Aren’t those warm, cheesy Red Lobster biscuits just the ultimate comfort food? If you’ve ever craved that fluffy, cheddar-packed goodness at home, you’re in luck! We’ve rounded up 20 copycat recipes that bring that restaurant magic right to your kitchen. From quick fixes to from-scratch delights, get ready to bake your way to biscuit bliss. Let’s dive in and find your perfect match!
Garlic Butter Cheddar Biscuits
Gently, as the afternoon light fades on this quiet December day, I find myself drawn to the warmth of the oven and the simple, comforting ritual of baking. There’s something deeply soothing about the process of creating these soft, savory morsels, a small act of care that fills the kitchen with an aroma that feels like a hug. It’s a perfect, unhurried project for a peaceful winter afternoon like this one.
Serving: 8 biscuits | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Biscuit Dough:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold buttermilk
For the Garlic Butter Glaze:
– 1/4 cup (1/2 stick) unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, finely chopped
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until fully combined.
3. Add the 1/2 cup of cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Tip: Keeping the butter very cold is key for flaky layers in the finished biscuits.
4. Gently stir in the 1 cup of shredded cheddar cheese until evenly distributed throughout the crumb mixture.
5. Make a well in the center of the mixture and pour in the 3/4 cup of cold buttermilk. Use a fork to stir just until a shaggy dough forms and no dry flour remains. Avoid overmixing.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Using a 2.5-inch round biscuit cutter, cut out biscuits, pressing straight down without twisting. Gather the scraps, gently pat them together, and cut out remaining biscuits. You should have 8 total.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated 425°F oven for 12 to 15 minutes, or until the tops are golden brown and the biscuits have risen nicely.
10. While the biscuits bake, prepare the garlic butter. In a small saucepan over low heat, melt the 1/4 cup of butter. Add the 2 cloves of minced garlic and cook for 1 to 2 minutes, just until fragrant. Tip: Cooking the garlic gently prevents it from burning and becoming bitter. Remove from heat and stir in the 1 tablespoon of chopped parsley.
11. As soon as the biscuits come out of the oven, use a pastry brush to generously brush the tops with the warm garlic butter glaze. Tip: Brushing the glaze on hot biscuits allows it to soak in, creating an incredibly flavorful crust.
Oh, the result is pure comfort—a biscuit with a tender, fluffy interior that pulls apart in soft layers, contrasted by a crisp, golden top shimmering with savory garlic butter. The sharp cheddar melts into every bite, offering a rich, tangy depth that makes these impossible to eat just one. Consider splitting one while still warm and topping it with a soft-scrambled egg for a sublime breakfast, or simply enjoy them as they are, a perfect companion to a bowl of soup on a chilly evening.
Cheesy Red Lobster Biscuit Bites
Wandering through the kitchen this afternoon, I found myself craving something warm and nostalgic, a small comfort to hold in my hands. The memory of those familiar, cheesy biscuits led me to mix a batch of these bite-sized morsels, perfect for a quiet moment or a simple gathering.
Serving: 24 bites | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the biscuit dough:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup whole milk
For the garlic butter glaze:
– 3 tbsp unsalted butter, melted
– 1/2 tsp garlic powder
– 1/4 tsp dried parsley
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt until fully combined.
3. Add the cold, cubed butter to the dry ingredients, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Gently stir in the shredded sharp cheddar cheese until evenly distributed throughout the mixture.
5. Pour in the whole milk, mixing just until a soft dough forms and being careful not to overwork it, which can make the biscuits tough.
6. Using a small cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 1 inch apart.
7. Bake in the preheated oven for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
8. While the biscuits bake, prepare the garlic butter glaze by whisking together the melted butter, garlic powder, and dried parsley in a small bowl.
9. As soon as the biscuits come out of the oven, immediately brush the warm tops generously with the garlic butter glaze for maximum flavor absorption.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving to allow them to set properly.
Biting into one reveals a tender, fluffy interior with pockets of melted cheddar, all wrapped in a subtly crisp, garlicky crust. These bites are delightful on their own or served alongside a creamy soup for dipping, their rich aroma filling the room with a sense of cozy contentment.
Herbed Cheddar Bay Biscuits
Kindly, as the afternoon light softens on this December day, I find myself drawn to the simple comfort of baking—a quiet ritual that fills the kitchen with warmth and the heart with nostalgia. These Herbed Cheddar Bay Biscuits, with their tender crumb and savory aroma, are like a gentle embrace from the oven, perfect for sharing or savoring alone with a cup of tea. They remind me of cozy gatherings and the joy of homemade goodness, a small treasure to brighten any moment.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the dry mixture:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon dried parsley
– 1/4 teaspoon dried dill
For the wet mixture:
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold whole milk
– 1/2 cup unsalted butter, melted and cooled slightly
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, garlic powder, salt, dried parsley, and dried dill until well combined.
