Fluffy Flaky Cheddar Biscuits

Bake up a batch of these fluffy, buttery cheddar biscuits for your Thanksgiving table… They’re simple and delicious alongside soups, too!

Fluffy Flaky Cheddar Biscuits – Buttery biscuits that are so simple and delicious with soups and stews! | thecomfortofcooking.com

When it comes to cooking I’m pretty creative, but as for baking… I like it nice and predictable! Knowing it’s going to come out alright makes it all much more worth the while – and the time, ingredients, and general hunting around for just the right recipe. I was pretty darn sure of this recipe for my first attempt at biscuits, and it did not disappoint!

Quick, easy and just about as fluffy, flaky and delicious as biscuits come!

Fluffy Flaky Cheddar Biscuits – Buttery biscuits that are so simple and delicious with soups and stews! | thecomfortofcooking.com

These cheddar biscuits using Sargento Shredded Double Cheddar Cheese were a delicious accompaniment to a big bowl of spicy, warming chicken tortilla soup last night. They’d also be right at home alongside an impressive turkey feast, too!

Fluffy Flaky Cheddar Biscuits – Buttery biscuits that are so simple and delicious with soups and stews! | thecomfortofcooking.com

Drizzled with honey, dunked into a soup, stew or chili, or served with next week’s big meal, you’ll love these biscuits! They’re easy to make and irresistibly buttery-rich as a side to your favorite scrumptious comfort foods.

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Fluffy Flaky Cheddar Biscuits

Yield: Makes 12 biscuits


1-3/4 cups all-purpose flour

1 Tbsp. baking powder

3/4 tsp. salt

1/2 tsp. freshly ground pepper

1-1/2 cups (6 oz.) Sargento® Shredded Double Cheddar Cheese, divided

1/3 cup butter or margarine, cubed

3/4 cup milk


Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine flour, baking powder, salt, pepper and 1 cup cheddar cheese. Cut in butter cubes using a pastry blender or fork, until you have pea-sized lumps of flour. Add milk and mix with your hands until mixture is moistened.

Knead gently on floured surface 8 times. Roll out to 1/2-inch thickness. Cut with 2-1/2-inch biscuit cutter. Re-roll and cut scraps. Place biscuits on baking sheet and sprinkle with remaining 1/2 cup cheddar.

Bake 10 minutes or until biscuits are golden brown.


Adapted from Sargento


13 Responses to “Fluffy Flaky Cheddar Biscuits”

  1. #
    SkinnyMommy — November 14, 2012 @ 2:11 pm

    Those look perfect!

  2. #
    Paula — November 14, 2012 @ 2:52 pm

    Beautiful. Wish I was free for dinner when you served these up with that soup :)

  3. #
    Jessica@AKitchenAddiction — November 14, 2012 @ 5:46 pm

    Mmm, these look fantastic!

  4. #
    Bianca @ Confessions of a Chocoholic — November 14, 2012 @ 10:05 pm

    I love biscuits and after seeing these pics, I wish I was snacking on one right now!

  5. #
    Chung-Ah | Damn Delicious — November 14, 2012 @ 11:32 pm

    Yes yes and yes! These biscuits must make an appearance for Thanksgiving!

  6. #
    Laura (Tutti Dolci) — November 15, 2012 @ 12:00 am

    These biscuits look delish!

  7. #
    claire @ the realistic nutritionist — November 15, 2012 @ 1:49 am

    PERFECT for Thanksgiving! Love this Georgia!

  8. #
    Erin @ Dinners, Dishes, and Desserts — November 15, 2012 @ 8:25 pm

    Love biscuits – one of my favorites!

  9. #
    Stephanie @ Eat. Drink. Love. — November 16, 2012 @ 2:57 am

    I love everything about these!!

  10. #
    The Food Hound — November 27, 2012 @ 2:41 am

    I love biscuits SO much but I always forget I can make them even BETTER by adding cheddar. I need to leave a sticky note on the fridge to remind me, haha. Pairing these with soup? Perfect!

  11. #
    Anonymous — November 29, 2012 @ 7:26 pm

    gonna serve mine with stew tonight

  12. #
    The Cooking Actress — December 17, 2012 @ 3:11 am

    Mmmm these cheddar biscuits look so comforting and mouthwatering! I love these!

  13. #
    nfaband — January 29, 2013 @ 5:11 pm

    Just made these … my first homemade from scratch biscuits, and they turned out perfectly, minus a bit of darkening on the undersides because I have really old cookie sheets, even with parchment they darkened a bit much, I’m buying new cookie sheets though, next time (and there will be a next time) they will be perfect. Flavor by the way is spot on.

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