Easy Homemade Cheddar Biscuits
While muffins and cookies are easy to make, and definitely a default when it comes to cooking with little ones, these cheddar biscuits are even easier to assemble because they don’t require the use of any small appliances or specialty equipment.
They come together with basic ingredients you likely have on hand, making the recipe do-able without an extra trip to the grocery store.
These biscuits also freeze beautifully; don’t hesitate to double the recipe (it works well) and tuck away the extras for another day. If you happen to be serving soup for supper at any point during the week, they also make a great addition to your dinner.
My own kids like to slice them down the middle and stuff them with ham or leftover chicken, and even a fried egg for a homemade breakfast sandwich.
Adapted from dairygoodness.ca
Easy Cheddar Biscuits Recipe
You’ll Need
- 2 cups all-purpose flour
- 2 Tbsp. baking powder
- ½ teaspoon granulated or cane sugar
- ½ teaspoon kosher salt or fleur de sel
- ½ cup cold unsalted butter, cubed
- 1 cup grated cheddar cheese
- 2 green onions, thinly sliced (optional)
- 1 cup cold milk
- 2 Tbsp. melted butter
- ½ teaspoon dill weed (optional)
Prep and Cook
- Preheat the oven to 450°F and line a large baking sheet with parchment paper
- In a large bowl stir together the flour, baking powder, sugar, and salt
Using a pastry blender or two knives, cut the butter into the dry ingredients until it’s crumbly
Stir in the cheese and green onions - Slowly add the milk, stirring with a fork, until the dough is soft.
Scrape the dough onto a lightly floured surface, and knead it 3-4 times until it holds together - Roll the dough out to a ¾” thickness and cut into 12 squares
Place on prepared baking sheet, at least 2” apart, and brush the tops with the melted butter
Sprinkle the dill weed over the biscuits and bake for 12 minutes or until puffed and golden brown
Biscuits are best when served warm
Most parchment paper is only to be used below 425 degrees… would a greased sheet work as well?
Good question Shelly! Let me ask our food editor and get back to you (although, I would guess yes… but I’m not an expert by any means!)
Hi Shelly! Just heard from our food editor and here’s what she had to say: “Yes, absolutely! And you are right, most parchment paper now states that it shouldn’t be used about 425 degrees, however, I take it to 450 degrees regularly and have never had an issue.” 🙂
can you use oat milk instead of dairy?
We’ve never tried it, but I think you could give it a shot! (I’ll ask our food editor in the meantime!)