New This Month

Cheddar-Cheese Biscuits


These tender biscuits are best eaten right from the oven.

  • Yield: Makes 12 to 16 biscuits

Source: Martha Stewart Living, June/July 1992


  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon sugar
  • 1/2 teaspoon cayenne pepper
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup grated sharp cheddar cheese
  • 2/3 cup milk


  1. Heat oven to 425 degrees. In a large bowl, thoroughly combine flour, salt, baking powder, cream of tartar, sugar, and cayenne.

  2. Cut butter into pieces, and work it in with your fingers until mixture is coarse and crumbly. Stir in cheese.

  3. Make a well in center of flour mixture, pour in milk, and stir with a fork just until dough comes together. Do not overmix. Turn onto a lightly floured surface, and knead gently 10 to 12 times.

  4. Pat dough into a circle about 1/2 inch thick. Cut out biscuits using a floured 2-inch-round cutter. Do not twist cutter. Transfer biscuits to a lightly buttered baking sheet, and bake until brown, 12 to 15 minutes. Serve hot.

Cook's Notes

Adjust the cayenne pepper to your taste.

Reviews Add a comment

  • JaneRW
    12 SEP, 2010
    Also, if you dont like spicy hot biscuits, either decrease the cayenne, or substitute paprika.
  • JaneRW
    12 SEP, 2010
    You can make the biscuits look more "country" by just cutting the sheet of dough into squares (for a rectangle/square of dough) or triangles (for a circle of dough). A pizza cutter is sharp and makes the cutting fast...they will rise great.
  • jdorney
    16 MAY, 2008
    My guests can't get enough of these. Be sure not to twist the cutter so bisquits will rise properly.
  • annareider
    22 NOV, 2007
    these biscuits are amazing! thank you for the recipe!