Rich Cheesy Cheddar Herb Biscuits

Cheesy Cheddar Biscuits
This is when things start getting fun! I had learned some biscuit lessons along the way and was ready to really put them into practice with this new recipe.

Where did this biscuit recipe come from?

This one is mine! I was inspired by a few different recipes – the most influential was this one from Bon Appetit.

Why choose this biscuit recipe?

I had family in town and a friend was having a bad week and, well, I thought I should make them all some biscuits. Nothing says “I love you” like a rich, buttery, cheesy biscuit, right?

Cheesy Cheddar Herb Biscuits

What is Persnickety about this biscuit recipe?

In some ways, I think this recipe is easier than many. You have to remember to freeze the butter – that must be done ahead of time. And grating the butter is a little persnickety. It is hard to hold onto a stick of butter to grate it! But once that is done, putting everything together is really easy. You don’t have to cut the butter in or wonder if you are working fast enough or if your butter is starting to melt too much. It is already the perfect size, so you just toss it with the dry ingredients.

Cheesy Cheddar Dough

I have to admit, I got the butter freezing idea from that first biscuit recipe. The Tupeolo Honey one. Remember that? I decided that was an idea I could definitely salvage from that recipe.

The other thing to note is the way the whole piece of dough was put onto the parchment before it was cut out. How much easier is it to cut the biscuits out in place and then just slide the whole thing into the oven? I also really love making these little biscuits. They are almost bite-sized and I can have a couple of them without feeling like I’m going to gain a million pounds in a weekend.

Cheddar Dough Cut out

So how was the biscuit?

Is it too immodest if I say “wow”? Honestly, they were really good. Moist, cheesy, with just enough herb and garlic flavor to make them perfect all by themselves. No butter was required for these little gems.

Rich Cheesy Cheddar Biscuit

How were the leftover biscuits prepared?

I reheated them in the microwave and also toasted them. Very good, of course. I mean, how could buttery rich cheesy cheddar herb biscuits not be good when toasted?

Toasted Cheesy Cheddar Herb

I also was going to try a new freeze, thaw, rest, bake thing. I put a small piece of cut out dough into the freezer. The idea (from that Bon Appetit recipe) was to thaw them overnight in the fridge, let them rest for 20 minutes at room temp, then bake. But I got impatient and just pulled them out of the freezer and put them into the oven. They still baked up pretty well, just did not rise as much. Oh well. Another time I’ll follow those directions and let you know how they turn out.

Trio of Cheesy Cheddar Biscuits

>>>Click here for printable recipe.

Cheddar Cheesy Herb Biscuits


  • 2 cups White Lily self-rise flour
  • 1/4 tsp. black pepper
  • 1/4 tsp. dried mustard
  • 1/2 tsp. Mrs Dash original (or any combo of herbs you like)
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 T. sugar
  • 1/4 cup butter, frozen
  • 3/4 – 1 cup buttermilk
  • 1 cup cheddar cheese, shredded


  1. Heat oven to 475 degrees. Cover cookie sheet with parchment paper.
  2. Mix all dry ingredients.
  3. Grate cheddar if not using pre-shredded.
  4. Grate frozen butter.
  5. Add butter to dry ingredients and toss to coat butter pieces with flour. You do not need to “cut in” the butter at this point.
  6. Add cheese and toss to coat.
  7. Make a well in the center and add 3/4 cup buttermilk. Mix quickly with large spoon or hands. Add more buttermilk, if needed, to make dough moist but not too wet. It will be somewhat sticky.
  8. Sprinkle flour onto countertop or pastry board. Dump dough out of bowl onto flour. Sprinkle flour onto dough and rub onto hands. Press dough together quickly and flatten to about 1/2 inch. Fold dough in half. A pastry scraper can be really helpful here to lift up the dough. Sprinkle board, hands and top of dough with flour again. Flatten and fold again. Flatten to about 1/2-3/4 inch.
  9. Transfer dough to parchment paper. Press out again if needed. Make into a rough rectangular shape. Using a pastry scraper, knife, spatula or other edge, cut dough into squares about 1 1/2 inches across. You do not need to move the dough after cutting.
  10. Put cookie sheet in oven and bake for 12-15 minutes, until tops of biscuits are slightly browned. If you wish, take the biscuits out of the oven a couple of minutes before they are done and brush the tops of the biscuits with butter.
  11. Remove from oven, let rest a few minutes, then break apart and eat!
  12. Share with someone you love.

Bacon, Brown Sugar Biscuits, Oh My!

If only for tonight, I feel like I have made it as a Biscuit Maker. Tomorrow or the next day or next week I may try another recipe, another biscuit, and be disappointed. All I know is that the Bacon Brown Sugar Biscuits I baked tonight put me into a whole new category.

Bacon Brown Sugar Biscuit

Where did this biscuit recipe come from?

The recipe comes from a post by Joy the Baker. She has many other great biscuit recipes that I can’t wait to try!

biscuit baking

Sorry – no orderly arrangement of ingredients here. This is how I bake.