3. Tip: For fluffier biscuits, sift the dry ingredients to aerate the mixture and prevent lumps.
4. Add the shredded sharp cheddar cheese to the dry mixture and gently stir to coat the cheese evenly with the flour blend.
5. In a separate small bowl, combine the cold whole milk and melted unsalted butter, stirring until just mixed.
6. Pour the wet mixture into the dry mixture and use a spatula to fold everything together until a shaggy dough forms, being careful not to overmix.
7. Tip: Overmixing can lead to tough biscuits, so stop as soon as no dry flour remains visible.
8. Using a spoon or cookie scoop, drop 12 equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10 to 12 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
10. Tip: Rotate the baking sheet halfway through baking to ensure even browning and consistent texture.
11. Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before serving.
Heavenly in their simplicity, these biscuits boast a delicate, flaky interior with pockets of melted cheddar, while the herbs lend a subtle, savory depth that pairs beautifully with soups or as a standalone snack. For a creative twist, split them warm and spread with a touch of honey butter, letting the sweet and savory notes dance together in each bite.
Extra Cheesy Biscuit Loaf
Baking this extra cheesy biscuit loaf feels like wrapping up a cozy afternoon in the kitchen, where the simple act of mixing dough becomes a quiet, comforting ritual. The warmth from the oven and the rich, savory scent of melting cheese fill the space, inviting a moment of pause and reflection as you wait for golden perfection to emerge.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the dough
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup whole milk
For the filling
– 2 cups shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon garlic powder
For finishing
– 2 tablespoons melted butter
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and grease a 9×5-inch loaf pan lightly with butter or non-stick spray.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Add the cold, cubed unsalted butter to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
4. Pour in the whole milk and stir gently with a fork until a shaggy dough just comes together, being careful not to overmix to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface and pat it into a rough rectangle about 1/2-inch thick.
6. Sprinkle the shredded sharp cheddar cheese, grated Parmesan cheese, and garlic powder evenly over the dough surface, leaving a small border around the edges.
7. Starting from one short end, tightly roll the dough into a log, pinching the seam to seal it closed.
8. Place the rolled dough seam-side down into the prepared loaf pan, pressing it gently to fit.
9. Brush the top of the loaf evenly with the melted butter using a pastry brush for a golden, crisp crust.
10. Bake in the preheated oven at 425°F for 20-25 minutes, or until the top is deeply golden brown and a toothpick inserted into the center comes out clean.
11. Remove the loaf from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack.
12. Sprinkle the chopped fresh parsley over the warm loaf just before serving for a fresh, aromatic finish.
13. Carefully slice the loaf into thick pieces while still warm to reveal the layered, cheesy interior.
Capturing the essence of comfort, this loaf emerges with a crisp, buttery exterior that gives way to soft, fluffy layers packed with gooey, melted cheese. The sharp cheddar and Parmesan meld into a savory depth, while the garlic powder adds a subtle warmth that lingers on the palate. Serve it alongside a bowl of tomato soup for dipping, or slice it thick for a hearty breakfast sandwich that soaks up the morning light.
Spicy Jalapeño Cheddar Biscuits
Sometimes, on quiet winter afternoons like this one, the kitchen calls for something simple yet deeply comforting—a warm, spicy biscuit that fills the air with the scent of sharp cheddar and fresh jalapeños.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the dough: 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 cup cold unsalted butter (cut into small cubes), 1 cup shredded sharp cheddar cheese, 2 fresh jalapeños (finely diced), 3/4 cup cold whole milk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt until fully combined.
3. Add the cold butter cubes to the flour mixture, and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining—this creates flaky layers as the biscuits bake.
4. Stir in the shredded cheddar cheese and diced jalapeños, distributing them evenly throughout the mixture.
5. Pour in the cold milk, and gently mix with a fork just until the dough comes together and no dry flour is visible; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface, and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half over itself, then pat it back down to 1-inch thickness; repeat this folding process once more to build extra flakiness.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly in the oven.
9. Place the cut biscuits on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and the edges are crisp.
11. Remove the biscuits from the oven, and let them cool on the baking sheet for 5 minutes before serving.
From the oven, these biscuits emerge with a golden, crisp exterior that gives way to a soft, fluffy interior flecked with melted cheddar and spicy jalapeño bits. Their warmth and gentle heat make them perfect for pairing with a bowl of chili or simply enjoying on their own, fresh from the tray.
