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These small batch cheddar biscuits are soft, buttery, and packed with cheese. Topped with a savory garlic butter, they’re the perfect addition to any meal and come together in just 20 minutes.
Featured Comment
“These biscuits are excellent! They’re crispy on the outside, and light, fluffy, and moist inside.”
– Sadie
Why You’ll Love This Recipe
- Quick & Easy: Homemade cheddar biscuits ready in about 20 minutes.
- Simple Ingredients: Our recipes uses basic pantry staples to make the most fluffy biscuits!
- Small Batch: Makes just 4 biscuits, perfect for one or two people to enjoy.
- Cheesy & Flavorful: These buttery biscuits are packed with cheese.
- Savory Topping: Brushed with a rich garlic butter finish.
I absolutely love how these cheddar biscuits come together so quickly and deliver big flavor in every bite. They’re soft, rich, and buttery with just the right amount of cheese, and that garlic butter topping takes them over the top.
If you love biscuits as much as I do, be sure to check out our other favorites – classic fluffy small batch drop biscuits, savory garlic and rosemary small batch buttermilk biscuits, our rich butter swim biscuits recipe, and a hearty biscuit and gravy for one. Each one brings something special to the table.
Ingredients
If you have any ingredients leftover from this small batch cheese biscuit recipe, check out our Leftover Ingredients Recipe Finder.
- All-Purpose Flour: Provides structure and a tender texture.
- Baking Powder: Helps the biscuits rise. Be sure it’s fresh for the best lift.
- Sugar: Adds a hint of sweetness to balance the savory flavors.
- Salt: Enhances the flavor of the butter and cheese.
- Cold Butter: Cold butter creates steam during baking for light, fluffy layers.
- Milk: Adds moisture and helps create a soft biscuit. Whole, reduced-fat, or skim milk all work.
- Cheddar Cheese: Sharp Cheddar adds bold flavor. Swap with Gouda or Pepper Jack if preferred. Try extra cheese in small batch cheese fondue, small batch twice baked potato casserole or stuffed peppers for one.
- Fresh Parsley: Brings color and freshness. Use leftover parsley in small batch tabbouleh, small batch crab cakes, or chicken margherita for one.
- Garlic Butter Topping: A flavorful mix of melted butter, garlic powder, and Italian seasoning for a savory finish.
Recipe Variations
Customize your cheddar biscuits with these simple, flavorful additions:
- Bacon Cheddar: Add crumbled cooked bacon for a smoky, savory boost.
- Jalapeño Cheddar: Mix in finely chopped jalapeños for a spicy kick.
- Herb Cheddar: Stir in fresh rosemary, thyme, or dill for extra flavor and aroma.
- Onion Cheddar: Add chopped green onions or chives for a mild onion taste and color.
- Cheddar Pesto: Swirl in a spoonful of pesto for an herby flavor and vibrant green streaks.
How To Make Cheddar Biscuits
These 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.
Before You Begin: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt.
- Cut in Butter: Add the cold butter and use your fingers or a pastry blender to mix until the texture is like coarse sand.
- Add Wet Ingredients: Stir in the milk, then gently fold in the cheese and parsley. Mix just until combined—don’t overmix.
- Shape Biscuits: Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake: Bake for 10–12 minutes, until golden brown.
- Make Garlic Butter: While the biscuits bake, stir together melted butter, garlic powder, and Italian seasoning.
Expert Tips
- Use Cold Butter: Cold, diced butter creates steam as it melts, making the biscuits light and tender.
- Mix Gently: Stir just until combined to avoid tough biscuits.
- Shred Your Own Cheese: Pre-shredded cheese often contains additives that affect melting.
- Bake in the Center: Use the middle oven rack for even baking.
Serving Suggestions
Cheddar Biscuits pair well with many dishes. Here are some favorite ways to enjoy them:
- With Saucy Mains: Great for soaking up sauces from bbq shrimp for one, oven baked ribs for one, or smothered pork chops for one.
- With Soups and Stews: Serve with tomato soup for one, white chicken chili for one, or beef stew for one for a warm, comforting meal.
- With Lighter Dishes: Balance rich biscuits with baked cod for one or a small roasted vegetable salad.
- For Breakfast or Brunch: Enjoy with cheesy baked eggs or slice and fill with ham for quick sandwiches.
Frequently Asked Questions
You can prepare the dough ahead and refrigerate it for up to 24 hours. Bake when ready.
Absolutely. Just double all ingredients and follow the same instructions.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Warm in a 300°F oven for about 5 minutes or microwave for 10–15 seconds.
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 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
For the Cheddar Biscuits
- 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 Topping
- 2 tablespoons salted butter -melted
- ¼ teaspoon garlic powder
- ⅛ teaspoon Italian seasoning
Instructions
Make the Cheddar Biscuits
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.
- Add the cold butter and use your fingers or a pastry blender to mix until the texture is like coarse sand.
- Stir in the milk, then gently fold in the cheese and parsley. Mix just until combined—don’t overmix.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10–12 minutes, until golden brown.
Make the Topping
- While the biscuits bake, stir together melted butter, garlic powder, and Italian seasoning.
- Let biscuits cool for a few minutes, then brush with garlic butter and serve warm.
Notes
- Use Cold Butter: Cold, diced butter creates steam as it melts, making the biscuits light and tender.
- Mix Gently: Stir just until combined to avoid tough biscuits.
- Shred Your Own Cheese: Pre-shredded cheese often contains additives that affect melting.
- Bake in the Center: Use the middle oven rack for even baking.
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!