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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!
Wonderful!
I made the recipe! It was great! I used gluten-free from H‑E‑B, that has flaxseed meal in it and the texture was really good. Light and fluffy. I also used nutritional yeast and put some species like garlic and oregano. That’s a keeper! Thanks for sharing.
Fabulous biscuits, great recipe and so easy to make! Another win from Arman. I’m on my second batch and they’re a WIN with the family. I’m using GF flour but you couldn’t tell they’re gluten free. Thank you!
I used a milk of colby jack, sharp cheddar, and shredded parmesan. Used buttermilk, too. I might try unsweetened almond milk next time.
They came out nice, soft, and fluffy. Could taste the parmesan, even though I used way less than the other cheeses. Used just under 2 cups of cheese.
I never have luck getting regular biscuits to rise and go brown. These did. My dog also approves…she mainly liked the crispy cheese bits underneath the biscuit.
Definitely keeping this recipe. So quick and easy. I got only 8 biscuits using the 1/4 cup, but that’s plenty for 2 people and 1 dog.
I can’t use almond flour so I must use cassava flour or tapioca flour. Would like to use coconut flour but I find it difficult because if soaks up so much liquid. I do use regular flour. Many food allergies.
I give these 5 stars for 3 ingredients, easy to make and delicious!
I made one batch then had to make another since the first batch got eaten pretty quick. I’m going to make several batches and carry to my work shop to feed the mechanics.
Hint: If you don’t have self-rising flour, you can use all-purpose flour and add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt for EVERY 1 CUP of flour. Happy eating!
I’ve made these 3 times now and they are so essy to make. I use an ice cream scoop. I get 7 nice size biscuits. I’ve added garlic to mine. They make awesome breakfast sandwiches. I bake them for 25 min. This recipe is the only one I make because it only has 3 ingredients.
While Auckland, New Zealand is in lockdown I made these for lunch today. When it comes to scones (as we call them) there will be no going back to other recipes, absolutely loved them, also added a pinch of cayenne pepper. I didn’t have self raising flour so followed your recipe to make that also. Next time might put some grated cheese on the oven tray before putting the mix on top for a little more cheesy crunch on the base.
Hope you are holding up okay, Maggie- Here in Melbourne I feel like we’ve been in lockdown for years haha!
Can you use Almond or coconut flour instead of self rising flour
Not for this recipe! Try my almond flour biscuits instead.
Yummy! I was thankful to find a cheesy biscuit recipe that didn’t call for additional oil, and I’m surprised I found on so fast and easy! I used extra sharp cheddar, and next time I think I’ll add some cayenne and garlic to jazz it up a bit more.
Love the additions to it 🙂
Going to try these in chicken and dumplings in the slow cooker, gf 1-1 flour and almond flour 1/2 coconut cream 1/2 almond milk with 1- 1/2 tbsp lemon juice and a flax egg- to help it hold in the slow cooker!
Let you know how it turns out! Thanks for the recipe
Please do 🙂
These biscuits are SO GOOD. Crispy cheese-edged beauties fresh from the oven! I made them big & split them for buns for salmon burgers with oven roasted tomatoes. Delicious, & everyone I sent a pic to begged me for your recipe : ). Thanks Arman!
You are a gem, thanks for the feedback, Lucy!
Good morning Arman.
Not being a confident ‘baker’ myself I came across your articles on- line during lockdown.
I love most of these simple made less than 5 ingredients recipes.
Now I want to make these cheese scones ( in New Zealand)
Your recipes are all very well explained, easy to follow, including vegan and non vegan options.
Thanks
Hi Roman! Hope you are staying safe, enjoy the recipe!
Hello, I made these with perfect results! I would like to ask if I can make them with white brined cheese? I don’t know if you know what that is but is a harder and more crumbly than any yellow cheese. Thank you in advance!
Haven’t tried- Feel free to experiment and see!
So yummy! I added a tiny bit of melted butter on time and sprinkled some pepper, salt, and green onions and they were all gone within 10 minutes in my house!
😀 Delicious!
I made the vegan, gluten-free version of these today. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to which I added baking powder for self-rising, a combo of full fat coconut milk and unsweetened plain almond milk, 3 slices each of Violife cheddar and Follow Your Heart Smoked Gouda and a variety of spices. They came out a bit chewy, but pretty good, nevertheless. Next time, I may do a combo of gf flours and add more sorghum flour than Bob’s has in their mix. Thank you for the recipe!
These looks lush! Do you know how long they will last once baked?
Sure! 3-4 days, refrigerated or 2 days at room temperature 🙂
Could I use almond flour or whole wheat flour for these?
Wholewheat self-rising flour, yes.
How frustrating!!! This is listed as VEGAN but has milk and cheese. So misleading.
Not misleading at all, you’ve clearly not read the post or the ingredient list.
I’m super confused b/c the recipe title I see says: Healthy 3 Ingredient Cheese Biscuits (Gluten Free, Vegan). What am I missing? If you have a GF, DF biscuit recipe, I would love it!
3 ingredients for gf/df biscuits:
1. Gf Flour
2. Non-dairy Milk
3. Vegan Cheese
Check out the post- It has all the details.
A scone by any other name……. 🙂 This is my favorite cheesy biscuit recipe and I keep coming back to it over and over. I have tried a number of others with a few more ingredients, but they still don’t touch these! I made a batch with some Australian Smoked Cheddar and a pinch of cayenne to kick it up a notch and OMG! Staple in my house for sure!
Looks great! This is creative!
Thanks, Meg!
These look so good! I can’t wait to try them!
Please do! 🙂
sorry if i missed it, but how many does the recipe make? thanks!
Hi Katie! It makes around 12 or so of them 🙂
I am going to try these for breakfast, but I have a question? You list them as having 15kcal? Is that a typo? I can’t believe something so tasty looking could possibly be that low, unless that’s just for one crumb *g*
Victoria, there is an issue with the plugin and it’s being looked into. If you need the nutritional breakdown, there are many calorie calculators which provide it for you 🙂 Happy breakfast!
I love things with less than 5 ingredients, mostly because then I don’t have a table full of things to take out and put away when Im cooking. These sound really good.
I can’t wait to try these!!
Enjoy, Andrea! 🙂
I just made these for dinner. Eggs and cheese bisquites 🙂 Even though I am a loser at baking these were super easy and turned out wonderful. And so delicious 😀
You’re speaking my language today! Cheesy carbs are my fave. It’s always interesting to hear how people describe scones/biscuits/muffins around the world. I never think about the fact that a “biscuit” might be something completely different depending on where you are.