Recipe – Cheddar Cheese Biscuit

Recipe - Cheddar Cheese Biscuit

Cheddar cheese biscuit is a rich, tasty biscuit that conveys a mild taste of cheddar. Amazingly, they are made of just three ingredients: self-rising flour, cream, and cheddar cheese.

Self-rising flour, an unbleached blend of soft wheat flour and baking soda with a touch of salt not only yields soft and tender biscuits but also saves you time in the kitchen as you have two fewer ingredients to mix in. Apart from this convenience of having fewer ingredients to work with, self-rising flour has the advantage of imparting a tender texture to biscuits. This flour has the uniqueness of being softer and more finely-milled than all-purpose flour, a quality that makes it particularly suitable for making biscuits. It has lower-protein than all-purpose flour.

The cheddar ingredient is the cheese that is slightly crumbly, yet still moist and sharp enough to give a pleasant tang.

The heavy cream ingredient replaces the butter and milk that’s typical of traditional biscuits because it has the ideal ratio of water to fat in it to form a biscuit that has just enough structure to hold together as well as limit gluten development enough to keep the biscuits light and tender. More so, with the fats found in liquid cream and that found in solid butter is basically identical, the heavy cream ingredient in these biscuits end up giving it a rich buttery flavor even though there’s technically no butter in them at all.

Cheddar cheese biscuit if baked, cooled and served later same day are still tender/crusty – unlike most biscuits that tend to stiffen up fast once they cool.

Recipe Ingredients:


US measurement

Metric measurement

Flour, self-rising2 cups (8 ounces)226g
Cheddar cheese1 cup (4 ounces)113g
Heavy cream1 cup227g

Recipe Instruction:

Preheat The Oven:

  • Begin by preheating your oven to 425 degrees F while you line the baking sheet with parchment paper.

Gather The Ingredients:

  • Gather equal parts of flour and cheese by weight.
  • Also, gather half as much cream by weight.

Prepare The Dough:

The dough can be prepared either by using a food processor or the hands:

Using a food processor:

  • Get the cheese cut into few chunks.
  • Put the cut cheese and dough into the work bowl of the food processor.
  • Process until you have a smooth mixture (the cheese gets finely chopped).
  • Add the cream until you have a cohesive

Using your hands:

  • Grate or shred the cheese and toss it together with the flour.
  • Add the cream as you stir to make a cohesive

Transfer & Cut:

  • Transfer the dough to a lightly floured work surface.
  • Pat the dough into ¾-inch to 1-inch thick, being mindful of the fact that the thicker the disc, the taller the biscuits will turn out.
  • With a 2-inch round biscuit cutter, cut rounds.

Baker’s Note: Sharp cutters work best and yield the highest-rising biscuits as they easily slice quickly and cleanly through the dough with no mashed-down edges or sorry-looking biscuits either.  Drinking glasses squash the sides of the biscuits causing them to rise unevenly and poorly.

  • Have the cut-out dough placed on an ungreased or parchment-lined baking sheet.

Baker’s Note: Placing the cut-out dough close together, with their sides nearly touching in the baking sheets makes for soft-sided biscuits.

Bake The Biscuits:

  • Brush the biscuits’ tops with either cream or milk (butter) and place in the oven.
  • Bake for about 15-18minutes or until they turn golden brown in color.
  • Remove them from oven and serve at once.


  • The recipe yields 12-17 medium 2-inch biscuits.

How Best To Serve The Biscuits

  • It’s best eaten hot and fresh from the oven all by itself or served with ham, egg or bacon for breakfast, and totally satisfies.
  • Can be served warm. If older than 24 hours, drape them with foil and reheat for 10 minutes in a 350 degrees F oven before serving.
  • It can be served as an accompaniment to a salad lunch.
  • Serving it with a slice of freshly-picked, sun-warmed tomato will do quite nicely.
  • Serve with a pat of butter for brunches.
  • Can be served with gravy and fried chicken.
  • Topping your biscuits with Mushroom Sauce gives you a fantastic creamy meal.
  • Eating these biscuits with scrambled eggs makes it a quick meal that you can eat on the go.
  • You can set the fresh biscuits right on top of your bowl of soup as you break off little bits with every spoonful.
  • Smother your biscuits in smoky baked beans and enjoy!

How To Store The Biscuits

  • As a rule, store the biscuits under refrigeration.
  • It can also be left out at room temperature for some hours.

How Long To Store

  • At room temperature: Several hours.
  • Under refrigeration: Up to one month.

Some Useful Tips

  • Using a top-quality, extra-sharp cheddar such as Cabot Extra Sharp or Seriously Sharp makes for best cheese flavor.
  • Add about ¼ cup of Vermont Cheese powder alongside the flour if you need extra cheesy biscuits.
  • You can also make these cheddar cheese biscuits with light cream, half & half, whole milk, reduced-fat milk or skim milk. The difference is that the lower down the scale you go, the lesser the liquid needed to form cohesive dough; and again, the less tender the biscuits will turn out.
  • To make more or fewer biscuits, the cheddar cheese recipe can be scaled up or down. Only be sure to adhere to the formula: Equal parts of flour and cream by weight; half as much cheese by weight.
  • The baking powder built into self-rising flour is the non-aluminum type of baking powder that does not lend the little bit of extra flavor that regular/commercial baking powder usually imparts to baked goods.

If there is no self-rising flour on hand, adjust your recipe thus:

  • Reduce your all-purpose flour by 2 tablespoons less.
  • Add one tablespoon baking powder.
  • Add one teaspoon salt.
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