Close-up of golden-brown, cheesy Cheddar Biscuits with melted cheese and fresh herbs, nestled in a teal cloth.

Get ready to bake the most irresistible, soft, and flaky cheddar biscuits you’ve ever tasted! This recipe brings the beloved Red Lobster experience right into your kitchen. We’ll show you how to whip up these garlicky, cheesy delights quickly and easily, perfect for any meal. They make an amazing side dish, a cozy snack, or a delightful addition to breakfast.

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Why You’ll Love These Cheddar Biscuits

These amazing cheddar biscuits will quickly become a family favorite. You will love making them!

Extra tall, flaky layers are easy to achieve with our simple folding method.
Enjoy a rich buttery, garlicky, and cheesy flavor in every single bite.
The recipe uses just 10 simple ingredients, making it approachable for any home baker.
With quick prep and bake times, you’ll have warm biscuits ready in around 35 minutes.
Experience delicious melty cheese pockets inside, adding to their incredible texture.
Each biscuit is finished with a savory garlic-parsley butter topping for extra flavor.
This is also a naturally egg-free baking recipe, suitable for many dietary needs.

Ingredients

Gather these simple ingredients to create your batch of delicious cheddar biscuits. Using good quality ingredients always makes a difference in your final bake.

Dry Ingredients: 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), 1 Tablespoon aluminum-free baking powder, 1/2 teaspoon baking soda, 1 teaspoon garlic powder, 1 teaspoon salt.
Wet Ingredients: 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold, 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided, 2 teaspoons (14g) honey.
Flavor Boost: 1 cup (125g) shredded cheddar cheese.
Topping: 2 Tablespoons (28g) unsalted butter, melted, 1/4 teaspoon garlic powder, 1 teaspoon dried or fresh chopped parsley.

Notes & Substitutions

Cold Butter: Using very cold butter is crucial for flaky biscuits. The small pieces of butter create pockets of steam during baking, separating the dough into tender layers.
The science behind using cold butter in pastry-making demonstrates how it contributes to a flaky texture by creating steam pockets.
Buttermilk: Cold buttermilk reacts with the baking soda, creating lift. If you do not have buttermilk, you can make a quick substitute.
Buttermilk Substitute: Combine 1 cup regular milk (any fat content) with 1 tablespoon lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles before using. Add the extra 2 tablespoons of milk/lemon juice mixture separately if the recipe calls for it.
Baking Powder/Soda: This combination works together to provide maximum rise. Baking powder is double-acting, and baking soda needs an acid (like buttermilk) to activate.
Honey: You can substitute honey with 2 teaspoons of granulated sugar if preferred.
Cheese: For the best melt and flavor, use a block of sharp or medium cheddar cheese and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can affect melt and texture. Other good options include Monterey Jack or a Colby-Jack blend for these savory biscuits.

Equipment

You won’t need a lot of fancy tools to make these fantastic biscuits. Most of these items are probably already in your kitchen!

Large mixing bowl (or food processor)
Pastry cutter (or two forks, or your hands)
Measuring cups and spoons
Biscuit cutter (2.5-3 inch diameter)
10-inch cast iron skillet (or a baking sheet)
Parchment paper
Pastry brush

Instructions

Follow these simple steps to create perfectly golden and delicious Cheddar Biscuits.

Preheat Oven: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or prepare a 10-inch cast iron skillet.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. If using a food processor, pulse these ingredients a few times.
Cut in Cold Butter: Add the cubed, very cold unsalted butter to the dry ingredients. Use a pastry cutter to cut the butter into the flour mixture until coarse crumbs form, resembling small peas. If using a food processor, pulse until pea-sized crumbles appear. Transfer the mixture to a large bowl if using a processor.
Add Cheese & Liquid: Fold in the shredded cheddar cheese. Make a well in the center of the mixture. Pour in 1 cup of the cold buttermilk and drizzle the honey on top.
Form Dough: Gently fold everything together with a large spoon or spatula until the dough just begins to come together. Do not overwork it. The dough will look shaggy and crumbly with some wet spots.
Knead & Fold: Lightly flour your work surface and your hands. Turn the dough and any crumbles onto the floured surface. Gently bring the dough together. It will be sticky, so keep your hands and surface floured. Gently flatten the dough into a 3/4-inch-thick rectangle.
Create Layers: Perform a “business letter” fold: Fold one side of the dough into the center, then fold the other side on top. Rotate the dough horizontally. Gently flatten it into a 3/4-inch-thick rectangle again. Repeat the folding process two more times. After the third fold, flatten the dough into a final 3/4-inch-thick rectangle. This folding technique creates those desirable flaky layers in your biscuits.
Cut Biscuits: Using a 2.5- or 3-inch biscuit cutter, cut out circles. Important: Press straight down without twisting the cutter. Twisting seals the edges, which can prevent the biscuits from rising fully. Re-roll any scraps gently to cut additional biscuits until all the dough is used. You should get about 8-10 biscuits.
Arrange Biscuits: Place the cut biscuits snugly in your prepared cast iron skillet or on the parchment-lined baking sheet. They should be touching slightly; this helps them rise taller.
Brush & Bake: Brush the tops of the biscuits with the remaining 2 tablespoons of cold buttermilk. Bake for 18-22 minutes, or until the tops are golden brown.
Prepare Topping: While the biscuits bake, mix the melted butter, 1/4 teaspoon garlic powder, and parsley in a small bowl.
Finish & Serve: Remove the warm biscuits from the oven. Generously brush the tops with the prepared garlic-parsley butter topping. Serve these homemade Cheddar Biscuits immediately while they are still warm and fresh.
Storage: Cover any leftover biscuits tightly. Store them at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Pro Tips & Troubleshooting

Achieving perfect, fluffy cheddar biscuits is easy with a few key tricks.