Bacon and Cheddar Drop Biscuits
Nestled in the quiet of a winter afternoon, with the scent of cold air and anticipation hanging in the kitchen, there’s a simple comfort in the ritual of mixing flour and butter. These biscuits, studded with savory bits and sharp cheese, come together with a forgiving drop method that feels more like a quiet conversation than a precise recipe.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Mix
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon garlic powder
For the Wet Mix and Add-Ins
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup cold whole milk
– 1 cup shredded sharp cheddar cheese
– 6 slices cooked bacon, cooled and crumbled (about 1/2 cup)
Instructions
1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon garlic powder until fully combined.
3. Add 1/2 cup cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining; this creates flaky layers as it bakes.
4. Pour in 1 cup cold whole milk and stir gently with a fork just until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
5. Fold in 1 cup shredded sharp cheddar cheese and 1/2 cup crumbled cooked bacon until evenly distributed throughout the dough.
6. Using a large spoon or a #20 cookie scoop, drop mounds of dough (about 1/4 cup each) onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake in the preheated oven at 450°F for 12 to 15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
8. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving; this brief rest helps them set without becoming soggy.
The biscuits emerge with a craggy, golden exterior that gives way to a soft, pillowy interior, where pockets of melted cheddar and smoky bacon create little bursts of savory richness. Serve them warm, split open with a pat of butter melting into the crevices, or alongside a bowl of soup for a cozy, complete meal that feels like a quiet embrace on a chilly day.
Garlic Parmesan Cheddar Biscuits
A quiet afternoon like this, with the kitchen window letting in a soft, wintery light, always feels just right for the simple, grounding ritual of baking. There’s something deeply comforting about the warm, savory aroma of garlic and cheese beginning to fill the air, promising a humble, satisfying treat to be shared or savored slowly alone.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Mix
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp granulated sugar
– 1/2 tsp salt
– 1/4 tsp garlic powder
For the Wet Mix & Flavor
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup cold buttermilk
– 1 cup shredded sharp cheddar cheese
– 1/4 cup grated Parmesan cheese
For the Garlic Butter Glaze
– 3 tbsp unsalted butter, melted
– 1/2 tsp garlic powder
– 1/4 tsp dried parsley
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and 1/4 tsp garlic powder until fully combined.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Tip: Keeping the butter cold ensures flaky layers in the baked biscuits.
4. Pour the cold buttermilk into the bowl and gently stir with a fork until a shaggy dough just begins to form.
5. Fold in the shredded cheddar cheese and grated Parmesan cheese until evenly distributed, being careful not to overmix. Tip: Overworking the dough can lead to tough biscuits, so stop as soon as the ingredients are incorporated.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting. Re-roll the scraps once to cut more biscuits, placing them about 2 inches apart on the prepared baking sheet.
8. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. While the biscuits bake, prepare the garlic butter glaze by whisking together the melted butter, 1/2 tsp garlic powder, and dried parsley in a small bowl.
10. As soon as the biscuits come out of the oven, brush the warm tops generously with the garlic butter glaze. Tip: Applying the glaze while the biscuits are hot helps it soak in for maximum flavor.
11. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Nothing quite matches the tender, flaky crumb of these biscuits, each bite layered with the rich, nutty sharpness of cheddar and the savory depth of garlic and Parmesan. They emerge from the oven with a beautifully golden, slightly crisp exterior that gives way to a soft, cheesy interior, perfect for pulling apart while still warm. Consider serving them alongside a hearty soup or simply enjoying one fresh from the tray, where the melted butter glaze glistens under the kitchen light.
Sweet Honey Butter Cheddar Biscuits
There’s something quietly comforting about pulling a warm, golden biscuit from the oven on a winter afternoon, the scent of butter and sharp cheddar filling the kitchen. These biscuits, with a hint of honey sweetness, feel like a gentle pause in the day—a small, homemade indulgence that’s both familiar and just a little special.
Serving: 8 biscuits | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
For the wet mix:
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold buttermilk
– 2 tablespoons honey
For the honey butter glaze:
– 2 tablespoons unsalted butter, melted
– 1 tablespoon honey
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining—this creates flaky layers as the biscuits bake.
4. Stir in the shredded sharp cheddar cheese until evenly distributed throughout the mixture.
5. In a small bowl, combine the cold buttermilk and honey, stirring gently until the honey is dissolved.
6. Pour the buttermilk-honey mixture into the dry ingredients. Use a fork or spatula to mix just until a shaggy dough forms, being careful not to overwork it to keep the biscuits tender.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
8. Fold the dough in half over itself, then pat it back down to 1 inch thick; repeat this folding process once more to build additional flaky layers.
9. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly. Gather any scraps, pat them together gently, and cut out more biscuits until all the dough is used.
10. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart. Bake at 425°F for 10–12 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11. While the biscuits bake, prepare the honey butter glaze by whisking together the melted unsalted butter and honey in a small bowl until smooth.
12. As soon as the biscuits come out of the oven, brush the tops generously with the honey butter glaze while they’re still hot, allowing it to soak in for extra flavor and shine.
13. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Fresh from the oven, these biscuits offer a delightful contrast: crisp, golden edges give way to a soft, tender crumb that’s rich with cheddar and subtly sweetened by honey. Serve them warm alongside a bowl of soup for a cozy meal, or split one open and slather it with extra honey butter for a simple, satisfying treat.
Rosemary and Cheddar Biscuit Twists
Zigzagging through my thoughts this quiet afternoon, I find myself drawn to the simple comfort of baking—the way flour dusts the counter like fresh snow, the earthy scent of rosemary filling the kitchen. It’s a gentle reminder that some of the most satisfying moments come from twisting dough between your fingers, creating something warm and savory to share.
Serving: 12 twists | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dough
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 cup cold unsalted butter, cubed
– 3/4 cup cold whole milk
For the filling and topping
– 1 cup shredded sharp cheddar cheese
– 2 tbsp fresh rosemary, finely chopped
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. Add the cold unsalted butter cubes to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining—this helps create flaky layers.
4. Pour in the cold whole milk, and stir gently with a fork until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface, and knead it 3-4 times just until it comes together into a smooth ball.
6. Roll the dough out into a 10×12-inch rectangle, about 1/4-inch thick, using a floured rolling pin to prevent sticking.
7. Sprinkle the shredded sharp cheddar cheese and finely chopped fresh rosemary evenly over the entire surface of the dough.
8. Fold the dough in half lengthwise to enclose the filling, and press down gently to seal the edges.
9. Cut the folded dough into 12 even strips, each about 1-inch wide, using a sharp knife or pastry cutter for clean cuts.
10. Twist each strip 2-3 times to form a spiral shape, and place them on the prepared baking sheet, spacing them about 1 inch apart.
11. Brush the tops of the twists lightly with the beaten egg wash to give them a golden, glossy finish when baked.
12. Bake in the preheated oven at 425°F for 12-15 minutes, or until the twists are puffed and golden brown with no damp spots on the bottom.
13. Remove from the oven, and let the twists cool on the baking sheet for 5 minutes before serving.
Unfolding from the oven, these twists offer a delightful contrast—crisp on the outside with tender, flaky layers inside, infused with the sharp tang of cheddar and the piney warmth of rosemary. Serve them warm alongside a bowl of soup for a cozy meal, or let them cool slightly and enjoy as a savory snack with a dab of honey for a sweet-savory twist.
Old Bay Seasoned Cheddar Biscuits
Holding a warm mug this quiet morning, I find myself thinking about those simple, savory comforts that feel like a gentle hug from the kitchen. Old Bay Seasoned Cheddar Biscuits are just that—a tender, flaky vessel for the nostalgic, briny warmth of the classic spice blend, made cozy with pockets of sharp cheddar. They are a humble reminder of how a few pantry staples can transform into something deeply satisfying.
Serving: 12 biscuits | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Mix
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 tablespoons Old Bay seasoning
For the Wet Mix & Add-ins
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup cold buttermilk
– 1 1/2 cups shredded sharp cheddar cheese
For Brushing
– 2 tablespoons melted butter
– 1/2 teaspoon Old Bay seasoning
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 tablespoons of Old Bay seasoning until fully combined.
3. Add the 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Tip: Keeping the butter cold is crucial for flaky layers; if it starts to soften, briefly chill the bowl.
4. Pour the 1 cup of cold buttermilk into the bowl and gently stir with a fork just until a shaggy dough begins to form.
5. Gently fold in the 1 1/2 cups of shredded sharp cheddar cheese until it is evenly distributed, being careful not to overmix. Tip: Overworking the dough will develop gluten and make the biscuits tough.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Using a floured 2.5-inch round biscuit cutter, press straight down to cut out biscuits. Gather the scraps, pat them together gently, and cut out more biscuits until all the dough is used. You should have 12 biscuits.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 2 inches apart.
