cheddar biscuits

These Cheddar Drop Biscuits are loaded with Cheddar and Colby Jack Cheese and garlic flavor. They&#x27;re a savory, buttery, and cheesy biscuit recipe everyone will love!

Cheddar Drop Biscuits

all-purpose flour

cheddar cheese (shredded)

Colby Jack cheese1 (shredded)

baking powder

salt

garlic powder

unsalted butter2

milk

salted butter3 (melted)

parsley (minced)

chives (minced)

Preheat oven to 400°F and line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.

Add the cubed butter to the flour mixture and mix it in by hand or with a pastry cutter until the mixture looks a little crumbly.4

Beat the milk and egg together in a large measuring cup or bowl. Add to the flour mixture along with the cheese and quickly mix together just until combined with a wooden spoon or rubber spatula.5

Using the spoon or a large cookie scoop, drop the biscuit dough onto the parchment-lined baking sheet at least 2-inches apart.

Bake for 10 minutes.

Biscuits

While the biscuits are baking. Whisk together melted butter, parsley, chives, and garlic powder in a small bowl.

After 10 minutes, remove the biscuits from the oven and brush them with the herb butter (reserve remaining butter). Bake for an additional 5 minutes or until the tops of the biscuits are beginning to turn a golden brown.

Once they are done baking, brush them with the remaining herb butter and serve immediately.

Herb Butter

https://content.jwplatform.com/videos/oAIbRvw7.mp4

These Cheddar Drop Biscuits are loaded with Cheddar and Colby Jack Cheese and topped with garlic butter. They’re a savory, buttery, and cheesy biscuit recipe everyone will love!

These delicious homemade cheddar biscuits easily rival Red Lobster's cheddar bay biscuits. Made in only 20 minutes, they're a must try at dinnertime.

Homemade Cheddar Biscuits

Tablespoons aluminum free baking powder (yes, Tablespoons)

(1 stick; 115 grams) unsalted butter, cubed and very cold (see note)

+ 2 Tablespoons (270 milliliters) cold buttermilk, divided

honey

(125 grams) shredded cheddar cheese

(4 Tablespoons; 60 grams) unsalted butter, melted

garlic clove,

parsley

Make the biscuits

Place the flour, baking powder, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.

Fold in the shredded cheese. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.

Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.

Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough&#8211; this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll scraps until all the dough is used. You should have about 8-10 biscuits. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.

Brush the tops with remaining buttermilk. Bake for 15-20 minutes or until tops are golden brown.

Make the topping

Mix the topping ingredients together. Generously brush on the warm biscuits.

Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

These always turn out perfectly! They're on my regular rotation and a great addition to any soup/stew.  Quick enough to make for after work dinners

Absolutely delicious! Had to use a 12 in cast iron and made the biscuits smaller, and  they still turned out awesome

I decided to make these biscuits after the original recipe was such a hit. Once again they came out amazing! This will forever be my go-to recipe for biscuits, both savory and sweet options.

On my last visit to the US (three years ago) we visited Red Lobster and I have been trying to recreate the cheddar biscuits ever since. I have baked these a couple of times now and my sisters both agree these are better than the ones we had there! Delicious!!!

Sally, I am looking for a substitute for the garlic powder.  I'd still enjoy a savory biscuit. I already read your note about a substitution for honey, my personal horror show.
Thanks so much.

The BEST biscuits EVER! My husband said that it was the best bread I have ever made. If heaven had a taste and a texture, it would be these biscuits. Fabulous recipe!

Just made these biscuits!! Absolutely delicious. Crunchy, flaky and rich. A real treat. Will make them again. I used goat butter and an Irish white cheddar and added green onions. Wow. Thank you for your easy read recipe.

These all-butter (no shortening) Cheddar Biscuits are soft, flaky, and tender. The flavor is so comforting, with tangy buttermilk, sharp cheddar, and the bite of green onion.

Cheddar Scallion Biscuits

6.25 oz flour, by weight ((1.25 cups, if measuring))

1.25 tsp baking powder

tsp baking soda

tsp salt

unsalted butter (cubed)

oz cheddar cheese (grated)

scallions (sliced)

buttermilk

Preheat the oven to 450 degrees F.

Whisk to combine the flour, baking powder, baking soda, and salt.&nbsp;

Add the cubed butter, and break it down with your fingertips, working it into the dry ingredients to coat the little butter pieces with flour (see video if needed). When the butter has been smushed down into large flakes, stir in the cheddar and scallions.

Pour in the buttermilk, and toss everything around, thinking of moistening the dough and distributing the liquid instead of working or overstirring the dough. The dough should be relatively clumped together.

Flour your countertop lightly and gently pat and roll the dough out into a circle or rectangle. Use a biscuit cutter to cut out little biscuits (or, just cut it up into square pieces).

Place the biscuits on a parchment or silicone mat-lined baking sheet and bake for 10 minutes. Enjoy!!!

This copycat recipe for Red Lobster Cheddar Biscuits is a winner! The flakey butter biscuits are packed with shredded cheese and brushed with a delicious garlic herb butter. Have these cheddar biscuits ready to serve in under 30 minutes!

