How to Make Cheddar Biscuits
This Cheddar Biscuits recipe will melt in your mouth and delicious enough to eat right by themselves. They are one of my family’s absolute favorites.
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Cheddar Biscuits
When the day is busy and there are leftover biscuits in the refrigerator, I just pop one in the microwave for 15 seconds and then Mr. Cheddar and I are out the door and on our way to start the day. Throw a pickled egg in the mix and I’m good until midday. While these biscuits are delicious right by themselves, they are even better with eggs, as a breakfast biscuit with eggs and ham, bacon, or sausage, and the perfect addition to any soup or salad.
Recipe Tips
- Let me begin by saying I LOVE CAST IRON! It adds more flavor with a crispy outer texture to anything I cook in it. And with that said, I highly recommend using a cast iron skillet to bake your Cheddar Biscuits in.
- Try to keep your hands out of the biscuit mixture as much as you can to keep the butter from melting.
- Combine all ingredients well but DO NOT over mix. You can make your biscuits tough if you do.
- You can substitute whole milk in this recipe but buttermilk is always better.
- Kosher salt is my preference but feel free to substitute whatever salt you prefer.
- For cutting out my Cheddar Biscuits, a jelly jar works great.
How to Make Cheddar Biscuits
Preheat oven to 350 degrees.
- Use any bowl of your choosing but I prefer my stainless steel bowls because they are lightweight and easy to clean. Add 2 cups all-purpose flour, 1 T. baking powder, 1/4 t. baking soda, and 1 t. salt to the bowl. Whisk the dry ingredients together to combine.
- Add 4 T. cold grated butter and 3/4 c. grated cheddar cheese to the dry ingredients and combine. I like to use a fork at this stage to keep the heat from my hands away from the butter. Make a well and pour in 1-1/4 c. buttermilk (be sure to shake the buttermilk before you measure it out). Combine with your fork.
- Lightly flour an area on the countertop. Turn the Cheddar Biscuits mix out onto the counter and continue to gently combine with your hands if need be. Shape in a round and flat out to about 1″ thick.
- Run top of jelly jar in a bit of the flour on the counter and begin cutting biscuits. The jar may get sticky but if it does, just run it through some flour after you cut each biscuit to prepare it for the next cutting. Place biscuits in a lightly buttered Cast Iron Skillet.
- Bake for 20 mins and then turn the skillet around in the oven for a more even bake.
- Bake for an additional 15 to 20 mins or until they are golden brown.
Find More Scratch Cooking Recipes Below:
- How to Make Skillet Bread, Just Dump & Bake
- How to Make the Best Sourdough Bagels
- How to Make a Sourdough Starter
- How to Make Southern Cream Corn
- Rich, Delicious, & Easy Chicken Stock
Disclaimer:
Some of the links above are affiliate links which means that I receive a small commission on qualified purchases at no additional cost to you. I only recommend products that I would use myself.
If you try this recipe and love it, please give it 5 stars and add a photo of your Cheddar Biscuits to Instagram and tag me @simplymadehomestead.
Happy Homesteading!
Marian
I’d love to hear from you!
At Simply Made Homestead, we embrace the joy of self-sufficiency and creating from scratch. What began as a small dream has grown into a thriving five-acre homestead with goats, chickens, bees, and more.
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Cheddar Biscuits
Instructions
- Preheat oven to 350 degrees.1. Use any bowl of your choosing but I prefer my stainless steel bowls because they are lightweight and easy to clean. Add 2 cups all-purpose flour, 1 T. baking powder, 1/4 t. baking soda, and 1 t. salt to the bowl. Whisk the dry ingredients together to combine.2. Add 4 T cold grated butter and 3/4 c. grated cheddar cheese to the dry ingredients and combine. I like to use a fork at this stage to keep the heat from my hands away from the butter. Make a well and pour in 1-1/4 c. buttermilk (be sure to shake the buttermilk before you measure it out). Combine with your fork.3. Lightly flour an area on the countertop. Turn the Cheddar Biscuits mix out onto the counter and continue to gently combine with your hands if need be. Shape in a round and flat out to about 1" thick.4. Run top of jelly jar in a bit of the flour on the counter and begin cutting biscuits. The jar may get sticky but if it does, just run it through some flour after you cut each biscuit to prepare it for the next cutting. Place biscuits in a lightly buttered Cast Iron Skillet.5. Bake for 20 mins and then turn the skillet around in the oven for a more even bake.6. Bake for an additional 15 to 20 mins or until they are golden brown.
Notes
Recipe Tips
- Let me begin by saying I LOVE CAST IRON! It adds more flavor with a crispy outer texture to anything I cook in it. And with that said, I highly recommend using a cast iron skillet to bake your Cheddar Biscuits in.
- Try to keep your hands out of the biscuit mixture as much as you can to keep the butter from melting.
- Combine all ingredients well but DO NOT over mix. You can make your biscuits tough if you do.
- You can substitute whole milk in this recipe but buttermilk is always better.
- Kosher salt is my preference but feel free to substitute whatever salt you prefer.
- For cutting out my Cheddar Biscuits, a jelly jar works great.
