Cheddar Biscuits

the fail proof savory biscuit recipe
Cheddar Biscuits, Cheddar Bay Biscuits, Cheddar Jalapeno Biscuits – whatever you want to name them it’s the one savory biscuit recipe you should always have on hand.

I searched the web trying to find the perfect cheddar biscuit, only to either not have Bisquick or self-rising yeast on hand. I gave up and retreated to the kitchen to come up with my very own Cheddar Biscuit concoction – and it did not disappoint!

So let’s face facts here, I don’t measure well. In fact I remember learning to make jam with my Aunt for the first time, in which she scolded me for my poor measurement practice. To this day I still don’t measure exact, and so that’s how this recipe goes too – a little of this, a little of that. Have a jalapeno about to go bad, toss it in! Oh you have leftover bacon (yeah right, who has leftover bacon) add it! You want broccoli cheddar biscuits, get your veggies on!

These biscuits have been the star of the show when serving up Sunday morning biscuits and gravy, and have taken the sidelines on spaghetti night eliminating the need for garlic bread. It’s the kind of recipe that’s easy to whip up, always good to have on hand, and can easily be changed to compliment any dish – it’s fail proof!



  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup butter
  • 3/4-1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons old bay seasoning
  • 3/4 cup cheddar cheese
  • 1 jalapeno, seeded and thinly diced
  • bacon crumbles


Preheat oven to 375 degrees, and line a baking sheet with parchment paper lightly sprayed with non-stick spray.

Combine dry ingredients ( 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons garlic powder, 2 teaspoons old bay seasoning, 1/2 teaspoon sugar, 1/2 teaspoon salt) in bowl.

Cut butter into dry ingredients creating a very course meal, with chunks of butter still visible.

Add cheese (3/4 cup cheddar cheese), and your optional ingredients. Stir to coat with flour mixture. Add milk (3/4 cup milk) and stir well, creating a fairly sticky mixture. Add an extra splash of milk if necessary.

Dollop dough onto your lined, greased baking sheet. Bake biscuits for 20-25 minutes.


Note: My baking sheet was in use, so I used a mini muffin tin. We’ve made them both ways, but like the bite size version, plus they bake quicker! Also, if you don’t have bay seasoning on hand there are a ton of recipes online for copycat versions, like here! It takes a lot of different seasonings, so if necessary you can always skip it! 

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