Dinner

Small Batch Cheddar Biscuits Recipe

BySana Jeannette January 14, 2026January 14, 2026

Introduction

These small batch cheddar biscuits are perfect for when you want a quick, cheesy treat without making a large batch. Crispy on the outside and tender on the inside, they’re flavored with garlic and fresh parsley for an extra burst of savory goodness.

A close-up view of four round cheese biscuits resting in a white cloth inside a white bowl. The biscuits have a rough, uneven surface with a golden brown top layer that is slightly crispy, showing bits of orange cheese scattered throughout. Green herb flecks are visible both on the surface and within the thick, light cream-colored dough of each biscuit. The texture appears soft and fluffy under the browned spots, with some small cracks and crumbs around the edges. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder

1 teaspoon granulated sugar
½ teaspoon salt

¼ teaspoon garlic powder
3 tablespoons cold salted butter, cut into ¼ inch pieces

½ cup milk
½ cup shredded cheddar cheese
3 tablespoons chopped parsley

2 tablespoons salted butter, melted
¼ teaspoon garlic powder (for topping)
⅛ teaspoon Italian seasoning

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.
Step 3: Add the cold butter to the dry ingredients and use your fingers or a pastry blender to mix until the texture resembles coarse sand.

Step 4: Stir in the milk, then gently fold in the shredded cheddar cheese and chopped parsley. Mix just until combined—avoid overmixing.
Step 5: Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart evenly.
Step 6: Bake for 10–12 minutes, or until the biscuits are golden brown on top.

Step 7: While the biscuits bake, combine the melted butter, garlic powder, and Italian seasoning in a small bowl.
Step 8: Let the biscuits cool for a few minutes after baking, then brush them generously with the garlic butter mixture. Serve warm.

Tips & Variations

For a sharper cheddar flavor, use aged white cheddar or mix in some smoked cheese.

Swap parsley for chives or thyme for a different herbal note.
Use buttermilk instead of milk to add a slight tang and extra tenderness.
To make the biscuits extra flaky, chill the dough briefly before baking.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 1 month. Reheat in a warm oven at 350°F (175°C) for 5–7 minutes or microwave briefly to retain their softness.

How to Serve

The image shows a close-up of four freshly baked scones on a baking sheet lined with a brown silicone mat. Each scone has a rough, uneven texture with a light golden brown crust on top and visible bits of green herbs and orange cheese scattered throughout the creamy off-white dough. A blue silicone brush coated with melted butter is spreading the shiny glaze on the closest scone’s textured surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, substitute the butter with a dairy-free margarine and use plant-based milk such as almond or oat milk. Keep in mind that shredded cheddar will need a dairy-free cheese alternative.

Can I bake these biscuits on a regular baking sheet without parchment?

Yes, but to prevent sticking, lightly grease the baking sheet or use a silicone baking mat. Parchment paper helps with easy cleanup and prevents sticking without added grease.