Homemade Cheddar Biscuits

Yield

10–12 biscuits

Cook time

10–12 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder, optional
• ½ cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• ¾ cup whole milk or buttermilk
• 3 tablespoons butter, melted, for topping
• ½ teaspoon garlic powder, for topping
• ½ teaspoon dried parsley, for topping

Method

1. Preheat a conventional oven to 450°F (230°C). Line an 18×13-inch baking sheet with parchment rated for this temperature.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder, if using.
3. Add the cold butter cubes. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
4. Stir in the shredded cheddar cheese until evenly distributed.
5. Pour in the milk or buttermilk and gently stir until a soft, slightly sticky dough forms. Avoid overmixing.
6. Drop approximately ¼-cup portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10–12 minutes, checking from 10 minutes, until the biscuits are puffed, lightly golden on top and set underneath. Break one open to check that the center is baked through rather than wet or doughy; continue baking as needed.
8. While the biscuits bake, combine the melted butter, garlic powder, and dried parsley in a small bowl.
9. Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
10. Serve warm.

Kitchen notes

Keep the butter cold and mix the dough only until combined. Small pieces of cold butter create tender, fluffy biscuits, while overmixing can make them dense.

Timing
Bake for 10–12 minutes, using the doneness checks in the method. Preparation time has not been confirmed, so a total time is not stated.

Serving and storage
Serve warm for breakfast or alongside soup, chili or a main dish. Let any leftovers cool completely, then store airtight for up to 24 hours; freeze for longer storage. Rewarm in a 350°F oven until warmed through. Do not seal the biscuits while they are still warm, as trapped steam softens the crust.