If you’ve raved about Red Lobster’s tableside biscuits, you’ll want to give these a try to see how easy it can be to make delicious, savory, biscuits that burst with flavor and look the part too.
Even if you’ve never baked before, this recipe is very doable. But read through the post on plain biscuits first as I go into detail about why we use buttermilk, and how to easily cut butter into the dough by using fire and ice. Check out the original post here: Buttermilk Biscuits From Scratch
Some particulars about this recipe. We cut back on the butter by half from the original recipe due to the added cheese. This results in a slightly more dense biscuit, but just barely, since the cheese makes some spaces in the dough just like the butter did/does. The cheese just doesn’t melt down completely or produce as much steam as the butter so the boost to rising isn’t as exciting.
You could safely double the amount of cayenne if you want more heat. I personally don’t notice the cayenne too much as the recipe states, but I don’t overdo it since Kailee is more sensitive to the heat. You could also substitute garlic powder for onion powder if you have one over the other.
As always – please post in the comments if you have a question or share how the recipe turned out. Or get in touch on the Scratch That Cooking Facebook page!
Cheesy Biscuits From Scratch
This is a variation of Scratch That Cooking's Buttermilk Biscuit recipe enhanced with savory spices and gooey cheese. If you haven't made biscuits before, or used the chilled buttermilk + melted butter technique for cutting in butter, be sure to read through the plain recipe first.
Topping (totally optional)
Preheat the oven to 450 degrees (230 celsius). Measure out all of your ingredients. Place the buttermilk in the freezer. Prep a baking sheet with parchment paper. Start melting the butter.
Combine and mix the dry ingredients for the Biscuits in a large bowl (No, cheese is not a dry ingredient)
Remove the buttermilk from the freezer (~10 minutes should have passed), and mix in melted butter until small globs of butter form.
Pour butter/buttermilk mixture into bowl with dry ingredients, gently stir with wooden spoon or rubber spatula until just comes together and you can't see dry flour. Pour the cheese in, and gently fold until the cheese is incorporated throughout the dough. Turn out dough onto floured surface.
Gently roll out the dough until it's about a quarter inch thick, and cut out biscuits 2.5x2.5", place on parchment lined baking sheet and bake for 10-12 minutes until golden brown (the bits of exposed cheese should be a deep brown).
If you want to use the topping, melt the butter and whisk in remaining ingredients while the biscuits are backing. Brush over biscuits when they come out of the oven.
You can forgo the rolling and cutting and turn these into "drop biscuits". After you've folded in the cheese, simply measure out 1/4 cup mounds of dough directly onto the parchment paper lined baking sheet.
You can use any type of "meltable" cheese you want, but sharp yellow cheddar will give you the most flavor and color. Pepperjack would be another good option, and a mix is always fun.