Homemade Cheddar Biscuits Recipe

Name: Cheddar Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: – 2 and 1/2 cups (313g) all-purpose flour, plus extra for hands and surface provides the structure and foundation for your biscuits; – 1 tablespoon aluminum-free baking powder creates the lift and rise for fluffy biscuits without any metallic aftertaste; – 1/2 teaspoon baking soda works with buttermilk’s acidity for additional rise and tender texture; – 1 teaspoon garlic powder infuses savory flavor throughout the dough for that signature taste; – 1 teaspoon salt enhances all flavors and balances the richness; – 1/2 cup (8 tablespoons; 113g) unsalted butter, cubed and very cold creates flaky layers; cold butter is essential for proper steam release during baking; – 1 cup plus 2 tablespoons (270ml) cold buttermilk, divided adds tanginess and activates the baking soda; kept cold for best results; – 2 teaspoons (14g) honey provides subtle sweetness that balances the sharp cheddar; – 1 cup (125g) shredded cheddar cheese sharp or extra sharp works best for maximum flavor impact; – 2 tablespoons (28g) unsalted butter, melted creates the glossy, flavorful finish; – 1/4 teaspoon garlic powder adds extra savory notes to the finished biscuits; – 1 teaspoon dried or fresh chopped parsley provides color and fresh flavor contrast

By:

Camille Hayes

Published:

March 13, 2026

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Why You’ll Love This Cheddar Biscuits

There’s something truly magical about pulling a tray of golden, cheesy cheddar biscuits from the oven. The aroma of garlic and melted cheese fills your kitchen, and that first warm, flaky bite is pure comfort. Whether you’re craving those famous cheddar bay biscuits from your favorite seafood restaurant or simply want to try the best homemade cheddar biscuits you’ve ever tasted, this recipe delivers on every level.

These copycat Red Lobster cheddar biscuits come together with simple ingredients you probably already have in your pantry. No fancy equipment needed, just a bowl, your hands, and about 25 minutes from start to finish. The result? Pillowy soft interiors with crispy, golden edges and pockets of melted sharp cheddar throughout.

Key Benefits of This Recipe

Ease of preparation: This easy cheddar biscuits recipe requires just one bowl and minimal cleanup. From mixing to baking, you’re looking at about 25 minutes total. No rolling required if you choose the drop biscuit method, making this perfect for busy weeknights or last-minute dinner guests.
Health benefits: Made from scratch with real ingredients, these biscuits contain no preservatives or artificial flavors. Sharp cheddar cheese adds calcium and protein to each serving. According to health experts, cheddar cheese provides essential nutrients including vitamin K2 and omega-3 fatty acids when consumed in moderation.
Versatility: This cheddar biscuits from scratch recipe adapts easily to different dietary needs. Make them gluten-free, reduce the sodium, or add your favorite herbs and spices. They pair beautifully with soups, salads, pasta dishes, or stand alone as a satisfying snack.
Distinctive flavor: The combination of sharp cheddar, garlic powder, and buttery topping creates an irresistible savory taste. A touch of honey in the dough balances the cheese’s sharpness while the garlic butter finish adds that restaurant-style shine and extra flavor punch.

Jump To

1. Why You’ll Love This Cheddar Biscuits
2. Essential Ingredients for Cheddar Biscuits
3. How to Prepare the Perfect Cheddar Biscuits: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Cheddar Biscuits
5. Mastering Cheddar Biscuits: Advanced Tips and Variations
6. How to Store Cheddar Biscuits: Best Practices
7. FAQs: Frequently Asked Questions About Cheddar Biscuits
8. Cheddar Biscuits

Essential Ingredients for Cheddar Biscuits

Creating the perfect homemade cheddar biscuits recipe starts with quality ingredients. Each component plays a specific role in achieving that tender, flaky texture and rich cheese flavor. Here’s everything you’ll need with precise measurements:

Main Ingredients

2 and 1/2 cups (313g) all-purpose flour, plus extra for hands and surface – provides the structure and foundation for your biscuits
1 tablespoon aluminum-free baking powder – creates the lift and rise for fluffy biscuits without any metallic aftertaste
1/2 teaspoon baking soda – works with buttermilk’s acidity for additional rise and tender texture
1 teaspoon garlic powder – infuses savory flavor throughout the dough for that signature taste
1 teaspoon salt – enhances all flavors and balances the richness
1/2 cup (8 tablespoons; 113g) unsalted butter, cubed and very cold – creates flaky layers; cold butter is essential for proper steam release during baking
1 cup plus 2 tablespoons (270ml) cold buttermilk, divided – adds tanginess and activates the baking soda; kept cold for best results
2 teaspoons (14g) honey – provides subtle sweetness that balances the sharp cheddar
1 cup (125g) shredded cheddar cheese – sharp or extra sharp works best for maximum flavor impact

Topping Ingredients

2 tablespoons (28g) unsalted butter, melted – creates the glossy, flavorful finish
1/4 teaspoon garlic powder – adds extra savory notes to the finished biscuits
1 teaspoon dried or fresh chopped parsley – provides color and fresh flavor contrast

Special Dietary Options

Dietary Need	Substitution	Notes
Vegan	Replace butter with coconut oil or vegan butter; use plant-based milk with lemon juice	Choose vegan cheddar shreds; results will be slightly different but still tasty
Gluten-free	Use a 1:1 gluten-free flour blend	May need slightly more liquid; texture will be more dense
Low-calorie	Reduce butter to 6 tablespoons; use reduced-fat cheddar	Texture may be less flaky; still delivers great flavor
Lactose-free	Use lactose-free milk with vinegar; substitute lactose-free butter	Same technique applies; choose aged cheddar which is naturally lower in lactose

How to Prepare the Perfect Cheddar Biscuits: Step-by-Step Guide

Follow these detailed instructions for cheese biscuits that turn out perfectly every time. The key lies in keeping ingredients cold and handling the dough gently.

Step 1: Prepare Your Oven and Tools

Preheat your oven to 450°F (230°C). If using a cast iron skillet, place it in the oven while it preheats. For a baking sheet, line it with parchment paper. Having everything ready before you start mixing ensures the biscuit recipe comes together smoothly.

Pro tip: Cold ingredients are your secret weapon. Keep butter in the freezer until ready to use, and make sure buttermilk stays refrigerated until the moment you need it. Cold butter creates steam pockets during baking, resulting in those beautiful flaky layers.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, aluminum-free baking powder, baking soda, garlic powder, and salt. Whisking ensures even distribution of the leavening agents and seasonings throughout the flour. This step prevents any bitter spots from undissolved baking powder in your finished red lobster biscuits.

Step 3: Cut in the Cold Butter

Remove your very cold butter from the refrigerator or freezer and cut it into small cubes. Add the cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. These visible butter pieces are what create flaky layers, so don’t overwork them.

If the butter starts to soften from your hands’ warmth, place the bowl in the refrigerator for 5-10 minutes before continuing. This simple pause keeps your homemade cheddar biscuits recipe on track for success.

Step 4: Add Wet Ingredients and Cheese

Make a well in the center of your flour-butter mixture. Pour in 1 cup of cold buttermilk and add the honey. Using a wooden spoon or rubber spatula, gently stir until the mixture just begins to come together. Add the shredded sharp cheddar cheese and the remaining 2 tablespoons of buttermilk. Fold gently until the cheese is distributed and the dough forms a shaggy ball.

Important: Stop mixing as soon as the ingredients are combined. Overmixing develops gluten, which leads to tough, dense biscuits instead of tender, flaky ones. A light hand makes all the difference.

Step 5: Shape and Cut the Biscuits

Lightly flour your hands and a clean work surface. Turn the dough out and gently pat it into a rectangle about 3/4 inch thick. Fold the dough over itself like a letter, then pat down again. Repeat this fold two more times. This laminating technique creates layers in your best homemade cheddar biscuits.

After the final fold, pat the dough to 1-inch thickness. Using a floured 2.5-inch biscuit cutter, press straight down without twisting. Twisting seals the edges and prevents rising. Place cut biscuits close together on your prepared baking sheet or in the hot cast iron skillet, with sides touching for maximum rise.

Step 6: Bake to Golden Perfection

Bake at 450°F for 12-15 minutes until the tops are golden brown and the cheese is bubbling. The biscuits should rise significantly and smell absolutely amazing. Watch closely during the last few minutes to prevent over-browning.

