soft, savory cheese biscuit rolls made by shaping the dough into a log, chilling it, slicing it into rounds, and baking until lightly golden. The little golden-orange pieces appear to be shredded cheddar cheese. This slice-and-bake method is well suited to savory cheese biscuits, while garlic and herbs are common flavor additions.
Recipe Information
Prep Time: 20 minutes
Chilling Time: 30–45 minutes
Bake Time: 15–20 minutes
Total Time: About 1 hour 15 minutes
Yield: 18–22 biscuits
Course: Snack, Appetizer, Side Dish
Difficulty: Easy
Ingredients
For the Biscuit Dough
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried oregano
½ cup (113 g) cold unsalted butter, cut into small cubes
1 cup (100 g) freshly shredded sharp cheddar cheese
¼ cup (25 g) finely grated Parmesan cheese
1 large egg
3 tablespoons cold milk
1 tablespoon finely chopped fresh parsley
1 small garlic clove, very finely minced
Optional Extra-Cheesy Filling
¼ cup finely shredded cheddar cheese
2 tablespoons Parmesan cheese
For the Top
1 tablespoon melted butter
¼ teaspoon garlic powder
1 teaspoon chopped fresh parsley
Instructions
1. Prepare the dry ingredients
In a large bowl, whisk together:
Flour
Baking powder
Salt
Garlic powder
Black pepper
Paprika
Oregano
Mix thoroughly so the seasonings are evenly distributed.
2. Add the cold butter
Add the cold butter cubes.
Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with a few small pieces of butter remaining.
Keeping the butter cold helps create a tender biscuit texture. Savory cheddar biscuit recipes commonly use cold butter and flour as the base.
3. Add the cheese
Add:
Shredded cheddar
Parmesan
Fresh parsley
Minced garlic
Mix gently.
4. Add the wet ingredients
In a separate small bowl, whisk together the egg and cold milk.
Pour this into the flour mixture.
Stir gently with a wooden spoon or spatula until a soft dough forms.
Do not overmix. Stop as soon as the dough comes together.
If the dough seems too dry, add 1 teaspoon milk at a time. If it feels sticky, add a little flour.
5. Form the dough log
Place the dough onto a lightly floured piece of parchment paper.
Gently shape it into a cylinder approximately:
2½ inches (6–7 cm) in diameter
8–9 inches (20–23 cm) long
For the cheese-filled version, flatten the dough slightly, sprinkle the extra cheddar and Parmesan down the center, then carefully roll it back into a log.
Wrap the log tightly in parchment paper or plastic wrap.
6. Chill
Refrigerate for 30–45 minutes, or until firm.
This makes the log much easier to slice cleanly.
For especially neat rounds, you can chill it for up to 1 hour.
7. Slice
Preheat the oven to 375°F (190°C).
Remove the chilled dough from the refrigerator.
Using a sharp knife, cut it into rounds approximately ½ inch (1.2 cm) thick.
Place the rounds on a parchment-lined baking sheet, leaving about 1 inch between them.
8. Add the garlic topping
Mix the melted butter with garlic powder and parsley.
Lightly brush the tops of the biscuits with the garlic butter.
9. Bake
Bake for 15–20 minutes, or until:
The edges are lightly golden.
The tops look set.
The cheese is melted.
The bottoms are lightly browned.
Don’t overbake if you want the soft appearance shown in the picture. Cheese biscuits are best when removed once lightly golden rather than deeply browned.
10. Cool
Allow the biscuits to cool on the baking sheet for about 5 minutes.
Transfer to a wire rack.
They’re especially delicious while still slightly warm.
Tips for Getting the Look in the Picture
Use freshly shredded cheddar for visible little cheese pieces.
Don’t overwork the dough.
Keep the butter cold.
Make the dough log smooth and compact before chilling.
Use a sharp knife for clean slices.
Don’t slice the rounds too thin.
Lightly dust the work surface with flour if the dough is sticky.
Avoid overbaking—the pictured biscuits are pale golden rather than dark brown.
Air Fryer Method
Preheat the air fryer to 350°F (175°C).
Place sliced biscuits in a single layer.
Air fry for 8–12 minutes.
Check after 8 minutes because air fryers vary.
Remove when lightly golden and cooked through.
Cook in batches if necessary.
Approximate Nutrition
Per biscuit, assuming 20 biscuits:
Calories: ~145
Protein: ~4 g
Carbohydrates: ~12 g
Fiber: ~0.5 g
Net Carbohydrates: ~11.5 g
Fat: ~9 g
Saturated Fat: ~5 g
Cholesterol: ~25 mg
Sodium: ~170 mg
Sugar: ~0.5 g
Nutrition is an estimate and will vary according to the cheese, butter, flour, and biscuit size.
Nut & Allergen Information
Contains:
Wheat/gluten
Milk/dairy
Egg
Does not contain in the basic recipe:
Peanuts
Almonds
Walnuts
Pecans
Cashews
Other tree nuts
Gluten-Free
Use a 1:1 gluten-free baking flour formulated for biscuits.
Egg-Free
The egg can be replaced with approximately 3 tablespoons of plain yogurt or another suitable egg substitute, although the texture may change.
Dairy-Free
Use plant-based butter and dairy-free cheddar/Parmesan alternatives.
Nut-Free
The recipe itself contains no nuts. If preparing for someone with a serious allergy, check the labels of flour, cheese, butter, and seasonings for cross-contact warnings.
Variations
Cheddar & Jalapeño
Add 1–2 tablespoons finely chopped pickled or fresh jalapeño.
Parmesan Garlic
Replace half the cheddar with additional Parmesan and increase the garlic.
Herb & Cheese
Add fresh rosemary, thyme, chives, and parsley.
Chili Cheese
Add ½ teaspoon chili flakes and ¼ teaspoon cayenne.
Ham & Cheese
Add ½ cup finely diced cooked ham to the dough.
Extra Cheesy
Use a combination of cheddar, mozzarella, and Parmesan.
Storage
Store completely cooled biscuits in an airtight container.
Room temperature: 1–2 days
Refrigerator: Up to 4 days
Freezer: Up to 2 months
Reheat in a 350°F (175°C) oven for 5–8 minutes or in an air fryer for 3–5 minutes.
Q&A
Q: Can I make the dough ahead of time?
Yes. Keep the wrapped dough log refrigerated for up to 2 days before slicing and baking.
Q: Why did my biscuits spread?
The butter may have become too warm. Chill the dough thoroughly before slicing and baking.
Q: Why are my biscuits hard?
Usually from adding too much flour or overmixing the dough. Mix only until the ingredients come together.
Q: Can I use pre-shredded cheese?
Yes, but freshly grated cheese usually melts more smoothly and gives a better texture.
Q: Can I use mozzarella instead of cheddar?
Yes. Mozzarella gives a milder flavor and a softer, stretchier cheese texture.
Q: Can I make these without garlic?
Absolutely. Simply omit the garlic and garlic powder and increase the herbs if desired.
Q: Can I freeze the unbaked slices?
Yes. Arrange the sliced dough on a tray and freeze until firm, then transfer to a freezer-safe container. Bake from frozen, adding several minutes to the baking time.
Q: Can I make them more crispy?
Slice them slightly thinner and bake for a few extra minutes until the edges become golden. Let them cool on a wire rack so steam doesn’t soften the bottoms.
Q: What should I serve with them?
They’re excellent with tomato soup, creamy soups, scrambled eggs, grilled chicken, salads, or simply with butter and cream cheese.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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