5-Ingredient Flaky Cheddar Biscuits ready in just 15 minutes. The flakiest, butteriest, cheddar biscuits you’ll ever eat!
Everything a Biscuit Should Be!
These 5-Ingredient Flaky Cheddar Biscuits are everything, y’all! Everything a biscuit should be and more. They’re layer after layer of buttery, cheesy goodness that you just can’t get enough of when you’re eating one.
They’re so easy to make! And just 5 ingredients: self-rising flour, sugar, butter, buttermilk and CHEESE!!!
So Quick and Easy!
My favorite buttermilk biscuits just got a savory upgrade. I have to say, watching that shredded cheese ooze and bubble between the rising layers while they bake gets be every time. Oh my yum! Seriously…layer upon layer of buttery biscuit with the creamiest cheddar oozing throughout.
It’s unbelievable how quick and easy these cheddar biscuits are to bake and how perfect they turn out each and every time! Be it for dinner on a busy weekday or as an accompaniment to a big weekend brunch spread, these flaky cheddar biscuits are sure to be enjoyed by everyone.
How to Make Buttermilk in a Pinch
Need buttermilk for a recipe but don’t have any? Check out my tips and tricks for how to make buttermilk in a pinch.
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- Self-rising flour: gives the biscuits structure and rise without extra ingredients. Make your own self-rising flour with all-purpose flour + baking powder + salt.
- Granulated sugar: adds a touch of balance without making them sweet. Can omit or swap with a little honey.
- Unsalted butter (cold): creates those flaky layers as it melts in the oven. Salted butter or grated frozen butter both work great too.
- Lowfat buttermilk: adds moisture and tang for tender biscuits. Substitute with whole milk or make your own buttermilk in a pinch.
- Sharp cheddar cheese (shredded): gives the biscuits their savory flavor that makes them so special.
Supplies:
- Large mixing bowl
- Rolling pin
- Round dough cutter (about 2.5 inches in diameter)
- Baking pan
No-Self Rising Flour? No Problem!
If you don’t have self rising flour, use 2 cups all-purpose flour, 3 teaspoons baking powder and 1 teaspoon kosher salt.
How to Make Flaky Cheddar Biscuits
- Preheat oven to 450°F. Butter a baking sheet or round baking pan and set aside.
- In a large bowl, whisk together the flour and sugar.
- Cut in 1/2 cup (1 stick or 8 tablespoons) cold butter with a pastry blender or two knives in opposite directions.
- Add the buttermilk and stir with a sturdy spoon until well combined.
- Add the cheese and fold it in with the spoon and then your hands until well distributed throughout the dough.
- Flatten the dough out to 1/2-inch thickness on a floured surface. Fold in half and then in half again and flatten back out to 1/2-inch thickness. Repeat the folding process at least three times to help create all those flaky layers when the biscuits are baked.
- Cut dough into rounds with a round dough cutter that’s about 2.5 inches in diameter.
- Place biscuits about an inch apart in the buttered baking pan/sheet. Gather, press out and cut any remaining dough until all the dough has been formed into biscuits. You should have about 12 biscuits total.
- Melt remaining 4 tablespoons butter. Brush each biscuit with the melted butter.
- Bake for 15 minutes or until biscuits have risen and are starting to turn a light brown on top.
Storage
Store any leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm them in a 300°F oven for about 5–8 minutes until heated through, or microwave for 15–20 seconds (just know the microwave makes them a little softer instead of flaky). If they’ve dried out slightly, brushing the tops with a little melted butter before reheating brings them right back to life.
To freeze, let the baked biscuits cool completely, then store in a freezer-safe bag or container for up to 2 months. When ready to enjoy, thaw at room temperature or overnight in the refrigerator, then reheat in a 300°F oven for 8–10 minutes until warm. You can also reheat straight from frozen—just add a few extra minutes in the oven until heated through.
Bread, Biscuit and Roll Recipes
The bread makes the meal! And my collection of The Best Bread, Biscuit and Roll Recipes is filled with easy, delicious biscuits, breads, cornbreads, and yeast rolls to make any dinner more hearty and satisfying!
If you make these Flaky Cheddar Biscuits and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
5-Ingredient Flaky Cheddar Biscuits
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12
- Category: Breakfast
Description
5-Ingredient Flaky Cheddar Biscuits ready in just 15 minutes. The flakiest, butteriest, cheddar biscuits you’ll ever eat!
