Cheese Biscuits
Posted Nov 17, 2023
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These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!
This cheese biscuits recipe is comfort food at it’s finest. Buttery, flaky biscuits are loaded with cheese and baked to moist perfection.
They are drop biscuits, so they’re very easy to make with only 8 ingredients – no biscuit cutter or dough folding required.
Plus, these are even tastier than any restaurant! A perfect side dish for the holidays (like Thanksgiving), a bowl of soup, pot roast, etc!
Cheese Biscuits Ingredients & Substitutions
- All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
- Granulated sugar. honey is a good substitute for granulated sugar.
- Salted butter. Unsalted butter is a good substitute. Or you can substitute up to 2 tablespoons of butter with shortening.
- Whole Milk. half and half, heavy cream and buttermilk are all good substitutes for whole milk.
- Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
- Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.
How to Make Cheese Biscuits
Begin this recipe by preheating your oven to 425 degrees F. Then, line two baking sheets with silicone baking mats or parchment paper.
Next, in a large bowl, combine flour, salt, baking powder, and sugar.
Then, cut in the cold butter until the mixture resembles coarse crumbs. Do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor.
Then, add the milk and sour cream and stir until the mixture forms a ball of dough.
Then, stir in the shredded cheese and chives (if desired).
Next, use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheets evenly spaced (6 per sheet).
Once the cheesy biscuits are on the baking sheet, use floured hands to smooth the tops, if desired.
Then, bake the cheese biscuits in the preheated oven for 12-14 minutes or until they are set and lightly golden brown on the bottom. I sometimes use a metal spatula to lift them up to check the bottoms.
Serve
Serve the cheese biscuits warm with a slather of butter and your favorite main dishes. Here are some suggestions:
- We love to serve them with soups – like tomato soup, chicken noodle soup or vegetable soup.
- Cheesy biscuits also perfectly compliment chilis! Some of our favorites include easy beef chili, vegetarian chili, slow cooker chicken chili and turkey chili.
- These make a great holiday side dish – especially alongside some of our favorite Thanksgiving Recipes!
Store/Freeze
Store leftover cheese biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.
Cheese Biscuits Recipe FAQs
I suggest using a shredded sharp cheddar cheese. Other suggestions include but are not limited to:
Mild or medium cheddar
Gouda
Colby Jack
Mozzarella
I am 100% a butter person, and think everything (including these cheesy biscuits) tastes better when butter is used as the main fat source!
This recipe calls for whole milk, but buttermilk is also a great choice.
Yes, you can easily double or triple this recipe.
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Cheese Biscuits Recipe
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon sea salt
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 4 Tablespoons salted butter cold cut into small pieces
- 1 cup whole milk or half and half, or heavy cream
- ¼ cup full-fat sour cream
- 1 cup cheddar cheese shredded
- 1 Tablespoon chopped chives optional
Instructions
- Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Combine flour, salt, baking powder, and sugar in a large bowl.
- Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
- Add milk and sour cream and stir until the mixture forms a dough ball.
- Stir in cheese and chives (if desired).
- Use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheet evenly spaced (6 per sheet).
- Use floured hands to smooth the biscuits, if desired.
- Bake in preheated oven for 12-14 minutes or until set and lightly golden brown on the bottom.
Video
Notes
- All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
- Granulated sugar. honey is a good substitute for granulated sugar.
- Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
- Whole Milk. half and half or heavy cream can be used in place of whole milk.
- Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
- Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I keep making these over and over again. My 11 year old son is really picky about food and sometimes he’ll eat 3-4 of these as sort of a meal replacement. Honestly I don’t mind because I can name all the ingredients and they aren’t full of junk. I end up snacking on them too. I never thought I could make biscuits better than the actual restaurant! The only change I make is I add a dash of fresh or dried parsley to the dry mix + dash of garlic powder + dash of onion powder. And for an added punch, some garlic butter painted on top once they’re hot out of the oven. Thank you for so many amazing recipes that have become staples in my household!
I’m so glad you, and your son, both love this recipe!!
I made these biscuits for Thanksgiving and my family said they are a MUST for Christmas! These biscuits buttery, cheesy and, soft just perfect! Thank you so much for sharing this wonderfully recipe! 100 Stars !
Our family says, “Definitely a five!” We have made these twice since you posted the recipe . . . with tomato soup and with our Thanksgiving dinner. We used the leftovers to make egg sandwiches for breakfast. So full of cheesy buttery goodness! Thank you for another perfect recipe!
I love the idea of using them to make egg sandwiches! I’m so glad you and your family love them!
sounds perfect will try it out today