Some days call for flaky, buttery biscuits. Actually, every day calls for flaky buttery biscuits in my southern heart, but since thats unrealistic most days, on the days I do answer the call for biscuits, I prefer them with cheese baked right in. And those days, those days are the best days.
Biscuits (and scones in general) make you feel like you know what you’re doing in the kitchen. Truly, they can give confidence to just about anyone and I love it as a recipe pick-me-up on days I’ve tried something a little unconventional or new. Biscuits require no mixer. No rolling pin. Just a bowl, a grater, and your hands; and hands preferably on the colder side with that. You work super cold butter into flour until it looks like gravel, fold the dough over a few times for good layers, and trust the oven to do the rest.
They come out puffed, golden, and gently crisped on the edges. The cheddar melts into little pockets throughout, and the salt is balanced just enough to keep you reaching for another without thinking too hard about it. Just delightful at every bite.
The whole recipe takes about half an hour, which is fast enough to pull together on a weekend morning or when someone’s on their way over. You can bake the full batch or cut the dough, freeze it, and bake from frozen whenever the mood strikes. No need for fuss because these aren’t restaurant biscuits. They’re your biscuits. And they’re exactly right.
Make the recipe below and don’t forget to tag me if you take a photo and share to your socials! You can find me always at @herbyeater.
Southern Flaky Cheddar Biscuits
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Box grater
- Liquid measuring cup
- Dry measuring cups and spoons
- Biscuit cutter (2½ inch)
- Bench scraper or spatula
- Rolling pin or hands
- Parchment paper
- Baking sheet (half sheet pan)
- Small bowl and pastry brush (for egg wash, optional)
- Cooling rack
Ingredients
- 2 cups 250g all-purpose flour
- 1 tbsp baking powder
- 1 tsp granulated sugar
- ½ tsp baking soda
- 1 tsp kosher salt
- ½ cup 1 stick / 113g cold unsalted butter, cubed
- 1 cup 100g sharp cheddar cheese, freshly grated
- ¾ cup cold buttermilk
- 1 large egg optional, for egg wash
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt.
- Add cold, cubed butter to the dry mix.
- Use a pastry cutter or your fingertips to work it in until pea-sized crumbs form.
- Key for flakiness: Don’t overwork; small chunks of butter create pockets of steam as they bake!
- Stir in shredded cheddar.
- Pour in cold buttermilk and gently fold with a spatula until just combined. The dough should be shaggy and slightly sticky.
- Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle.
- Fold the dough in half over itself 2–3 times to create layers.
- Pat out again and use a 2½-inch biscuit cutter (or glass) to cut biscuits. Press straight down and don’t twist.
- Arrange biscuits on the baking sheet, slightly touching for softer sides or spaced out for crispier edges.
- Brush tops with an egg wash (optional).
- Bake 15–18 minutes until puffed and lightly golden.
- Serve warm with butter, jelly, or leave plain.
Notes
Sprinkle a little extra cheddar on top before baking for a crispy cheese crust.
Freeze unbaked biscuits on a tray, then store in a bag—bake straight from frozen, adding 2–3 extra minutes.