Cheddar Biscuits (Like Purple Lobster)

Gentle, flaky, and beautifully flavorful, these do-it-yourself cheddar biscuits virtually fly off the desk anytime they’re served. Good factor they’re so fast and simple to make!

One reader, Teri, says: “These at the moment are sitting on the kitchen counter subsequent to bacon so when the fam wakes up they’ll repair an egg and make a fantastic breakfast sandwich – scrumptious!!! ★★★★★

One other reader, Amanda, says: “These had been UNBELIEVABLE! I’ll say that I made a part of my batch in a spherical steel cake tin, and a few in a forged iron skillet–each had been good however the forged iron biscuits had been magical! ★★★★★

cheddar biscuits with parsley topping on marble counter.

You’ll discover many fast bread recipes on my web site, like banana bread, no yeast bread, and Irish soda bread. They’re labeled fast breads as a result of they don’t require any yeast or rise time… however loaves of bread nonetheless take some time to bake, and want time to chill earlier than you slice into them. I really like making biscuits as a result of in addition they don’t require any yeast or rising, and they bake in nearly 20 minutes and could be loved heat—they’re actually, really fast!

Right here’s Why You Will Love These Cheddar Biscuits

  • Rise further tall with further flakes
  • Buttery, garlicky, tacky taste
  • One other egg-free baking recipe
  • Simply 10 easy elements
  • Fast to prep and bake, prepared in about 35 minutes whole
  • Take pleasure in heat with loads of melty cheese pockets inside!
  • Prime with a simple melted butter, garlic, and parsley topping
stack of two homemade cheddar bay biscuits on blue linen.

Should you’ve made my do-it-yourself buttermilk biscuits earlier than, you’ll be acquainted with the method I exploit to make numerous buttery, flaky layers. That’s my go-to biscuit recipe; it’s straightforward, fast, requires minimal elements, and produces superbly tall biscuits. For immediately’s cheddar biscuits, we’re including cheese, garlic, and much more butter. I additionally use the baking powder/baking soda mixture detailed in these recipe notes.

Right now’s biscuits style remarkably much like the favored cheddar bay biscuits served at Purple Lobster. (By the best way, should you take pleasure in including taste to plain biscuits, you’ll love my the whole lot biscuits too.)

Seize these elements:

ingredients on marble counter including bowl of flour, cheddar cheese, parsley, garlic powder, salt, a stick of butter, and a measuring cup of milk.

I’ve 2 fast tips for flaky biscuits and a pair of fast tips for tall biscuits. First, the flakes!

The right way to Make Flaky Cheddar Biscuits

Success Tip #1: Use Chilly Fats

For flaky layers, use chilly fats. This is essential. When little crumbs of butter soften because the cheddar biscuits bake, they launch steam and create little pockets of air—this makes the biscuits flaky on the within whereas remaining crisp on the surface. You don’t need the butter to soften BEFORE hitting the oven, as a result of then there can be no steam. No steam means no pockets of air, and no pockets of air means no flakes.

It’s the identical factor that occurs when making pie crust, ham & cheese scones, and the topping for my cobbler recipe. Be certain your butter is COLD. Lower it into your dry elements by following the printable recipe under. You need to use a meals processor or pastry cutter for that step. You’re in search of coarse flour-coated butter crumbles. Combine in your cheese, after which pour within the buttermilk/honey combination and gently combine to mix:

flour mixture in food processor and shown again in bowl with milk being poured on top.

Success Tip #2: Fold & Flatten

For the flakiest cheddar biscuits ever, flatten and fold the dough earlier than reducing into biscuits. Flattening and folding creates layers, and also you may bear in mind this should you’ve ever tried my do-it-yourself puff pastry and croissant bread recipes. Tip the scrappy, crumbly biscuit dough onto a piece floor and work it collectively together with your palms. Type right into a rectangle:

crumbly cheesy dough on countertop and shown again with hands bringing it together.

