Cheese Biscuits

These easy cheese biscuits need just 3 ingredients to make and turn out flaky, fluffy, and cheesy. They taste even better than Red Lobster! Watch the video below to see how I make this in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 108kcal

Author Arman Liew

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.

Video

Notes

Leftovers: Keep at room temperature for 4 days or in the fridge for one week. You can freeze biscuits for up to 6 months.

Cheese: Any sharp-flavored cheese is best. You can also add up to 2 cups to the dough.

Gluten-free: Use gluten-free self-rising flour with added xanthan gum (I like Bob's Red Mill or Dove Farm).

Vegan: Use plant-based milk and any non-dairy shredded cheese.

Nutrition