Cheddar Herb Biscuits Recipe (Buttery & Loaded with Cheese!)

Cheddar Herb Biscuits are flavorful with a flaky crust on top and a tender delicious center. They are loaded with cheddar cheese, buttermilk, and fresh herbs. Perfect for everyone!

Updated February 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe with even more helpful! Originally posted December 2, 2019.

My grandmother used to say that any meal could be made special with a basket of hot biscuits on the table. And while I absolutely love her classic buttermilk biscuits, these cheddar herb biscuits have become my go-to when I want to add a little something extra to the dinner table. The first time I made them, I added so much sharp cheddar and fresh herbs that my son said they were "dangerous" because he couldn't stop eating them!

I've been making biscuits from scratch for over 15 years, and I've learned that the secret to tender, flaky cheddar biscuits is keeping everything cold and not overworking the dough. These remind me of those famous cheddar bay biscuits from Red Lobster, but honestly? I think these are even better because you can taste the quality of real butter and freshly grated cheese in every bite.

Whether you're serving them alongside fried chicken, smothering them with sausage gravy, or just eating them warm with a pat of butter, these cheddar herb biscuits are about to become your new favorite. Let's get started!

Why You'll Love This Cheddar Herb Biscuits Recipe

• Loaded with flavor - Sharp cheddar cheese and fresh herbs are mixed right into the dough, so every bite is packed with cheesy, herby goodness.
• Tender and flaky - Cold butter and a gentle hand create those beautiful, buttery layers that make biscuits irresistible.
• Easy from scratch - No fancy equipment needed, and you can have hot biscuits on the table in about 30 minutes from start to finish.
• Versatile for any meal - Perfect for breakfast with eggs and bacon, alongside soup or chili, or as part of a Sunday dinner spread.

Ingredients You'll Need

1. All-Purpose Flour - For this particular biscuit recipe, use plain all-purpose flour. Self-rising flour is not necessary to make these biscuits. 
2. Baking Powder - Be sure to check the date on the package to make sure that it has not expired. This ingredient will help to give the biscuits the rise they need to be light and fluffy.
3. Sugar - Just a small amount to add a little sweetness to the biscuits. Don't worry, it will not make them sweet.
4. Cream of Tartar - Check the expiration date on the package to make sure that it's still good. This secret ingredient will add some much-needed acid to this biscuit recipe. It can usually be found at your local grocery store in the spice aisle. 
5. Salt - A small amount to balance out the ingredient flavor. I prefer to use kosher salt or baking salt when baking.
6. Butter - Make sure it's cold, cold, cold butter. It can be unsalted butter or salted butter, whichever you prefer.
7. Egg - A single large egg is all that's needed for this recipe. It is perfectly acceptable to grab it cold straight from the refrigerator when making biscuits.
8. Milk - Use full-fat whole milk or buttermilk and make sure it is cold. 
9. Cheddar Cheese - Use shredded sharp cheddar cheese and shred it yourself using a box grater. 
10. Fresh Herbs - Go with your favorite mix of fresh herbs or a single herb if you prefer. I love using freshly chopped sage, thyme, parsley, and rosemary. 

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Cheddar Herb Biscuits

Preheat the oven to 450 degrees F. and prepare a cast-iron skillet or baking dish lined with parchment paper or lightly sprayed with nonstick spray.

In a large bowl, whisk together the dry ingredients. The all-purpose flour, baking powder, sugar, cream of tartar, and salt. In a separate small bowl, whisk together the egg, milk, cheddar cheese, and chopped fresh herbs.

Using a pastry cutter/pastry blender, cut the cold butter into the flour mixture until it resembles a coarse meal and the butter is about the size of a pea.

Combine the egg mixture with the flour mixture until it comes together to form a loose dough ball.

Roll the dough into a ball onto a clean, lightly floured work surface and then roll it out into a square using a rolling pin. Roll out the dough and cut the biscuits using a biscuit cutter or anything with a round shape.

Place the cut biscuits into the prepared pan and into the preheated oven to bake for about 10 to 15 minutes, until the tops of the biscuits are golden brown. Carefully remove the flaky biscuits from the oven. Top the warm biscuits with some butter or garlic butter and enjoy! 

