Cheddar Biscuits

Francine Lizotte


Nice, warm, flaky and tender, these biscuits are delicious with any main course, with breakfast or even on their own. These are just as good as the ones from Red Lobster... actually they're better because they're homemade!


☆☆☆☆☆ 0 votes

8 biscuits
25 Min
10 Min


  • 2 c
    unbleached all-purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    granulated sugar
  • 1 tsp
    dry rosemary, ground
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    ground himalayan sea salt
  • 1/8 tsp
    cayenne pepper
  • 1/2 c
    butter, frozen
  • 3/4 c
    milk (substitute buttermilk)
  • 1 c
    sharp cheddar cheese, shredded
  • 1/2 Tbsp
    fresh parsley, chopped

How to Make Cheddar Biscuits


  1. Preheat oven to 425ºF. In a medium bowl, stir together flour, baking powder, baking soda, sugar, rosemary, garlic powder, sea salt and cayenne pepper. Cut in butter using a pastry cutter or a fork until the size of peas. Make a well in the center of mixture and add milk, cheese and parsley. Gently mix until a soft dough forms.
  2. Roll dough on a floured work surface to 1-inch thick. Using a 3-inch cookie cutter, cut dough into circles and place on a baking sheet. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown. Makes 8 biscuits
  3. Note: Freezer butter for 15 minutes and then use the large holes of a grater to grate into flour mixture. Makes easier to incorporate and makes a great flaky biscuit
  4. To view this recipe on YouTube, click on this link >>>>

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