Why choose this biscuit recipe?

Um. Bacon and brown sugar. I was ready for a biscuit that would knock my socks off. And um, did I mention the bacon? Actually, I had seen several biscuit recipes that called for bacon, but most of them have onion in them as well. That sounds good and I’m sure I’ll try that, but the brown sugar idea is what got me. I love sweet and salty together.

Peppered Brown Sugar Bacon

What is Persnickety about this biscuit recipe?

One thing I thought interesting is that this recipe calls for an egg. Before I actually started the baking of biscuits and was still just in research mode, I put together a spreadsheet of biscuit recipe ingredients from different sources. Yes, I am that person. I only found one that had an egg. I’m not sure what the egg does. Holds the ingredients together better? Makes them more moist? If you know, please comment and tell me!


The bacon all by itself was something special. Baked in the oven, sprinkled with brown sugar and black pepper. Oh my goodness. I may never cook bacon any other way.

Bacon Brown Sugar Biscuits

What changes were made in the making of this biscuit recipe?

The only changes I made were cooking the bacon the night before and adding a sprinkle of extra pepper and sea salt on the top prior to baking. The pepper in the recipe is a really nice compliment to the sweet and salty.

Bacon Brown Sugar Biscuits

Before going in the oven…

What would I do differently next time? Probably cut the bacon up into smaller pieces. That’s about it.

So how was the biscuit?

The sounds we made while eating these were almost embarrassing. They were that good. They may not be the prettiest biscuits I’ve ever made but WOW they were good. The perfect blend of sweet, salty, smokey, and peppery.

Bacon Brown Sugar Biscuits

How were the leftover biscuits prepared?

We reheated them in the microwave – just wrap a damp paper towel around a biscuit and nuke it for about 10 seconds. Let it sit for about 20 seconds, then eat!

I also toasted them because I have this thing about toasted biscuits. Wonderful!

Toasted Bacon Brown Sugar Biscuit


I think they would probably also be good as a sandwich, like a BLT with the bacon already in the biscuit, but am not sure I can keep enough of them around to find out. They are that good.

The Biscuit Bash

Can I still call it a bash if there were only three people there? I wanted to have a few friends over for an afternoon of biscuit baking. But my kitchen is not that big and so, well, it was a small bash.


Regardless, we had a blast and tried several different recipes, eating our fill and saving the leftovers for later. In preparation, I had printed out several different recipes to choose from. I supplied all of the flour, butter, buttermilk, and pans and we also had some non-biscuit snacks while we cooked. One friend brought some fresh rosemary to try as an add in. Another brought strawberries and whipping cream for strawberry shortcake.

Rosemary Cheddar Biscuits

We made:

  • Orange Biscuits – I don’t think I have a picture of these without a portion of one eaten. They were sticky and gooey and yummy. They were also extremely persnickety! I’m not sure that I would make these again.
  • Buttermilk Yogurt Biscuits – These were fabulous. They rose so high and were light and fluffy. They were the group’s favorite.
  • Yeast Biscuits (aka Angel Biscuits – more on these in a post to come)


  • We added rosemary and cheddar to the Buttermilk Yogurt Biscuits – those are the rectangular ones in the photos. This recipe was a perfect vehicle for add-ins.
  • Finally, we used the plain Buttermilk Yogurt Biscuits to make strawberry shortcake with whipped cream. Delightful!

Strawberry Shortcake Biscuit

  • There was also an experiment with Gluten Free Bisquick. I can’t really count them as biscuits. They were more like eggy corn muffins – not necessarily bad, but not a biscuit!
Clockwise: Orange Biscuits on the left, then a couple of Angel Biscuits, Gluten Free Bisquick Biscuits, and at the bottom you can see the rectangular Rosemary Cheddar Biscuits, made with the Yogurt Biscuit recipe.

Clockwise: Orange Biscuits on the left, then a couple of Angel Biscuits, Gluten Free Bisquick Biscuits, and at the bottom you can see the rectangular Rosemary Cheddar Biscuits, made with the Yogurt Biscuit recipe.

Grapefruit Biscuits

Mmm… citrus, butter, sugar – a lovely combination.


Why choose this biscuit recipe?

My mother gave me a bunch of grapefruit! I remembered seeing the Grapefruit Biscuits recipe and figured it was now or never….

Where did this biscuit recipe come from?

I originally saw a recipe for Grapefruit Biscuits while browsing at The Southern Festival of books in Nashville – it was in Farm Fresh Southern Cooking. That recipe uses grapefruit juice instead of buttermilk. I love grapefruit and made a note to look them up again later. This is the recipe I found when I Googled. I went with the second one because it called for both grapefruit zest and juice. I think you need both to actually get the grapefruit flavor.

What is Persnickety about this biscuit recipe?

I do not understand all of the chemistry of cooking but believe that the grapefruit juice provides the acid normally provided by the buttermilk to interact with the baking powder, allowing the biscuits to rise.


Grapefruit Zest and Sugar

Also, while I used butter in this recipe, you could easily substitute vegetable shortening and make these vegan.

