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These cheddar biscuits with freshly milled flour are soft, flaky, and deliciously savory. The sharp cheddar cheese makes them slightly tangy, and the melted garlic butter on top completes the flavorful, buttery biscuit.
They make such a great side for nearly any meal, and they’re ready in less than 30 minutes!
Whenever I need bread to go with a meal fast, biscuits are usually the clear choice!
While most of my whole grain bread recipes — like fresh milled Hawaiian rolls or freshly milled sandwich bread — use yeast and a relatively short rise, they still take a few hours before you’re eating them.
The beauty of freshly milled biscuits is that they don’t require any rise time! You just mix the dough and bake.
Freshly milled cornbread is the same way, so I always consider that and biscuits my “fast food” option for busy nights.
As much as I love classic flaky biscuits, it was time for something a little more flavorful and a little bit easier!
These cheddar biscuits with freshly milled flour are a delicious whole wheat drop biscuit. That means no biscuit cutter! You just drop the dough in a ball on your pan and bake!
These biscuits are sort of a Red Lobster copycat recipe with a freshly milled twist. Of course, the fresh flour and wholesome ingredients make them so much tastier.
If you need an easy side dish that your family is sure to devour, try this recipe! Just be warned — you might be wishing you had made a double batch!
Table of Contents
Why You’ll Love This Recipe
- Quick and easy: These biscuits are ready to enjoy in less than 30 minutes! They are a tasty, from-scratch side dish that doesn’t require a lot of active time or planning ahead.
- Better than a restaurant: If you’re a fan of Red Lobster’s cheddar bay biscuits, just wait until you taste this homemade, whole grain version! Homemade is always fresher and more delicious, and it’s even better with freshly milled flour.
- Versatile side: These biscuits can be paired with just about any meat, casserole, soup, pasta — you name it! The savory, buttery flavor goes with anything, and they’re sure to be a crowd-pleaser.
Ingredients
- Soft white wheat flour: Soft white wheat is great for recipes like this one. It has a lower gluten and protein content than hard wheat varieties, making it ideal for tender baked goods that don’t need to form strong gluten strands (like, say, a whole wheat artisan bread would).
- Cheese: Sharp cheddar cheese gives the best flavor. I used freshly shredded white cheddar, but you can use whatever you have on hand.
- Butter: Brushing melted garlic butter onto the biscuits just before serving gives them such a rich, buttery flavor and a softer texture. Opt for a good quality butter whenever possible!
- Dried parsley: This adds just a pop of fresh flavor and color to the biscuits! We’ll stir it into the garlic butter glaze just before brushing it onto the biscuits.
Scroll to the recipe card at the bottom of this post to see the full list of ingredients with measurements!
How to Make Cheddar Biscuits with Freshly Milled Flour
Step 1. Preheat the oven to 400°F.
Step 2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and garlic powder.
Step 3. Stir in the butter until the mixture becomes crumbly.
Step 4. Stir in the milk and shredded cheddar cheese until the dough is fully combined.
Step 5. Scoop heaping portions of dough (about the size of an ice cream scoop) onto a parchment-lined baking sheet, spacing them about 1 inch apart.
Step 6. Bake for 12–15 minutes, or until lightly browned.
Step 7. While the biscuits are baking, combine the melted butter, dried parsley, and garlic powder.
Step 8. Remove the biscuits from the oven and let them cool slightly before brushing with the garlic butter. Serve immediately.
Tips + Notes
- Because these are drop biscuits, we want the dough wet, sticky, and lumpy. Don’t overmix it and don’t try to knead it until it’s smooth.
- As with any biscuit recipe, keeping the butter cold is important for getting light and flaky biscuits. Take care to work it with your hands as quickly as possible so the butter doesn’t soften. Cold milk is also essential.
- Dice your butter into small pieces so you can easily work it into the flour mixture. You can also use frozen butter and shred it with a cheese grater (as I do in my whole wheat cranberry scone recipe).
