These Cheddar Biscuits are completely loaded with sharp cheddar cheese and savory flavors. They are the perfect companion to Potato Broccoli Soup or on the plate with your BBQ. The biscuits pictured were made with King Arthur Flour Measure for Measure gluten free flour blend.
How to make cheddar drop biscuits
- Preheat oven to 425°F.
- In a food processor combine flour, baking powder, salt and cheese. Pulse to mix.
- Add in cubed butter and process for 5 seconds until mixture resembles wet sand.
- Dump flour mix into a large bowl and use a spatula to fold in the milk. Dough will be wet and sticky to the touch.
- Using a large cookie scoop or soup spoon, scoop batter onto a greased baking sheet about 2 inches apart.
- Bake at 425°F for 13-15 minutes or until lightly browned.
Can I make these biscuits gluten free?
Yes! We made these gluten free many times and they tasted great! The flour blend you use will make a big difference however. We had the best texture and flavor with King Arthur Measure for Measure. The Namaste brand from Costco did not work at all.
How to use cheddar biscuits
- Breakfast - topped with gravy or with sausage, cheese and egg to make a breakfast sandwich.
- Lunch - dipped in your favorite Soup.
- Dinner - alongside your favorite BBQ foods.
Love this Cheddar Biscuit recipe? Try these other delicious bread recipes.
BUTTERMILK DROP BISCUITS 
PIZZA DOUGH | NO RISE TIME
3 ways to store biscuits
How To store biscuits at room temperature
Place in a zip-top bag lined with a paper towel. They will keep at room temperature for 3 days.
How To store in the refrigerator
Biscuits will keep really well in the refrigerator in a paper towel-lined zip-top bag for up to a week! Feel free to warm in the microwave for 10 seconds before eating.
How to freeze biscuits
Biscuits will keep well in the freezer! Be sure biscuits are completely cooled. Simply place biscuits in a zip-top bag (no paper towel this time) and place in the freezer. Remove one or two biscuits at a time and reheat in the microwave for 15-30 seconds. They will keep in the freezer for 2-3 months. Be sure to date the bag.
Cheddar Biscuits | Gluten Free Option
Ingredients
- 2 cups gluten-free flour blend King Arthur Measure for Measure works the best
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons salt
- 2 cups shredded cheddar cheese
- 8 tablespoons unsalted butter cold and cubed
- 1 ¼ cups whole milk
- Milk or melted butter for topping
Instructions
- Preheat the oven to 425°F.
- In a food processor combine flour, baking powder, salt cheese. Pulse twice to mix.
- Add in cubed butter and process for 5 seconds.
- Dump flour mix into a large bowl and using a spatula fold in the milk.
- Dough will be wet and sticky to the touch.
- Using a muffin or cookie scoop, scoop batter onto a greased baking sheet about 2 inches apart.
- You can leave the biscuits as is or with wet fingers you can gently spread out each biscuit to make them larger.
- Brush the top with milk or melted butter to help them brown.
- Bake at 425°F for 13-15 minutes or until lightly browned.
- These keep for 3 days at room temp or for 1 week in the refrigerator.
Notes
Nutrition
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