Easy Cheddar Cheese Biscuits (Only 4 Ingredients)
There’s nothing quite like the smell of homemade biscuits baking in the oven. They’re the perfect addition to almost any meal. And this cheddar cheese biscuits recipe is so easy, it’s foolproof. Even if you’ve never made biscuits from scratch before.
Biscuits might seem like a daunting task, but I promise this recipe isn’t as hard as it looks.
These fluffy little pillows are made with only 4 ingredients, use a food processor to combine everything and take less than 30 minutes from start to finish.
Plus, these biscuits are loaded with cheesy goodness that will make your mouth water, take less than 30 minutes to make, and they’re so versatile!
You can serve them with bacon and eggs for breakfast. Cut them in half for sandwiches at brunch. Or serve them as a side dish with your holiday dinner.
Ingredients
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This recipe makes 12 3-inch biscuits.
- flour – 2 cups self-rising flour
- dairy – 4 ounces cheddar cheese, 1 cup heavy cream
- seasoning – 1 teaspoon black pepper
Substitutions
- If you don’t have self-rising flour, stir together 2 cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon baking soda. Then use 2 cups of this mixture in the recipe (there will be a little left over).
- You can use any type of brick cheese (such as Monterey Jack or Mozzarella) instead of the cheddar.
- For extra flavor, add 1 Tablespoon of fresh chopped herbs or 1 teaspoon of dried herbs such as chives, basil, or oregano.
How to make cheddar cheese biscuits
Prep work
Preheat the oven to 425℉.
Line a rimmed baking sheet with parchment paper. This will prevent the biscuits from sticking and burning on the bottom.
Use the food processor to shred the cheese.
You don’t want to use packaged shredded cheese for this. It is coated with additives to keep it from sticking together in the package, and these will affect the consistency of your biscuits.
Make the biscuit dough
Add 2 cups of self-rising flour and 1 teaspoon of black pepper to the shredded cheese in the food processor.
Pulse until the cheese is cut into tiny pieces and blended well with the flour.
Add the heavy cream to the food processor and pulse until the batter forms a large ball.
Form the biscuits
Sprinkle a little extra flour over your countertop.
Turn the dough out onto the lightly floured surface.
Knead the bread, folding it over, about 6 times.
Pat the dough down to about 1 inch thickness.
Cut into circles with a 3-inch biscuit cutter.
Form any left over dough into a ball and repeat the process to cut more biscuits.
You don’t want to repeat it more than once as the dough will start to get tough (and you’ll end up with tough biscuits).
Bake
Place the biscuits onto the prepared baking sheet.
For softer, taller biscuits, place them close together. For biscuits that are shorter, and browned all the way around, place them further apart.
Bake for 15 to 18 minutes until the top has turned golden brown.
Serving
These biscuits can be served warm or cold.
When serving them hot, I like to brush them with melted butter before putting them out on the table.
Storage
Always allow biscuits to cool completely before storing.
Then they can be wrapped in plastic wrap or stored in an airtight container in the refrigerator for up to 5 days.
Or you can freeze them for up to 3 months. Allow them to thaw in the refrigerator for a few hours before serving.
Because of the cheese, I don’t recommend storing these biscuits at room temperature.
Other recipes you might like
- Traditional buttermilk scones
- Maple pecan scones with cinnamon butter
- Garlic bread in foil
- Easy date nut bread
Easy Cheddar Cheese Biscuits
Equipment
- 1 Baking sheet
- parchment paper
- 1 food processor
- 1 3-inch biscuit cutter or round cookie cutter
Ingredients
- 2 cups self-rising flour
- 4 ounces cheddar cheese, shredded
- 1 teaspoon black pepper
- 1 cup heavy cream
Instructions
- Preheat the oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- In a food processor, pulse the flour, cheese, and pepper until the cheese has been chopped into tiny pieces and mixed well into the flour.
- Add the heavy cream to the food processor and pulse until the batter forms a large ball.
- Turn the dough out onto a lightly floured surface.
- Knead the bread, folding it over, about 6 times.
- Pat the dough down to about 1 inch thickness.
- Cut into circles with a biscuit cutter.
- Place the biscuits onto the prepared baking sheet.
- Bake for 15 to 18 minutes until golden brown on top.
- Serve warm or cold.
Notes
- For softer, taller biscuits, place the biscuits closely together.
- Avoid using packaged shredded cheese for this recipe. It has been coated with additives that keep it from sticking, and will affect the consistency of the biscuits.
- Biscuits can be stored in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer.
Substitutions
- If you don’t have self-rising flour, stir together 2 cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon baking soda. Then use 2 cups of this mixture in the recipe (there will be a little left over).
- You can substitute any type of shredded cheese for the cheddar.
- For additional flavor, add about 1 Tablespoon of fresh chopped herbs or 1 teaspoon of dried herbs such as chives, oregano, or basil.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.