Description
These Cheddar Biscuits are soft, flaky, and bursting with sharp cheddar cheese flavor. Perfect as a side for any meal or enjoyed warm with a bit of butter, these cheesy drop biscuits are quick to make and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
Wet Ingredients & Add-ins
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk (plus more if needed)
- 2 tablespoons melted butter (for brushing)
- 1/2 teaspoon dried parsley (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and garlic powder until evenly combined.
- Cut in Butter: Using a pastry cutter or your fingertips, cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. This creates a flaky texture.
- Add Cheese: Stir in the shredded sharp cheddar cheese evenly throughout the flour and butter mixture.
- Add Buttermilk: Pour in the buttermilk and gently mix the dough until it just comes together. Avoid overmixing to keep biscuits tender. Add a little more buttermilk if the dough is too dry.
- Form Biscuits: Drop spoonfuls of dough (about 1/4 cup each) onto the prepared baking sheet, spacing them about 2 inches apart to allow for rising.
- Bake: Bake in the preheated oven for 12–15 minutes or until the biscuits turn golden brown on top.
- Brush with Butter and Garnish: Remove from oven and immediately brush the tops with melted butter for a rich finish. Sprinkle with dried parsley if desired for a touch of color and flavor.
- Serve Warm: Serve the biscuits warm for the best taste and texture.
Notes
- For extra cheesy flavor, try a combination of sharp cheddar and Monterey Jack cheese.
- If you don’t have buttermilk, substitute with 3/4 cup milk plus 2 teaspoons of lemon juice or vinegar, let it sit for 5 minutes before use.
- Do not overmix the dough to maintain light and fluffy biscuits.
- Cold butter is essential for flaky biscuits; avoid letting it soften before mixing.
- Biscuits are best enjoyed fresh but can be reheated briefly in the oven.
