Homemade Cheese Biscuits
Homemade cheese biscuits are flaky, cheesy, and golden, perfect for breakfast or snacking, appealing to cheese lovers and biscuit enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 425°F.
- Grease a large baking sheet and set aside.
- Use a pastry blender to cut butter into the self-rising flour until it resembles cornmeal.
- Add the grated Cheddar cheese and buttermilk; stir to mix well.
- Do not overmix the dough.
- Drop rounded tablespoons of dough, about 2 inches apart, onto the prepared baking sheet.
- Bake for 12 to 15 minutes or until golden brown.
Tips & Substitutions
For extra flavor, try adding herbs like chives or thyme to the dough. If you don’t have self-rising flour, you can make a substitute by mixing all-purpose flour with baking powder and salt. When cutting in the butter, ensure it is softened but not melted for the best texture. These biscuits are best enjoyed fresh out of the oven, but you can freeze the dough for later use.
Serving Suggestions
These cheese biscuits are perfect as a side for soups or salads, such as a classic Mother-In-Law Salad, or served alongside breakfast dishes. They can also be enjoyed with a drizzle of honey or jam for a sweet twist. For a complete meal, pair them with a hearty stew or chili, making them a versatile addition to any meal.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through. For longer storage, you can freeze baked biscuits for up to three months and reheat directly from the freezer.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Cheese Biscuits contains roughly 333 calories, with 6g protein, 21g carbohydrates, and 25g fat. It is a good source of protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can substitute Cheddar cheese with other cheeses like Monterey Jack, Gouda, or even a blend of cheeses for a unique flavor. Just ensure the cheese is grated for even melting and distribution throughout the dough.
What can I do if my dough is too sticky?
If your dough is too sticky, you can sprinkle a little more self-rising flour while mixing or on your hands when shaping the biscuits. Be careful not to add too much flour, as it can affect the texture of the biscuits.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Alternatively, you can scoop the dough onto the baking sheet, freeze them for about an hour, and then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).