Homemade Cheddar Biscuits are a true delight! These drop biscuits, made entirely from scratch, are incredibly quick and easy to whip up. With their buttery texture and rich cheddar flavor, they’re irresistibly delicious—so much so that you’ll find it hard to stop at just one! My family and I definitely had a tough time limiting ourselves.
These savory cheddar biscuits are versatile enough for any meal of the day. Whether you’re having them for breakfast, as an appetizer, or as a side dish for dinner, they’re sure to please. They pair especially well with soups and pastas—try them alongside my Tomato Basil Soup for a perfect match! No matter how you serve them, just be prepared for them to disappear quickly. Let’s dive in and get baking!
INGREDIENTS FOR CHEESE BISCUITS
Here’s a handy shopping list to gather your ingredients. For the complete list and instructions, check out the recipe card below!
- All purpose flour
- Granulated sugar
- Baking powder
- Garlic powder
- Cayenne pepper
- Butter
- Buttermilk
- Egg
- Sharp cheddar cheese (8 oz.)
- Garlic
- Fresh parsley (or dried)
CHEDDAR BAY BISCUITS RECIPE SUBSTITUTIONS AND TIPS
Here are some substitution ideas and tips to help you make the perfect biscuits:
- Experiment with Different Cheeses: While these are called cheddar bay biscuits, feel free to switch it up. White cheddar worked wonderfully for me, but Swiss or Gruyère would also make for delicious variations.
- Arrange Biscuits Close Together: Place your biscuits close enough so they touch. This helps them rise higher and stay supported. Remember, “We all need somebody to lean on!”
- Avoid Overbaking: The gooey cheese might make the biscuits seem undercooked, but don’t be fooled. We’re aiming for soft, tender interiors with golden brown edges. A toothpick test can help ensure they’re done without being overbaked.
- Save Time with Drop Biscuits: If you’re making these just before dinner, skip the hassle of patting and cutting. Simply drop dollops of dough onto the pan with two spoons. They’ll turn out just as delicious and save you some time!
HOW TO MAKE THIS CHEDDAR BAY BISCUIT RECIPE
They are pretty easy to make. First start out with the dry ingredients:
- flour
- sugar
- baking powder
- garlic powder
- cayenne pepper
- kosher salt
Here’s a funny story: the first time I tested this recipe, the biscuits turned out super tall and golden. They looked so amazing that I even started a photo shoot. But then I took a bite and nearly had a meltdown—the taste was like chewing on a metal lamp post. It turns out I’d used baking soda instead of baking powder!
My brother had recently moved and handed over his pantry contents, including a canister of baking soda from Trader Joe’s that looked exactly like a baking powder container. Who does that? Baking soda should come in a box, thank you very much! How was I supposed to notice the difference?
So, just a heads-up: stick to baking powder, not baking soda. Trust me, it makes all the difference. (By the way, I’ve included two photos from that initial photo shoot in this post. Can you guess which ones they are? Here’s a hint: they used white cheddar! They looked so good I felt terrible tossing them, even though they tasted like a lamp post.)
Cut in the butter, leaving some large chunks, roughly the size of peas. Do you have a pastry cutter? If not, it’s definitely time to get one—you’ll find it indispensable for your baking.
Mix together some buttermilk and an egg, then incorporate it into the biscuit dough. You can substitute whole milk or half-and-half for the buttermilk, but I really love the tangy flavor buttermilk adds! If you don’t have buttermilk on hand, you can make a quick version: add 2 teaspoons of vinegar to a measuring cup, then fill it with milk up to the 1-cup line and let it sit for 5 minutes.
Stir the dough until it’s fully moistened, then fold in all that cheese! For 2 cups of packed cheese, press it down firmly into the measuring cup before adding it to the dough.
At this stage, spoon the dough onto a baking sheet and bake them. This method is known as making “drop biscuits” since you simply drop the dough onto the pan. They turn out delicious—less layered, but still wonderfully cheesy. You can see what they look like above.
BUT, if you want extra flaky layers, spend 5 minutes rolling and cutting the dough. It’s simple: roll it out, fold it like a business letter, turn it over, and pat it down to your desired thickness. (Thick!)
Then cut and bake! I prefer to place my biscuits close together so they support each other as they rise in the oven, but you can space them out if you prefer. The photo below shows biscuits in a cast iron skillet, but this recipe makes 15-18 biscuits, which won’t all fit in one skillet. I made some as drop biscuits to show both methods. Use a baking sheet or a 9×13-inch pan, placing the biscuits close together.
The picture on the right demonstrates how to use a cookie scoop to make drop biscuits. You can also use a 1/4-cup measuring cup for the same purpose!
Once they come out of the oven, brush them with garlic butter! Then enjoy as many as you need to achieve that soft, round, cheddar biscuit-shaped belly. #worthit.
What to serve with Cheddar Biscuits?
Here are some main dish ideas that would pair perfectly with cheesy cheddar bay biscuits:
- Creamy Tuscan Salmon (30 Minutes!): Rich and flavorful, this dish is an ideal match for cheddar bay biscuits.
- Pan-Seared Scallops in Creamy Champagne Sauce: A fantastic choice for Valentine’s Day or any special occasion.
- Quick and Easy Chili: Surprisingly delicious for how simple it is—perfect with those biscuits!
- How to Cook Ribeye Steak: Steak and biscuits? Absolutely.
- Easy Homemade Tomato Soup: These cheddar biscuits are perfect for dipping.
How to Store Cheddar Bay Biscuits
These biscuits can be kept on the counter for up to 3 days; after that, move them to the fridge. If you have a warm kitchen or are concerned about the cheese, you can store them in the fridge from the start. It’s your choice!
Can Cheddar Bay Biscuits be frozen?
Absolutely! These biscuits freeze wonderfully. You can freeze the baked biscuits: just thaw them in a sealed container at room temperature, then microwave or warm them in the oven at 350°F for 5 minutes.
Alternatively, you can freeze the unbaked biscuits after shaping them (skip the buttermilk brush). Store them in a sealed container, like a Ziplock bag. Bake them directly from frozen—just brush with buttermilk before baking and add 2-5 minutes to the baking time as needed.
CONCLUSION
Cheddar biscuits, a timeless treat with a rich history, have been enjoyed for centuries. Their origins can be traced back to various cultures, where similar types of biscuits were enjoyed as a staple food. Over time, cheddar biscuits have evolved and adapted to different tastes and preferences, while retaining their essential characteristics. Today, these beloved biscuits continue to be a popular choice for people of all ages, offering a comforting and satisfying taste experience.
