Cheddar Biscuits: Irresistibly Cheesy & Easy to Make

Why Cheddar Biscuits Are a Game-Changer

There’s something magical about the smell of freshly baked bread wafting through the house. But when you add sharp cheddar cheese to the mix? Pure heaven. I remember the first time I made cheddar biscuits. My kids were running around, and I needed something quick yet impressive for dinner. What came out of the oven was golden, flaky perfection that had everyone asking for seconds. It’s no wonder these biscuits have become a staple in my kitchen.

A Little History Behind These Cheesy Delights

Cheddar biscuits may remind many of Red Lobster’s famous version, but their roots are tied to Southern-style baking. The South has always loved its biscuits—soft, buttery, and comforting. Adding cheddar cheese elevates them to gourmet status. Brands like Bisquick and Krusteaz have even capitalized on this love affair by creating mixes for those who want convenience. Personally, I’ve tried everything from cheddar biscuits Bisquick to the Pioneer Woman’s recipe, and each version brings its own charm.

Why You’ll Fall in Love with This Recipe

This recipe is simple, foolproof, and oh-so-delicious. Whether you’re craving the classic buttermilk cheddar biscuits or need a keto-friendly option, there’s something here for everyone. The sharpness of the cheddar pairs beautifully with the buttery dough, while Old Bay seasoning can add a subtle kick if you’re feeling adventurous. Plus, they’re versatile! Serve them as appetizers, sides, or even breakfast treats.

Perfect Occasions for Cheddar Biscuits

These biscuits shine at any gathering. Picture Thanksgiving dinner where they complement turkey and gravy perfectly. Or imagine a cozy Sunday brunch paired with scrambled eggs and bacon. They’re also great for potlucks, picnics, or just because you want to spoil your family. Let’s not forget game nights—they pair wonderfully with soups, stews, or chili.

Ingredients

1. 2 cups all-purpose flour
2. 1 tablespoon baking powder
3. 1 teaspoon salt
4. 1/2 teaspoon garlic powder
5. 1/2 cup cold unsalted butter, cubed
6. 1 cup shredded sharp cheddar cheese
7. 3/4 cup buttermilk
8. Optional: 1 teaspoon Old Bay seasoning or chopped fresh chives

Substitution Options

• For a gluten-free version, swap regular flour with almond flour or a gluten-free blend.
• Use heavy cream instead of buttermilk for richer flavor.
• If you don’t have sharp cheddar, mild cheddar works too, though it won’t pack the same punch.

Preparation Section

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. If you’re using Old Bay seasoning, sprinkle it in now—it adds a hint of spice that complements the cheesy goodness. Whisking ensures all the dry ingredients are evenly distributed, which helps the biscuits bake uniformly later. Pro tip: Make sure your butter is super cold; it’s key to achieving flaky layers.

Step 2: Cut in the Butter

Add the cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This step might feel therapeutic—there’s nothing quite like squishing cold butter between your fingertips. The tiny bits of butter will melt during baking, creating pockets of air that make the biscuits light and airy.

Step 3: Add Cheese and Buttermilk

Toss in the shredded cheddar cheese, ensuring it coats the crumbly mixture. Then pour in the buttermilk gradually, stirring gently until the dough comes together. Be careful not to overmix; the dough should be slightly sticky but manageable. Overworking it can lead to tough biscuits, and nobody wants that!

Step 4: Shape and Bake

Turn the dough onto a floured surface and pat it into a rectangle about 1-inch thick. Cut out rounds using a biscuit cutter or the rim of a glass. Place them on a baking sheet lined with parchment paper. Pop them in the oven at 425°F (220°C) for 12-15 minutes until golden brown. As they bake, your kitchen will fill with the irresistible aroma of melting cheese and toasted butter.

Timing

Prep Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: About 30 minutes

Chef’s Secret

To get extra-flaky cheddar biscuits, chill the shaped dough in the fridge for 15 minutes before baking. This firms up the butter again, ensuring those beautiful layers form during baking.

Extra Info

Did you know that Red Lobster’s famous cheddar biscuits red lobster mix includes a proprietary blend of spices? While we can’t replicate their exact formula, adding a dash of smoked paprika or cayenne pepper gives a similar depth of flavor.

