Cheese Biscuits
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My cheese biscuits yield golden brown biscuits with tender, flaky layers and so much cheesy flavor. Made with three ingredients, I love how effortlessly they come together!
The easiest cheddar biscuits EVER
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.
They are unsurprisingly easy to make and need just three ingredients. You don’t need a biscuit cutter or any fancy kitchen gadgets- just a mixing bowl. Once the dough is assembled, you drop it on a baking sheet and let the oven work its magic.
I tested this recipe numerous times to ensure it was flaky, fluffy, and packed with cheesy flavor in every bite. They also store and freeze beautifully, so I always keep a batch in the freezer for when the cravings strike!
Key Ingredients
Find the printable recipe with measurements below.
- 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 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 any sharp-flavored cheeses like Edam, Gouda, or Parmesan. The only cheese I don’t recommend is mozzarella, which tends to burn and lacks flavor.
- Milk. Needed to smooth out the dough. Any milk works. I like whole milk or skim milk. If you want a little tang, I’ve had success with buttermilk.
How to make cheese biscuits
Step 1- Combine ingredients. In a large bowl, add all the ingredients.
Step 2- Make dough. Mix everything until a smooth dough remains.
Step 3- Shape. Using a ¼ cup scoop, pour the biscuit batter onto the baking sheet, forming a dome shape.
Step 4- Bake in the preheated oven for 20-25 minutes or until golden brown and fluffy.
★★★★★ REVIEW
“Just fresh out of the oven….don’t know how I’m gonna leave them alone!!! My kitchen smells divine. I did add a half teaspoon of mustard powder…I always do when I’m cooking with cheese!! 😋😋” – Sue
Recipe tips and variations
- Do not over-mix the dough. You want the batter to be ‘just’ combined. Any more and you risk the biscuits being a little gummy in the middle.
- Remember, these are DROP biscuits, so they aren’t supposed to look pretty or uniform in size and shape. If you want pretty biscuits, you can push around the sides to form a more circular 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.
- Mix-in ideas. Mix things up with sliced Jalapenos (my favorite!), green onions, or even cherry tomatoes.
Frequently asked questions
I don’t recommend making the dough ahead of time. The more it sits, the more liquid is absorbed. When you go to bake it, you’ll find the biscuits become quite dense and flat. Seriously, the prep work is five minutes- you can make them from scratch!
These biscuits taste great at room temperature, but if you prefer warm biscuits, I recommend microwaving them for about 20 seconds with a paper towel on top. This traps the heat, keeping the middle nice and soft. You can also heat them in an oven at 350°F for about 5 minutes.
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.
If you tried this Cheese Biscuits recipe, please leave a star rating and comment. It helps others thinking of making this.
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 the shredded cheese, flour, and milk and mix until just combined.
- Using a 1/4 cup or cookie scoop, drop biscuits onto the greased baking tray, forming a dome-like shape. Ensure you space them evenly as they rise and spread.
- Bake for 20 minutes or until lightly golden on top and cooked through the center, but not overcooked.
- Remove from oven and enjoy immediately or cool completely before storing in an air-tight container.
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!
The American seafood chain Red Lobster has the famous Cheddar Bay Biscuits they serve in their restaurants on the tables. Have you ever heard of those? They are fantastic.
Can you use Almond or coconut flour instead of self rising flour
Not for this recipe! Try my almond flour biscuits instead.
These biscuits are awesome! I’ve been cutting down in the milk a bit and subbing marinara sauce, it gives it a wonderful color and flavor. Thank you so much!
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 🙂
I made these and they were delicious! I sliced them in half and made a BLAT sandwiches kids thought they were in 7th heaven!
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!