Last month we were served these tender, flavorful Cheddar Cheese Biscuits at our quarterly dinner club meal. One of the many things I love about our dinner club is that there is always at least one recipe I must recreate at home.

This Cheese Biscuit Recipe is easy to make and a delicious addition to almost any menu! I made these for my book club gathering to accompany a Classic Cobb Salad. Of course, I got recipe requests for both.

A cheddar biscuit on a white plate with a sprig of parsley and a knife.

Why You Must Make

  • These buttermilk biscuits are moist and tender. You’ll want seconds!!
  • Adding cheese, garlic powder, and scallions provides delicious flavor.
  • They’re wonderful with almost any meal! Perfect to pair with soup, salad, chili, or anything off the grill.

Ingredient Notes

  • Pantry Items – Flour, Kosher Salt, Sugar, Melted Butter
  • Garlic Powder – Adds flavor to the biscuits.
  • Baking Powder – Has a much shorter lifespan than baking soda and often expires before you can use it all. Make sure to check the expiration date. See my tip below on how to determine if your baking powder is fresh.
  • Shredded Sharp Cheddar Cheese – I used orange cheddar to add color, but white cheddar is always an option.
  • Scallions – Also known as green onions, sliced.
  • Fresh Parsley – Adds a subtle freshness and a nice touch of green to the biscuits.
  • Buttermilk – The acid in the buttermilk loosens the gluten strands in the flour, helping to make tender biscuits.
Cheddar Herb Biscuits Ingredients on a sheet pan with labels.

Recipe Tips

  • PRO-Tip: Lining your sheet pan with parchment paper helps prevent sticking and ensures easy cleanup.
  • Bake in a hot oven. These biscuits are baked at 400° F.
  • Make sure your oven is properly calibrated so the biscuits bake properly. I have an oven thermometer in both my ovens.
  • Measure your ingredients carefully. Spoon the flour into your measuring cup, then sweet the excess off the top with an offset spatula or another straight edge.
  • PRO-Tip: As mentioned above, use baking powder, not baking soda. Baking uses food chemistry and these are not interchangeable.
  • PRO-Tip: Make sure your baking powder is still active. Check the expiration date and replace if needed. If unsure, put a spoonful of baking powder into a cup of hot water. If it bubbles vigorously, it’s good to use. If it doesn’t, replace it before starting this recipe, or else your biscuits will have the texture of hockey pucks.
  • PRO-Tip: Do not overmix the dough. That will encourage gluten formation which will create tougher biscuits.
  • This recipe calls for melted butter, but if the recipe you’re using doesn’t, make sure to use cold butter as this creates mini pockets of air as the butter heats up and lets off steam. This makes biscuits with a lighter texture.
  • As mentioned above, using buttermilk helps make tender biscuits due to its acidity.
  • For the best air circulation in the oven, consider using an unrimmed baking sheet. I made these with a rimmed baking sheet and didn’t have uneven baking of my biscuits.

How to Make

Frequently Asked Questions

What’s the Difference Between an American Biscuit and a British Biscuit?

A biscuit is typically a savory quick bread leavened with baking powder or baking soda in America. In Britain, it is a thin, flat cookie or cracker.

What Is the Origin of the word Biscuit?

Biscuit is a French word meaning twice cooked. The original biscuits had to be cooked twice so they wouldn’t spoil when sent out to sea as part of the crew’s diet.

How Long Will Biscuits Stay Fresh?

Once baked, keep your biscuits in a sealed bag for up to 4 days. They can also be frozen in an airtight container for up to a month. You can also freeze the mounds of biscuit dough on a sheet pan, then place them in a freezer-safe bag for about a month. Just bake the frozen dough balls at the same oven temperature, but double the baking time (according to the Land o’ Lakes website).

A cheddar biscuit broken in half on a small white bread plate with a bamboo handled knife with a pat of butter.

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A cheddar biscuit on a white plate with a sprig of parsley and a knife.

Cheddar Biscuits

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Yield 9

Tender, flavorful buttermilk biscuits with sharp cheddar cheese, scallions, garlic, and parsley.

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon sugar
  • ½ teaspoon garlic powder
  • 1 cup shredded sharp Cheddar cheese
  • 2 ½ tablespoons sliced green onions (scalions)
  • 1 tablespoon, finely chopped parsley (remove stems before chopping).
  • 1 cup buttermilk
  • 3 tablespoons butter, melted

Instructions

  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment and set aside.
  3. In a large bowl, whisk together the flour, baking powder, salt, sugar and garlic powder.
  4. Stir in the cheese, green onions and parsley.
  5. Stir in the buttermilk just until combined. Do not overmix or use a mixer.
  6. Drop by ¼-cup mounds of dough onto the prepared pan. I used a ¼-cup cookie disher.
  7. Brush mounds with melted butter.
  8. Bake until golden, about 20 minutes.
  9. Cool on the pan for 5 minutes, then move to a cooling rack. Serve warm.

Notes

Adapted from Paula Deen.

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Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 568mgCarbohydrates: 26gFiber: 2gSugar: 3gProtein: 10g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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