Savory Cheddar Cheese Biscuits

Course Breads: Biscuits and Scones
Prep Time 10 minutes
Servings 12 to 17 medium (2″) biscuits


  • 2 cups King Arthur Unbleached Self-Rising Flour 227g
  • 4 ounces cheddar cheese, freshly grated or cut into ¼" cubes* 113g
  • 1 teaspoon coarsely ground black pepper optional
  • ¼ cup chives, chopped, optional 10g
  • 1 cup heavy cream 227g


  • Preheat your oven to 425°F with a rack in the upper third.
  • To make the biscuits using a food processor: Place the flour, cheese, pepper, and chives into the work bowl of your food processor.
  • Process until the mixture is smooth; the cheese will be very finely chopped.
  • Add the cream, and pulse until the dough becomes cohesive. Transfer the dough to a lightly floured work surface.
  • To make the dough by hand: Toss the grated or cubed cheese with the flour. Add the pepper and chives, if using.
  • Add the cream, stirring to make a cohesive dough. Transfer the dough to a lightly floured work surface.
  • Pat the dough into a disc ¾" to 1" thick; the thicker the disc, the taller the biscuits and the lower the yield. (Dough patted ¾" thick will yield about 16 to 17 biscuits; pat the dough 1" thick, you'll get about a dozen.)
  • Use a 2″ cutter (or the size of your choice) to cut rounds. Place the biscuits on an ungreased or parchment-lined baking sheet, spacing them about 1″ apart for crisp edges. For soft-sided biscuits, place the biscuits closer together on the baking sheet.
  • Brush the tops of the biscuits with cream or milk; this will help brown their crust.
  • Bake the biscuits for 15 to 18 minutes, until they’re golden brown. Remove them from the oven, and serve immediately.