Expert Tips

• Keep your butter and buttermilk truly cold. I even put my butter cubes back in the freezer for 10 minutes after cutting them. Cold fat is what creates steam in the oven, which makes those flaky layers. If your butter warms up while you're working, pop the whole bowl in the fridge for a few minutes before continuing.
• Use freshly grated cheese from a block. Pre-shredded cheese is coated with cellulose to prevent clumping, and that coating can make your biscuits grainy and prevent the cheese from melting properly. It takes just a minute to grate your own, and the flavor and texture difference is absolutely worth it.
• Don't twist your biscuit cutter. Press straight down and pull straight up. Twisting seals the edges of the dough and prevents the biscuits from rising to their full height. If you don't have a biscuit cutter, a sharp-edged glass, or even a knife to cut squares works perfectly fine.
• Work quickly and handle the dough gently. The more you work biscuit dough, the more gluten develops, which makes them tough instead of tender. Your dough should look a little rough and shaggy, that's exactly right. If it's smooth and elastic, you've overmixed.
• Place biscuits close together on the pan. When the sides are just barely touching, the biscuits support each other as they rise upward instead of spreading outward. This gives you tall, fluffy biscuits with soft sides.
• Use a hot oven and don't open the door. That 425°F temperature is important for creating quick steam and rise. Opening the oven door during baking releases heat and steam, which can make your biscuits fall flat.
• Brush with butter immediately after baking. The hot biscuits will absorb some of that melted butter, adding flavor and creating a beautiful shine. This step makes all the difference in how professional they look and taste.

Variations & Substitutions

• Switch up the cheese. While sharp cheddar is classic, you can use Gruyère for a more sophisticated flavor, Monterey Jack for milder biscuits, or even add a bit of Parmesan along with the cheddar for extra savory depth. Just keep the total amount of cheese the same.
• Try different herb combinations. I love parsley, chives, and dill together, but you could use all chives, add some fresh thyme and rosemary for an earthier flavor, or even stir in some dried Italian seasoning if fresh herbs aren't available. Use about 1 tablespoon dried herbs if substituting for fresh.
• Make them spicy. Add ¼ teaspoon cayenne pepper to the dry ingredients, or stir in some diced jalapeños or a pinch of red pepper flakes along with the cheese for biscuits with a kick.
• Add garlic. Stir 2-3 cloves of finely minced fresh garlic or ½ teaspoon garlic powder into the dry ingredients for garlic cheddar herb biscuits that are absolutely incredible.
• Use a dairy substitute. If you need to avoid dairy, you can use cold plant-based butter and substitute the milk with a mixture of cold unsweetened almond or oat milk with 1 tablespoon of lemon juice or vinegar stirred in. The texture won't be quite as rich, but they'll still be delicious.
• Make drop biscuits instead. If you're short on time, skip the folding and cutting steps. Just add an extra 2-3 tablespoons of buttermilk to make a wetter dough, then drop spoonfuls onto your baking sheet. They won't be as pretty, but they'll still taste amazing.

Make-Ahead & Storage

Make-Ahead

These biscuits are perfect for making ahead! You can prepare the dough completely, cut the biscuits, and freeze them unbaked on a baking sheet. Once frozen solid, transfer them to a freezer bag where they'll keep for up to 3 months. Bake from frozen, adding just 3-5 extra minutes to the baking time. You can also freeze the grated cheese and measure out your dry ingredients the night before to speed up the process. Just keep that butter cold until you're ready to make the biscuits.

Storage & Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To reheat, wrap them in foil and warm in a 350°F oven for about 10 minutes until heated through. You can also microwave individual biscuits for 15-20 seconds, though the oven method keeps them flakier. For longer storage, freeze baked biscuits in a freezer bag for up to 3 months, then reheat from frozen in a 350°F oven for 15-20 minutes.

What to Serve with Cheddar Herb Biscuits

These biscuits are absolutely perfect alongside Southern Fried Chicken. There's something magical about the combination of crispy, savory chicken and buttery, cheesy biscuits. They're also incredible served with Hamburger Gravy for a hearty breakfast or brunch that'll keep everyone satisfied all morning long.

For a complete Southern dinner, serve these biscuits with Collard Greens, Baked Mac and Cheese, and your favorite protein. They're also wonderful with soups and stews. I especially love them with Chicken and Rice or a big pot of chili on a cold day.

Don't forget about Honey Butter slathering these warm cheddar herb biscuits with sweet honey butter is absolutely heavenly. And if you're looking for a classic plain biscuit, try my Easy Homemade Cream of Tartar Biscuits for a traditional buttermilk version.

Did You Make This Recipe?

I hope you absolutely love these cheddar herb biscuits! They've become one of my most-requested recipes, and I get so excited every time someone tells me they made them for their family. There's just something special about homemade biscuits that brings people together around the table.

If you give this cheddar herb biscuits recipe a try, I'd love to know what you think! Leave a comment below and let me know how they turned out, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. Don't forget to give it a star rating. It helps other readers know what to expect and helps me know which recipes you're loving most!