Cheddar Biscuits Recipe
There’s nothing like biting into homemade cheddar biscuits! This recipe makes fluffy, cheesy, oh-so-good biscuits that your entire family will devour.
Top these with some pepper jelly for a spicy kick, or eat them alongside a creamy pasta meal—either way, they are amazing.
Red Lobster Cheddar Biscuits
If I’m being honest, the best part of eating at Red Lobster is always the incredible Red Lobster cheddar biscuits. We used to devour them by the basketful! It’s a lot harder to eat out these days, so I decided to come up with my own variation on their recipe.
These biscuits are flakey, buttery, and a recipe my entire family begs for. In fact, I often double the recipe so everyone can enjoy seconds (and thirds!).
How to Serve the Cheddar Biscuit Recipe
This cheddar biscuit recipe works well with a bit of spice. If you can find spicy cheddar cheese or spicy gouda cheese, both will work very well.
When it comes to toppings, there are a lot of options. I like to pair this with a sweet jam sometimes, like my raspberry refrigerator jam. It also pairs well topped with spicy pepper jelly.
If you want to be extra, combine 2 Tbsp melted butter, 1 garlic clove, and some finely chopped parsley and brush it on top of the biscuits as they’re coming out of the oven. This cheddar biscuit recipe is really yummy served this way!
How to Make Cheddar Biscuits
For detailed recipe instructions see the recipe card bottom of the post.
- Mix the dry ingredients. Start by combining all the dry ingredients – flour, baking powder, salt, and sugar.
- Grate the frozen butter and cheese into the flour mixture. Start with the butter—make sure it is cold or frozen. Toss well, then add the grated cheese and toss everything together once more.
- Add the wet ingredients into the butter and flour mixture, while using a fork to stir the dough. Keep mixing together until the dough becomes shaggy. You can use your hands if necessary, but a fork is best as it prevents the butter from melting.
Shape the dough:
Keep the dough in the bowl, or dump it out onto the counter. Ideally, a marble or stone counter is best as it keeps the dough cold as you work with it. Press the dough into a disk about 1″ thick. Then, use an envelope fold three times, folding the right into the middle, then the left to the middle.
Make sure to add dry crumbs in between each fold and rotate the cheddar biscuits dough before folding again. This is how you get all those beautiful layers! A bench scraper can really help here.
At first, the dough will have a hard time staying together. As you fold it will begin forming a sticky dough.
Pro Tip: Try to touch the dough with your hands as little as possible. Keeping the butter in the dough cold is the secret to flaky layers. As the butter bakes, it will emit steam, which will create those perfect flaky layers in the cheddar biscuits.
Cut the cheddar biscuits:
Next, transfer the dough onto the counter (if you haven’t already), and pat it into a rectangle that’s about 7″ by 5″. The dough should be about 1″ thick. Cut the cheddar biscuits into six rectangles, pressing firmly on the knife. It is better to make one firm cut than rock the knife back and forth.
- Freeze the biscuits for about 15 minutes on a parchment-lined baking sheet.
- Brush the tops of the cheddar biscuits with buttermilk or cream.
- Bake for about 15 minutes at 425F or until lightly golden.
- Enjoy the cheddar biscuits warm!
Scroll to the bottom for the full recipe with precise ingredient amounts.
More Bread Recipes:
Cheddar Biscuits Recipe
Cheddar Biscuit Ingredients
- 1 3/4 cup all-purpose flour (stirred, scooped, leveled)
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 2 tsp granulated sugar
- 1/2 cup unsalted butter, cold or frozen
- 1 cup cheddar cheese, shredded (or spicy gouda cheese)
- 3/4 cup cold buttermilk
- 2 tbsp buttermilk or cream (to brush the tops)
Garlic Herb Topping
- 2 tbsp melted butter
- 1 garlic clover, pressed or finely minced
- 1 tbsp finely chopped parsley
Mix: In a large bowl combine all dry ingredients (1 3/4 cups flour, 1 tbsp baking powder, 1/2 tsp kosher salt and 1 tbsp sugar). Then, grate 1/2 cup of cold or frozen butter right into the flour mixture, tossing it in the flour mixture as you grate it. Next, using a large-holed box grater grate 1 cup of cheddar and toss once again with the rest of the ingredients.
Add the wet ingredients: Now drizzle in 3/4 cup of buttermilk while stirring the dough with a fork. Then continuing to mix and press the dough with a fork keep mixing it until it comes into a shaggy dough.
You can use hands to do this but using a fork prevents the butter from warming and making the biscuits dense and heavy.
Make a dough: You can continue in the bowl or on a counter. Press the dough to a 1 inch thick disk. Make envelop style folds three times by folding the right side towards the middle, then the left side towards the middle adding dry crumbs in between each fold, rotating the dough 90° and repeating the folds. This layering method will help to create all the beautiful flaky layers. If working on a counter, bench scraper comes really handy in this step.
Make the folds: If you worked in a bowl before this step, now transfer the dough to a counter and pat it it into 1 inch thick rectangle (about 7"x5"). Cut the rectangle into 6 rectangles, by making one firm cut in a downward motion without moving the knife back and forth (or it will impede the layer formation around the edges). Then, trim a thin border around the outside edge - this will create flaky layers on the outer edges (I typically skip this step though).
Chill: Transfer the biscuit rectangles to a parchment lined baking sheet and freeze for about 10 - 15 minutes. Meanwhile, preheat the oven to 425F with the baking rack in the middle.
Bake: Brush the cheddar biscuit tops with buttermilk or cream and transfer to the oven. Bake for about 15 minutes or until the outside is lightly golden. Remove from the oven, allow to cool slightly and serve warm.
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These look lovely! Would this recipe work for a double or triple batch, or would it be better to make individual batches?
Yes, this recipe should still work as a double or a triple batch.