Red Lobster Cheddar Bay Biscuits

all purpose flour, measured then sifted

½ Tbsps granulated sugar

½ tsp cream of tartar

Tbsp baking powder

Tbsps unsalted butter cold (1 ½ sticks)

cheddar cheese

Tbsps unsalted butter, melted

½ Tbsp dried crushed parsley

Preheat the oven to 400°F. Line a large 21”x15” baking sheet with parchment paper.

Cube butter and place in the freezer while you prep and measure remaining ingredients.

In a large bowl, combine sifted flour, sugar, salt, garlic powder, baking powder and cream of tartar.

Mix in the butter with the flour ingredients until crumbly. Don&#39;t overbeat.

Add in the shredded cheese and combine.

Create a well in the center and pour in the buttermilk and mix just until incorporated.

Lightly dust the workspace with flour and add the batter to the floured surface. Shape into a rectangle then fold one side into the center and repeat with the other side.

With a rolling pin, roll out the dough to about a 5”x10” rectangle. With a biscuit mold, make 10 biscuits and then with the extra dough, create the last 2 biscuits.

Carefully transfer biscuits to the prepared baking sheet.

Bake at 400°F for 10-15 minutes, or until golden.

Combine the butter, garlic and parsley for the herb butter and melt in a saucepan or microwave.

Once cooked, remove from the oven and brush the tops with melted herb butter. Enjoy!

Garlic cheddar biscuits qualify as breakfast or a dinner side dish. These are packed with flavour and can be prepped for the oven in less than 15 minutes!

Garlic Cheddar Biscuits

sugar

butter,

sharp cheddar cheese, grated

butter, melted

oregano

Preheat oven to 425 F and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, garlic powder, salt, sugar and baking powder. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Stir in cheddar cheese.

Slowly pour in the milk and mix just until combined. Once the batter forms into a soft dough, use your hands to fold in the dry pieces that haven’t been incorporated. Be careful not to overmix. Note that the dough will be slightly sticky. 

Turn the dough out onto a floured surface and pat it into a 3/4-inch thick disk. Flour a biscuit cutter and cut out rounds of dough. Place biscuits onto prepared baking sheets.

In a small bowl combine melted butter, garlic powder and dried oregano. Brush the tops of the biscuits with half the butter mixture.

Bake biscuits for 13 to 16 minutes, or until tops are just golden brown.

Brush the tops of the biscuits with the remaining butter mixture. Let cool and serve.

Definitely biscuit heaven!  These look yummy.  I could never resist a fresh-from-the-oven biscuit either.

In my experience the photos on recipes never look like what I end up with, maybe it's me, maybe not. But this recipe......this recipe not only gave me delicious biscuits but they looked just as good as the do in the picture, if not better!

These are delicious. I am not an experienced biscuit maker, however. If you refrigerate overnight, should the dough come to room temp, or go right in and adjust cooking time?

I made these this morning for brunch with eggs a and bacon! They were SO good. I’m so happy I have left overs for tomorrow. Mine took a little longer to cook then expected. But my oven could have been off and I did chill them in the skillet in the fridge over night so that could have been it too. I did not use aluminum free baking powder and I wasn’t able to taste anything off so don’t let that stop you from making them! 
Also when I pulled them out of the oven I wasn’t sure if they were fully cooked but it was the shine of the melted cheese that threw me off - I’m glad I went by Sally’s direction to take them out once they are browned on top :) 
Thanks for a great recipe Sally, I will be revisiting this one often!

Ridiculously amazing. New biscuit  bakery here, and they turned out perfectly. Thanks!!!

Absolutely delicious. Easy to prepare. I followed (easy) instructions and results were amazing.

This is such a great recipe! Love it! Biscuits disappeared in a matter of minutes! Can one add crispy bacon (cold, as to not melt the butter) into the mix?

Best. Biscuits. Ever. 

I cannot believe something sooo good comes together so quickly and easily. Eating these biscuits adds to life’s joy! Thank you so much for such good recipes. They really bring joy to my family and friends. My three old is adorably trying to sneak extra biscuits out of the pan.

The biscuits on this cobbler are made with cheddar cheese for a little sharpness! Blueberries, strawberries, fresh ginger and lemon zest topped it with my sticky biscuit dough. You&#39;d never know this recipe was actually an accident.

Berry Cobbler with Cheddar Biscuits

(9 oz) all-purpose flour

tsp baking powder

tbsp (3 oz) unsalted butter (cold)

oz cheddar cheese

egg (large)

heavy cream

strawberries

blueberries

lemon

tsp ginger

tbsp corn starch (tapioca starch/flour can be substituted)

Preheat oven to 325°F and position rack in bottom 1/3 of the oven.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into 1/2-inch cubes and mix it into the flour using a Dough Blender or your fingers, until it resembles course cornmeal. Stir in the cheddar cheese.

In a small bowl combine the egg, cream, and buttermilk. Add this to the flour mixture and stir just until there is no more visible flour, but it should still be sticky and lumpy.

In another large bowl gently toss together the berries, zest, ginger, salt, sugar, and corn starch.