Necessary Equipment

• Baking sheet
• Parchment paper
• Pastry cutter or fork
• Mixing bowls
• Biscuit cutter or glass

Storage

To keep your cheddar biscuits fresh, store them in an airtight container at room temperature for up to two days. After that, pop them in the fridge to extend their life by another couple of days. For longer storage, freeze unbaked biscuits on a tray, then transfer them to a freezer bag. When you’re ready to enjoy, simply bake them straight from frozen—just add a few extra minutes to the cooking time.

Reheating is easy. Wrap individual biscuits in foil and warm them in the oven at 350°F (175°C) for 5-10 minutes. Alternatively, microwave them for 15-20 seconds, though this method softens the exterior slightly.

If you’ve added perishable ingredients like bacon, consume within one day or refrigerate immediately. Always trust your nose—if something smells off, it probably is!

Tips and Advice

Here are some tricks to take your biscuits to the next level:

• Grate your own cheese—it melts better than pre-shredded varieties.
• Brush the tops with melted butter after baking for a glossy finish.
• Experiment with different cheeses like Gouda or Parmesan for unique flavors.

Presentation Tips

• Serve warm with a side of honey butter for dipping.
• Arrange them on a wooden board for a rustic look.
• Garnish with fresh herbs like parsley or chives for a pop of color.

Healthier Alternative Recipes

Looking to lighten things up? Try these variations:

1. Keto Cheddar Biscuits: Replace flour with almond flour and use coconut oil instead of butter.
2. Whole Wheat Version: Swap half the all-purpose flour with whole wheat flour for added fiber.
3. Vegan Option: Use plant-based butter and vegan cheese along with almond milk mixed with lemon juice to mimic buttermilk.
4. Low-Sodium: Reduce the salt and opt for low-sodium cheese.
5. Herb-Infused: Add dried rosemary or thyme for earthy notes.
6. Spicy Kick: Mix in diced jalapeños or a pinch of cayenne for heat lovers.

Common Mistakes to Avoid

Mistake 1: Overmixing the Dough

Overmixing leads to dense biscuits rather than light, fluffy ones. The dough should come together just enough to hold its shape. If it looks shaggy, that’s okay! Tip: Stir gently and stop as soon as the ingredients combine.

Mistake 2: Skipping the Cold Butter

Warm butter spreads throughout the dough instead of forming distinct pockets, resulting in flat, greasy biscuits. Keep your butter chilled until the last minute. Tip: Freeze the cubes briefly if your kitchen is warm.

Mistake 3: Overbaking

Golden edges mean the biscuits are done, but overbaking dries them out. Set a timer and check early. Tip: Insert a toothpick; if it comes out clean, they’re ready.

FAQ

Can I use Bisquick for cheddar biscuits?

Absolutely! Many people swear by cheddar biscuits Bisquick recipes because they’re quick and reliable. Just follow the package instructions and fold in shredded cheese before baking.

What makes Red Lobster’s biscuits so special?

Red Lobster uses a proprietary mix, but you can mimic their magic with garlic powder, parsley flakes, and a touch of sugar. Their secret lies in simplicity paired with quality ingredients.

Are there keto-friendly cheddar biscuits?

Yes! Substitute almond flour for regular flour and skip sugars. You’ll end up with deliciously cheesy, low-carb treats perfect for anyone following a ketogenic diet.

How do I make flaky cheddar biscuits?

Flakiness comes from handling the dough minimally and keeping the butter cold. Also, layering the dough by folding it over itself a few times creates those desirable layers.

Can I freeze unbaked biscuits?

Definitely! Freeze them on a tray, then transfer to a bag. Bake directly from frozen, adding 2-3 minutes to the usual time.

What’s the best way to reheat leftovers?

Wrap in foil and warm in the oven at 350°F (175°C) for 5-10 minutes. Microwaving works too but softens the crust.

Do I need buttermilk?

No, but it adds tanginess. Substitute with plain yogurt mixed with milk or add lemon juice/vinegar to regular milk.

Can I add bacon?

Of course! Crispy bacon bits folded into the dough create amazing bisquick bacon cheddar biscuits.

Why didn’t my biscuits rise?

It could be expired baking powder or overmixing. Ensure your leavening agent is fresh and handle the dough lightly.

Can I use other types of cheese?

Yes! Pepper Jack, Gruyère, or even blue cheese offers exciting twists while maintaining the essence of cheddar biscuits.

Final Thoughts

Whether you’re whipping up a batch for family dinner or impressing guests, cheddar biscuits are sure to delight. With endless variations and tips to ensure success, this recipe proves that good food doesn’t have to be complicated. So grab your apron, preheat that oven, and let the magic begin!