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.
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!! 😋😋
I made this with slight variations… I added garlic powder and parsley. I also used extra sharp and 3 state cheddar. Omg amazing! This recipe went perfect with My Etouffee! Thank you for sharing! I
Great recipe, thank you
I really cannot believe I came across this recipe. I like biscuits a lot and cheese so much. So this is amazing combination. Crispy cheesy biscuits. Really amazing. Thanks for your creativity.
Made these this morning and they were very good. My Niece also approved. Will definitely make these again.
Thanks, Naymel!
Fantastic recipe. The bikkies are baking in the oven as we’re speaking. I used wholemeal spelt flour, baking powder and half original parmesan and half Swiss gruyere cheese. Absolutely delicious 😋 Very quick and easy to make 👍
Thank you
P.S.: It’s a bit more than just one bowl to clean, as I’m grating the cheese myself 😉
I haven’t made these delicious biscuits yet, but will as soon as I get the milk. You made all so easy to follow and I love that I can send this to my email as I don’t have a printer set up. I am tired of buying boxes of anything because of the ingredient list and all the preservatives listed too. Nothing tastes the same anymore. I hope to follow your baking and make much. I will enjoy visiting your site and I thank you for being there.
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 & topped then with the garlic butter prior to baking & THEY CAME OUT DELICIOUS! My family is hard to please but these were preferred over garlic bread. Ty for the recipe!
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!
All look amazing, thank you for sharing
Wonderful!
Made them with beef stew. They were great!!
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!