Small Batch Cheddar Biscuits

Easy Small Batch Cheddar Biscuits made with shredded cheddar, fresh parsley, and buttery, flaky dough. Perfect for quick breakfast recipes, homemade biscuits, or a cheese biscuit side. These cheddar biscuits from scratch bake in just 10–12 minutes, ideal for single-serving recipes, weeknight meals, and easy snack ideas.

Ingredients

For the Cheddar Biscuits

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• 3 tablespoons cold salted butter, cut into ¼-inch pieces
• ½ cup milk
• ½ cup shredded cheddar cheese
• 3 tablespoons chopped parsley

For the Topping

• 2 tablespoons salted butter, melted
• ¼ teaspoon garlic powder
• ⅛ teaspoon Italian seasoning

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Instructions

Make the Cheddar Biscuits

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.
3. Add the cold butter and use your fingers or a pastry blender to mix until the texture resembles coarse sand.
4. Stir in the milk, then gently fold in the cheddar cheese and parsley. Mix just until combined—avoid overmixing.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
6. Bake for 10–12 minutes, or until golden brown.

Make the Topping

1. While the biscuits bake, mix together the melted butter, garlic powder, and Italian seasoning.
2. Let the biscuits cool for a few minutes, then brush the garlic butter over the warm biscuits. Serve immediately.

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Why You’ll Love This Recipe

These small batch cheddar biscuits are perfect for a quick breakfast or snack. Soft, cheesy, and flavorful, they are easy to make with simple ingredients and come together in under 20 minutes.

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Tips

• Keep the butter cold for a flaky, tender texture.
• Avoid overmixing the dough to prevent dense biscuits.
• Use a cookie scoop for uniform biscuit sizes.

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Variations and Substitutions

• Cheese: Swap cheddar for mozzarella, pepper jack, or gouda for a different flavor.
• Herbs: Use chives, thyme, or rosemary instead of parsley.
• Milk: Substitute with buttermilk or plant-based milk for a slightly different texture and flavor.

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FAQs

Q: Can I make these ahead of time?
A: Yes, you can prepare the dough and refrigerate for up to 24 hours before baking.

Q: Can I freeze the biscuits?
A: Absolutely. Freeze baked biscuits in an airtight container and reheat in the oven.

Q: How can I make them spicier?
A: Add a pinch of cayenne pepper or smoked paprika to the dough.

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Serving

• Serve warm as a side for soups, salads, or chili.
• Pair with scrambled eggs or breakfast casseroles for a hearty morning meal.
• Brush with extra garlic butter and sprinkle with fresh herbs for presentation.