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These small batch Cheddar Biscuits are rich, soft, and packed with cheesy goodness. Ready in just about 20 minutes, these biscuits are buttery and tender with a delicious garlic butter topping that will have you reaching for more. And yes, they’re even better than those famous Red Lobster biscuits! This recipe makes just the right amount for a comforting meal or a small gathering, so there’s no need to worry about leftovers.
If you’re a biscuit lover, you’ll want to check out our delicious collection of biscuit recipes. Try our classic, fluffy drop biscuits, our flavorful buttermilk biscuits with garlic and rosemary, our rich and buttery butter swim biscuits, and our hearty biscuit and gravy. Each recipe offers a unique twist on a beloved comfort food, perfect for any meal.
Why You’ll Love This Recipe
- Quick and Easy: From start to finish, these biscuits are ready in about 20 minutes.
- Minimal Ingredients: You only need a handful of ingredients that you probably already have on hand.
- Perfect Size: This recipe makes a small batch, perfect for when you don’t want a lot of leftovers.
- Cheesy Goodness: Loaded with plenty of cheddar, these biscuits are full of flavor.
- Delicious Garlic Butter Topping: The garlic butter topping adds an extra layer of flavor.
This Cheddar Biscuit recipe is extra-special because it’s tailored for a small batch, making it perfect for when you’re cooking for one or two. The Cheddar cheese blends seamlessly with the buttery, tender texture, and the garlic butter topping adds an irresistible burst of flavor. These rich and soft biscuits complement a wide variety of meals. Ready in just about 20 minutes!
Ingredients
If you have any ingredients leftover from this small batch cheese biscuit recipe, check out our Leftover Ingredients Recipe Finder.
- All-purpose flour: This is the base of the biscuits, providing structure and creating a light, tender texture.
- Baking powder: A crucial leavening agent that helps the biscuits rise, giving them their signature fluffy and airy texture. Make sure it’s fresh for the best results.
- Sugar: A small amount of granulated sugar enhances the overall flavor, balancing the savory elements and giving the biscuits a subtle sweetness.
- Salt: Essential for bringing out the flavors of all the ingredients. It enhances the taste of the cheese and butter, making the biscuits more flavorful.
- Cold butter: The cold butter melts during baking, creating steam pockets that give the biscuits a light and airy texture.
- Milk: Adds moisture and contributes to the tenderness of the biscuits. Use whole milk, skim, or reduced-fat.
- Cheddar cheese: Sharp Cheddar provides a bold flavor. You can truly use any cheese you like, such as gouda or pepper jack. The cheese melts into the dough, creating pockets of gooey, cheesy goodness in every bite. Consider using leftover cheese in a Twice Baked Potato Casserole or Stuffed Peppers.
- Fresh parsley: Adds a touch of freshness and color. If you’ve got parsley leftover, use it in Tabbouleh, Crab Cakes, or Chicken Margherita.
- Garlic butter topping: Made with butter, garlic powder, and Italian seasoning, this topping adds an irresistible, savory finish to the biscuits, making them even more delicious and aromatic.
Recipe Variations
These cheddar biscuits can be easily customized to suit your taste. Here are some delicious variations:
- Bacon Cheddar Biscuits: Add a strip or two of crispy, crumbled bacon to the dough for a smoky, savory twist. The bacon bits provide a delightful crunch and a rich flavor that pairs perfectly with the cheese.
- Jalapeño Cheddar Biscuits: Mix in finely chopped jalapeños for a spicy kick. The heat from the jalapeños complements the sharpness of the Cheddar, creating a bold and flavorful biscuit.
- Herb Cheddar Biscuits: Add fresh herbs like rosemary, thyme, or dill to the dough. These aromatic herbs enhance the flavor and add a touch of freshness.
- Onion Cheddar Biscuits: Stir in finely chopped green onions or chives for a mild onion flavor. The green onions add a subtle sharpness and a pop of color.
- Cheddar and Pesto Biscuits: Swirl in a spoonful or two of pesto into the dough. The pesto adds a burst of herbaceous flavor and a beautiful green swirl, making these biscuits both flavorful and visually appealing.
How To Make Cheddar Biscuits
These step-by-step photos and instructions help you visualize how to make a small batch of cheddar biscuits.
See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt until well combined.
- Add the cold butter to the dry ingredients. Using your fingers or a pastry blender, quickly work the butter into the flour mixture until it resembles coarse sand.
- Stir in the milk and fold in the shredded cheese and chopped parsley. Stir gently until the dough just comes together; be careful not to overmix.
- Use a large spoon to drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly.
- Bake the biscuits for 10 to 12 minutes, or until they are golden brown.
- While the biscuits are baking, prepare the garlic butter by mixing the melted butter, garlic powder, and Italian seasoning in a small bowl.
- Once the biscuits are done, remove them from the oven and let them cool for a few minutes.
- Brush the warm biscuits with the garlic butter mixture and serve immediately while still warm.
Expert Tips
- Keep the butter cold: Use cold, salted butter cut into small pieces. Keeping the butter cold is important because it creates steam as it melts in the oven, helping the biscuits become tender and light.
- Don’t overmix: Mix until just combined. Overmixing can make the biscuits tough.
- Shred your own cheese: Pre-shredded cheese can have additives that affect melting.
- Bake on the middle rack: For even baking, place the baking sheet on the middle rack of the oven.
Serving Suggestions
Cheddar Biscuits are versatile and go well with various dishes. Here are some ideas:
- BBQ Shrimp: The tangy, saucy shrimp pairs perfectly with the cheesy biscuits.
