82% would make this again

Cheddar Baked Biscuits Recipe

Q: Can I use a different type of cheese instead of cheddar?

Absolutely. While sharp cheddar gives you the best flavour without going greasy, you can try cheese blends like Monterey Jack, Gouda, or even pepper jack to change up the taste. Just keep it fairly dry and finely grated.

Q: Can I make these biscuits or crackers gluten-free?

Yes you can. Swap the all-purpose flour for a reliable gluten-free blend (one with xanthan gum or add a touch yourself) to get a similar texture without gluten.

Q: How should I store these so they stay crisp?

Let them cool completely, then stash them in an airtight container at room temperature. They’ll stay crunchy for about a week, longer if you freeze them.

Q: Can I freeze the dough or the baked biscuits/crackers?

Definitely. Freeze the raw cut dough or the baked bites in a bag or container. When you're ready, just bake or reheat from frozen, add a few extra minutes in the oven and you’re good to go.

Q: Why did my biscuits come out flat or greasy?

That usually happens when the butter or cheese is too warm, or if the dough is overworked. Keep the butter cold, chill the dough, and handle it gently, that’s the key to a light, flaky bite.

Q: How do I make sure they hold their shape and don’t puff up?

Chill the dough before cutting and poke a little hole in each square or biscuit. That gives the steam a place to escape and helps everything bake evenly and evenly golden.

Vish G

August 24, 2025

This cheddar baked biscuits recipe is all about simple ingredients that deliver big taste. Each bite is crisp, cheesy, and perfectly sized for snacking. Serve them at a party or keep them on hand for when the craving hits.

PREP TIME

15 MIN

COOK TIME

18 MIN

SERVINGS

Ingredients

115 g (1 stick / ½ cup) unsalted butter, cold
170 g (1½ cups) sharp cheddar cheese, finely shredded (preferably aged)
120 g (1 cup) plain/all-purpose flour
½ tsp fine salt
¼ tsp garlic powder or paprika (optional, flavour boost)
1–2 Tbsp ice water (as needed)

Instructions

Preheat the oven to 190°C / 375°F and line a baking sheet with parchment paper.
In a food processor, combine the flour, salt, and any optional spices.
Add the cold cubed butter and shredded sharp cheddar cheese, then pulse until the mixture looks like coarse sand.
Drizzle in 1 tablespoon of ice water and pulse again until the dough just begins to clump together. If it still feels too dry, add up to 1 more tablespoon, but stop as soon as it holds together.
Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Lightly flour a work surface and roll the chilled dough out to about ⅛ inch thick.
Use a pizza cutter or sharp knife to cut the dough into 1-inch squares, then transfer them to the prepared baking sheet.
Use a toothpick or skewer to poke a small hole in the center of each square to help them bake flat.
Bake for 15–18 minutes, or until the crackers are golden around the edges.
Turn off the oven and let the tray sit inside with the door cracked open for about 5 minutes if you want them extra crisp.
Remove the tray and let the crackers cool completely on a wire rack. They will firm up as they cool and stay crunchy when stored in an airtight container.