Place the berries in a shallow 10-cup baking dish. Scoop the biscuits evenly over the berries. They will be about golf ball sized scoops.

Bake for about 1 hour and 15 minutes, or until the biscuits are golden brown, baked through, and the berries have been bubbling for about 20 minutes. It is best to bake this on a cookie sheet in case the berry juices bubble out of the pan.

Serve warm or room temperature with whipped cream or ice cream, I suggest homemade strawberry!

LEARN HOW TO MAKE CREAMY &amp; CHEESY BAKED MACARONI AND CHEESE! NO VELVEETA JUST REAL CHEESE AND SIMPLE INGREDIENTS. IT’S THE BEST OF BOTH WORLDS AND A REAL CROWD-PLEASING RECIPE.

Creamy Baked Macaroni and Cheese

elbow macaroni (uncooked)

butter

half n half (warmed)

Colby Jack cheese (shredded & divided)

Smoked Cheddar cheese (shredded & divided)

eggs (slightly beaten)

salt & pepper

Preheat oven to 350 F.

Butter an 8x10 casserole dish. Set aside.

Bring a large pot of seasoned water to a boil. (I season my water generously with salt, pepper, and garlic powder. It should taste a bit salty)

Cook pasta until a little under al dente ( about 7 minutes)

Drain and set aside.

In a large saucepan, over medium heat, melt butter.

Whisk in flour and continue stirring until golden.

Slowly whisk in half n half.

Continue stirring until smooth.

Stir in 1 cup Colby Jack cheese until sauce is creamy.

Pour cheese sauce over macaroni, tossing to coat.

Pour macaroni into prepared pan. Set aside.

In a large bowl, add milk, 2 cups Colby Jack cheese, and 1/4 cup Smoked Cheddar.

Taste mixture and add salt and pepper until the mixture tastes seasoned to your liking.

Add in eggs and stir well to make sure the eggs are mixed in.

Pour egg mixture over the macaroni. (Use a spatula to help push the mixture throughout so that everything isn't just sitting on top). (see note)

Sprinkle the top with remaining cheeses. (I never need all of it)

Bake for 30-35 minutes. (may not need this long so check on it at the 25-minute mark)

Let sit for 10 minutes before serving.

https://www.youtube.com/watch?v=YVp_nA3vbt0

❤️ SUBSCRIBE: http://bit.ly/divascancookfan   It’s baked macaroni and cheese time! Because seriously, who can have too many delicious baked macaroni and cheese recipes????( This is my husband's favorite. Yep even over my sisters mac n cheese that he loves so much!)  This recipe is the love child of the two fan-favorited baked macaroni and cheese recipes on my site!  It’s super creamy, cheesy and so delicious! It’s the perfect middle ground for kids who love creamy mac n cheese and adults who love that baked, old-fashioned taste of southern, soul-food style mac n cheese.

This baked macaroni and cheese recipe doesn’t use velveeta, just simple ingredients! You’ll also love that it only uses colby-jack and smoked cheddar instead of several different varieties (which can get pretty expensive).

It’s pure southern, comforting goodness! 

GET FULL RECIPE: http://divascancook.com/creamy-baked-macaroni-cheese-recipe/
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Creamy Baked Macaroni & Cheese

An easy to make 15 minute cheddar biscuit recipe that can be made with biscuit mix.

Cheddar Biscuits from Scratch

Bisquick

cheddar cheese (*Use thicker, creamier shreds)

basil

Heat oven to 450 degrees Fahrenheit.

In a medium-sized mixing bowl, add biscuit mix, herbs, milk, and cheddar.

Mix biscuit mix thoroughly.

With wet hands, form dough into 10-12 balls. (dip hands in a bowl of water to prevent dough from sticking to your hands).

Place on a greased jelly roll baking sheet, or silicone mat lined sheet, and then brush them with melted butter.

Bake them for 8-10 minutes, and enjoy warm. Biscuit will feel firm and slightly springy when done.

These Cheddar Bay Biscuits are easy to make from scratch or with Bisquick mix! This makes an easy side dish recipe that needs just 12 minutes of baking time!

Cheddar Bay Biscuits

baking soda

cayenne pepper

sharp cheddar cheese (about 4 oz.)

buttermilk (see notes for substitution options)

unsalted butter (melted and cooled for 5 minutes)

dry parsley

Preheat oven to 450 degrees.

In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne pepper. Stir in the cheddar cheese and set aside.

In a separate bowl, mix the buttermilk and melted butter together until small lumps form.

Add the buttermilk to the large bowl with the flour and mix until a dough has formed and the ingredients are no longer dry. Do not overmix.

Lightly grease a ¼ cup and scoop out the dough with it. Place on a light colored, lightly greased baking sheet, leaving slightly more than an inch between each. You should have 10 total.

Bake for about 12 minutes, until they are golden brown.

While the biscuits are baking, combine melted butter, garlic powder, and parsley. Brush the tops of the biscuits when they come out of the oven and serve immediately.

These Cheddar Bay Biscuits are the gluten free version of Red Lobster Biscuits. They&#x27;re a basic gluten free drop biscuit flavored with spices, herbs, and cheese.

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