Cold Butter is Key: Always use very cold butter. This creates pockets of steam that result in those wonderful flaky layers. Don’t let your butter soften.
Gentle Handling: Avoid overworking the dough. Too much kneading develops gluten, leading to tough biscuits instead of tender ones. Mix until just combined.
Folding Technique: The “business letter” fold creates numerous layers without developing gluten. This simple action significantly improves the texture of your biscuits.
No Twisting Cutter: Press your biscuit cutter straight down. Twisting seals the edges of the dough, which can prevent your biscuits from rising tall and fluffy.
Snug Placement: Arrange your biscuits so they are touching in the pan. This helps them support each other as they rise, encouraging an upward trajectory rather than spreading.
Baking Surface: A cast iron skillet provides a more even, consistent heat, leading to a crispier bottom and better overall browning for your biscuits. A baking sheet with parchment paper also works well.
Too Dense Biscuits: This usually happens from overworking the dough or using warm butter. Ensure gentle handling and keep ingredients cold.
Dry Biscuits: Your dough might have been too dry. Check your flour measurements and ensure you use enough buttermilk. Sometimes, humidity affects flour absorption, so a tiny bit more liquid may be needed.

Serving, Storage, & Variations

These versatile cheddar biscuits are a perfect addition to many meals.

Serving Suggestions: Enjoy these with a hearty dinner like chili or roast chicken. They’re fantastic for breakfast with eggs, or simply as a savory snack with a pat of butter.
Make Ahead: You can prepare the biscuit dough through step 8 and refrigerate the cut biscuits on a parchment-lined tray for up to 24 hours. Cover them tightly with plastic wrap before baking.
Storage: Store baked biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat briefly in the microwave or oven.
Freezing Baked Biscuits: Once cooled, freeze the baked biscuits in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag for up to 2-3 months. Reheat from frozen in a 300°F (150°C) oven until warmed through.
Freezing Dough: Form and cut the raw biscuit dough. Freeze the raw cut biscuits on a parchment-lined baking sheet until solid. Transfer them to a freezer-safe bag. Bake from frozen, adding 5-10 minutes to the bake time.
Drop Biscuits: For an even quicker method, skip the folding and cutting. Simply spoon dollops of the dough onto your baking sheet. They won’t be as flaky but will still be delicious.
Flavor Variations: Feel free to experiment! Add a pinch of cayenne pepper for a little kick, or incorporate fresh chives or dill. Try different cheeses like Parmesan or Gruyère, or stir in some cooked, crumbled bacon bits for extra savory goodness.

Nutrition

Please note that nutritional information is an estimate based on standard ingredient values and will vary depending on exact brands and portion sizes. This information is provided for general guidance only.

Nutrient	Per Biscuit (Approx.)
Calories	280
Total Fat	16g
Saturated Fat	10g
Cholesterol	40mg
Sodium	480mg
Total Carbs	27g
Dietary Fiber	1g
Total Sugars	2g
Protein	7g

FAQ

Can I use milk instead of buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk, letting it sit for 5-10 minutes until it curdles slightly. This will activate the baking soda in the recipe.
What kind of cheese is best?
Sharp or medium cheddar cheese that you shred yourself from a block will give you the best flavor and melt. Pre-shredded varieties often contain starches that can affect the texture.
Can I make these into drop biscuits?
Yes, you can. For drop biscuits, simply spoon portions of the dough directly onto your baking sheet. They will be less uniform and slightly less flaky, but still very delicious.
How do I prevent tough biscuits?
The key is to handle the dough gently and avoid overmixing. Overworking the dough develops gluten, leading to a tough texture. Mix until just combined and fold gently.
Can I freeze these cheddar biscuits?
Absolutely! You can freeze both baked biscuits and raw dough. Baked biscuits can be frozen for 2-3 months, and raw dough for about 1 month, then baked from frozen.
Why is cold butter so important?
Using very cold butter creates small pockets of fat throughout the dough. As the biscuits bake, the butter melts and releases steam, which helps separate the dough into distinct, flaky layers.

Conclusion

You now have all the tools and knowledge to bake these incredibly delicious, flaky, and buttery cheddar biscuits right in your own kitchen! Forget the restaurant version; homemade is always best. This recipe is simple enough for beginners but yields results that will impress everyone. Give these biscuits a try and share your experience with us. We can’t wait to hear how much you love them!