Cheddar Biscuits Recipe: Flaky, Cheesy Homemade Deliciousness

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If there’s one food that can instantly make any meal feel like a celebration, it’s a warm, buttery biscuit straight from the oven. In the Drummond household, biscuits are a staple—a must-have side for big holiday dinners or simply as part of a cozy family meal. While there are countless ways to make biscuits, this cheddar biscuit recipe has earned its place as a new favorite, thanks to its irresistibly tender texture, flaky layers, and pockets of melty, sharp cheddar cheese. Whether you serve them with holiday ham, use them as a base for breakfast sandwiches, or smother them in sausage gravy, these easy cheddar biscuits are sure to become a new family tradition.

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The Secrets to Tender, Flaky Biscuits

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What separates a good biscuit from a great one? The answer lies in technique and ingredients. The Pioneer Woman’s top tip for achieving the flakiest, most tender biscuits is simple: use super cold butter—and don’t overmix the dough.

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• Cold Ingredients: Keeping butter and shortening well chilled creates steam as the biscuits bake, which translates to those coveted flaky layers.

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• Handling the Dough: Overmixing will develop gluten, resulting in dense, tough biscuits. Gentle, minimal handling is key.

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• Visible Butter Pieces: The dough should still have visible bits of cold butter before baking to maximize texture.

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Ingredient Spotlight

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Here’s what you’ll need to create these cheesy delights:

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Note: You can also play around with cheese varieties. Pepper jack, parmesan, smoked gouda, or gruyère are all excellent alternatives; just make sure they are finely shredded for even melting.

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Step-by-Step Instructions

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1. Prep the Ingredients

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• Place the cold butter and shortening in a bowl and chill in the freezer while you prep.

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• Preheat your oven to 450°F and line a baking sheet with parchment paper.

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2. Mix Dry Ingredients

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• In a large mixing bowl, combine the flour, powdered milk, baking powder, sugar, cream of tartar, and salt.

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• Whisk together until evenly distributed.

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3. Incorporate Fats

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• Add the chilled butter and shortening to the dry ingredients.

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• Cut them in with a pastry cutter until the mixture looks like coarse crumbs—pea-sized pieces of butter should still be visible.

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4. Add Cheese

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• Add the shredded cheddar cheese and use the pastry cutter again, just enough for even distribution (avoid overmixing).

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5. Mix in Buttermilk

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• Drizzle half of the buttermilk into the bowl and stir with a fork.

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• Add the remaining buttermilk and mix until the dough just comes together.

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6. Shape and Cut Biscuits

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• Turn the dough onto a floured surface and lightly knead, no more than twice.

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• Pat the dough to about 1-inch thickness.

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• Use a 2 1/2-inch round cutter to cut out biscuits.

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• Gather and re-roll the scraps to cut more biscuits.

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7. Bake

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• Arrange the biscuits on the prepared baking sheet.

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• Brush the tops with melted butter.

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• Bake for 11–12 minutes, rotating the pan halfway through, until the biscuits are deep golden brown on the bottom.

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Serving Suggestions

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While these cheddar biscuits are a natural fit for Thanksgiving, their versatility shines year-round:

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• Serve as a side for holiday ham, roast chicken, or grilled entrees.

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• Slather with butter or jam for breakfast.

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• Split and use as a foundation for breakfast sandwiches or mini cheese biscuit BLTs.

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• Top with sausage gravy and a fried egg for a hearty breakfast or brunch.

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• Pair with soup or salad for a comforting lunch.

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Their rich, cheesy flavor and flaky texture make them irresistible any time of day.

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The Cheese Factor

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Cheddar is the classic choice for these biscuits, but don’t hesitate to get creative:

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• Cheese swaps: Pepper jack, parmesan, smoked gouda, or gruyère can add new depth and flavor.

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• Consistency: Always use finely shredded cheese so it distributes evenly and melts beautifully within the biscuit.

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If you want to experiment, try blending sharp and mild cheddar for a balanced bite. Or, add a pinch of cayenne for a subtle kick.

Storage and Make-Ahead Tips

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Fresh from the oven, these biscuits are at their absolute best—crisp on the outside, tender inside, with pockets of oozy cheese. But if you have leftovers, here are some strategies:

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• For best quality, eat them within a few hours of baking.

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• To store, let cool completely, then wrap tightly or place in an airtight container.

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• Reheat briefly in the oven or microwave if you prefer them warm.

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• For longer storage, freeze the cooled biscuits in a freezer-safe bag or container. Reheat directly from frozen whenever you crave a fresh-baked taste—no need to thaw first.

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Frequently Asked Questions

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Why do my biscuits turn out dense or tough?

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This is usually due to overmixing the dough or using butter that’s too warm. Always use cold ingredients, handle the dough gently, and mix just until everything comes together. Overworking the dough will activate too much gluten, resulting in a less tender biscuit.

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Can I substitute buttermilk with regular milk?

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Buttermilk’s acidity helps activate the baking powder, contributing to a lighter, flakier biscuit. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, then letting it sit for 5 minutes.

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How can I make these biscuits vegetarian?

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The original recipe is already vegetarian. If you need to make them vegan, you can experiment with plant-based butter and cheese, and use non-dairy buttermilk (add lemon juice to almond or soy milk). Keep in mind, though, that the flavor and texture may differ.

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Can I use self-rising flour?

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If you use self-rising flour, omit the baking powder and salt, since self-rising flour already contains leavening agents and salt. However, you’ll still need to add the powdered milk, cheese, and follow the rest of the recipe as directed.

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Can I add herbs or spices?

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Absolutely! Chopped fresh chives, parsley, or even a pinch of cayenne pepper can add extra flavor. Stir in your additions just before adding the buttermilk for even distribution.

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Visual Cues and Troubleshooting

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• If your dough seems too wet, add a tablespoon of flour at a time until you can handle it.

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• If it’s too dry and crumbly, add a splash more buttermilk.

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• Adjust baking time as needed for your oven—biscuits are done when they’re golden on the bottom and sides, and springs back when lightly touched.

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Why This Recipe Is A Keeper

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This cheddar biscuit recipe is a keeper because it delivers on both flavor and texture with every batch. The combination of cold butter, shortening, and buttermilk promises flakiness, while the generous helping of cheese adds a rich, satisfying bite. It’s a forgiving, flexible formula—perfect for busy weeknights, festive gatherings, or whenever you need a warm, comforting side.

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Whether you’re a biscuit novice or a seasoned baker, this recipe is straightforward yet yields impressive results every time. With a few simple ingredients and a little patience, you can wow your family and friends with a batch of cheesy, golden biscuits straight from your own kitchen.

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More Biscuit Inspiration

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If you love these cheddar biscuits, consider exploring other variations:

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• Cheddar-Chive Biscuits: Add freshly chopped chives to the mix for a fresh, herbal note.

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• Bacon-Onion Cheddar Biscuits: Fold in crispy cooked bacon and caramelized onions for a hearty, savory treat.

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• Cayenne-Cheddar Biscuits: Add a pinch of cayenne pepper for a spicy kick.

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All of these twists can be made using the basic dough and technique outlined above—just customize your add-ins!

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Final Thoughts

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Homemade cheddar biscuits are more than just a side dish—they’re a gesture of warmth, comfort, and hospitality. With this reliable recipe from The Pioneer Woman, you’ll have a crowd-pleasing staple that never fails to impress. Whether you whip them up for breakfast, lunch, or dinner, these cheesy, flaky biscuits will become a treasured part of your family’s table.

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