Cheese Biscuits

BakingQuick and EasyBiscuitCheese

Quick and easy biscuits filled with Parmesan cheese, black pepper, and scallions. An ideal bread for a picnic, dinner party, or for last minute guests.

Photography Credit: Elise Bauer

There are a three secrets to making successful cheese biscuits.

  1. You have to be willing to get your hands dirty. Mixing with a spoon overworks the dough. Your hands keep things delicate. Plus, all that squishing and making a mess is fun. (Or put the kids to work. They’ll love it.)
  2. Keep your butter cold. This ensures plenty of rise, rich flavor, and delicate layers of puffy biscuit.
  3. Add lots of cheese. I mean LOTS. Because cheese is good.

Follow these steps and I promise you perfect biscuits every time.

Our Favorite Videos

Cheese Biscuits

These biscuits only take about five minutes of active work and 12-16 minutes to bake. This means you can whip these babies up in no time flat for picnics, last minute guests, or dinner parties.

The cut up biscuit dough can be frozen in an airtight container and stored for a few months. This means that if you want to double or triple the recipe and save some aside for quick baking later you can. Just plop them on a tray, sling ’em into the oven, and sit back.

Cheese Biscuits Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 16 biscuits

I prefer Parmesan and plenty of black pepper for these, but feel free to substitute cheddar, feta, or your favorite blue cheese.

Instead of scallions you can use chives or olives. This recipe is merely a guideline to making perfect cheese biscuits.


  • 2 cups + 2 tablespoons all-purpose flour
  • dash cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons baking powder (make sure your baking powder is fresh! no more than 6 months old or you may not get a good rise)
  • 7 tablespoons butter, cold
  • 2 scallions, finely chopped
  • 3 oz. grated Parmesan cheese
  • 3/4 cup buttermilk
  • Kosher, Maldon, or Black salt for topping (optional; not table/iodized salt)


1 Preheat oven, whisk together dry ingredients: Preheat the oven to 425°F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside.

2 Add butter, coat with flour, add cheese and scallions: Dice the butter into small pieces. If they get too warm then place them in a bowl and put it in the freezer for about 10 minutes before continuing.

Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.)

Add the scallions and cheese and toss until well coated.

3 Add buttermilk: Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead.

4 Roll out dough, cut into squares: Roll the dough out onto a lightly floured surface. Knead once or twice; no more. Form into an 8x8-inch square and cut into 2x2-inch squares and top with a bit of high-quality salt if using.

5 Bake: Bake at 425°F for 12-16 minutes or until golden.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

55 Comments / Reviews

No ImageCheese Biscuits

Did you make it? Rate it!

  1. Val

    Great taste! Light cheesy taste. Will add more Parmesan cheese the next time, but still fabulous biscuits!! Cayenne pepper kick too!


  2. Reir

    These are wonderful! I have made These a few times and decided to post a review because I just made a batch yesterday and my whole family cannot stop raving about them. This time around, I used rosemary instead of scallions, and bread flour. We love both versions and I love the fact that there is so much room to play with new and different flavors. Thank you for a wonderful recipe!


  3. Meli

    Omg – worst biscuits ever. Waaayyyy too buttery. They didn’t rise, they didn’t flake, they just bubbled away in the oven like I was boiling them in butter. However, they would’ve made incredible brownies if I had added chocolate. Never again!


  4. Lydia

    The cheese biscuits are easy to make and taste great. I made them the biscuits the night before, chucked them into freezer and baked them straight from the freezer into the oven. Make my morning less chaotic and I have breakfast on the table in no time. Keeping the recipe

  5. Jane

    I am making the biscuits today for Christmas Eve dinner. With a lot of dishes to make, I want to make this a few hours ahead and put in fridge until ready to bake. As they can be frozen, think this would work. OK to do?

    Show Replies (1)
View More
Cheese BiscuitsCheese Biscuits