Cheddar Biscuits Recipe


5 from 3 votes
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These happened this weekend. Cheddar biscuits. mmmmmm.

Cheddar Biscuits |

Light, fluffy southern buttermilk biscuits filled with freshly grated cheddar cheese in every single bite. Mercy!

My husband invited our friend Walt over for breakfast Saturday morning so they could catch up. Little Buddy and I already had plans to take Miss Annabelle to our vet, so it would be a perfect time for them to chat about airplanes and all the things they love to talk about for hours without either of us monopolizing the conversation they were trying to have. We both have a habit of doing that without really trying. Heh.

I also knew these cheddar biscuits would be quick to pull together to go along with the rest of their breakfast.

Cheddar Biscuits |

As I was patting out the biscuit dough for cutting, Walt arrived and we started talking about biscuits. From how to make them, eat them, favorites from our childhood, and everything in between.

You know, I can talk about just about anything, but when the conversation starts on biscuits or cornbread, then it really is a conversation I get into.

As we were talking, Walt told me of his aunt’s biscuits from his childhood. His aunt made her biscuits with lard, but one of her tricks really reminded me of how my Grandmother would make her biscuits. It was a trick I decided right then and there to bring back for good!

His aunt and my Grandmother both would melt the fat, his aunt’s lard and my Grandmother’s Crisco, in the pan in a hot oven, remove the pan from the oven and then put the biscuits into the hot greasy pan. The biscuits sizzle just a bit as the bottoms fry just a touch in the hot grease. Then, put the pan of biscuits into the hot oven and bake until light and fluffy and lightly browned on top.

Cheddar Biscuits |

Then, when you pull the biscuits out of the oven, top them with a bit of melted butter allowing it to run down the sides just a bit.

Oh my, they were scrumptious and just like the biscuits my Grandmother made. It’s just hard to beat a good biscuit, isn’t it?

Here’s the recipe for my Cheddar Biscuits. Be sure to give that little trick of my Grandmother’s and Walt’s aunt a try soon. You won’t want a biscuit any other way after that, I promise.

Cheddar Biscuits Recipe

5 from 3 votes
Cheddar biscuits make a great addition to any meal! Full of grated cheddar cheese and a crisp bottom, these cheddar biscuits are a family favorite!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12


  • 2 cups (226 g) self-rising flour
  • 1/2 teaspoon (1.4 g) kosher salt
  • 4 tablespoons (56.5 g) butter, cold and cut into pieces
  • 1 1/4 cups (284 g) buttermilk
  • 1 1/2 cups (169.5 g) grated cheddar cheese
  • 2 tablespoons (28.5 g) melted butter, for the topping
  • 1 tablespoon (14 g) shortening, butter, or bacon fat, for the sheet pan


  • Preheat oven to 475º F.
  • Cut the cold butter into flour and salt with a pastry blender or fork.
  • Slowly pour milk into your dry ingredients. Mix lightly. Fold in grated cheddar cheese.
  • Pour dough onto a lightly floured surface and gently pat into a round disc about 1/2 inch thick. Cut dough with a sharp metal or glass cutter.
  • Add about 1 to 2 tablespoons of shortening to your baking sheet and place into the oven to melt, about 2 or 3 minutes. Once melted, remove from the oven and tilt the pan to make sure the bottom of the baking sheet is well-coated.
  • Carefully place each biscuit into the hot grease on the baking pan. You’ll hear a bit of a sizzle as the bottom of the biscuit fries a bit in the hot grease. Place the baking pan into the oven and bake until the biscuits have risen and are lightly browned, about 10 – 12 minutes. Remove from oven and brush with melted butter.
  • Serve warm.


Calories: 201kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 236mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Calcium: 135mg | Iron: 1mg

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

I hope these biscuits happen in your kitchen soon! Do let me know how you like them!

Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 3 votes

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Recipe Review


  1. Maria M says:

    What can we use in place of shortening?

  2. Kim Honeycutt says:

    Love cheddar biscuits and these sound delicious! You know I’m pinning it!

  3. Andrea says:

    5 stars
    Hello Robyn. I just finished making the cheddar biscuits. All I can say is uuummmm, uuuummmmm good. These are absolutely delicious. We love sharp cheddar in my family, so that is what I used. My sister brought over some home made chili and I decided to bake the cheddar biscuits as a surprise to go along with her chili. She loves the cheddar biscuits. She brought her three year old daughter and even the three year old loves the cheddar biscuits. Wow! Thanks so much again and God bless you and your family:)

  4. Ileen Cuccaro says:

    Just finished baking and they are amazing, I used a combo KA flour pastry blend, and they are even better than last time