Cheddar Biscuits (Like Pink Lobster)

Gentle, flaky, and beautifully flavorful, these selfmade cheddar biscuits virtually fly off the desk anytime they’re served. Good factor they’re so fast and straightforward to make!

One reader, Teri, says: “These are actually sitting on the kitchen counter subsequent to bacon so when the fam wakes up they will repair an egg and make an important breakfast sandwich—scrumptious!!! ★★★★★

One other reader, Amanda, says: “These had been UNBELIEVABLE! I’ll say that I made a part of my batch in a spherical steel cake tin, and a few in a forged iron skillet—each had been good however the forged iron biscuits had been magical! ★★★★★

cheddar biscuits with parsley topping on marble counter.

You’ll discover many fast bread recipes on my web site, like banana bread, no yeast bread, and Irish soda bread. They’re labeled fast breads as a result of they don’t require any yeast or rise time… however loaves of bread nonetheless take some time to bake, and wish time to chill earlier than you slice into them. I like making biscuits as a result of in addition they don’t require any yeast or rising, and they bake in nearly 20 minutes and could be loved heat—they’re actually, actually fast!

Right here’s Why You Will Love These Cheddar Biscuits

  • Rise further tall with further flakes
  • Buttery, garlicky, tacky taste
  • One other egg-free baking recipe
  • Simply 10 easy elements
  • Fast to prep and bake, prepared in about 35 minutes whole
  • Take pleasure in heat with loads of melty cheese pockets inside!
  • Prime with a straightforward melted butter, garlic, and parsley topping
stack of two homemade cheddar bay biscuits on blue linen.

In case you’ve made my selfmade buttermilk biscuits earlier than, you’ll be conversant in the approach I exploit to make numerous buttery, flaky layers. That’s my go-to biscuit recipe; it’s straightforward, fast, requires minimal elements, and produces superbly tall biscuits. For immediately’s cheddar biscuits, we’re including cheese, garlic, and much more butter. I additionally use the baking powder/baking soda mixture detailed in these recipe notes.

At this time’s biscuits style remarkably much like the favored cheddar bay biscuits served at Pink Lobster. (By the way in which, when you take pleasure in including taste to plain biscuits, you’ll love my all the things biscuits too.)

Seize these elements:

ingredients on marble counter including bowl of flour, cheddar cheese, parsley, garlic powder, salt, a stick of butter, and a measuring cup of milk.

I’ve 2 fast tips for flaky biscuits and a pair of fast tips for tall biscuits. First, the flakes!

Tips on how to Make Flaky Cheddar Biscuits

Success Tip #1: Use Chilly Fats

For flaky layers, use chilly fats. This is essential. When little crumbs of butter soften because the cheddar biscuits bake, they launch steam and create little pockets of air—this makes the biscuits flaky on the within whereas remaining crisp on the surface. You don’t need the butter to soften BEFORE hitting the oven, as a result of then there can be no steam. No steam means no pockets of air, and no pockets of air means no flakes.

It’s the identical factor that occurs when making pie crust, ham & cheese scones, and the topping for my cobbler recipe. Make sure that your butter is COLD. Minimize it into your dry elements by following the printable recipe under. You need to use a meals processor or pastry cutter for that step. You’re in search of coarse, flour-coated butter crumbles. Combine in your cheese, after which pour within the buttermilk/honey combination and gently combine to mix:

flour mixture in food processor and shown again in bowl with milk being poured on top.

Success Tip #2: Fold & Flatten

For the flakiest cheddar biscuits ever, flatten and fold the dough earlier than chopping into biscuits. Flattening and folding creates layers, and also you may bear in mind this when you’ve ever tried my selfmade puff pastry and croissant bread recipes. Tip the scrappy, crumbly biscuit dough onto a piece floor and work it collectively along with your arms. Kind right into a rectangle:

crumbly cheesy dough on countertop and shown again with hands bringing it together.

Flatten right into a 3/4-inch-thick rectangle, after which start folding. Fold one finish of the rectangle in in direction of the middle, after which the opposite finish on high of that as when you had been folding a enterprise letter:

hands folding dough ends towards center.

