Southern Cheese Biscuits
I’ve been really into snack foods lately. I guess it’s a carry-over from the holiday season when snacks were everywhere. If you’re looking for a super easy, savory snack for a gathering—or just to enjoy at home, like me—look no further than my classic Southern Cheese Biscuits!
These Cheese Biscuits are light, easy to make, and so addictively delicious!
Cheese Biscuits are similar to cheese straws, if you’ve ever had those. The taste and flavors are similar, but while cheese straws are crispy and a little crunchy, cheese biscuits are soft, light, and airy. They’re baked, not fried, which also helps keep them on the lighter side. When I say you won’t realize how many you’ve eaten, I’m not kidding.
Cheese Biscuits were a go-to tailgate snack for me in college. Since the recipe makes quite a lot of them (up to five dozen little biscuits!), there are plenty to share with friends. They’d be an ideal party snack for the Super Bowl next month, if you’re planning to host for that. Every party spread needs a few savory bites in the mix, too.
And of course, cheese biscuits are great for everyday snacking at home. The last batch I made for my fiancé and I didn’t last but a week or so. They are so addicting.
A lot of recipes for cheese biscuits call for all butter. Those are delicious, too, but a little too greasy for my taste. Instead, my recipe uses butter and cream cheese. The cream cheese adds a little bit of tang and mellows out the sharpness of cheddar. If you aren’t a cream cheese fan, you can omit it and use two sticks of butter.
How to Make Southern Cheese Biscuits
To make them, you will need:
- Cheddar cheese, grated
- All-purpose flour
- Butter, cut into 1-tablespoon pieces
- Cream cheese, cut into “chunks”
- Spices
- A pinch of salt
For spices, I like to mix together garlic powder, onion powder, paprika, cayenne, and black pepper to make 1-2 teaspoons of seasoning. It depends on how strongly you want the spices to come through, or how spicy you want them.
I used my stand mixer to make these, but you could certainly use a hand mixer, or mix by hand with a study spatula or wooden spoon.
First, prepare your ingredients and preheat the oven. Grate the cheddar cheese and gather the remaining ingredients. Make sure the butter and cream cheese are room temperature. Preheat the oven to 325ºF and grab a baking sheet.
You don’t need to grease or spray the baking sheet. Like my sausage balls, these cheese biscuits have enough fat in them that they won’t stick to the pan. But if you’d like to lightly spray the baking sheet or use a silpat, go for it. It won’t hurt!
Next, mix the biscuit dough. Mix together the flour, grated cheese, and seasonings in the bowl of your mixer. Turn the mixer onto medium-low speed, then start slowly adding the butter and cream cheese piece by piece.
The mix will look like wet sand at first. But trust me, as you add the butter and cream cheese, it’ll come together very quickly!
Shape the cheese biscuits. Once the dough has come together, form it into small, 1-inch balls. Use a fork to gently press them into discs. These don’t spread, so you can place them close together on the baking sheet.
Bake! Bake the cheese biscuits for 22-25 minutes, until the bottom edges just barely start to turn golden brown.
Cheese biscuits are best enjoyed warm, but they will keep in an air-tight container at room temperature for 2-3 weeks. That is, if they last that long! These things are super addicting.
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Southern Cheese Biscuits
Ingredients
- 8 oz sharp cheddar cheese, grated
- 2 cups all-purpose flour
- 1 1/2 sticks unsalted butter, cut into 1-tbsp pieces
- 4 oz cream cheese (half a block)
- 1-2 tsp spices
- Pinch salt
Instructions
- Preheat the oven to 325ºF.
- Combine the flour, grated cheese, and spices in the bowl of a stand mixer.
- Turn the mixer onto medium-low. Slowly add the butter and cream cheese piece by piece and let it mix until the dough forms.
- Shape the dough into small, 1-inch balls and place them on a baking sheet. Use a fork to gently press the balls into little discs.
- Bake for 22-25 minutes, until the bottoms just start to turn golden brown.
- Enjoy while warm. Cooled cheese biscuits will store at room temperature in an air-tight container for 2-3 weeks.
