Easy Cheddar Biscuits

How to Make AMAZING Cheddar Biscuits

The Key to FLAKY Biscuits:

Always make sure your butter and liquid are extra cold when making biscuits. The cold chunks of butter in the dough will release steam once they hit the heat of the oven. That steam puffs up and helps to create those mouthwatering flaky layers.

If it’s a warm day, cube your butter then pop it into the freezer while you gather your other ingredients and wait for the oven to preheat. You can also freeze the shaped biscuits for 30 minutes then bake from the freezer to ensure they’re nice and flaky.

Check out my How to Make Tall Scones & Biscuits article for even more bonus tricks.

How to Ensure Fluffy & Tender Biscuits:

That tender texture is created by being extremely gentle with the dough. I usually make biscuits by hand with a pastry cutter because you’re less likely to overwork the dough and it’s still super quick and easy.

If you don’t have a pastry cutter, you can also use to knives to cut the butter into the flour. OR, you can freeze the butter until solid then grate it using the big holes on a box grater. Toss the grated butter with the flour then proceed with the recipe.

Make sure to measure correctly. The best way is to weigh your flour with a digital kitchen scale. Second best is to use the spoon-and-level method to ensure you don’t compact too much flour into your measuring cup. Too much flour will result in dense, dry, rubbery, and tough biscuits.

Milk? Buttermilk? Yogurt?

I know right now it’s extra challenging to keep certain ingredients on hand. That’s why I gave you options for which ‘liquid’ you can use in this recipe.

My favorite is usually real buttermilk but I know that typically requires an extra grocery store trip which is not in the cards for most people right now. So I developed this recipe to use regular whole milk. Since the Tillamook Farmstyle Thick Cut Sharp Cheddar Shreds are so rich and flavorful, you don’t actually miss the buttermilk!

Whole milk does work best. If you need to use 2% try adding a tablespoon of cream to compensate.

If you do have buttermilk, use a full cup since it’s thicker in consistency. You can also use 9 ounces plain whole milk yogurt! It’ll give more tang and moisture. This is also noted in the printable recipe below.

How to Shape Biscuits:

For pretty tall biscuits, a metal biscuit cutter works best. Those sharp edges help the biscuits rise tall and maintain their circle shape. Avoid twisting the biscuit cutter as you make circles from the dough.

What if I don’t have a biscuit cutter?

No problem! Once the dough is combined skip patting it out on a work surface. Instead, simply take about 1/4-cup portions and spoon onto the baking sheet and bake as directed. They’ll be a little more rustic looking but will taste just the same.

How to Freeze Biscuits for Later:

Biscuits are definitely best served the day they’re baked. So I like to freeze them to bake off later for whenever the biscuit craving hits! You can freeze off just half of the biscuits if you don’t need many right now, or you can easily double the recipe below and freeze the extra for later.

Freezing Instructions: place the unbaked shaped biscuit dough on a parchment lined baking sheet and freeze until solid. Remove to an airtight container and freeze for up to 2 months. Bake as directed from the freezer, adding an additional 5 minutes to the baking time, or until golden brown.

Bonus tip:

These biscuits make the ideal base for breakfast egg sandwiches! Cook your eggs in the biscuit cutter so you have a perfect sandwich. Feel free to add bacon, ham, tomatoes, arugula, or whatever you have on hand.

These also go perfectly with tomato soup.