9. In a small bowl, stir together the 2 tablespoons of melted butter and 1/2 teaspoon of Old Bay seasoning.
10. Brush the top of each biscuit generously with the seasoned butter mixture.
11. Bake the biscuits in the preheated 425°F (218°C) oven for 13 to 15 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Tip: For even browning, rotate the baking sheet halfway through the baking time.
12. Transfer the baked biscuits to a wire rack and let them cool for at least 5 minutes before serving.
Each biscuit emerges with a crisp, golden crust that gives way to a remarkably tender, fluffy interior, studded with pockets of melted, sharp cheddar. Every bite carries the warm, celery-salt kiss of Old Bay, making these perfect for splitting and slathering with softened butter or serving alongside a creamy seafood chowder to soak up every last drop.
Buttermilk Cheddar Biscuit Muffins
Wandering through the kitchen this morning, the quiet hum of the refrigerator and the soft light filtering through the window felt like an invitation. I found myself reaching for the flour and buttermilk, a simple, comforting urge to make something warm and tender to share.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
For the wet mix and add-ins:
– 1 cup cold buttermilk
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
For finishing:
– 2 tablespoons melted unsalted butter
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt until well combined.
3. Add the 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining; this creates flaky layers as it bakes.
4. Pour in the 1 cup of cold buttermilk and gently stir with a fork just until a shaggy dough begins to form, being careful not to overmix to keep the muffins tender.
5. Fold in the 1 cup of shredded sharp cheddar cheese until it is evenly distributed throughout the dough.
6. Divide the dough evenly among the 12 prepared muffin cups, filling each about three-quarters full.
7. Bake in the preheated 425°F oven for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. While the muffins bake, combine the 2 tablespoons of melted unsalted butter and 1/4 teaspoon of garlic powder in a small bowl.
9. As soon as the muffins come out of the oven, brush the tops generously with the garlic butter mixture for a savory, aromatic finish.
10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly further.
Nothing compares to the way these muffins crumble apart with a gentle pull, revealing a soft, cheesy interior that’s both rich and tangy from the buttermilk. Serve them warm alongside a bowl of soup for dipping, or split and toast them the next morning for a breakfast that feels like a quiet, cherished ritual.
Everything Bagel Cheddar Biscuits
Here in the quiet kitchen, with the afternoon light filtering through the window, I find myself drawn to the simple alchemy of flour and butter. How comforting it is to transform a few humble ingredients into something warm and fragrant, like these biscuits that carry the familiar, savory charm of an everything bagel into a tender, cheesy bite.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
For the wet mix
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold buttermilk
For the topping
– 1 tbsp everything bagel seasoning
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and onion powder until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
5. Stir in the shredded sharp cheddar cheese until evenly distributed.
6. Pour in the cold buttermilk.
7. Gently mix with a fork just until a shaggy dough forms and no dry flour is visible, being careful not to overwork it.
8. Turn the dough out onto a lightly floured surface.
9. Pat the dough into a 1-inch thick rectangle.
10. Using a 2.5-inch round biscuit cutter dipped in flour, cut out biscuits, pressing straight down without twisting.
11. Gather the dough scraps, gently pat them together, and cut out remaining biscuits to yield 8 total.
12. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
13. Brush the tops of the biscuits lightly with a little extra buttermilk.
14. Sprinkle the everything bagel seasoning evenly over the tops of the biscuits.
15. Bake in the preheated 425°F oven for 13 to 15 minutes, until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
16. Transfer the biscuits to a wire rack to cool for 5 minutes before serving.
My, the warmth of these biscuits is a quiet celebration in itself. They emerge from the oven with a crisp, savory crust from the seasoning, giving way to a fluffy, tender interior laced with pockets of melted cheddar. Serve them split and slathered with cream cheese for a full bagel experience, or alongside a bowl of tomato soup for a cozy, savory dunk.
Chive and Cheddar Flaky Biscuits
Gently, as the afternoon light softens, I find myself drawn to the kitchen, where the simple act of baking becomes a quiet meditation. There’s something deeply comforting about the rhythm of mixing and folding, especially when it yields these warm, savory biscuits that fill the air with the earthy scent of chives and the rich promise of cheddar. In this slow, unhurried moment, creating something by hand feels like a small, tangible gift to oneself.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mixture:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon garlic powder
For the butter and additions:
– 1/2 cup unsalted butter, cold and cubed
– 1 cup sharp cheddar cheese, shredded
– 1/4 cup fresh chives, finely chopped
For the wet mixture:
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining—this creates flaky layers as the butter melts during baking.