- Baked Cod: A light and flaky fish dish that complements the richness of the biscuits.
- Baked Ribs: The biscuits are great for soaking up all the delicious rib juices.
- Smothered Pork Chops: The biscuits are excellent for sopping up the savory gravy.
- Tomato Soup: A classic pairing, perfect for a cozy meal.
- White Chicken Chili: The cheesy biscuits balance the spicy, creamy chili.
- Beef Stew: Hearty and comforting, the biscuits are great for dipping.
- Salad: A light salad with a tangy dressing pairs well with the rich biscuits.
- Baked Eggs: Serve with cheesy baked eggs for a simple breakfast.
- Ham: Use the biscuits to make quick and delicious ham sandwiches. Simply slice the biscuits in half and add a few slices of ham.
Frequently Asked Questions
Yes, feel free to use your favorite cheese. Pepper jack or mozzarella would be great alternatives.
You can prepare the dough ahead and refrigerate it for up to 24 hours. Bake when ready.
Store any leftover biscuits in an airtight container at room temperature for up to 2 days.
This can happen if the butter is too warm or if the baking powder is old.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this cheddar bay biscuit recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch copycat Red Lobster Cheddar Biscuit recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Cheddar Biscuits
Equipment
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 3 tablespoons cold salted butter -cut into ¼ inch pieces
- ½ cup milk
- ½ cup shredded cheddar cheese
- 3 tablespoons chopped parsley
For the Garlic Butter Topping
- 2 tablespoons salted butter -melted
- ¼ teaspoon garlic powder
- ⅛ teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder until well combined.
- Add the cold butter to the dry ingredients. Using your fingers or a pastry blender, quickly work the butter into the flour mixture until it resembles coarse sand.
- Stir in the milk and fold in the shredded cheese and chopped parsley. Stir gently until the dough just comes together; be careful not to overmix.
- Use a large spoon to drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly.
- Bake the biscuits for 10 to 12 minutes, or until they are golden brown.While the biscuits are baking, prepare the garlic butter by mixing the melted butter, garlic powder, and Italian seasoning in a small bowl.
- Once the biscuits are done, remove them from the oven and let them cool for a few minutes.
- Brush the warm biscuits with the garlic butter mixture and serve immediately while still warm.
Notes
- Keep the butter cold: Use cold, salted butter cut into small pieces. Keeping the butter cold is important because it creates steam as it melts in the oven, helping the biscuits become tender and light.
- Don’t overmix: Mix until just combined. Overmixing can make the biscuits tough.
- Shred your own cheese: Pre-shredded cheese can have additives that affect melting.
- Bake on the middle rack: For even baking, place the baking sheet on the middle rack of the oven.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi!
I made these biscuits last night to enjoy with chicken stew. My first attempt, they were delicious. I added some fresh thyme and a little fresh rosemary to the dough. There are two left for lunch today. 😁 Thanks for another great recipe!
These biscuits are excellent! They’re crispy on the outside, and light, fluffy, and moist inside. There’s just the right amount of saltiness. They’re delicious with a dollop of red pepper jelly. I added a few grinds of black pepper to the dough, and used a mix of fresh basil and parsley. Because the crust was so nice and crisp I didn’t brush with garlic butter. I used weight measures, pulsed the dry ingredients with the butter in a mini food processor, added the milk then pulsed a few times more to incorporate. The biscuits can be made ahead, frozen and baked straight from the freezer when needed.
Thank you so much for your kind words! I’m glad to hear you enjoyed the cheddar biscuits. Your additions sound delicious, and I love the idea of pairing them with red pepper jelly. Thanks for sharing your tips!
Simply wonderful. I’m thinking all garlic butter may need that shot of Italian seasoning, it’s a great touch.
Sounds like a great idea, thank you!
Loved the cheddar biscuits~~and so easy to make. Thank you for all you do for us empty nesters~~
So happy you enjoyed it!
I was hoping to find a biscuit recipe thar did not taste like flour but thuus one wasn’t it. Sorry. Sounded good though.
Thank you for your comment! I’m honestly surprised by your experience because with the garlic powder, parsley, cheddar cheese, and Italian seasoning, these biscuits are usually packed with flavor. If you noticed a strong flour taste, it could be due to a few different things. Sometimes, if the dough isn’t mixed well, you might end up with dry pockets of flour, or if the biscuits are underbaked, the flavors might not fully develop. Another possibility is that there may have been too much flour added. I’m sorry it didn’t work out for you this time, but I do appreciate your feedback!
The instructions were to not over mix so I mixed until just combined. I baked according to the directions, as well, I used exactly the amount of flour in the recipe.
I froze the butter, then shredded it with my box shredder, large holes. These biscuits are wonderful. Thanks for the recipe.
I’m so happy you enjoyed the biscuits. Thank you for your feedback!
Do you have Regular Biscutes recipe.(not buttermilk please)
I would love to have that recipe Because all they sell in the store it Grand Biscutes. Those are way too big for us. Lol
We have several biscuit recipes. Here’s one: https://onedishkitchen.com/how-to-make-biscuits-for-one-or-two/
Can you use a packaged biscuit mix to make these?
I’ve only made these cheddar biscuits from scratch, but I imagine a biscuit mix like Bisquick would work fine. I haven’t tried it though, so I’m not completely sure how it would turn out.
Can these be made without adding cheese?
Yes.
Great recipe.
Thank you!