Introduction

On cozy evenings when I want something warm and cheesy but don’t need a full pan, these single‑batch cheddar biscuits are my go‑to. They’re quick, comforting, and just enough for a small table.

They start with my Bulk Dry Biscuit Mix, so you simply add the wet ingredients, fold in cheddar, and bake. The result is soft, buttery biscuits with melty pockets of cheese and golden tops.

Perfect alongside soup, tucked into a breakfast plate, or enjoyed warm with a little extra butter when you need a simple win.

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Why you’ll love this recipe

These cheddar biscuits are tender, buttery, and full of savory flavor. You get that bakery‑style comfort without making a huge batch.

Just the right size for a small meal or side.
Easy to mix and bake with minimal cleanup.
Cheddar adds a cozy, savory bite in every biscuit.
Reliable results thanks to the Bulk Dry Biscuit Mix.
Leftovers reheat beautifully if you have any.

Helpful tips for the best results

Whisk your dry mix before measuring so the ingredients stay evenly blended. Stir gently just until the dough comes together—overmixing can make biscuits tough.

For extra cheesy tops, sprinkle a little shredded cheddar before baking. Let them rest a few minutes after the oven so the crumb sets nicely.

Ingredient Substitutions

These swaps apply to the bulk dry biscuit mix base.

Dairy‑Free

Use plant‑based butter and milk, and choose a dairy‑free cheddar alternative. The texture may be slightly softer but still delicious.

Lower Sodium

Pick a reduced‑sodium cheese and use unsalted butter. You’ll still get plenty of flavor with a gentler salt level.

Why having a bulk dry mix helps

Keeping a bulk dry biscuit mix on hand makes savory bakes feel effortless. It saves time, keeps the mess minimal, and gives you consistent, fluffy results every time.

Learn more in the Bulk Dry Biscuit Mix Page and see how this mix turns everyday meals into cozy moments.

How To Store

Room Temperature: Store biscuits in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 4 days in a sealed container.

Freezer: Freeze biscuits for up to 2 months in a freezer‑safe bag.

Recommended Containers: Airtight containers or freezer‑safe bags.

FAQ

Can I make these ahead of time?

Can I freeze the biscuits?

Can I double the mix?

Can I make it dairy‑free?

Single-Batch Cheddar Biscuits

These buttery cheddar biscuits are made with your Bulk Dry Biscuit Mix and packed with sharp cheddar cheese, garlic, and a touch of honey for the perfect balance of savory and sweet. Finished with a warm garlic herb butter, they’re flaky, tender, and perfect alongside soups, pasta, or your favorite comfort meals.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings 8 biscuits

Equipment

Large mixing bowl
Pastry cutter or fork
Measuring cups
Measuring spoons
Rubber spatula
Baking sheet
Parchment paper
Cooling rack
Small microwave-safe bowl
Pastry brush

Ingredients

For the Biscuits
2 cups Bulk Dry Biscuit Mix
2/3 cup cold milk
5 tablespoons cold unsalted butter cubed
1 teaspoon garlic powder
1/2 cup shredded cheddar cheese
1 tablespoon honey
For the Garlic Herb Butter
2 tablespoons unsalted butter melted
1/2 teaspoon garlic powder
1 teaspoon dried parsley

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Add the Bulk Dry Biscuit Mix and garlic powder to a large mixing bowl and stir to combine.
Cut the cold butter into the dry mix using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese.
Pour in the cold milk and honey, then gently stir just until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
Cut the dough into 8 biscuits using a biscuit cutter or sharp knife.
Place the biscuits on the prepared baking sheet with the edges just touching for softer sides or spaced apart for crispier edges.
Bake for 15 to 18 minutes, or until the tops are golden brown.
While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley in a small bowl.
As soon as the biscuits come out of the oven, generously brush the tops with the garlic herb butter.
Allow the biscuits to cool for a few minutes before serving warm.