With just three ingredients, Southern Cheddar Biscuits are light, flaky, tender, Southern-style cream biscuits with sharp gooey cheddar cheese. Eaten hot right out of the oven with a pat of butter, or even a dollop of my Blackberry Jam without Pectin, these delicious morsels fairly melt in your mouth.
I can see some of you right now rolling your eyes, homemade biscuits from scratch, really Sharon? The answer is yes, yes, yes! You know me, and you know I am not much of a baker! That’s why I am so excited to share this versatile and easy recipe with you.
With just three simple ingredients, these delectable biscuits literally only take minutes to prepare, and you don’t have to have any special baking equipment; no rolling pins, no special cutters, no pastry blenders.
What’s in them:
If you have the ingredients, plus a bowl, a glass, a spoon, and a baking sheet, you are in business. And the simple ingredients I mentioned are self-rising flour, heavy cream, and sharp cheddar cheese. That’s it! It’s a baking miracle!
And if all of this wasn’t reason enough for you to make these yummy bites of heaven, as delicious as they are with just a pat of butter, they are every bit as scrumptious with a dab of jelly, a slice of ham, a piece of bacon, or a fried egg in the middle.
And a bonus, they freeze really well so you can make them ahead, freeze them, and then just pop them in the oven whenever you want freshly baked hot bread.
How to make them: (with and without a food processor)
Preheat the oven to 425 degrees F.
Method 1: Using a Food Processor
Cut up the cheese into chunks. Add the flour and cheese to a food processor fitted with a metal blade and process until the cheese is finely chopped.
Add the cream and process until the mixture comes together and pulls away from the sides. If the dough seems dry and doesn’t come together, add just a bit more cream.
Method 2: Without a Food Processor
Grate or shred the cheese. Add the cheese to a large bowl and toss with the flour.
Add the cream, stirring until all of the ingredients are moistened and come together. If the dough seems dry and doesn’t come together, add just a bit more cream.
Cutting out the biscuits and baking:
Place the dough on a lightly floured surface and lightly pat it out into a disk ½ to 1 inch thick. Alternatively, you can use a rolling pin to evenly and lightly roll out the dough.
Use a 2-3 inch cutter or glass to cut the rounds.
Place the cut dough on a non-stick or parchment paper-lined baking sheet.
Brush the tops with just a little cream to help them brown.
Bake for 15-18 minutes, or until they are a light golden brown.
Serve immediately while they are still hot.
Sharon’s Tips:
If you don’t have self-rising flour and want to use all-purpose flour, simply reduce the amount of flour by two tablespoons and add 1 tablespoon of baking powder and 1 teaspoon of salt. Mix well.
My dough was approximately ¾ inches thick, I used a 3-inch glass to cut the dough out, and I ended up with 9 biscuits. If your dough is thicker or thinner, or you use a smaller glass or cutter you will end up with more or fewer biscuits.
The less you handle the dough, the more tender the biscuits will be. If you overwork the dough, they will be tough. For this reason, I don’t recommend combining the leftover dough scraps and rolling them out again to make more.
For the best results in freezing, place the raw cut out biscuits on a baking sheet, and freeze for about an hour. After they are frozen, place them in an airtight freezer food storage bag and store them in the freezer until you are ready to bake them. You don’t need to thaw them, just bake for 25 minutes.
If you have any leftovers they are great for breakfast the next morning split and toasted under the broiler.
Related recipes:
If you love hot bread as I do, but don’t want all of the fuss of a regular homemade biscuits recipe, you might also like these easy recipes: Cornmeal Biscuits with Orange Butter, Sweet Potato Biscuits with Cranberry Aioli, and Tomato Cobbler with Cornmeal-Cheddar Biscuits.
If you are interested in other southern-style recipes, you might want to check out these popular favorites: Classic Southern Potato Salad, Classic Southern Potato Salad, Homemade Peach Ice Cream, Southern Style Baked Mac and Cheese, Southern Sweet Potato Pie, and Traditional Southern Style Cornbread.
Here is a link to all of my southern-style recipes if you need more menu ideas or inspiration.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
📋 Recipe:
Easy Southern Cheddar Biscuits Recipe
Ingredients
- 2 cups self-rising flour
- 4 oz extra sharp cheddar cheese or 1 cup grated
- 1 cup heavy cream
Instructions
- Preheat the oven to 425 degrees F.
Method 1: Using a Food Processor
- Cut up the cheese into chunks. Add the flour and cheese to a food processor fitted with a metal blade and process until the cheese is finely chopped.
- Add the cream and process until the mixture comes together and pulls away from the sides. If the biscuit dough seems dry and doesn't come together, add just a bit more cream.
Method 2: Without a Food Processor
- Grate or shred the cheese. Add the cheese to a large bowl and toss with the flour.
- Add the cream, stirring until all of the ingredients are moistened and come together. If the biscuit dough seems dry and doesn't come together, add just a bit more cream.
Making the Biscuits
- Place the dough on a lightly floured surface and lightly pat it out into a disk ½ to 1 inch thick. Alternatively, you can use a rolling pin to evenly and lightly roll out the biscuit dough.
- Use a 2-3 inch biscuit cutter or glass to cut the biscuit rounds.
- Place the cut biscuits on a non-stick or parchment paper lined baking sheet.
- Brush the tops with just a little cream to help them brown.
- Bake the biscuits for 15-18 minutes, or until they are a light golden brown. Serve immediately while they are still hot.
I was wondering if I can use a cast iron skillet instead of the baking sheet
Thank you in advance
Sure, a cast-iron skillet would work just fine!
I like baking my scrapes with my biscuits. Some of them get really crunchy.
Hi Jane,
That’s a great idea! I’ll have to try that next time I make biscuits.
All my best,
Sharon