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Homemade Cheddar Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 612 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 to 10 biscuits
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These homemade cheddar biscuits are a deliciously flaky, buttery treat with a hint of garlic and the sharpness of cheddar cheese. Perfectly golden and tender, they come together quickly and easily, making them an ideal addition to any brunch or dinner table. Inspired by classic cheddar bay biscuits, they offer a comforting homemade alternative that everyone will love.

Ingredients

Units Scale

Dry Ingredients

  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
  • 1 Tablespoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
  • 1 cup + 2 tablespoons (270ml) cold buttermilk, divided
  • 2 teaspoons (14g) honey
  • 1 cup (125g) shredded cheddar cheese

Topping

  • 2 Tablespoons (28g) unsalted butter, melted
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried or fresh chopped parsley

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the biscuits.
  2. Combine Dry Ingredients: In a large bowl or food processor, whisk or pulse together the flour, baking powder, baking soda, garlic powder, and salt until well combined.
  3. Incorporate Butter: Add the cold cubed unsalted butter to the dry ingredients. Use a pastry cutter or pulse in the processor until coarse crumbs form, resembling coarse meal.
  4. Add Cheese and Wet Ingredients: Fold the shredded cheddar cheese into the mixture. Make a well in the center, then pour in 1 cup (240ml) of cold buttermilk and drizzle honey over it. Fold everything together gently with a spoon or spatula until dough just begins to come together with some shaggy, crumbly, and wet spots.
  5. Bring Dough Together: Transfer the dough and any crumbs onto a floured work surface. Using generously floured hands, gently bring the dough together despite its stickiness. Flatten into a 3/4-inch-thick rectangle.
  6. Fold the Dough: Fold one side of the rectangle into the center, then the other side on top. Turn the dough horizontally and gently flatten again to 3/4 inch thick. Repeat this folding and flattening process two more times for flaky layers, always maintaining the 3/4-inch thickness.
  7. Cut Biscuits: Cut the dough into 2.5- to 3-inch circles using a biscuit cutter. Avoid twisting the cutter to allow the biscuits to rise fully. Re-roll scraps and cut until all dough is used—about 8-10 biscuits in total.
  8. Arrange Biscuits: Place the biscuits close together in a 10-inch cast iron skillet or on a parchment paper-lined baking sheet, ensuring they touch for soft sides.
  9. Brush with Buttermilk: Brush the tops of the biscuits with the remaining 2 tablespoons of cold buttermilk for a golden finish.
  10. Bake: Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and biscuits are cooked through.
  11. Prepare Topping and Serve: Mix melted butter, garlic powder, and chopped parsley. Brush this topping generously on the warm biscuits and serve immediately for best flavor.
  12. Storage: Store any leftovers tightly covered at room temperature or refrigerated for up to 5 days.

Notes

  • These biscuits are a homemade version of the popular Red Lobster cheddar bay biscuits, easy to prepare and ready in about 40 minutes total.
  • Use aluminum-free baking powder for best texture and flavor.
  • Cold butter and buttermilk are essential to achieve flaky layers and tender texture.
  • Do not twist the biscuit cutter when cutting, as twisting seals the edges and prevents proper rising.
  • Baking in a cast iron skillet helps the biscuits bake evenly and creates soft, touching sides.
  • Extra flour is important during dough handling to prevent sticking but use sparingly to avoid dry biscuits.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 220
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 35mg

Find it online: https://tastyrates.com/homemade-cheddar-biscuits-recipe/