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This cheese biscuit recipe yields golden brown biscuits with tender, flaky layers, and so much cheesy flavor. Made with three ingredients, I love how effortlessly they come together!
Looking for more homemade biscuits? Try my air fryer biscuits, coconut flour biscuits, or 2-ingredient biscuits.
Nothing, and I mean literally nothing, satisfies my savory cravings quite like freshly baked cheddar cheese biscuits. They were the highlight of my Red Lobster era (seriously!), and now, I can make them at home, and they’re even better.
Table of Contents
Why I love this recipe
- 3 ingredients. Yes, you read that right. Just self-rising flour, cheese, and milk are all that’s needed.
- Cheesy goodness. This recipe is for all you cheese lovers out there. Use your favorite cheese and mix it up to change the flavor every time!
- One bowl. So clean-up is done well before the biscuits are finished.
- Versatile. I like my biscuits plain with a little butter, but you can serve them alongside any main course or turn them into the ultimate biscuit egg sandwich!
Ingredients needed
- Self-rising flour. If you don’t have self-rising flour on hand, you can easily make your own with all-purpose flour, baking powder, and salt (or just make my homemade self-rising flour recipe). Use gluten-free self-rising flour if needed.
- Cheese. I’m partial to the flavor of cheddar biscuits, but you can use extra sharp cheddar cheese, Edam, parmesan, or any salty shredded cheese you prefer. The only cheese I don’t recommend is mozzarella, which tends to burn.
- Milk. Needed to smooth out the dough. Any milk works. I used unsweetened almond milk, but any type of dairy or dairy-free milk will work. If you want an extra tangy taste, use buttermilk.
How to make cheese biscuits
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F, grease a baking sheet, and line it with parchment paper.
Step 2- Combine ingredients. In a large bowl, add all the ingredients and stir to combine.
Step 3- Shape and bake. Using a ¼ cup scoop, pour the biscuit batter onto the baking sheet, forming a dome shape. Bake in the preheated oven for 20-25 minutes or until golden brown and fluffy.
Step 4- Serve. Remove the biscuits from the oven and serve immediately or cool completely before storing.
Recipe tips and variations
- Do not over-mix the dough, just mix enough until everything is combined.
- Remember, these are DROP biscuits, so they aren’t supposed to look pretty or uniform in size and shape.
- For ultra-cheesy biscuits, add two full cups of cheese. You only need one to mix the ingredients, but two takes them up a notch!
- Make them larger. In my house, I LOVE using biscuits in place of rolls or burger buns. If you feel so inclined, use a ⅓ cup scoop to shape the biscuits.
- Brush them with garlic butter. I like to mix garlic powder and melted butter together, then brush it over the biscuits before baking.
- For vegan and/or dairy-free biscuits, use dairy-free shredded cheese.
Storage instructions
To store: Store biscuits in an airtight container at room temperature for up to 4 days. If you want to keep them fresher for longer, store them in the fridge for up to 1 week.
To freeze: Place cooled biscuits in a freezer bag and freeze for up to 6 months.
More yeast-free bread recipes to try
Cheese Biscuits
Video
Ingredients
- 2 cups self-rising flour gluten-free, if needed
- 1-2 cups shredded cheese cheddar, tasty, or Gouda
- 1 1/3 cups milk I used almond milk
Instructions
- Preheat the oven to 180C/350F. Lightly grease a baking tray and set aside.
- In a large mixing bowl, add all your ingredients and mix well.
- Using a 1/4 cup or cookie scoop, pour biscuits onto the greased baking tray, forming a dome-like shape. Ensure you space them evenly as they rise and spread.
- Bake for 20-25 minutes, or until lightly golden on top and cooked through the center, but not overcooked- It should be fluffy.
- Remove from oven and enjoy immediately or cool completely before storing in an air-tight container.
Nutrition
Originally published April 2020, updated and republished April 2024
Do you think I could use a cheese sauce and mix it in vs cheese shreds? I prefer to make my own as I think it is healthier than the store bought vegan cheese.
Also, what about leaving out the cheese and putting in spices like cinnamon etc to make these more of a treat?
I’m not sure about either but feel free to experiment and see!
I made these biscuits for our church retreat. We made 240 biscuits in an hour and everyone loved them! Thanks for the recipe!
I made this to go with some homemade spaghetti and they were amazing. I was a little nervous to see how they’d turn out but it was perfect. I did use two cups of medium cheddar cheese. I was wondering if I wanted to add garlic as well what would you suggest? Thank you!