My Recipe Box

Flaky Cheese Biscuits


Yields about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits

Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they're so good, it really doesn't matter how they look.

more about:
  • 8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
  • 1 Tbs. granulated sugar
  • 2-1/4 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 4 oz. (8 Tbs.) very cold unsalted butter
  • 3/4 cup very cold buttermilk
  • 2 cups grated sharp Cheddar, Gruyère, Gouda, or provolone
Mix and fold the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

Flaky Cheese Biscuits Recipe

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Flaky Cheese Biscuits Recipe
Pat and fold the dough:

Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one-third of the cheese on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the cheese and repeat the tri-fold. Repeat this procedure one more time (three times in all), using the remaining cheese.

Flaky Cheese Biscuits Recipe
Cut and bake the biscuits:

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Flaky Cheese Biscuits Recipe

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

nutrition information (per serving):
Size : based on 18 biscuits, Calories (kcal): 150, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 6, Protein (g): 5, Monounsaturated Fat (g): 2.5, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 0, Sodium (g): 200, Cholesterol (g): 25, Fiber (g): 0,

Photo: Scott Phillips

Mmmm... YUM! This biscs are the bomb.. The amount of baking powder is just right. One adjustment I made is that I used less cheese than it called for. Just about a cup or so. Also, I baked them at 190C for about 25-30min. The garlic at the end gives them that boost in flavor that just makes you want to eat the whole sheet. Total hit.

Biscuits had nice texture and nice crunchy exterior but I questioned the 500 degree temp so baked them at 475 and the bottoms still burned..... didn't stop my family from gobbling up the tops but they left the bottoms uneaten- like muffin tops!

Not sure what happened with Jean below, but these were fantastic flaky, buttery, cheesy goodness. And, for the record, no one vomited.

My kids didn't like it so I fed them to my horse. A few minutes later, we heard a horrible noise coming from the barn. Our horse Desmond was wailing in agony. CAUTION! Do not feed to farm animals!!

absolutely awful my kids vomited all over my very old and sickly mother who could only stay for a day and you have ruined what may be one of her final times with her grandkids. I hope you're proud of yourselves because I am very displeased and disgusted with all of you at this company and shan't come back here to make cheesy biscuits again!

I made these for a breakfast potluck and they turned out really well! I didn't have a 2" round cookie cutter so I used a standard 1.5 oz. shot glass to cut them. I couldn't serve them right after baking, so I stored them in an airtight container overnight and microwaved them before serving. I've also kept some in the freezer and microwave them before serving. They definitely taste better fresh out of the oven but are still great microwaved.

Made these for the first time today ... followed the directions exactly (OK, maybe added a bit more cheese than necessary). Took the full 14 minutes and turned out great! Put six out for my fussy family and they disappeared in a blink. This recipe made 11 biscuits using the larger cutter (2-1/2"). Thanks FC for yet another superb recipe!

Amazing! Delicious, flaky, buttery biscuits. A permanent addition to my recipe collection.

I am the worst baker in the world. Printed this recipe for Thanksgiving with back up biscuits in the fridge. I followed the directions to the letter and the biscuits were a total hit. Took me about 10 minutes to make them and then cook time on top. I would NOT recommend cooking them in a toaster oven...burnt the tops a bit and did not cook through as an oven would.

These are the best biscuits I have ever tasted. Buttery flavor and flaky. Perfect.

AMAZING! The whole family loved them.

Cookbooks, DVDs & More