Flatten right into a 3/4-inch thick rectangle, after which start folding. Fold one finish of the rectangle in in the direction of the middle, after which the opposite finish on high of that as should you had been folding a enterprise letter:

hands folding dough ends towards center.

Flip the folded dough horizontal, and flatten once more right into a 3/4 inch thick rectangle.

cheddar cheese filled dough in rectangle shape on marble counter.

Repeat the folding course of 2 extra occasions earlier than reducing into spherical biscuits.

cheese biscuit dough on countertop with hand using cutter to shape into rounds.

Now let’s transfer onto the tips for tall biscuits.

The right way to Make Tremendous Tall Cheddar Biscuits

No Twisting = Tremendous Tall Biscuits

When reducing the dough with a biscuit cutter, don’t twist the cutter. Twisting it’ll seal off the biscuit edges, stopping the biscuits from absolutely rising.

Cosy as a Bug = Tremendous Tall Biscuits

Biscuits stand up good and tall after they’re pressed snuggly towards each other. Prepare them tightly in a forged iron skillet or on a lined baking sheet/baking pan. A forged iron skillet helps produce a brilliant crisp backside, so I choose it over a baking sheet or pan. I exploit this 10-inch forged iron skillet for biscuits.

Earlier than baking, brush the biscuits with a bit further buttermilk. Why? This provides the biscuits a barely crispier crust.

pastry brush brushing milk on top of shaped unbaked biscuits.

After baking, brush with melted garlic parsley butter. Why? As a result of yum. The garlic butter seeps down into all of the crevices and, clearly, makes the tops further buttery.

cheddar cheese biscuits with parsley topping in cast iron skillet.

You sweep completed breadsticks with one thing comparable.

So let’s get all this straight. There are 2 issues it’s worthwhile to bear in mind for flaky biscuits and a pair of issues it’s worthwhile to bear in mind for tall biscuits. You’ll (1) use chilly butter within the dough and (2) fold the dough collectively a couple of occasions to assist assure a number of flakes. Plus, you (3) gained’t twist the biscuit cutter and (4) you’ll place the biscuits shut collectively in order that they rise tall within the oven.

And a couple of issues to recollect for deliciously flavored biscuits: cheddar + garlic. 🙂

What to Serve With Cheddar Biscuits

These flavorful cheddar biscuits are such a flexible aspect. They’re welcome with Thanksgiving recipes subsequent to turkey and inexperienced bean casserole as they’re at Easter brunch alongside bacon and eggs or quiche. They usually can go from accompanying lemon herb salmon, cilantro lime hen, or vegetarian pumpkin chili for dinner, to creating an exceptional breakfast sandwich the subsequent morning.

Should you take pleasure in savory baking recipes like this one, you’ll love these do-it-yourself ham & cheese pockets, this cheese bread, and these pull aside pizza rolls.


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flaky cheddar biscuits on blue linen with fresh parsley sprinkled on top.

Home made Cheddar Biscuits

  • Creator:

  • Prep Time:
    20 minutes

  • Prepare dinner Time:
    20 minutes

  • Complete Time:
    40 minutes

  • Yield:
    8-10 biscuits

  • Class:

  • Methodology:

  • Delicacies:


These deliciously easy do-it-yourself cheddar biscuits simply rival Purple Lobster’s cheddar bay biscuits. Baked in solely about 20 minutes, they’re a should strive at brunch or dinnertime.


