3 Ingredient Cheese Biscuits

Looking for more homemade biscuits? Try my air fryer biscuits, coconut flour biscuits, or 2-ingredient biscuits. Nothing, and I mean literally nothing, satisfies my savory cravings quite like freshly baked cheddar cheese biscuits. They were the highlight of my Red Lobster era (seriously!), and now, I can make them at home, and they’re even better.

Why I love this recipe

3 ingredients. Yes, you read that right. Just self-rising flour, cheese, and milk are all that’s needed. Cheesy goodness. This recipe is for all you cheese lovers out there. Use your favorite cheese and mix it up to change the flavor every time! One bowl. So clean-up is done well before the biscuits are finished. Versatile. I like my biscuits plain with a little butter, but you can serve them alongside any main course or turn them into the ultimate biscuit egg sandwich!

Ingredients needed

Self-rising flour. If you don’t have self-rising flour on hand, you can easily make your own with all-purpose flour, baking powder, and salt (or just make my homemade self-rising flour recipe). Use gluten-free self-rising flour if needed. Cheese. I’m partial to the flavor of cheddar biscuits, but you can use extra sharp cheddar cheese, Edam, parmesan, or any salty shredded cheese you prefer. The only cheese I don’t recommend is mozzarella, which tends to burn. Milk. Needed to smooth out the dough. Any milk works. I used unsweetened almond milk, but any type of dairy or dairy-free milk will work. If you want an extra tangy taste, use buttermilk.

How to make cheese biscuits

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F, grease a baking sheet, and line it with parchment paper. Step 2- Combine ingredients. In a large bowl, add all the ingredients and stir to combine. Step 3- Shape and bake. Using a ¼ cup scoop, pour the biscuit batter onto the baking sheet, forming a dome shape. Bake in the preheated oven for 20-25 minutes or until golden brown and fluffy. Step 4- Serve. Remove the biscuits from the oven and serve immediately or cool completely before storing.

Recipe tips and variations

Do not over-mix the dough, just mix enough until everything is combined. Remember, these are DROP biscuits, so they aren’t supposed to look pretty or uniform in size and shape. For ultra-cheesy biscuits, add two full cups of cheese. You only need one to mix the ingredients, but two takes them up a notch! Make them larger. In my house, I LOVE using biscuits in place of rolls or burger buns. If you feel so inclined, use a ⅓ cup scoop to shape the biscuits. Brush them with garlic butter. I like to mix garlic powder and melted butter together, then brush it over the biscuits before baking. For vegan and/or dairy-free biscuits, use dairy-free shredded cheese.

Storage instructions

To store: Store biscuits in an airtight container at room temperature for up to 4 days. If you want to keep them fresher for longer, store them in the fridge for up to 1 week. To freeze: Place cooled biscuits in a freezer bag and freeze for up to 6 months.