5. Stir in the shredded sharp cheddar cheese and finely chopped fresh chives until evenly distributed.
6. Pour the cold buttermilk into the bowl all at once.
7. Gently mix with a fork or spatula just until a shaggy dough forms, being careful not to overwork it to keep the biscuits tender.
8. Turn the dough out onto a lightly floured surface.
9. Pat the dough into a 1-inch thick rectangle with your hands.
10. Fold the dough in half over itself, then pat it back down to 1-inch thickness—repeat this folding process two more times to build additional flaky layers.
11. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
12. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
13. Gather any dough scraps, gently pat them together, and cut out more biscuits until all the dough is used.
14. Bake in the preheated oven at 425°F for 12 to 15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
15. Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes before serving.
Zesty with chives and rich with melted cheddar, these biscuits emerge from the oven with a golden, crisp exterior that gives way to a tender, flaky interior. Serve them warm, split open and slathered with butter for a simple treat, or alongside a bowl of soup to soak up every last drop—their savory depth makes them a versatile companion to any meal, turning an ordinary moment into something quietly special.
Loaded Baked Potato Cheddar Biscuits
Kindly, as the afternoon light slants through the kitchen window, I find myself drawn to the quiet comfort of baking, to the simple alchemy of flour and butter that yields something warm and welcoming. These biscuits are a gentle nod to the hearty, familiar flavors of a loaded baked potato, transformed into a soft, savory treat perfect for a quiet moment or a shared table.
Serving: 12 biscuits | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mixture
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
For the wet mixture and mix-ins
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 3/4 cup cold buttermilk
– 1 cup shredded sharp cheddar cheese
– 1/2 cup cooked and crumbled bacon
– 1/4 cup finely chopped green onions
– 2 tablespoons melted unsalted butter, for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and onion powder until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining, which helps create flaky layers.
5. Pour the cold buttermilk into the bowl all at once.
6. Gently stir with a fork just until a shaggy dough begins to form, being careful not to overmix to keep the biscuits tender.
7. Fold in the shredded sharp cheddar cheese, crumbled bacon, and chopped green onions until evenly distributed throughout the dough.
8. Turn the dough out onto a lightly floured surface.
9. Gently pat the dough into a 1-inch thick rectangle.
10. Using a 2.5-inch round biscuit cutter dipped in flour, cut out biscuits by pressing straight down without twisting to ensure they rise evenly.
11. Place the cut biscuits onto the prepared baking sheet, spacing them about 2 inches apart.
12. Gather any dough scraps, gently pat them together, and cut out more biscuits until all the dough is used.
13. Bake in the preheated oven at 425°F for 12 to 15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
14. Remove the baking sheet from the oven and immediately brush the tops of the hot biscuits with the 2 tablespoons of melted unsalted butter for a glossy finish and extra flavor.
15. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Melted butter seeps into the golden crust, while the interior remains tender and studded with pockets of melted cheddar, smoky bacon, and the fresh bite of green onion. Serve them warm, split open with a pat of butter, or alongside a bowl of soup for a cozy, complete meal that feels like a gentle hug from the oven.
Black Pepper and Cheddar Biscuit Sticks
Evenings like this, when the light fades early and the kitchen feels like a quiet sanctuary, I find myself reaching for simple comforts—the kind that fill the air with warmth and the heart with quiet satisfaction. These biscuit sticks, with their sharp cheddar and bold pepper, are just that: a humble, savory treat that feels like a gentle pause in the day.
Serving: 12 sticks | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the biscuit dough:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 tablespoon freshly ground black pepper
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold whole milk
For finishing:
– 1 tablespoon melted unsalted butter
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and 1 tablespoon black pepper until fully combined.
3. Add the cold, cubed butter to the flour mixture, using a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Gently stir in the shredded cheddar cheese until evenly distributed throughout the flour mixture.
5. Pour in the cold whole milk, stirring just until a shaggy dough forms and no dry flour remains—be careful not to overmix, as this keeps the biscuits tender.
6. Turn the dough out onto a lightly floured surface and pat it into a rough rectangle about 1/2-inch thick.
7. Cut the dough into 12 even strips, each about 1-inch wide, using a sharp knife or bench scraper for clean edges.
8. Arrange the strips on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
9. Brush the tops of each stick lightly with the melted butter, then sprinkle evenly with the remaining 1/2 teaspoon black pepper.
10. Bake in the preheated oven for 12-15 minutes, or until the sticks are golden brown and firm to the touch—a toothpick inserted should come out clean.
11. Transfer the biscuit sticks to a wire rack to cool for 5 minutes before serving, as they firm up slightly while cooling.
