Cheddar Biscuits Recipe

All-purpose flour: This is the main base of the biscuits, giving them structure and a soft crumb.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor and balances the richness of the cheese and butter.

Cold butter: Adds flakiness and richness; using it cold helps create those perfect layers.

Shredded cheddar cheese: Gives the biscuits their cheesy, savory flavor and a little bit of gooeyness.

Milk: Moistens the dough and helps bring all the ingredients together.

One of the most important steps in this Cheddar Biscuits recipe is how you cut in the cold butter. This step helps make the biscuits light and flaky, which is exactly what you want! Here’s how to do it:

1. Start with your cold butter, cut into small cubes. Cold butter is key because it creates little pockets of fat in the dough.
2. Add the cubes to your dry ingredients (the flour, baking powder, and salt).
3. Use a pastry cutter, two forks, or even your fingers to press and mix the butter into the dry ingredients. You want to break the butter into tiny pieces, about the size of peas.
4. Stop when the mixture looks like coarse crumbs with some small chunks of butter still visible.

Doing this right makes a big difference because when the biscuits bake, the little pieces of butter melt and create steam. That steam helps the biscuits puff up and get that soft, flaky texture everyone loves. If the butter melts too early or gets mixed in too much, the biscuits can turn out dense and heavy instead.

I remember the first time I tried this, I didn’t keep my butter cold enough, and my biscuits were more like flat cookies. Now, I always pop the butter back in the fridge if it starts to get soft while I’m working. It’s a little extra step, but it’s totally worth it for those perfect, fluffy biscuits!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral taste.

• cold butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor and texture.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella provides a milder flavor and a different texture but still adds a cheesy element.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits more tender and fluffy.

• Allow the freshly baked cheddar biscuits to cool completely on a wire rack. This prevents moisture from building up, which can lead to sogginess.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days. If you want to extend their freshness, consider adding a slice of apple or a piece of bread to the container to maintain moisture balance.

• If you plan to enjoy them later, wrap each biscuit individually in plastic wrap or aluminum foil. This helps preserve their delightful texture and flavor.

• For freezing, place the wrapped biscuits in a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be frozen for up to 3 months.

• When you're ready to indulge in your frozen delights, thaw them at room temperature or reheat directly from the freezer. To reheat, preheat your oven to 350°F (175°C) and warm the biscuits for about 10 minutes. This will revive their golden, flaky goodness.

• For an extra touch of flavor, brush the reheated biscuits with melted butter or sprinkle a bit of garlic powder before serving.

• Preheat your oven to 350°F (175°C). Place the cheddar biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through and the cheese is melty.

• Use a toaster oven for a quick reheat. Set it to 350°F (175°C) and place the biscuits directly on the rack or on a small baking tray. Toast for about 5-7 minutes, keeping an eye on them to ensure they don't over-brown.

• For a microwave option, wrap each biscuit in a damp paper towel to maintain moisture. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have an air fryer, set it to 320°F (160°C). Place the biscuits in a single layer in the basket and heat for 3-5 minutes. This method will give them a slightly crispy exterior while keeping the inside soft.

• For a stovetop method, use a non-stick skillet over low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed and the cheese is gooey.

• Oven: Used to bake the biscuits at the required temperature of 450°F (230°C).

• Mixing bowl: A large bowl used to combine the dry ingredients and later mix in the wet ingredients.

• Pastry cutter: A tool used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Used to accurately measure the flour, milk, and shredded cheddar cheese.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Baking sheet: A flat sheet used to place spoonfuls of dough for baking in the oven.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

• Grater: Used to shred the cheddar cheese if it is not pre-shredded.

Pre-measure ingredients: Measure and prepare all ingredients like flour, baking powder, and cheddar cheese in advance to streamline the process.

Use a food processor: Quickly cut in the butter with a food processor instead of by hand to save time.

Shred cheese ahead: Shred the cheddar cheese beforehand and store it in the fridge until needed.

Line baking sheet: Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.

Batch bake: Double the recipe and freeze extra biscuits for quick reheating later.