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!!!
For the Cheese Lover!
I got the idea to create this cheddar biscuit recipe after a recent trip hosted by Tillamook where I enjoyed an incredible selection of cheeses. We got to pull cheese from a huge block of aged cheddar and touch/taste it like the cheese testers would do and I have to say it was a life highlight for this cheese loving girl!
I couldn’t wait to return home and create these melt-in-your-mouth make you drop-to-your-knees cheddar biscuits.
So Quick and Easy!
Unbelievable how quick and easy these cheddar biscuits are to bake and how perfect they turn out each and every time! 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.
Be it for breakfast 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.
What Do I Need to Make Flaky Cheddar Biscuits?
(see recipe card for measurements and details)
- Self-rising flour
- Granulated sugar
- Cold unsalted butter
- Low fat buttermilk
- Sharp cheddar shredded cheese
- Baking dish
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
- Start by cutting the cold butter into the flour and sugar.
- Then stir in the buttermilk.
- Fold in the cheese with a sturdy spoon and then your hands so it gets well distributed throughout the dough.
- Place the dough onto a floured surface and press it out to 1/2-inch thickness with your hands, fold it in half, and then in half again before pressing it flat to 1/2-inch thickness again.
- Repeat this pressing and folding process at least 3 times to get all those flaky layers when the biscuits are baked. You can use a rolling pin if you’d like, but I just use my hands. A little labor of love for all those layers! 😉
- Cut the dough into rounds with a 2-1/2 inch round dough cutter and place in a buttered baking pan.
- Brush each biscuit with melted butter.
- Bake at 450°F for about 15 minutes.
How to Store Flaky Cheddar Biscuits
Store Flaky Cheddar Biscuits in an airtight container at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 5 days.
To freeze, allow to cool completely and then place in an airtight container in the freezer for up to 2 months. Thaw loosely covered at room temperature.
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! 😍 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
- ½ 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 2-1/2 inch round dough cutter. 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 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!