Light, fluffy, and loaded with melty cheese, these Holiday Cheddar Biscuits are the easiest festive side you can bake. They come together fast, no kneading, no yeast, and they pair with everything from roasted turkey to cozy weeknight soups. I tested this recipe twice, and the best texture came from chilling the butter and baking at high heat for lift.
Ingredients
(US measurements with helpful metric)
- 2 cups all-purpose flour (240 g)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine salt
- ½ teaspoon garlic powder
- 6 tablespoons cold unsalted butter, diced (85 g)
- 1 cup shredded sharp cheddar cheese (113 g)
- ¾ cup buttermilk (180 ml), cold
- 1 tablespoon melted butter for brushing (optional)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use dairy-free cheddar + full-fat dairy-free milk | Add 1 teaspoon lemon juice to milk to mimic buttermilk. |
| Gluten-free | Use 1:1 GF baking blend | Dough will be softer; chill 10 minutes for easier scooping. |
| No alcohol/pork | Not applicable | Recipe contains none. |
| Pantry substitutes | ½ cup cream + ¼ cup water for buttermilk | Works in a pinch; keep mixture cold. |
Step-by-Step Instructions
- Mix the dry ingredients.
Heat oven to 425°F (220°C). Whisk flour, baking powder, baking soda, salt, and garlic powder in a bowl. - Cut in butter and add cheese.
Work cold butter into flour with a pastry cutter or your fingers until pea-sized. Stir in cheddar. Pour in cold buttermilk and mix just until a sticky dough forms. - Shape and bake.
Scoop 10–12 mounds onto a parchment-lined sheet. Bake 12–14 minutes until golden. Brush with melted butter if desired.
Pro Tips & Variations
- Freeze butter for 10 minutes before mixing for extra flaky layers.
- Shred cheese fresh; it melts better than bagged cheese.
- Add a pinch of smoked paprika for a holiday twist.
- Stir in chopped chives or parsley for color.
- Make mini biscuits by scooping smaller rounds and baking 2–3 minutes less.
Serving Suggestions
- Serve warm with holiday ham alternatives like turkey breast.
- Pair with soups, chili, or creamy pasta dishes.
- Use leftovers for mini breakfast sandwiches with eggs.
Storage & Reheating
Refrigerate: Up to 3 days in an airtight container.
Freeze: Up to 2 months; wrap tightly.
Reheat: 325°F (165°C) for 6–8 minutes or microwave 10–15 seconds.
Food safety: Do not leave biscuits out longer than 2 hours.
Troubleshooting
- Biscuits spread too much: Dough was too warm; chill 10 minutes.
- Dry texture: Too much flour; spoon and level when measuring.
- Dense biscuits: Overmixed dough; mix just until combined.
FAQs
Q1: Can I use pre-shredded cheddar?
A1: Yes, but fresh-shredded melts smoother and gives better flavor.
Q2: Can I make the dough ahead?
A2: Yes. Refrigerate up to 24 hours and bake straight from the fridge.
Q3: Can I make these without buttermilk?
A3: Mix regular milk with 1 tablespoon lemon juice or vinegar per cup.
Nutrition (per serving)
Approximate: Calories 190; Protein 5 g; Carbs 20 g; Fat 10 g.
Print
Holiday Cheddar Biscuits
- Total Time: 24 minutes
- Yield: 10 biscuits 1x
- Diet: Vegetarian
Description
Easy, fluffy holiday cheddar biscuits made with sharp cheddar, cold butter, and buttermilk.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp garlic powder
- 6 tbsp cold butter
- 1 cup cheddar cheese
- 3/4 cup buttermilk
Instructions
- Mix dry ingredients.
- Cut in butter and add cheese.
- Scoop and bake at 425°F for 12–14 minutes.
Notes
Chill dough 10 minutes for taller biscuits.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 1
- Sodium: 340
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 25
Keywords: holiday cheddar biscuits, cheesy biscuits