Homemade Cheese Biscuits

Cheesy, warm, and perfectly sized, these homemade cheese biscuits are the best start to any meal. Word of caution though-- it's impossible to eat just one! They are just too good.

We all know and love Red Lobster's Cheddar Bay biscuits. They are soft and cheesy and the perfect accompaniment to a seafood feast. These cheesy biscuits are similar to those! But the inspiration for them actually came from a local cajun restaurant called the Patton House. They serve mini cheese biscuits with butter at the start of the meal and it's always hard not to ask for seconds-- they are so good!

I knew I had to recreate the recipe at home. And luckily, they are incredibly easy to make. Just some simple ingredients that you probably already have in your fridge and pantry, and you can have some incredibly tasty mini cheddar biscuits right at home!

What makes these the best cheese biscuits ever? The butter glaze on top. I tried multiple batches of this cheese biscuits recipe to make sure I got the recipe right. And the batch without the butter glaze on top? It just wasn't as good. That step totally completes the recipe and takes them from good to great!

Ingredients for homemade biscuits with cheese

• flour
• baking powder
• cream of tartar
• salt
• sugar
• garlic powder
• butter
• milk
• shredded cheese
• butter
• dried parsley

How to Make

Preheat oven to 450 degrees.
In a medium sized bowl, combine flour, baking powder, cream of tartar, salt, sugar, and garlic powder. Stir to combine.

Using forks or a pastry cutter, cut in cold butter until the mixture looks crumbly.

Add in cheese and milk and stir until it forms a shaggy dough. Don't over mix or the dough will become tough.

Scoop small biscuits on to a baking sheet, leaving an inch or 2 between them.
Brush with melted butter and sprinkle with a bit of dried parsley.

Bake for 8-10 minutes, or until golden brown. Allow to cool and enjoy!

Recipe Tip

You can use a spoon or your hands to make these drop biscuits, no need for a special tool. I do find that the easiest/least messy way for making biscuits is to use a cookie dough scooper. If you have one, try it out! It works great and makes consistently sized biscuits that bake evenly.

Variations/Substitutions

• Add chives. You can add chives right into the dough or sprinkle them on top instead of the parsley. The light onion flavor is a great compliment.
• Fresh parsley. Use fresh parsley instead of dried if you have it on hand. Just make sure to chop it up very finely.
• Buttermilk. Sub in buttermilk for regular milk to add a tanginess to these and turn them into cheesy buttermilk biscuits. Yum!

How to Serve

These cheddar biscuits are versatile and go with just about anything. They would be great with seafood (I'm thinking a shrimp alfredo or lobster tail), but they honestly compliment lots of meals.

• try them dipped in soup, like zuppa toscana.
• use for a breakfast sandwich
• serve as is with butter or jam

Storage

Store any leftover biscuits in an airtight container for up to 2-3 days. They will last a bit longer, but won't be as fresh after that point.

Can you freeze cheese biscuits?

You sure can! These freeze beautifully and simply have to be thawed at room temperature for a few hours before serving.

I like to heat them up in the microwave so they are extra soft and mouthwatering.