Step 7: Apply the Garlic Butter Topping

While biscuits bake, melt the 2 tablespoons of butter and stir in the remaining garlic powder and chopped parsley. As soon as you remove the biscuits from the oven, brush the warm garlic butter generously over each one. The butter soaks into the hot biscuits, adding moisture and that signature cheddar bay biscuits flavor everyone loves.

Serve immediately while warm. These pair wonderfully with creamy soups or your favorite pasta dishes.

Dietary Substitutions to Customize Your Cheddar Biscuits

This easy cheddar biscuits recipe adapts well to various dietary needs. Whether you’re cooking for gluten-sensitive guests or trying to reduce calories, these modifications help everyone enjoy homemade biscuits.

Protein and Main Component Alternatives

Cheese options: While sharp cheddar delivers the most flavor, you can substitute with other varieties. Monterey Jack melts beautifully for a milder taste. Gruyere adds nutty sophistication. Pepper jack introduces a spicy kick for those who enjoy heat. Use the same 1 cup measurement regardless of cheese variety chosen.

Butter alternatives: For dairy-free needs, coconut oil or high-quality vegan butter works well. Cut them cold just like regular butter. Note that coconut oil may add a slight coconut flavor, so choose refined versions for a more neutral taste.

Buttermilk substitutes: If you don’t have buttermilk on hand, create your own by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of whole milk. Let it sit for 5 minutes until slightly thickened. Alternatively, thin plain Greek yogurt with a little milk until it reaches buttermilk consistency.

Vegetable, Sauce, and Seasoning Modifications

Herb additions: Fresh or dried herbs transform these biscuits. Try adding 1 tablespoon of chopped fresh chives, rosemary, or thyme to the dry ingredients. Dried herbs work at 1 teaspoon measurements.

Spice variations: Add 1/4 teaspoon of cayenne pepper for subtle heat. Smoked paprika (1/2 teaspoon) introduces a smoky dimension. Everything bagel seasoning sprinkled on top before baking creates an entirely different flavor profile.

Garlic intensity: For garlic lovers, increase the garlic powder to 1.5 teaspoons in the dough. You can also add 1 teaspoon of garlic powder to the topping instead of 1/4 teaspoon for extra punch.

Try serving these alongside lemon parmesan chicken for a complete meal the whole family will enjoy.

Mastering Cheddar Biscuits: Advanced Tips and Variations

Once you’ve mastered the basic cheddar biscuits from scratch, these advanced techniques and creative variations will take your baking to new heights.

Pro Cooking Techniques

Temperature matters: Everything should be cold, cold, cold. Freeze your butter for 15-20 minutes before starting. Some bakers even freeze their mixing bowl and pastry blender. This extra step guarantees maximum flake production when that cold butter hits the hot oven.

The folding secret: Professional bakers use a technique called laminating. After mixing, fold the dough over itself 3-4 times, patting down between each fold. This creates distinct layers that separate during baking. Each fold doubles the layers, so 4 folds creates 16 layers of flaky goodness.

Cut with confidence: Press your cutter straight down and lift straight up. Never twist or wiggle. Twisting seals the edges together, preventing rise. If your cutter sticks, dip it in flour between cuts.

Flavor Variations

Bacon cheddar biscuits: Add 4-5 strips of cooked, crumbled bacon to the dough along with the cheese. The smoky, salty combination is irresistible.
Jalapeno cheddar: Add 2-3 tablespoons of diced pickled jalapenos for a spicy twist that balances beautifully with the rich cheese.
Three-cheese version: Use 1/3 cup each of sharp cheddar, Monterey Jack, and Parmesan for complex cheese flavor.
Everything seasoning: Top unbaked biscuits with everything bagel seasoning before baking for an extra savory crust.

Presentation Tips

Serve your copycat Red Lobster cheddar biscuits warm in a lined basket for a restaurant-style presentation. Brush the tops with extra melted butter right before serving for that fresh-baked shine. A sprinkle of fresh parsley adds color contrast against the golden tops.

Make-Ahead Options

For busy schedules, prepare the dry ingredients and cut in butter up to 3 days ahead. Store in an airtight container in the refrigerator. When ready to bake, add wet ingredients and proceed with the recipe. You can also freeze shaped, unbaked biscuits on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the cooking time.

