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5.0 from 99 votes

Easy Cheddar Biscuits

These Buttermilk Cheddar Biscuits take breakfast time to the next level with a delicate buttery texture, subtle cheesy flavor, and a touch of pink Himalayan salt. These biscuits are not just delicious with bacon, egg, and cheese but also a meal on their own. Better yet, they don’t require much clean-up, leaving you more time to prepare side dishes to go with it, such as scrambled eggs, fried eggs, crispy bacon, or sausage gravy. This recipe uses mild cheddar cheese, but you can use any cheese you prefer!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 Cheddar Biscuits
Calories: 224 kcal
Course: Side Dish , Breakfast
Cuisine: American

Ingredients

  • 250g (2 cups)  all-purpose flour , plus more as needed
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 ½ sticks cold unsalted butter , diced
  • ½ cup plus 2 tablespoons cold buttermilk , shaken or homemade buttermilk, plus 2 tablespoons for brushing
  • 1 large egg , cold
  • 100g ( 1 Cup) grated mild cheddar cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Line a 13'' x18'' sheet pan with parchment paper; set aside.
  2. In a food processor, pulse flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.  Transfer to a large stainless steel mixing bowl and add the cheese; toss to combine.
  3. In a small bowl, whisk the buttermilk and egg to combine and drizzle the buttermilk mixture over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
  4. Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into three pieces.
  5. Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
  6. Gently pat or roll the dough out to a 10'' x 5'' and ¾" thick rectangle. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 to 12 rough rectangles. Transfer them to the prepared baking sheet.
  7. Lightly brush them with buttermilk and slightly sprinkle with Pink Himalayan salt if desired. Bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: Let the Cheddar biscuits cool completely, then place them in an airtight container or a resealable plastic bag. They can be stored at room temperature for 2-3 days or in the refrigerator for up to 1 week. 
  • To store: Let the Cheddar biscuits cool completely, then place them in an airtight container or a resealable plastic bag. They can be stored at room temperature for 2-3 days or in the refrigerator for up to 1 week. 
  • To reheat: Preheat your oven to 350°F (175°C), wrap the biscuits in foil, and bake for 10-15 minutes or until warmed. Alternatively, you can reheat them in the microwave on high for 15-20 seconds per biscuit or until heated. Avoid overcooking the biscuits when reheating, making them dry and tough. Reheated Cheddar biscuits can be served with butter, jam, honey, or other toppings.
  • To reheat: Preheat your oven to 350°F (175°C), wrap the biscuits in foil, and bake for 10-15 minutes or until warmed. Alternatively, you can reheat them in the microwave on high for 15-20 seconds per biscuit or until heated. Avoid overcooking the biscuits when reheating, making them dry and tough. Reheated Cheddar biscuits can be served with butter, jam, honey, or other toppings.
  • Make-Ahead
  • Make-Ahead
  • Prepare the biscuit dough, shape it into rectangles, and refrigerate for 24 hours. When ready to enjoy, simply bake as directed for fresh Cheddar Biscuits without the hassle of making the dough from scratch.
  • Prepare the biscuit dough, shape it into rectangles, and refrigerate for 24 hours. When ready to enjoy, simply bake as directed for fresh Cheddar Biscuits without the hassle of making the dough from scratch.
  • How to Freeze
  • How to Freeze
  • Freezing Cheddar biscuits is a great way to extend their shelf life and enjoy them later. To freeze the biscuits, let them cool completely after baking, then place them on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer the biscuits to a resealable plastic bag or airtight container, removing any excess air before sealing. The biscuits can be stored in the freezer for up to 3 months.
  • Freezing Cheddar biscuits is a great way to extend their shelf life and enjoy them later. To freeze the biscuits, let them cool completely after baking, then place them on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer the biscuits to a resealable plastic bag or airtight container, removing any excess air before sealing. The biscuits can be stored in the freezer for up to 3 months.
  • Then, when you're ready to eat the biscuits, remove them from the freezer and let them thaw in the refrigerator for a few hours or overnight. Once thawed, you can reheat the biscuits in the oven or microwave as desired. To reheat in the oven, preheat to 350°F (175°C), wrap the biscuits in foil, and bake for 10-15 minutes or until heated. To reheat in the microwave, heat on high for 15-20 seconds per biscuit or until heated through. 
  • Then, when you're ready to eat the biscuits, remove them from the freezer and let them thaw in the refrigerator for a few hours or overnight. Once thawed, you can reheat the biscuits in the oven or microwave as desired. To reheat in the oven, preheat to 350°F (175°C), wrap the biscuits in foil, and bake for 10-15 minutes or until heated. To reheat in the microwave, heat on high for 15-20 seconds per biscuit or until heated through.