Cheddar Biscuit Recipe

Easy and quick family friendly made from scratch Cheddar Biscuits that taste better than Red Lobster's biscuits at a fraction of the cost.

Course bread and rolls

Cuisine American

Keyword biscuits, cheddar bay biscuits, cheddar bay drop biscuits, cheddar biscuits, drop biscuits

Prep Time 15

Cook Time 20

Servings

Calories 290kcal

Author Beth Pierce

Preheat oven to 450 degrees. Cover baking sheet with parchment paper.
In stand mixture with paddle attachment cream 1/2 cup butter. Add chives and mix until smooth and incorporated. Set aside.
Mix flour, baking powder, baking soda and salt in medium bowl. Cut the 3 tablespoons of butter into the flour mixture with pastry knife until the butter crumbles. Mix the scallions, cheddar and Parmesan into the flour mixture. Pour the buttermilk into the bowl and stir just until combined. Drop by large rounded spoonful's on to the cookie sheet (approximately 1/4 cup). Brush tops with egg wash. Bake for 13-15 minutes or until golden brown. Serve with chive butter.

Use real butter not margarine or any other substitutes.
If at all possible use fresh chives because they are so flavorful.
Use good quality cheddar cheese and freshly grated Parmesan.
You can substitute melted butter for the egg wash. It works almost as well and it gives the biscuits a nice buttery flavor.
Don't skip the chive butter because it takes this recipe over the top.
You can make your own buttermilk for this recipe by combing one cup of milk with one tablespoon lemon juice or white vinegar. Let it set for 5 minutes before using in the recipe.
Store leftovers in an airtight container at room temperature for up to 3 days.
Freeze for up to 3 months in a freezer zipper bag. Thaw in the refrigerator overnight to avoid condensation inside the freezer bag.