Cheese Biscuits

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These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!

Cheese Biscuits stopped with chives


This cheese biscuits recipe is comfort food at it’s finest. Buttery, flaky biscuits are loaded with cheese and baked to moist perfection.

They are drop biscuits, so they’re very easy to make with only 8 ingredients – no biscuit cutter or dough folding required.

Plus, these are even tastier than any restaurant! A perfect side dish for the holidays (like Thanksgiving), a bowl of soup, pot roast, etc!

a Cheese Biscuit cut in half so the inside is visible

Cheese Biscuits Ingredients & Substitutions

overhead view of the ingredients in this Cheese Biscuits Recipe
  • All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
  • Granulated sugar. honey is a good substitute for granulated sugar.
  • Salted butter. Unsalted butter is a good substitute. Or you can substitute up to 2 tablespoons of butter with shortening.
  • Whole Milk. half and half, heavy cream and buttermilk are all good substitutes for whole milk.
  • Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
  • Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.
Cheese Biscuits on a plate, one cut in half with butter and chives on it

How to Make Cheese Biscuits

Begin this recipe by preheating your oven to 425 degrees F. Then, line two baking sheets with silicone baking mats or parchment paper.

Next, in a large bowl, combine flour, salt, baking powder, and sugar.

two photos showing how to make cheese biscuits - combining dry ingredients

Then, cut in the cold butter until the mixture resembles coarse crumbs. Do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor.

two photos showing how to make cheese biscuits - cutting in butter

Then, add the milk and sour cream and stir until the mixture forms a ball of dough.

two photos showing how to make cheese biscuits - adding wet ingredients

Then, stir in the shredded cheese and chives (if desired).

two photos showing how to make cheese biscuits - adding cheese and chives

Next, use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheets evenly spaced (6 per sheet).

two photos showing how to make cheese biscuits - portioning dough onto baking sheet

Once the cheesy biscuits are on the baking sheet, use floured hands to smooth the tops, if desired.

Then, bake the cheese biscuits in the preheated oven for 12-14 minutes or until they are set and lightly golden brown on the bottom. I sometimes use a metal spatula to lift them up to check the bottoms.

two photos showing cheesy biscuits on a baking sheet

Serve

Serve the cheese biscuits warm with a slather of butter and your favorite main dishes. Here are some suggestions:

a knife spreading butter on top of a cheesy biscuit

Store/Freeze

Store leftover cheese biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.

Cheese Biscuits on a plate with butter and chives

Cheese Biscuits Recipe FAQs

What is the best cheese for biscuits?

I suggest using a shredded sharp cheddar cheese. Other suggestions include but are not limited to:
Mild or medium cheddar
Gouda
Colby Jack
Mozzarella

Are biscuits better made with butter or Crisco?

I am 100% a butter person, and think everything (including these cheesy biscuits) tastes better when butter is used as the main fat source!

Is buttermilk or milk better for biscuits?

This recipe calls for whole milk, but buttermilk is also a great choice.

Can I double this recipe?

Yes, you can easily double or triple this recipe.

9 cheese biscuits on a plate

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Cheese Biscuits Recipe

Laura
These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!
5 from 5 votes
Course Appetizer, bread, Side Dish
Cuisine American
Servings 12 Biscuits
Calories 184
Prep Time10 minutes
Cook Time14 minutes
Total Time25 minutes

Ingredients  

Instructions 

  • Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
  • Combine flour, salt, baking powder, and sugar in a large bowl.
  • Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
  • Add milk and sour cream and stir until the mixture forms a dough ball.
  • Stir in cheese and chives (if desired).
  • Use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheet evenly spaced (6 per sheet).
  • Use floured hands to smooth the biscuits, if desired.
  • Bake in preheated oven for 12-14 minutes or until set and lightly golden brown on the bottom.

Video

Notes

Ingredient Substitution Notes
  • All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
  • Granulated sugar. honey is a good substitute for granulated sugar.
  • Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
  • Whole Milk. half and half or heavy cream can be used in place of whole milk.
  • Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
  • Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.
 

Nutrition

Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 199mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.04mg | Calcium: 144mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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6 Comments

  1. 5 stars
    I keep making these over and over again. My 11 year old son is really picky about food and sometimes he’ll eat 3-4 of these as sort of a meal replacement. Honestly I don’t mind because I can name all the ingredients and they aren’t full of junk. I end up snacking on them too. I never thought I could make biscuits better than the actual restaurant! The only change I make is I add a dash of fresh or dried parsley to the dry mix + dash of garlic powder + dash of onion powder. And for an added punch, some garlic butter painted on top once they’re hot out of the oven. Thank you for so many amazing recipes that have become staples in my household!

  2. 5 stars
    I made these biscuits for Thanksgiving and my family said they are a MUST for Christmas! These biscuits buttery, cheesy and, soft just perfect! Thank you so much for sharing this wonderfully recipe! 100 Stars !

  3. 5 stars
    Our family says, “Definitely a five!” We have made these twice since you posted the recipe . . . with tomato soup and with our Thanksgiving dinner. We used the leftovers to make egg sandwiches for breakfast. So full of cheesy buttery goodness! Thank you for another perfect recipe!