Cheddar Cream Biscuits

This is another great “no-yeast” bread recipe.  These biscuits are so simple and oh-so-delicious!  These biscuits only have a few ingredients and taste amazing.  They are light, fluffy and super cheesy.  I could have eaten the whole batch myself!

These biscuits were so easy to make.  Just mix everything together and cut out.  There was no shortening to cut in – that kind of intimidates me.  These biscuits taste great with a dollop of honey butter.  We ate them with the Slow Cooker Baby Back Ribs I posted yesterday.  We will be making these again next week for the 4th of July.

Cheddar Cream Biscuits
(Printable Recipe)

2 cups Unbleached All-Purpose Flour (King Arthur)
2 tsp baking powder
½ tsp salt
6 ounces Kraft Cheddar Cheese Crumbles
1 ½ cups heavy cream

Preheat oven to 450°F.

Into large bowl, stir together flour, baking powder, salt and cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed.

Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2 1/2-inch cutter or inverted glass, pressing scraps together to cut additional biscuits.

Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden.

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  1. I've been baking for a decade now and I find your recipe great. Cheddar cheese are quite pricey so making biscuits like this are not so good for your budget. I'm planning to start a bakeshop, I'm looking for a cheap batch oven to make me produce more than a regular oven,saving time and money.

  2. These look delish. Can the dough be made in the morning, biscuits cut, refridgerated and baked later in day?

  3. All about no yeast biscuits here. These look ridiculously good with all of their cheesy gooey stuff.

  4. Oh I love cheese biscuits! I love the picture will all the cheesed melting out and honey butter, YUMMY!

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