Ingredients
- 2 cups self-rising flour
- 1 tablespoon granulated sugar
- 1/2 cup + 4 tablespoons cold unsalted butter, divided
- 1 cup lowfat buttermilk
- 2 cups sharp cheddar shredded cheese
Instructions
- Preheat oven to 450°F. Butter a large baking sheet or round baking pan and set aside.
- In a large bowl, whisk together the flour and sugar. Cut in 1/2 cup (1 stick or 8 tablespoons) cold butter with a pastry blender or two knives in opposite directions. Add the buttermilk and stir with a sturdy spoon until well combined. Add the cheese and fold it in with the spoon and then your hands until well distributed throughout the dough.
- Flatten the dough out to 1/2-inch thickness on a floured surface. Fold in half and then in half again and flatten back out to 1/2-inch thickness. Repeat the folding process at least three times to help create all those flaky layers when the biscuits are baked.
- Cut dough into rounds with a round dough cutter that’s about 2.5 inches in diameter. Place biscuits about an inch apart in the buttered baking pan/sheet. Gather, press out and cut any remaining dough until all the dough has been formed into biscuits. You should have about 12 biscuits total.
- Melt remaining 4 tablespoons butter. Brush each biscuit with the melted butter.
- Bake for 15 minutes or until biscuits have risen and are starting to turn a light brown on top.
Notes
If you don’t have self rising flour, use 2 cups all-purpose flour, 3 teaspoons baking powder and 1/2 teaspoon kosher salt.
Easy recipe, but I didn’t like. Too sweet. Couldn’t understand why you would use that much sugar and no salt.
Will never make again. Sorry this is not a good recipe.
Hi, Linda! Oh, no, I’m so sorry to hear that you didn’t like them. Did you use self-rising flour? Self-rising, unlike all purpose already has the salt in it, so there’s no need for extra in the recipe. And of course, sugar is a matter of taste. Thanks for sharing!
Love,
Love these!! So easy. Love the crispy bottom
Hi, Linda! I love hearing that. I’m so glad you enjoyed them! They’re one of my favorites, too.
My neighbour brought them over yesterday for tea and i couldn’t believe how yummy they were! I will be maki g them for Christmas when my family is visiting! ❤️
I’d like to try making these but can’t understand what value the sugar adds? I’d prefer not to add sugar but wonder if you know if it would spoil
the consistency of the finished product or detract from the taste?
Hi Linda! The sugar adds a little sweetness to the biscuits while also making them more tender and lends to that crispy top layer. You can certainly leave it out though. Enjoy!
I made flaky cheese biscuits. They turned out yummy.
I don’t have self raising flour. Can I use regular all purpose flour? How much baking powder and how much baking soda I should use with this recipe.
Hi Renu! For every cup of self-rising flour, use 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Hope this helps! Enjoy!
These came out great! Easy to make and the end product did not disappoint! Love it!
Can I substitute self rising flour with regular flour and baking soda?
Hi Tavia! Absolutely, for each cup of self-rising flour, substitute with 1 cup of all-purpose flour, 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Enjoy!
I made these buttery and flaky biscuits for thanksgiving and it turned out perfectly! First time making biscuits too. Thanks so much for sharing. I’ll be making these again for sure.
So great to hear, Sathia! We are a biscuit loving family and these are a huge hit every time I bake them. Continue to enjoy!
Hi Maegen! I am looking to try this recipe for thanksigving – is it possible to pre-make the dough and keep it refrigerated until i am ready to knead it out, cut and bake them? Thanks!
Hi Kristin! Yes, but I would recommend going ahead and cutting the dough into the biscuit shapes before refrigerating. Or you would need to let the dough come to room temperature the next day so you could press it out and cut it into the biscuit shapes. Also, the biscuits may take a few minutes longer to bake if the dough is still cold when you start baking them. Enjoy!
Hi! Can I make a batch ahead of time for the freezer and then follow your instructions above – cut and wrap in wax paper before freezing?
Hi Marie! Yes, just transfer the unbaked, cut biscuits to a parchment-lined baking sheet. Cover the biscuits with plastic wrap and place the baking sheet in the freezer. When the biscuits are frozen solid, transfer them to a resealable freezer-safe bag and keep frozen for up to 3 months. Enjoy!