Zesty with pepper and rich from the cheddar, these sticks bake up flaky and tender, with a slight crunch at the edges that gives way to a soft, savory interior. Try them warm alongside a bowl of tomato soup for dipping, or crumble them over a salad for a playful, rustic twist.
Maple Glazed Cheddar Biscuits
Kindly, as the afternoon light softens on this December day, I find myself drawn to the warmth of the oven and the simple, comforting alchemy of flour, butter, and cheese. There’s something quietly magical about transforming humble ingredients into something golden and fragrant, a small, savory gift to oneself on a quiet winter’s day.
Serving: 8 biscuits | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Biscuits
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon garlic powder
– 1/2 cup cold unsalted butter, cubed
– 3/4 cup cold whole milk
– 1 1/2 cups sharp cheddar cheese, shredded
For the Maple Glaze
– 3 tablespoons pure maple syrup
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon flaky sea salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of garlic powder until fully combined.
3. Add the 1/2 cup of cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Tip: Keeping the butter cold is crucial for flaky layers, so work quickly.
4. Pour the 3/4 cup of cold whole milk into the bowl and gently stir with a fork until a shaggy dough just begins to form.
5. Gently fold in the 1 1/2 cups of shredded sharp cheddar cheese until it is evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Do not overwork the dough.
7. Using a 2.5-inch round biscuit cutter, cut out biscuits, pressing straight down without twisting. Tip: Twisting the cutter can seal the edges and prevent a good rise.
8. Place the cut biscuits onto the prepared baking sheet, leaving about 1 inch of space between each one.
9. Bake the biscuits in the preheated 425°F oven for 18 to 20 minutes, or until they are puffed and the tops are a deep, golden brown.
10. While the biscuits bake, prepare the glaze by whisking together the 3 tablespoons of pure maple syrup and 2 tablespoons of melted butter in a small bowl until smooth.
11. As soon as the biscuits come out of the oven, use a pastry brush to generously brush the warm maple glaze over the top of each biscuit.
12. Immediately sprinkle the glazed tops with the 1/4 teaspoon of flaky sea salt. Tip: The residual heat from the biscuits will help the glaze set into a beautiful, shiny finish.
Miraculously, these biscuits emerge with a crisp, golden exterior that gives way to a tender, fluffy interior, generously laced with pockets of melted, sharp cheddar. The sweet and salty maple glaze creates a delicate, crackly shell that perfectly complements the savory richness, making them ideal for tearing apart while still warm or serving alongside a hearty winter soup.
Sun-Dried Tomato and Cheddar Biscuits
Just now, as the afternoon light slants through my kitchen window, I find myself reaching for the familiar comfort of flour and butter. These sun-dried tomato and cheddar biscuits are a quiet celebration of savory flavors, perfect for a slow morning or a simple supper.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– ½ teaspoon garlic powder
For the fat and flavor:
– ½ cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– ½ cup chopped sun-dried tomatoes (packed in oil, drained)
For the liquid:
– ¾ cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder until thoroughly combined.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining—this creates flaky layers.
4. Gently stir in the shredded cheddar cheese and chopped sun-dried tomatoes until evenly distributed.
5. Make a well in the center of the mixture and pour in the cold buttermilk. Using a fork, stir just until the dough begins to come together and no dry flour remains; avoid overmixing to keep the biscuits tender.
6. Turn the shaggy dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Using a 2½-inch round biscuit cutter dipped in flour, cut out biscuits by pressing straight down without twisting—twisting can seal the edges and prevent proper rise.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart. Gather the dough scraps, gently pat them together, and cut additional biscuits until all dough is used.
9. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
10. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Here, the biscuits emerge with a crisp, golden exterior that gives way to a tender, fluffy interior flecked with pockets of melted cheddar and chewy sun-dried tomatoes. Their savory, slightly tangy flavor makes them wonderful split and filled with a soft-scrambled egg or simply enjoyed warm with a pat of butter melting into their steamy layers.
Smoked Gouda and Cheddar Biscuits
Even on the quietest winter afternoon, when the world outside feels hushed and still, there’s a simple comfort in the warmth of the oven and the promise of something savory baking within. These biscuits, rich with the deep, nutty notes of smoked Gouda and the sharp, familiar tang of cheddar, are just that—a small, golden embrace from the kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Dry Mix
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon garlic powder
For the Wet Mix
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup shredded smoked Gouda cheese
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold whole milk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until fully combined.
3. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Tip: Keep the butter as cold as possible for flaky layers; if it starts to soften, chill the bowl for 5 minutes.
