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Recipe: Cheddar Cheese Biscuits

by Michele Pesula Kuegler | January 27th, 2016 | Breads, Recipes

cheddar cheese biscuitsI have been making biscuits from scratch from quite some time. They’re so easy to make, especially when using a pastry blender, that I see no reason to use a box mix or ones that come from a can. My family has always enjoyed the biscuits that I have made in an assortment of varieties, but the one thing that I have noticed is that my biscuits aren’t as tall as I’ve seen in restaurants.

When I made this batch of cheddar cheese biscuits, the first thing that I noticed was the height of the biscuits. They were significantly taller than all of the other biscuits that I have made. I knew the reason. I made one small change to the base ingredients. However, it wasn’t something that I wanted to admit.

You see, my husband and I have this disagreement about food. I say that healthy foods taste great. He says that what makes food taste good is the use of less healthy ingredients: butter, bacon, sugar, etc.

And, of course, the ingredient that made the biscuits taller and slightly fluffier was butter. All of the other base ingredients were the same amount as in my other recipes. With the results I got, I can’t imagine that I’ll return to less butter for any of my biscuit recipes.

As someone who doesn’t like to admit defeat, I have a couple takeaways:

  1. Typically I use between four and six tablespoons of butter for a batch this size. For this recipe it called for eight. It does include a decent amount more, but then again biscuits aren’t a health food in my book.
  2. I still maintain that healthy foods do taste good, but an occasionally splurge food is yummy also.

Cheddar Cheese Biscuits

Yields 8
A delicious and simple quick bread perfect to accompany a bowl of soup


Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Prep Time
10 min

Cook Time
20 min

Total Time
30 min

  1. 2 cups flour
  2. 1 Tb. baking powder
  3. 1 tsp. salt
  4. 8 Tb. salted butter, cold
  5. 1 cup shredded sharp cheddar cheese
  6. 1 cup buttermilk
  7. 1 large egg
  1. Preheat oven to 425.
  2. In a large bowl combine flour, baking powder, and salt.
  3. Cut butter into smaller pieces and add to dry ingredients.
  4. Blend with pastry blender until butter is the size of peas.
  5. Add shredded cheese, and stir to combine.
  6. In a small bowl, whisk together buttermilk and egg.
  7. Add milk to flour mixture, stirring until dough comes together.
  8. Transfer to a floured work surface, kneading until a ball forms.
  9. Pat into a rectangle, approximately 8″x6″; cut into 8 rectangles.
  10. Transfer to baking sheet.
  11. Bake for 15-20 minutes or until golden brown.
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