Cheesy Biscuits

By Chef Megan Joy / November 23, 2014

This morning we woke up to more snow. Our winter storm warning is in effect through tomorrow, so Zack’s been outside shoveling like crazy. I think he is a little obsessed with shoveling! He claims that he’s making paths for our dog, but I think secretly he also enjoys playing in the snow as well. We’ll see how long this shoveling affection lasts, as we are only in November.

As they headed out, I set to work on some cheese biscuits. I made these a few weeks ago and we were blown away. Biscuits can be temperamental sometimes, and the letdown of a dense, heavy biscuit is never fun. These are quite the opposite- despite all that butter and shredded cheese, they are incredibly light and pull off in the most perfect flaky layers.

This time of year we eat a lot of soup, and these have been a great companion to those meals. They come together so quickly.

While this recipe calls for shredded cheddar, I’ve also made these with Parmesan. Adapt them how you’d like- throw in a hefty grind of black pepper, some herbs, a pinch of chipotle powder… it’s hard to mess up these bad boys.

These would also be a welcomed addition to your holiday table. To make them ahead of time, cut out the biscuits and freeze them. The night before, let them thaw in the refrigerator and then bake the following day. If you plan to make these the day before, you could also keep them well covered, chilled in the refrigerator. Bake them right before you plan to serve them for warm, flaky goodness.

Happy baking!








How to make this high altitude adjusted recipe:

Cheesy Biscuits
Adapted from Jo Cooks

5.0 from 1 reviews
Cheesy Biscuits
Recipe type: High Altitude Baking
  • 2 cups all-purpose flour
  • ½ tablespoon baking powder
  • 1¼ teaspoons salt
  • 1½ sticks cold unsalted butter, diced
  • ⅔ cup cold buttermilk
  • 1 egg, beaten
  • 1 cup grated cheddar cheese
  1. Preheat your oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the flour, baking powder, and salt.
  4. Add the cold diced butter and use a pastry blender to cut the butter into the flour mixture. You'll want to see small chunks of butter slightly larger than peas.
  5. Combine the buttermilk and beaten egg, add to the flour mixture along with the shredded cheese.
  6. Gently mix the dough until it is evenly moistened and holds together. If your flour is very dry, you may need to add a little more buttermilk.
  7. On a lightly floured surface, pat the dough into a rough square, about 1¼" thick.
  8. You can use a knife to cut out 9 biscuits, or a cutter for round shapes.
  9. Place the biscuits on a the prepared baking sheet and bake for 15-20 minutes, until the bottoms and tops are a light golden brown.
  10. Yield: About 9 biscuits
Note: This recipe was adjusted for high altitude baking. To make at sea level, decrease the buttermilk to 1/2 cup and increase the baking powder to 1 tablespoon. Baking times may vary slightly.

About the author

Chef Megan Joy

Maureen | Orgasmic Chef - November 23, 2014

These biscuits look terrific! I remember the first snows in Maine when I was growing up. We all loved to shovel those. By early February, we’d all hide when it began to snow. “Not my turn!” was my favorite phrase.

Sharon Bice - July 4, 2015

Hi Megan! I was wondering if you have a recipe for regular breakfast biscuits (no cheese) or could I just take out the cheese? Would you add any sugar? Thank you and Happy Fourth of July!

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