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    Grits and Pinecones » Recipes » Bread

    Easy Southern Cheddar Biscuits Recipe

    March 18, 2018 by Sharon Rigsby, Updated July 24, 2020 4 Comments

    Jump to Recipe Print Recipe
    Easy Southern Cheddar Biscuits Pinterest Pin

    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, these delicious morsels fairly melt in your mouth.

    Easy Southern Cheddar Biscuits in a stack hot out of the oven

    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.

    Several cheddar biscuits with a slice of ham in the middle.

    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.

    Chunks of cheddar cheese on a cutting board.

    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.

    Using a glass to cut biscuits out of dough.

    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.

    Brushing cream on raw biscuit dough to help them brown.

    Bake for 15-18 minutes, or until they are a light golden brown.

    Golden brown biscuits hot out of the oven on a baking sheet.

    Serve immediately while they are still hot.

    Close up of three biscuits in a stack and ready to serve

    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!

    Easy Southern Cheddar Biscuits in a stack hot out of the oven

    Easy Southern Cheddar Biscuits Recipe

    Sharon Rigsby
    With just three ingredients, Southern Cheddar Cheese Biscuits are light, flaky, tender, Southern-style biscuits with sharp gooey cheddar cheese. Eaten hot right out of the oven with a pat of butter, these delicious biscuits will fairly melt in your mouth.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Bread
    Cuisine American, Southern
    Servings 9 biscuits
    Calories 238 kcal

    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.

    Notes

    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.
    My dough was approximately ¾ inches thick, I used a 3-inch glass to cut the biscuits out, and I ended up with 9 biscuits. If your dough is thicker or thinner, or you use a smaller glass or biscuit 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, the biscuits will be tough. For this reason, I don't recommend combining the leftover dough scraps and rolling them out again to make more biscuits.
    For the best results in freezing these biscuits, place the raw cutout biscuits on a baking sheet and freeze for about an hour. After the biscuits 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 the biscuits, just bake for 25 minutes.
    If you have any leftover biscuits, they are delicious for breakfast the next morning split and toasted under the broiler.

    Nutrition

    Calories: 238kcalCarbohydrates: 21gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 428mgPotassium: 20mgSugar: 0.03gVitamin A: 400IUVitamin C: 0.2mgCalcium: 90mgIron: 0.9mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    1. Kevin Sullivan

      September 16, 2022 at 5:33 pm

      I was wondering if I can use a cast iron skillet instead of the baking sheet
      Thank you in advance

      Reply
      • Sharon Rigsby

        September 18, 2022 at 5:20 pm

        Sure, a cast-iron skillet would work just fine!

        Reply
    2. Jane

      August 12, 2019 at 7:43 am

      I like baking my scrapes with my biscuits. Some of them get really crunchy.

      Reply
      • Sharon Rigsby

        August 14, 2019 at 3:22 pm

        Hi Jane,
        That’s a great idea! I’ll have to try that next time I make biscuits.
        All my best,
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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