Cheddar biscuits are the ultimate quick bread. Flaky, buttery, packed with sharp cheddar. No rolling. No cutting. Just mix, drop, bake. 20 minutes. Like your favorite seafood chain’s biscuits — but better.
Preheat & Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Mix Dry & Cut Butter
Whisk flour, baking powder, garlic powder, salt, and cayenne. Cut in cold butter until mixture looks like coarse crumbs.
Add Cheese & Wet
Stir in cheddar. Add buttermilk. Mix until just combined (don’t overmix — dough will be shaggy).
Drop & Bake
Drop ¼-cup scoops of dough onto baking sheet (2 inches apart).
Bake 12-15 minutes until golden brown.
Garlic Butter & Serve
Mix melted butter, garlic, and parsley. Brush over warm biscuits.
Serve immediately. Try not to eat them all.
Summary
Prep Time: 10 min | Bake Time: 15 min | Total: 25 min
Yield: 10-12 biscuits | Difficulty: Easy
Storage Notes
Best fresh. Fridge 3 days. Reheat in oven or air fryer at 350°F for 5-7 minutes. Freeze unbaked dough scoops for 3 months. Bake from frozen (add 3-5 minutes). Never microwave — biscuits get rubbery.
