Cheddar Biscuits
Posted On 1 March 2026
Some might call these knock-offs of a type of cheese biscuit served at a chain of mediocre seafood places, but I wouldn’t.
Cheddar Biscuits
A relative of a type of biscuit made popular by a mediocre seafood joint.
Servings: 12 Biscuits
Equipment
- Pastry Cutter (optional, but helpful)
- Half-sheet pan
- Parchment Paper
Ingredients
Da Biscuits
- 240 grams all purpose flour (2 cups)
- 1 tablespoon baking powder
- ½ teaspoon sugar
- ½ teaspoon garlic powder (you measure this with your heart)
- ¼ teaspoon baking soda
- ¼ teaspoon salt (also, heart, see above)
- 76 grams cold butter, cubed (⅓ cup)
- 244 grams milk (1 cup)
- 85 grams shredded cheese (cheddar, jack, colby, pepper jack) (¾ cup)
Da Garlic Butter (optional)
- 57 grams melted butter (¼ cup)
- ½-1 teaspoon dried parsley (optional)
- ½-1 teaspoon garlic powder
- ½ teaspoon dried Italian seasoning (optional)
Instructions
- Heat oven to 400℉.
- Mix together flour (240g), baking powder (1 tablespoon), sugar (½ teaspoon), garlic powder (some), baking soda (¼ teaspoon), and salt (¼ teaspoon).
- Add the butter (76g) and mix with a pastry cutter (helpful) or a fork (pain in the ass) until crumbly and the butter is about pea sized.
- Using a spatula, fold in the milk (244g) and cheddar cheese (85g).
- "Drop" by large spoonfuls onto parchment-lined sheet pan. These shouldn't spread a lot, so they can be chummy.
- Bake for 12-15 minutes. Should be brown-ish.
- Optional: While biscuits are baking, make the garlic butter, if so desired, by mixing melted butter (57g), dried parsley (½ teaspoon), garlic powder (½ teaspoon+), and Italian seasoning (½ teaspoon)
- Remove biscuits from oven.
- If using the garlic butter, let the biscuits cool for 2+ minutes and then brush with the garlic butter.
- Serve warm.
Notes
- I’m gonna start experimenting with different types of cheese. Pepper Jack seems like a no-brainer.