How to Store Cheddar Biscuits: Best Practices

Proper storage keeps your best homemade cheddar biscuits tasting fresh. Follow these guidelines for optimal results.

Refrigeration

Store baked biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Place parchment paper between layers to prevent sticking. The garlic butter topping may solidify in the fridge, so reheat before serving.

Freezing

Freezing works beautifully for both baked and unbaked biscuits:

Baked biscuits: Cool completely, wrap individually in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw at room temperature and reheat before serving.
Unbaked biscuits: Shape and cut biscuits, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to cooking time.

Reheating

Never microwave baked biscuits, as this makes them chewy and tough. Instead, reheat in a 350°F oven for 5-8 minutes until warm. Brush with additional garlic butter after reheating for that fresh-from-the-oven taste and appearance.

Meal Prep Considerations

For weekly meal prep, bake a double batch on Sunday. Store half at room temperature for immediate use and freeze the other half for later in the week. This approach saves time while ensuring you always have warm, cheesy biscuits ready to accompany your meals. Learn more about making biscuits from scratch with expert techniques from experienced bakers.

FAQs: Frequently Asked Questions About Cheddar Biscuits

How do I substitute buttermilk in cheddar biscuits if I don’t have any?

Making a simple buttermilk substitute is easy and works perfectly in cheddar biscuits. Add 2 teaspoons of fresh lemon juice or white vinegar to a 1-cup measuring cup. Fill the rest with whole milk, whisk together, and let it sit for 5 minutes until it thickens slightly. Use this 1:1 in place of buttermilk in your recipe. This hack mimics buttermilk’s tanginess and acidity, helping the biscuits rise tall with tender crumb. Avoid using straight milk without acid, as it won’t activate the baking soda properly. For best results, use cold milk straight from the fridge. This substitute keeps the cheesy, flaky texture intact—your biscuits will taste just as fresh and flavorful. (78 words)

What can I bake cheddar biscuits in if I don’t have a cast iron skillet?

No cast iron skillet? Use a parchment-lined baking sheet or a 9-inch baking pan instead. Arrange the biscuits close together, touching sides, so they lean on each other while baking. This promotes maximum rise for tall, fluffy biscuits with soft sides. Preheat your oven to 450°F and bake for 12-15 minutes until golden. The snug setup mimics the skillet’s heat retention. Avoid spacing them too far apart, or they’ll spread flat. After baking, brush with the garlic butter topping right away for that restaurant-style shine. This method yields consistent results every time. (92 words)

Can I make cheddar biscuit dough ahead of time?

Yes, prepare the dough up to the point of cutting or shaping (after step 4 in most recipes), then wrap it tightly in plastic wrap and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 15-20 minutes to soften slightly, then proceed with shaping and baking as directed. Chilling develops flavor and makes handling easier for flakier layers. Bake from cold or slightly warmed dough—no adjustments needed. For longer storage, freeze shaped biscuits on a tray, then transfer to a bag for up to 3 months. Thaw overnight in the fridge before baking. (96 words)

How do I reheat cheddar biscuits made earlier in the day?

Store baked cheddar biscuits covered at room temperature for up to 4 hours. Reheat in a 350°F oven for 5-8 minutes until warm and crisp—avoid the microwave to prevent sogginess. Brush the garlic butter topping on after reheating for fresh flavor and shine. If storing longer, keep them in an airtight container for 1-2 days at room temp or refrigerate up to 3 days. For freezing, cool completely, wrap individually, and freeze up to 2 months. Thaw at room temp and reheat as above. This keeps the cheesy, buttery taste and texture like just-baked. (98 words)

Can I double the cheddar biscuits recipe or make drop biscuits instead?

Doubling isn’t ideal—make separate batches for even rising and baking. Mix dry ingredients twice and handle one batch at a time to avoid overworking the dough. For drop biscuits, skip rolling and cutting: scoop 1/4-cup mounds onto a lined sheet, bake at 450°F for 12-15 minutes. They bake rustically tall with craggy tops, perfect for quick prep. Add-ins like 1/4 cup chopped chives work without changes. Both methods yield flaky, cheddar-packed results. Pair with soup or chili—each batch serves 8-10. (85 words)