.

Notes

  • 425°F
  • 425°F
  • For smaller biscuits, use a cookie dough scoop to portion out the dough. You should get about 28 total biscuits. Bake the smaller biscuits in the 425°F oven for 11-12 minutes, or until browned and cooked through. Brush with melted butter.
  • Hot Oven: It’s important to bake the biscuits in a hot oven — 425°F — which helps the biscuits rise quickly. The water in the butter and buttermilk heats rapidly and releases steam, pushing the dough upward.
  • Preheat Oven Early: Before you even get started with the ingredients, make sure that your oven is preheated. It can take some ovens quite awhile to get to 425°F. Once the dough is stirred together, scoop-drop-and-bake quickly.
  • Don't over-mix the dough. Just fold together to combine the ingredients...and stop. Otherwise you'll end up with tough, dry biscuits.
  • Keep the Dough Cold. The key to tall, fluffy and puffy biscuits is cold ingredients. If you're waiting for your oven to preheat, or if your kitchen is particularly warm, place the baking sheet with the unbaked biscuits into the refrigerator or freezer for about 5-10 minutes before baking. This will chill the dough so that the biscuits rise high and don't spread in the oven.
  • Brush with Melted Butter: A quick swipe of melted butter adds a ton of rich flavor to the warm biscuits. Don't skip this step!

Nutrition Information

Serving 1biscuit Calories 246kcal (12%) Carbohydrates 22g (7%) Protein 6g (12%) Fat 15g (23%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 41mg (14%) Sodium 299mg (12%) Potassium 242mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 467IU (9%) Calcium 165mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 14biscuits

Amount Per Serving

Calories 246

% Daily Value*

Serving 1biscuit
Calories 246kcal 12%
Carbohydrates 22g 7%
Protein 6g 12%
Fat 15g 23%
Saturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 299mg 12%
Potassium 242mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 467IU 9%
Calcium 165mg 17%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.