  1. Preheat oven to 425°F (218°C).
  2. Make the biscuits: Place the flour, baking powder, baking soda, garlic powder, and salt collectively in a big bowl or in a big meals processor. Whisk or pulse till mixed. Add the cubed butter and lower into the dry elements with a pastry cutter or by pulsing a number of occasions within the processor. Lower/pulse till coarse crumbs kind. See photograph above for a visible. Should you used a meals processor, pour the combination into a big bowl.
  3. Fold within the shredded cheese. Make a nicely within the middle of the combination. Pour 1 cup (240ml) buttermilk and drizzle honey on high. Fold the whole lot along with a big spoon or spatula till it begins to come back collectively. Don’t overwork the dough. The dough will likely be shaggy and crumbly with some moist spots. See photograph above for a visible.
  4. Pour the dough and any dough crumbles onto a floured work floor and gently convey along with generously floured palms. The dough will develop into sticky as you convey it collectively. Have further flour close by and use it usually to flour your palms and work floor on this step. Utilizing floured palms, flatten right into a 3/4 inch thick rectangle as finest you may. Fold one aspect into the middle, then the opposite aspect on high. Flip the dough horizontally. Gently flatten right into a 3/4 inch thick rectangle once more. Repeat the folding once more. Flip the dough horizontally yet another time. Gently flatten right into a 3/4 inch thick rectangle. Repeat the folding one final time. Flatten into the ultimate 3/4 inch thick rectangle.
  5. Lower into 2.5 or 3-inch circles with a biscuit cutter. (Tip: Don’t twist the biscuit cutter when urgent down into the dough as a result of this seals off the perimeters of the biscuit which prevents them from absolutely rising.) Re-roll scraps till all of the dough is used. It is best to have about 8-10 biscuits. Prepare in a 10-inch forged iron skillet (see observe) or shut collectively on a parchment paper-lined baking sheet. Be certain the biscuits are touching.
  6. Brush the tops with remaining buttermilk. Bake for 18-22 minutes or till tops are golden brown. Take away from the oven.
  7. Make the topping: Combine the topping elements collectively. Generously brush on the nice and cozy biscuits, and serve heat.
  8. Cowl leftovers tightly and retailer at room temperature or within the fridge for as much as 5 days.


  1. Make Forward & Freezing Directions: Baked biscuits freeze nicely for as much as 3 months. Thaw at room temperature or within the fridge, then heat as much as your liking earlier than serving. It’s also possible to freeze the biscuit dough. Put together the dough in steps 2 by 4. Wrap up tightly in plastic wrap (plastic wrap is finest for freshness) and freeze for as much as 3 months. Thaw in a single day within the fridge, then proceed with step 5. Additionally, after step 4, you may wrap the dough in plastic wrap and refrigerate for as much as 2 days earlier than persevering with with step 5.
  2. Particular Instruments (affiliate hyperlinks): Pastry Cutter or Meals Processor | 2.5- or 3-Inch Biscuit Cutter | 10-inch Forged Iron Skillet | Pastry Brush
  3. Butter in biscuit dough: Lower into 1/2-inch cubes. Hold butter as chilly as attainable till you want it. I like to recommend putting the cubed butter within the freezer for about quarter-hour earlier than you start.
  4. Buttermilk: You’ll be able to substitute complete milk for buttermilk if desired. Nevertheless should you’d just like the tangy taste, which I extremely suggest, you can also make your individual bitter milk substitute. Add 2 teaspoons of recent lemon juice or white vinegar to a liquid measuring cup. Add sufficient milk to make 1 cup. (You want 1 cup within the recipe, plus 2 Tbsp for brushing–you should utilize common milk to brush on high.) Whisk collectively, then let sit for five minutes earlier than utilizing within the recipe. Entire milk is finest for the DIY bitter milk substitute, although decrease fats or nondairy milks work in a pinch. (In my testing, the biscuits don’t style as wealthy or rise fairly as tall utilizing decrease fats or nondairy milks.)
  5. Forged Iron Skillet: In case your forged iron skillet isn’t nicely seasoned, I like to recommend greasing it with a bit vegetable oil or melted butter. Brush a skinny layer of both on the underside and across the sides. No have to warmth the forged iron skillet earlier than utilizing, although you actually can. Place within the preheated oven for quarter-hour earlier than arranging the formed biscuits in it.

Key phrases: cheddar biscuits, cheese biscuits


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