Making Cheddar Biscuits from scratch is easier than you think. These fluffy homemade cheesy biscuits make a fabulous side dish or starter to any family dinner!
This Cheddar Biscuit recipe is especially for all you cheese lovers. If you find yourself visiting certain restaurants just for the basket of cheesy biscuits they serve before your meal, then this recipe might save you a few meals out. with this biscuit recipe, we can achieve the right balance of fluffiness to flakiness and get a great buttery and cheesy flavor in every bite.
What are cheddar biscuits?
Cheddar biscuits are a cheese filled biscuit recipe that’s simple and easy to make in your own home. Serve them up as a side dish to your favorite meals and watch them disappear. They go as quickly as they arrive because no one can resist a savory and cheesy biscuit like this. While these are called cheddar biscuits, you can actually use a wide variety of different cheeses, making them flavorful versatile for serving with different dishes. Try them today with your favorite cheeses and you’ll see what I mean.
-Butter: We need 1/2 cup (one stick) of unsalted butter. Make sure your stick of butter is COLD. You can even stick it in the freezer for a few minutes first!
-Flour: We need 2 cups of all-purpose flour to be the base of this buttery biscuit recipe.
-Sugar: We just need 1 tablespoon of sugar to make our biscuits perfect. It won’t make the biscuits sweet but it will help to accent the other flavors in this side dish.
-Baking powder: 4 teaspoons of baking powder will be our leavening agent to help these biscuits rise up beautifully.
-Salt: Enhancing all of the flavors in this recipe is 1/2 teaspoon of salt.
-Shredded cheese: We need 1/2 cup of shredded cheese. I used Colby jack. Cheddar, gouda, and Mexican cheese would all be good candidates too. I recommend buying cheese in blocks and shredding it yourself, as this helps it melt better in the biscuits.
-Egg: Not every biscuit recipe has an egg in the mix, but this recipe needs 1 egg to help us get that perfect texture in every bite.
-Milk: Using 2/3s cup of milk we can get a moist biscuit that’s as flavorful as it is tender.
Use a grater to break up the butter into small shreds or just cut it into cubes with a sharp knife. Place the shredded butter in a bowl then back in the fridge.
Preheat your oven at 450 degrees F.
In a large bowl, combine the dry ingredients, then fold in the onion and shredded cheese, mixing to coat.
Use a pastry cutter or two forks to cut the cold shredded butter in with the flour mixture. It should be coarse and crumbly.
On a floured surface, knead the dough for 2 to 3 minutes.
It will be a sticky dough to the touch, but your fingers should be clean. If the dough is sticky enough to stick to your fingers, add a little more flour until the right consistency is achieved. Make sure not to add too much!
Roll the dough into an oval or rectangle about 3/4 inch thick.
Cut your biscuits with a biscuit cutter or rimmed jar and bake on an ungreased cookie sheet for 10 minutes at 450F until tops are lightly golden.
Turn the oven off and let the biscuits sit for 2 minutes in the oven before removing. Serve hot & enjoy!
- ½ cup unsalted butter 1 stick cold*
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup chopped red onion
- ½ cup shredded cheese I use Colby Jack
- 1 large egg
- 2/3 cup milk
- Shred stick of butter, place in a bowl, and back in the fridge until we will need it in the recipe. You can use a grater, or just cube it into small cubes.
- Preheat your oven at 450 degrees F.
- In a large bowl, combine all-purpose flour, sugar, baking powder, and salt. Mix well.
- Add onion and cheese. Mix until onion and cheese are coated in flour.
- Take the shredded butter out of the fridge and add to the flour mix.
- With 2 forks mix the flour and butter (or use a pastry cutter). Don’t overmix. It will be a coarse mix.
- In a small bowl beat the egg then add it to the dough with the milk too. Mix until all ingredients are incorporated.
- On a floured surface, knead the dough for 2 to 3 minutes. It will be a sticky dough to the touch, but your fingers should be clean. NOTE: You may need to add more flour, (between 1/8 to ¼ cup) but be careful not to add too much as you need that slight stickiness for the biscuit.
- Roll the dough to about ¾ inch of thickness.
- Cut 8 biscuits, gathering & re-rolling dough if necessary. (I used a 2 ¾ inch diameter circle cutter). (TIP: If you have leftover pieces of dough and can't fit another biscuit, divide the dough between all 8 biscuits and add the dough to the underside of the biscuits, so that the tops still bake up pretty!)
- Place on a baking sheet, ungreased, and bake for 10 minutes at 450°F or until lightly golden. Turn oven off and let the biscuit sit for 2 minutes in the oven.
Why does the butter need to be cold?
Cold butter helps generate flaky layers in the biscuit once baked! This means that they’ll be a perfect melt-in-your-mouth texture and rise up beautifully while baking instead of spreading sideways. The colder the butter, the better, so try not to overwork it with your hands.
What if I don’t have a biscuit cutter or circular cookie cutter?
No problem! You can use any glass, cup, or jar with a round top. Wine glasses are often a great biscuit cutter thanks to the stems for handles and the smaller tops. Note that you might not get the same amount of biscuits from this recipe.
I don’t have any red onion; can I use another type?
Yes, yellow onion, sweet onion, or even white onion are all fine substitutes. The flavor will change slightly but they’ll still taste pretty great. You can even just add 1/2 tsp onion powder!
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