Flip the folded dough horizontal, and flatten once more right into a 3/4-inch-thick rectangle.

cheddar cheese filled dough in rectangle shape on marble counter.

Repeat the folding course of 2 extra instances earlier than chopping into spherical biscuits.

cheese biscuit dough on countertop with hand using cutter to shape into rounds.

Now let’s transfer on to the tips for tall biscuits.

Tips on how to Make Tremendous Tall Cheddar Biscuits

No Twisting = Tremendous Tall Biscuits

When chopping the dough with a biscuit cutter, don’t twist the cutter. Twisting it’ll seal off the biscuit edges, stopping the biscuits from totally rising.

Comfortable as a Bug = Tremendous Tall Biscuits

Biscuits stand up good and tall after they’re pressed snuggly towards each other. Organize them tightly in a forged iron skillet or on a lined baking sheet/baking pan. A forged iron skillet helps produce an excellent crisp backside, so I favor it over a baking sheet or pan. I exploit this 10-inch cast iron skillet for biscuits.

Earlier than baking, brush the biscuits with a bit of further buttermilk. Why? This provides the biscuits a barely crispier crust.

pastry brush brushing milk on top of shaped unbaked biscuits.

After baking, brush with melted garlic parsley butter. Why? As a result of yum. The garlic butter seeps down into all of the crevices and, clearly, makes the tops further buttery.

cheddar cheese biscuits with parsley topping in cast iron skillet.

You sweep completed breadsticks with one thing comparable.

So let’s get all this straight. There are 2 issues you should bear in mind for flaky biscuits and a pair of issues you should bear in mind for tall biscuits. You’ll (1) use chilly butter within the dough and (2) fold the dough collectively a number of instances to assist assure numerous flakes. Plus, you (3) received’t twist the biscuit cutter and (4) you’ll place the biscuits shut collectively in order that they rise tall within the oven.

And a couple of issues to recollect for deliciously flavored biscuits: cheddar + garlic. 🙂

What to Serve With Cheddar Biscuits

These flavorful cheddar biscuits are such a flexible aspect. They’re as welcome with Thanksgiving recipes subsequent to turkey and inexperienced bean casserole as they’re at Easter brunch alongside bacon and eggs or quiche. And so they can go from accompanying lemon herb salmon, cilantro lime rooster, or vegetarian pumpkin chili for dinner, to creating an exceptional breakfast sandwich the subsequent morning.

In case you take pleasure in savory baking recipes like this one, you’ll love these selfmade ham & cheese pockets, this cheese bread, and these pull aside pizza rolls.


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flaky cheddar biscuits on blue linen with fresh parsley sprinkled on top.

Selfmade Cheddar Biscuits

  • Writer:

  • Prep Time:
    20 minutes

  • Cook dinner Time:
    20 minutes

  • Whole Time:
    40 minutes

  • Yield:
    8-10 biscuits

  • Class:

  • Technique:

  • Delicacies:


These deliciously easy selfmade cheddar biscuits simply rival Pink Lobster’s cheddar bay biscuits. Baked in solely about 20 minutes, they’re a must-try for brunch or dinnertime.


