Small Batch Cheddar Biscuits (large batch included)
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Small Batch Cheddar Biscuits are flavorful, tender, and loaded with cheddar. They’re easy to make any time you’re craving a good biscuit.
They go great with soups, stews, scampi and chili! They also make delicious breakfast sliders filled with ham, bacon, sausage, and eggs.) They’re great for tailgating and brunch.
As well, I have included the recipe for a large batch of these cheesy biscuits in the recipe card.
Small Batch Cheddar Biscuits
If there’s one thing I love it’s breakfast and breakfast foods. Pancakes, waffles, hashbrowns, biscuits….. oh I do love good biscuits!! ❤️
If you’re the same way, you’ll fall instantly in love with these small batch cheddar biscuits. They’re crisp around the edges while being soft and cheesy inside. The flavor is spot on and so is the texture.
They make great breakfast sandwiches or side to traditional eggs, bacon, sausage, and skillet potatoes.
For the best breakfast sandwich I like to layer them with scrambled eggs, bacon, and fig preserves. It’s so good. This breakfast sandwich also makes a popular tailgate breakfast!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
It only takes five ingredients for these delectable biscuits.
- Self-rising flour
- Granulated sugar
- Unsalted
butter - Buttermilk
- Cheddar shredded cheese
Small Batch Cheddar Biscuits Method
The method for making biscuits with cheese in them is the same as for making other biscuits.
- First sprinkle the sugar in the flour and give it a good toss.
- Next, cut the fat into the flour. The fat in this recipe is
butter . - Once you’got that combined. (It should have small pea-sized clumbs of
butter & flour.) Add the shredded cheese and give it a toss. - Finally, pour in the buttermilk and combine. Be careful and don’t overwork the dough. Not-overworking the dough is the key to a tender biscuit.
Substitution
If you don’t have self rising flour, use 2 cups
Cheddar Biscuits & more
Here are a few recipes that go perfectly with this biscuit recipe. Try Quick Easy Breakfast Casseroles, Tater tot breakfast casserole, Tater Tot Sausage Breakfast Casserole, Easy breakfast casserole, and Bacon Egg and Cheese Breakfast Sandwich.
For larger batch
In the recipe card on any of my recipes you can adjust the quantity by increasing (or decreasing) -/+ the servings.
Or for 12 biscuits, here are the measurements.
- 3 cup self-rising flour
- 1 ½ teaspoon granulated sugar
- 1 ½ cup unsalted butter cold
- 1 ½ cup buttermilk
- 3 cups cheddar cheese shredded
Small Batch Cheddar Biscuits
Ingredients
- 1 cup self-rising flour
- ½ teaspoon granulated sugar
- ½ cup unsalted butter cold
- ½ cup buttermilk
- 1 cups cheddar cheese shredded
Instructions
- Preheat oven to 425°F. Butter baking pan or skillet.
- In a large bowl, whisk together the flour and sugar. Cut in the cold butter with a fork or pastry blender. Add the cheese and stir. Add the buttermilk and stir with a sturdy spoon until well combined.
- On a floured surface, flatten the dough out to 1/2-inch thickness, fold in half and then in half again.
- Cut dough into rounds or squares. (I made four large biscuits.) Place biscuits about an inch apart on the buttered skillet.
- Bake for 20-25 minutes or until biscuits have risen and are light brown on top.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.