Easy Cheese Biscuits


Hey, I’m back with these Easy Cheese Biscuits. Where have I been? First, I had family in town and life comes first. Then. I had a camera crew come to my house to film six recipes.

Do you know how much prep it takes to film six recipes? I had to have two to three batches of the recipe already done the night before. Basically, I’ve been cooking all day every day.

And then my kitchen had to look like no one ever eats in it. With five kids, that’s impossible. Usually our counter is packed with cans of protein powder, pre-workout, post-workout, nightime shake, amino acids, etc.

Not to mention just to keep my family functioning we have enough bananas, apples, and oranges for a small country and two loaves of bread for school lunches at all time. We are a full on child raising company.

Easy Cheese Biscuits

These Easy Cheese Biscuits are the perfect recipe when you need a quick way to add a special homemade touch to any meal. Perfect with soup, chili, stew and more!

  •  Prep Time : 20 minutes
  •  Cook Time : 15 minutes
  •  Total Time : 35 minutes


  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • ¾ teaspoon kosher salt
  • 12 tablespoons (1 ½ sticks) salted butter, frozen
  • 1 ¼ cups buttermilk
  • 1 cup (4 ounces) grated sharp cheddar cheese
  • For brushing: 2 tablespoons melted butter


  1. Preheat oven to 425°F. Line two baking sheets with parchment and silicone mats. Set aside.
  2. In a large bowl, sift together flour, baking powder and salt.
  3. Grate the frozen butter into the flour. Stir with a wooden spoon so that the butter is coated in flour and dispersed throughout the mixture. (Tip – if you don’t want to grate the butter, you can just cut in diced, chilled butter with a pastry cutter until the butter is the size of small peas and the mixture resembles coarse meal).
  4. Gradually add the buttermilk to the flour mixture; stir or knead just until a soft dough comes together. Fold in the grated cheese.
  5. Scoop about ¼-cup to ⅓ cup of dough and drop onto the prepared baking sheets. I use an ice cream scoop for this step, which keeps the biscuits the same shape and size.
  6. If the dough becomes warm while you mix and scoop (or if your kitchen is warm), pop the trays of biscuit dough back in the refrigerator or freezer for about 5-10 minutes to chill before baking. You want the dough as cold as possible when it goes into the oven so that the biscuits rise high and don't spread too much.
  7. Bake for about 15 minutes, or until golden brown on top. Brush the tops of the biscuits with melted butter as soon as they come out of the oven. Serve warm.


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