  1. Preheat oven to 425°F (218°C).
  2. Make the biscuits: Place the flour, baking powder, baking soda, garlic powder, and salt collectively in a big bowl or in a big meals processor. Whisk or pulse till mixed. Add the cubed butter and reduce into the dry elements with a pastry cutter or by pulsing a number of instances within the processor. Minimize/pulse till coarse crumbs type. See photograph in weblog publish for a visible. In case you used a meals processor, pour the combination into a big bowl.
  3. Fold within the shredded cheese. Make a properly within the middle of the combination. Pour 1 cup (240ml) buttermilk and drizzle honey on high. Fold all the things along with a big spoon or spatula till it begins to come back collectively. Don’t overwork the dough. The dough might be shaggy and crumbly with some moist spots. See photograph in weblog publish for a visible.
  4. Pour the dough and any dough crumbles onto a floured work floor and gently carry along with generously floured arms. The dough will develop into sticky as you carry it collectively. Have further flour close by and use it typically to flour your arms and work floor on this step. Utilizing floured arms, flatten right into a 3/4-inch-thick rectangle as greatest you possibly can. Fold one aspect into the middle, then the opposite aspect on high. Flip the dough horizontally. Gently flatten right into a 3/4-inch-thick rectangle once more. Repeat the folding once more. Flip the dough horizontally yet one more time. Gently flatten right into a 3/4-inch-thick rectangle. Repeat the folding one final time. Flatten into the ultimate 3/4-inch-thick rectangle.
  5. Minimize into 2.5- or 3-inch circles with a biscuit cutter. (Tip: Don’t twist the biscuit cutter when urgent down into the dough as a result of this seals off the sides of the biscuit, which prevents them from totally rising.) Re-roll scraps till all of the dough is used. You need to have about 8–10 biscuits. Organize in a 10-inch cast iron skillet (see Observe) or shut collectively on a parchment paper-lined baking sheet. Make sure that the biscuits are touching.
  6. Brush the tops with remaining buttermilk. Bake for 18–22 minutes or till tops are golden brown. Take away from the oven.
  7. Make the topping: Combine the topping elements collectively. Generously brush on the nice and cozy biscuits, and serve heat.
  8. Cowl leftovers tightly and retailer at room temperature or within the fridge for as much as 5 days.


  1. Make Forward & Freezing Directions: Baked biscuits freeze properly for as much as 3 months. Thaw at room temperature or within the fridge, then heat as much as your liking earlier than serving. It’s also possible to freeze the biscuit dough. Put together the dough in steps 2 via 4. Wrap up tightly in plastic wrap (plastic wrap is greatest for freshness) and freeze for as much as 3 months. Thaw in a single day within the fridge, then proceed with step 5. Additionally, after step 4, you possibly can wrap the dough in plastic wrap and refrigerate for as much as 2 days earlier than persevering with with step 5.
  2. Particular Instruments (affiliate hyperlinks): Pastry Cutter or Food Processor | 2.5- or 3-inch Biscuit Cutter | 10-inch Cast Iron Skillet | Pastry Brush
  3. Baking Powder & Baking Soda: This recipe used to name for two Tbsp of baking powder and no baking soda, like my common biscuits recipe. And that also completely works! Nevertheless, to keep away from a chemical aftertaste, which *can* be current when you’re not utilizing aluminum free baking powder, I swapped the leavener to 1 Tbsp baking powder and 1/2 teaspoon baking soda. (I often use Clabber Woman model and although the elements state aluminum, I’ve by no means seen an aluminum aftertaste.)
  4. Butter in Biscuit Dough: Minimize into 1/2-inch cubes. Hold butter as chilly as attainable till you want it. I like to recommend putting the cubed butter within the freezer for about quarter-hour earlier than you start.
  5. Buttermilk: You possibly can substitute complete milk for buttermilk if desired. Nevertheless, when you’d just like the tangy taste, which I extremely suggest, you may make your individual bitter milk substitute. Add 2 teaspoons of contemporary lemon juice or white vinegar to a liquid measuring cup. Add sufficient milk to make 1 cup. (You want 1 cup within the recipe, plus 2 Tablespoons for brushing—you should utilize common milk to brush on high.) Whisk collectively, then let sit for five minutes earlier than utilizing within the recipe. Entire milk is greatest for the DIY bitter milk substitute, although decrease fats or nondairy milks work in a pinch. (In my testing, the biscuits don’t style as wealthy or rise fairly as tall utilizing decrease fats or nondairy milks.)
  6. Solid Iron Skillet: In case your forged iron skillet isn’t properly seasoned, I like to recommend greasing it with a bit of vegetable oil or melted butter. Brush a skinny layer of both on the underside and across the sides. No must warmth the forged iron skillet earlier than utilizing, although you definitely can. Place within the preheated oven for quarter-hour earlier than arranging the formed biscuits in it.

Key phrases: cheddar biscuits, cheese biscuits