Whether you call them cheese biscuits, southern cheddar biscuits, or simply “those biscuits Grandma used to make,” this recipe is the perfect blend of simple, old-fashioned comfort and crave-worthy flavor.
I use this flour from King Arthur and keep a block of sharp cheddar stored in this cheese keeper on hand just for recipes like this.
In this post, I’ll walk you through how to make the best cheddar biscuits recipe using pantry staples, a handful of tips to get fluffy layers, and answers to common questions like “What is the secret to the best biscuit?” and “What makes biscuits taste better?”
Why You’ll Love These Old-Fashioned Cheddar Biscuits
These old-fashioned cheddar biscuits are everything a biscuit should be: flaky on the outside, tender and cheesy on the inside, with just the right amount of rise. They’re made from scratch, no box mix or fancy equipment required, and they come together in less than 30 minutes from start to finish.
Perfect for breakfast, a dinner side, or served warm with soup, these biscuits also freeze beautifully—if they last that long.
Ingredients You’ll Need
Here’s everything you’ll need to make this delicious batch of cheese biscuits:
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 stick (½ cup) cold butter, shredded
- ½ cup shredded sharp cheddar cheese
- 1½ cups ice cold water
That’s it. Six ingredients. And the result is a golden biscuit with crisp edges, soft centers, and cheesy goodness in every bite.
What Is the Secret to the Best Biscuit?
The secret is in the cold butter and a light hand. When you work cold butter into flour, those little bits of fat create steam while baking, which leads to flaky, layered biscuits. Overworking the dough can make biscuits tough, so handle it gently and don’t knead more than necessary.
You can even freeze your butter and grate it with a cheese grater for extra flakiness! I prefer this method if I remember to put the butter in the freezer before making these.
How to Make the Best Cheddar Biscuits
Preheat and Prep
Preheat your oven to 450°F (220°C). Line a baking sheet with parchment paper.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Cut in the Butter
Using a pastry cutter, two forks, or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining. If using your hands (the best kitchen tools!) be sure to work quickly as the heat from your body will begin to warm the butter and we do not want that.
Add Cheese
Fold in the shredded cheddar cheese until evenly distributed.
Add the Water
I always start with 3/4 a cup and I put actual ice in it to make it that much colder (do you see the pattern of needing things extra cold in this recipe? it is so important for flaky biscuits!). Slowly add and mix in the water until the dough just comes together.
Shape the Dough
Turn the dough out onto a lightly floured surface and gently pat it into a ¾ to 1-inch thick rectangle. Fold the dough in half, rotate it, and pat it down again. Repeat this folding process 2-3 times to help create flaky layers.
Use a biscuit cutter or glass to cut out biscuits. Press straight down—don’t twist—or you’ll seal the edges and prevent rising. If your biscuit cutter won’t come off the dough easily give it a gentle shake back and forth.
Bake
Place the biscuits close together on the prepared baking sheet (they help each other rise!). Bake for 10-12 minutes, or until golden brown. Keep your eye on them because they will go quickly!
Optional: Brush the tops with melted butter right after baking for extra flavor and softness.
What Makes Biscuits Taste Better?
Two things: real butter and sharp cheddar cheese. The butter adds richness and the cheese gives the biscuits a deep, savory flavor. If you want to take things a step further, you can add a pinch of garlic powder, smoked paprika, or chopped chives for an extra flavor punch.
Using full-fat milk or buttermilk also enhances the overall taste and tenderness.
Tips for Perfect Cheese Biscuits Every Time
- Use cold ingredients. Cold butter and ice cold water lead to better rise and flakiness.
- Don’t overwork the dough. Stir gently and stop as soon as the dough comes together.
- Fold for layers. A few gentle folds of the dough will create flaky layers.
- Use sharp cheddar. It melts beautifully and gives that bold cheesy flavor.
- Bake at high heat. A hot oven helps the biscuits rise quickly and brown evenly.
Variations and Add-Ins
Feel free to experiment! Here are some delicious ideas to change up your cheddar biscuits recipe:
- Garlic Cheddar Biscuits: Add ½ teaspoon garlic powder to the dry mix.
- Herb Cheese Biscuits: Stir in 1 tablespoon chopped fresh rosemary, thyme, or chives.
- Spicy Biscuits: Add a pinch of cayenne or diced jalapeños for a little kick. (my husband loves the jalapeño version!)
- Mini Ham & Cheese Biscuits: Add diced cooked ham with the cheddar for a savory breakfast bite. This is a great grab-and-go breakfast for kids.
What to Serve with Cheddar Biscuits
These cheese biscuits are incredibly versatile. Here are a few ways to enjoy them:
- With soups or stews—especially creamy tomato or potato soup.
- Alongside scrambled eggs or a weekend brunch spread.
- Slathered with butter and honey for a sweet and savory bite.
- As a base for breakfast sandwiches with eggs, bacon, or sausage.
- With fried chicken or hearty dinners like roast beef and gravy.
Storing and Freezing Tips
These biscuits are best enjoyed fresh, but leftovers store well!
- To store: Keep cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for 3–4 days.
- To reheat: Warm in a 300°F oven for 5–7 minutes or microwave briefly.
- To freeze: Freeze unbaked cut-out biscuits on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
Easy Cheddar Biscuits
Ingredients
- 2¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 stick ½ cup cold butter, shredded
- ½ cup shredded sharp cheddar cheese
- 1½ cups ice cold water
Instructions
- Preheat your oven to 450°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Using a pastry cutter, two forks, or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining. If using your hands (the best kitchen tools!) be sure to work quickly as the heat from your body will begin to warm the butter and we do not want that.
- Fold in the shredded cheddar cheese until evenly distributed.
- I always start with 3/4 a cup and I put actual ice in it to make it that much colder (do you see the pattern of needing things extra cold in this recipe? it is so important for flaky biscuits!). Slowly add and mix in the water until the dough just comes together.
- Turn the dough out onto a lightly floured surface and gently pat it into a ¾ to 1-inch thick rectangle. Fold the dough in half, rotate it, and pat it down again. Repeat this folding process 2-3 times to help create flaky layers.
- Use a biscuit cutter or glass to cut out biscuits. Press straight down—don’t twist—or you’ll seal the edges and prevent rising. If your biscuit cutter won’t come off the dough easily give it a gentle shake back and forth.
- Place the biscuits close together on the prepared baking sheet (they help each other rise!). Bake for 10-12 minutes, or until golden brown. Keep your eye on them because they will go quickly!
Notes
Whether you’re making Sunday dinner, prepping for a holiday meal, or just craving a buttery, cheesy side dish, this southern cheddar biscuits recipe hits the spot every time. The combination of sharp cheddar, flaky layers, and real butter is hard to beat—and it’s easier than you think to make these from scratch.
Want to try sourdough biscuits? This recipe is great!
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