5. Gently stir in the shredded smoked Gouda and sharp cheddar cheese until evenly distributed throughout the mixture.
6. Pour in the cold whole milk and mix with a fork just until a shaggy dough forms and no dry flour remains; avoid overmixing to prevent tough biscuits.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
8. Using a 2.5-inch round biscuit cutter dipped in flour, cut out biscuits by pressing straight down without twisting, which helps them rise evenly.
9. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
10. Gather the dough scraps, gently pat them together again, and cut out more biscuits until all the dough is used.
11. Bake in the preheated oven at 425°F for 12 to 15 minutes, or until the tops are golden brown and the edges are crisp.
12. Tip: Check for doneness by tapping a biscuit—it should sound hollow when fully baked.
13. Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes before serving.
14. Tip: For extra flavor, brush the warm biscuit tops with a little melted butter right after baking.
Nothing compares to the tender, flaky crumb that gives way to pockets of melted, smoky cheese in each bite. Serve them warm alongside a bowl of tomato soup for a cozy meal, or split and toast them the next day for a decadent breakfast sandwich.
Pesto Swirl Cheddar Biscuits
There’s something quietly comforting about the way a simple biscuit dough can be transformed, its layers holding a swirl of vibrant green pesto and sharp cheddar, waiting to be pulled apart while still warm from the oven.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the biscuit dough:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 3/4 cup cold buttermilk
For the filling:
– 1/2 cup prepared basil pesto
– 1 cup shredded sharp cheddar cheese
For finishing:
– 2 tablespoons melted butter
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Add the cold, cubed unsalted butter to the flour mixture.
4. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
5. Pour the cold buttermilk into the bowl and stir with a fork just until a shaggy dough forms.
6. Turn the dough out onto a lightly floured surface and gently pat it into a rough 8×12-inch rectangle.
7. Spread the prepared basil pesto evenly over the entire surface of the dough rectangle.
8. Sprinkle the shredded sharp cheddar cheese evenly over the pesto layer.
9. Starting from a long side, tightly roll the dough into a log, like a jelly roll.
10. Using a sharp knife, slice the log crosswise into 12 equal pieces.
11. Place the swirls cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
12. Bake in the preheated 425°F oven for 12 to 15 minutes, or until the biscuits are puffed and the tops are golden brown.
13. While the biscuits bake, stir the garlic powder into the melted butter in a small bowl.
14. As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter mixture.
15. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Perhaps their best quality is the tender, flaky pull-apart texture, each layer revealing that herbaceous pesto and melted cheddar. They’re perfect split and filled with a slice of ham for a savory breakfast sandwich, or simply enjoyed on their own, still faintly warm.
Caramelized Onion Cheddar Biscuits
Evenings like this, when the light fades early and the kitchen window steams, I find myself drawn to simple comforts—like these biscuits, where humble onions transform into something sweet and deep, and sharp cheddar melts into tender, flaky layers.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the caramelized onions:
– 2 large yellow onions, thinly sliced
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1/4 teaspoon salt
For the biscuit dough:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold buttermilk
Instructions
1. In a large skillet over medium-low heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the thinly sliced onions and 1/4 teaspoon salt, stirring to coat. Cook for 25–30 minutes, stirring every 5 minutes, until the onions are deeply golden brown and reduced—patience here builds a rich, sweet base. Let cool completely.
2. Preheat your oven to 425°F and line a baking sheet with parchment paper.
3. In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
4. Add 1/2 cup cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into pea-sized crumbs—keeping the butter cold ensures flaky layers.
5. Stir in 1 cup shredded cheddar and the cooled caramelized onions until evenly distributed.
6. Pour in 3/4 cup cold buttermilk and gently mix just until a shaggy dough forms; overmixing leads to tough biscuits.
7. Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Fold the dough in half, rotate 90 degrees, and pat back to 1 inch thick—repeating this fold once more creates extra flaky layers.
8. Use a 2.5-inch round cutter to cut out biscuits, pressing straight down without twisting. Gather scraps, pat together, and cut remaining biscuits.
9. Place biscuits on the prepared baking sheet, spacing them 2 inches apart. Bake at 425°F for 18–20 minutes, until golden brown and puffed.
10. Transfer to a wire rack to cool slightly. Meanwhile, the biscuits emerge from the oven with a crisp, golden crust that gives way to a tender, cheesy interior flecked with sweet onion. Serve them warm, split and slathered with honey butter, or alongside a hearty soup for a cozy, satisfying bite.
Summary
Kitchens across the country can now recreate that warm, cheesy magic at home with these 20 fluffy cheddar biscuit recipes. We hope you find your new go-to side dish! Give one a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the biscuit love. Happy baking!
