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

Welcome to Add A Pinch

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.

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Recipe Review


  1. Talk about melt in your mouth biscuits! I’m drooling! Thank you for the recipe! I love the name of your site. My grandmother is a true believer in adding a pinch of sugar to any and every recipe! 🙂

  2. 5 stars
    Best biscuits ever! We live at a higher altitude so some recipes come out very tough,this one came out perfect thanks again! 5 Stars!!!

  3. Patch & M2 are going to do a happy dance when i make these for brunch this weekend 😀 MmmMmm

  4. I’m pretty sure my new life’s destiny is to wake up and make these amazing biscuits as a vehicle for bacon and eggs to get into my mouth.

  5. oh I definitely think these biscuits NEED to happen in my kitchen very soon, love the tip on the crisp bottoms and will have to give it a try. They look gorgeous!

  6. 5 stars
    I just made these, and they were amazing, light and flakey and tons of flavor. Definitely on my new biscuit recipes

    1. Oh Ileen you just made my day! Thank you so much for letting me know how you liked them! xoxo

    2. You are welcome, Making stew for dinner and my son just asked for the biscuits I made last time, I said oh crapola which ones were they. So as I save everything onto pinterest, I found them. I then asked if they had cheddar he said yup, and I knew these were them. I better print it so I have it for next time, tough getting old and forgetting what I baked last time, as I am always baking something.
      I know they must have been great as he never asks for something more than once, so cheddar biscuits with stew.