Delightfully warm and savory cheese biscuits are a perfect snack or baked side dish. These American-style cheese biscuits are light, slightly crisp, tender, and loaded with tangy cheddar cheese. You won’t be able to eat just one! Here I share an easy cheese biscuit recipe with step-by-step instructions and photos to make a batch in a snap.
About These Cheese Biscuits
I first had American-style cheese biscuits after trying a recipe from Simplyrecipes. One taste of that cheesy, soft biscuit and I was hooked!
While we know biscuits to be sweet or savory, crispy and crunchy baked goods here in India and much of the world. However in the United States a biscuit is a savory soft snack. They tend to have a slightly crumbly and soft inside that’s somewhere between a scone and bread.
(And in fact, they call biscuits “cookies” in America – so it can get a bit confusing.)
I just had to make my own version of American cheese biscuits – and they turned out to be a huge success! In fact, we ate an entire batch in only two days.
My tried-and-true cheese biscuit recipe makes perfect bread-like biscuits that are a bit crisp on the outside and tender on the inside. Shredded cheddar cheese is evenly distributed throughout, so each bite has just the right savory flavor.
The terrific cheesiness and light, fluffy texture of these biscuits are great to enjoy anytime of the day as a snack. Or bake them to serve as a mouthwatering appetizer or side dish alongside your favorite comfort foods. They’re so good you’ll want to keep them in your kitchen at all times, just in case you have a craving!
How to make Cheese biscuits
1. In a mixing bowl, add 200 grams of all-purpose flour.
2 Add the following ingredients:
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper (or red chili powder)
- ¼ to ½ teaspoon crushed black pepper (or black pepper powder) to taste
3. Mix very well with a spoon or a wired whisk. You can also sift the dry ingredients with a sieve if you want.
4. Now add 100 grams cold butter (roughly one stick of butter, or 3/4 cups) which has been chopped into cubes. The butter must be cold to get the right tender flaky biscuit layers.
5. Use your fingertips to mix the butter with the flour mixture until the whole mixture resembles breadcrumbs.
If the butter starts to melt while mixing, place the bowl in the fridge for a few minutes and then start again.
Note that you can also use a stand mixer to mix the butter in the flour.
6. Add 100 grams (1.5 cups) of cheddar cheese to the bowl. You can also use vegetarian parmesan cheese instead of cheddar cheese, if you prefer.
7. Mix well with a spatula or spoon.
8. Add ½ cup of chilled buttermilk. If you have fresh curd (yogurt), then dissolve 2 tablespoons of the chilled yogurt in ⅓ cup cold water to make buttermilk.
9. Mix to combine and bring the entire mixture together. But do not knead. If the butter starts melting, then cover the bowl and place it in the fridge for about 15 to 20 minutes.
If the dough looks sticky and moist, then sprinkle on some flour and lightly mix again. However, if the dough looks dry, then add a splash of more chilled buttermilk or cold water.
Making cheese biscuits
10. Before you bake the biscuits, first preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) for 15 minutes. Once the oven is nearly done preheating, place the dough on a floured surface.
11. Use a rolling pin to gently roll the dough into an 8 x 8 inch square or rectangle.
12. Then cut into 2 x 2 inch squares. If the butter starts to look melted, then again, cover and place the cheese squares in the fridge for 15 to 20 minutes.
13. Then place the cheese squares on a greased or parchment paper-lined baking tray. Sprinkle the biscuit squares with some sea salt or edible rock salt (pink salt), or black salt.
Baking cheese biscuits
14. Place the baking tray in the preheated oven.
15. Bake for 20 to 25 minutes or until the tops are lightly golden. Timing varies from oven to oven, so do keep an eye on them to make sure they don’t become too brown.
16. Remove the baked cheese biscuits from the oven. Let them sit on the baking sheet for just a minute or so, and then transfer to a wire rack to cool. If you leave them on the baking tray too long they become moist on the bottom due to heat evaporation.
Once they have cooled completely on the wire rack, store cheddar cheese biscuits in an air-tight container. You can also serve them warm or at room temperature.
17. Enjoy the cheese biscuits as a delicious tea-time snack. You can also have them with your breakfast.
Cheese Biscuits Variations
- I have used cheddar cheese in this recipe. However, you can use shredded parmesan cheese instead, or a 50/50 blend.
- Feel free to add different spices to change the biscuit taste. For an Indian flavor you can add some carom seeds (ajwain) and cumin seeds. Make them even more savory by adding garlic powder and a pinch of onion powder.
- Or prepare them as Italian-inspired cheese biscuits by making with parmesan cheese, garlic powder, plus a bit of dried oregano and basil in the dough.
- Want a fresh pop of flavor? You can also add some chopped scallions (spring onions), fresh rosemary or thyme leave, or minced garlic to the recipe.
They will keep well for up to 4 or 5 days. Store in an airtight container in the fridge. However, they’ve never lasted for more than a day or so at my house!
You can make these biscuits with cheddar cheese or vegetarian parmesan cheese. You can also use an equal amount of both.
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
These yummy cheese biscuits have a crisp texture on the outside and are soft on the inside like bread. These cheese biscuits are made with cheddar cheese, butter, all purpose flour and spices.
Prep Time 10 mins
Cook Time 25 mins
Total Time 45 mins
Servings 25 cheese biscuits
In a mixing bowl, take all the “dry ingredients” mentioned above.
Mix very well. You can also sift the dry ingredients with a sieve if you want.
Chop cold butter in small cubes and add them to the flour.
Mix the butter pieces with your finger tips with the flour mixture until the whole mixture resembles breadcrumbs. If the butter melts while mixing, keep the mixture in the fridge for few minutes and then start again. You can also use a stand mixer to mix the butter in the flour.
Grate the cheese and add to the flour butter mixture. While grating cheese you can keep the flour-butter mixture in the fridge.
Mix well with a spatula or spoon.
Add ½ cup chilled buttermilk. If you have fresh curd, then dissolve 2 tablespoons chilled curd in ⅓ cup cold water to make buttermilk.
Mix and bring the whole mixture together. Do not knead. Buttermilk is added to bind the mixture. So just mix and gather till the mixture comes together in one large dough. In case the butter starts melting, then keep the dough covered in the fridge for about 15 to 20 minutes.
Making cheese biscuits
Before baking preheat the oven to 200 degree celsius for 15 minutes. Place the dough on a floured surface.
With a rolling pin, gently roll to a square of 8 x 8 inch square.
Then cut into 2 x 2 inch squares. If the butter starts to look melted, then keep the cheese squares covered in the fridge for 15 to 20 minutes.
Place the cheese squares in a greased or lined baking tray. Sprinkle the biscuit squares with some sea salt or rock salt (pink salt) or black salt.
Baking cheese biscuits
Place in the preheated oven.
Bake the biscuits for 20 to 25 minutes or till the tops are golden.
While still hot, remove the biscuits. Keep them on a wire rack to cool. If you keep the cheese biscuits in the baking tray for cooling, they become moist from the base due to heat evaporation.
Once they are cooled on the wire rack, then store them in an airtight container. You can also serve them warm or at room temperature. Leftovers can be refrigerated and then warmed in a pan or oven before serving.
Enjoy the cheese biscuits as a delicious tea time snack.
- The recipe can be scaled.
Amount Per Serving
Calories 77 Calories from Fat 36
% Daily Value*
Saturated Fat 3g19%
Vitamin A 155IU3%
* Percent Daily Values are based on a 2000 calorie diet.
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This Cheese Biscuits post from the archives (January 2012) has been republished and updated on 12 October 2021.