Grapefruit Biscuit

So how was the biscuit?

When I made these, I ate a biscuit straight from the oven (of course!). It was lovely. Fluffy, moist, slightly sweet. But I could not taste the grapefruit at all. I was kind of disappointed by that. The next day I toasted one and found that there was a very light citrus flavor. It was quite nice. I wonder if the flavor intensifies over time, but they did not last long enough for me to be sure!

What would you do differently next time?
More grapefruit zest! If I’m going to put grapefruit into a biscuit, I’d like to taste it.

Pumpkin Biscuits with Maple Cinnamon Butter

Maple Cinnamon Butter

Where did this biscuit recipe come from?

The recipe came from My Life as a Mrs.

Why choose this biscuit recipe?

After spending some time focused on making more “traditional” biscuits, I was ready for something different. I love pumpkin muffins so figured I would like these, too!

Pumpkin Biscuits

What is Persnickety about this biscuit recipe?

For me, it is the spices. I don’t like too much pumpkin spice mix in anything. The blend is not quite right to me, but you need enough spice to make these interesting, so I fiddled with that a bit. It was also a little tricky to get the ratio of wet to dry ingredients right.

What changes were made to this biscuit recipe?

I made these several times. The first time, I made them as written, the second time (and third and …) I made the following changes:

  • Used a little more flour and a little less pumpkin so that the dough was easier to work with
  • Added 1/4 cup of brown sugar because I wanted them to be a bit sweeter
  • Used 1/2 tsp cinnamon and 1/2 tsp pumpkin pie spice (instead of all pumpkin pie spice) – this was perfect for me
  • I modified the butter recipe, too, adding cinnamon to the Maple Butter, so it became Maple Cinnamon Butter. I used salted butter because I always prefer salted butter.

Pumpkin Biscuit

So how was the biscuit?

Wonderful! They were a gorgeous orange color and very moist with just enough spicy sweet pumpkin flavor to make it interesting, while still tasting like a biscuit. They did not rise terribly high but enough.

I ate them several different ways. I did make the maple cinnamon butter, and that was a really nice sweet, salty touch. I also served them with fresh sausage from my local butcher and blackberry jelly. I made little biscuits (about 1 1/2 inches diameter) for a party and served them with an assortment of butters and jams and the option of sausage. They were a hit!

Pumpkin Biscuits with Sausage

Biscuit Making Begins

Finally! All this talk of biscuits and none to be found in my own kitchen? Time to fix that. I’d been obsessively pinning biscuit recipes, scouring cookbooks, and looking through my grandmother’s old recipes and newspaper clippings, trying to find the best recipe. I had also read several posts from people who have lots of advice to give on how to make the very best biscuit. Eventually, I just had to bite the bullet and choose one.

fresh baked biscuit

Where did this biscuit recipe come from?

It originally came from a cookbook of recipes provided by Tupelo Honey Cafe, aka Biscuit Mecca. Here is a link to the Project Foodie post I found with the recipe.

Tupelo Honey Cafe Cookbook

Why choose this biscuit recipe?

Hello – Tupelo Honey! Also, there is lots of butter and buttermilk involved so it seemed like a no brainer. At the same time, I cannot believe that Tupelo Honey would share their actual biscuit recipe. I mean, isn’t the real one locked up somewhere?

Tupeolo Honey Biscuit

What is Persnickety about this biscuit recipe?

I was most fascinated by the idea of grating frozen butter – I had never heard of doing that before. I also found the choice of bread flour intriguing. Everything I’ve read says that when baking biscuits you want to use flour that is low in protein, like White Lily. Bread flour is actually higher in protein even than all purpose flour. But did I let that stop me? Of course not.

grated butter

Look at all that butter!

Was the biscuit recipe altered in any way?

The first time I made these, I stuck with the recipe. The second time, I used shortening instead of butter, which also meant that I could skip the grating part. Shortening does not get as hard as butter in the freezer so it is not necessary. It also would have been impossible!

biscuit baking

I like to pull out all my ingredients when I bake.

So how were the biscuits?

The first time I set the biscuits several inches apart when baking. The outside was more crisp than I like. Rookie mistake. I learned that you should bake biscuits close together – actually touching – to keep them as moist on the sides the way I like them. But they still rose well and were flaky and had a good flavor.

baking biscuits

The second time I baked them right next to each other and was happier with those results. I still found them flaky, but a little too dense. I was looking for a more moist, fluffy biscuit.

second try biscuits

The third attempt was actually a variation on the first two. I had heard you could freeze biscuits uncooked and then just bake them directly from the freezer. It makes sense. I’ve bought commercial frozen biscuits before and that worked great. So I froze some from each batch and tried baking them later. I found that it worked ok. They did not seem to rise as much as the originals but were still pretty good. Makes me wonder, though, if the commercial biscuits have different ingredients.

Would you make them again?

Probably not. They were good but definitely not of Tupelo Honey quality. I realize that could be due to my inexperience, but need to try more recipes before I’ll know. The quest continues.