- An ice cream scoop or medium-large cookie scoop helps a lot to portion out the biscuit dough. If you don’t have either, you can scoop the dough up with a regular spoon, then use your finger to scrape the dough ball onto the baking sheet.
- If you are new to baking with freshly milled flour, read up on the basics before you get started! I have tons of information in my posts on how to mill your own flour and how to bake with whole grains.
- For all of my many freshly milled flour recipes, I recommend measuring the flour by weight, not volume, for the best accuracy. Always weigh the milled flour, not the wheat berries.
What to Serve Them With
The beauty of these cheddar biscuits with freshly milled flour is that they go with anything. If you ever need a quick and easy side dish, this recipe will probably go with whatever you’re serving.
I like to serve them alongside a soup, such as pork neck bone soup, Polish sauerkraut sausage soup, or a classic pork chili.
They’re also delicious with pan-seared dry brine salmon, fried trout, baked pork catfish tenderloin, country-style ribs, or skillet Cajun chicken bites!
Don’t forget about breakfast, either. Cheddar biscuits are delicious with a side of fried eggs and cast iron bacon; you can even make them into breakfast sandwiches!
Recipe FAQs
Leftover biscuits can be stored in an airtight container at room temperature for 3-5 days. I think they are best served warm, so I recommend reheating them in the oven before enjoying them again.
Absolutely! These biscuits freeze very well, and it’s a great way to store them for longer. Simply pack the cooled cheddar biscuits into a zip-top bag and keep them in the freezer for up to 3 months. You can let them thaw at room temperature and/or reheat them in the oven before serving.
Sure! Just mince it very finely so it doesn’t become overpowering.
Related Recipes
- Homemade Rolls with Freshly Milled Flour
- Fresh Milled Pretzel Bites
- Hot Dog Buns With Fresh Milled Flour
- Fresh Milled Flour Hamburger Buns
- Baguettes with Freshly Milled Flour
If you tried these Cheddar Biscuits with Freshly Milled Flour or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Whole Wheat Cheddar Biscuits with Freshly Milled Flour
Equipment
- Baking sheet lined with parchment paper
- Pastry brush
Ingredients
- 2 1/4 cup soft white wheat flour 245g
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 cup milk whole milk or 2%
- 6 tablespoons butter chilled and diced
- 3/4 cup shredded cheddar cheese
For the Garlic Butter
- 1/4 cup melted butter
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and garlic powder.
- Stir in the butter until the mixture becomes crumbly.
- Stir in the milk and shredded cheddar cheese until the dough is fully combined.
- Scoop heaping portions of dough (about the size of an ice cream scoop) onto a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake for 12–15 minutes, or until lightly browned.
- While the biscuits are baking, combine the melted butter, dried parsley, and garlic powder.
- Remove the biscuits from the oven and let them cool slightly before brushing with the garlic butter. Serve immediately.
Video
Notes
- Because these are drop biscuits, we want the dough wet, sticky, and lumpy. Don’t overmix it and don’t try to knead it until it’s smooth.
- As with any biscuit recipe, keeping the butter cold is important for getting light and flaky biscuits. Take care to work it with your hands as quickly as possible so the butter doesn’t soften. Cold milk is also essential.
- Dice your butter into small pieces so you can easily work it into the flour mixture. You can also use frozen butter and shred it with a cheese grater (as I do in my whole wheat cranberry scone recipe).
- An ice cream scoop or medium-large cookie scoop helps a lot to portion out the biscuit dough. If you don’t have either, you can scoop the dough up with a regular spoon, then use your finger to scrape the dough ball onto the baking sheet.
- If you are new to baking with freshly milled flour, read up on the basics before you get started! I have tons of information in my posts on how to mill your own flour and how to bake with whole grains.
- For all of my many freshly milled flour recipes, I recommend measuring the flour by weight, not volume, for the best accuracy. Always weigh the milled flour, not the wheat berries.
oh i’m dying right now! these looks incredible!!!!!!
So happy to hear!
Looks amazing!
Thanks!