My cookbook is here! 
These cheddar bay biscuits are soft, fluffy and flavor packed. They are so easy to make with just 4 ingredients!
These 4 ingredient cheddar bay biscuits are the definition of easy baking and deliver incredible flavor with minimal effort. The secret to their simplicity lies in self rising flour, which already contains leavening agents, saving you a step and ensuring a perfect rise every time.
The shredded cheddar is folded right into the dough, melting into pockets of salty goodness as the biscuits bake. They are brushed generously with the melted garlic butter, soaking up the irresistible, pungent coating that makes them so addictive.
Perfect for a weeknight side dish or a last minute craving, these biscuits come together in a snap. The self rising flour and buttermilk combination skips the fuss of cutting in cold butter. Allowing you to mix the dough and have them ready for the oven almost instantly.
If you like this recipe, you will also love my 2 Ingredient Quick Bread Rolls or my Easy 2 Ingredient Sourdough Bread Rolls.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Easy Cheddar Bay Biscuits (4 Ingredients)
Equipment
- small mixing bowl
Ingredients
- 2 cups (250 g) self rising flour
- 1½ cups (169.5 g) shredded cheddar cheese
- 1 cup (236.59 ml) buttermilk
- 1/2 cup (68 g) garlic butter, melted (divided)
Instructions
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- To a large bowl, add the flour and cheddar cheese and mix with a fork. In a small bowl, quickly whisk together the buttermilk and the melted garlic butter – reserving 1 tablespoon butter to brush on tops. Next, quickly transfer the wet into the dry bowl and mix together until incorporated – use your hands to knead the dough together.
- Form a round thick disc and then divide the dough evenly into 10 pieces. Grab one of the dough pieces and roll with your hands until it forms a ball and then place it on the baking sheet. Brush the tops with garlic butter. Bake for 15 minutes or until golden brown on top.
Notes
- Recipe from my friend, KirbieCravings.Com
- If you don’t want to use self rising flour, you can use 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt.
- I used Keri Gold Garlic and Herb Butter.
- Store leftovers in an airtight container in your fridge or on your counter.
love this recioe
Thank you Carla for the kind feedback!
Question : How do you make your garlic butter ( recipe please )
Thank you .
I’ll send you a star rating after I make these . They sound delicious .
Hi Robin, melt your butter and stir in the garlic for about 1 minute. Off the heat, add in the chopped fresh herbs
Hi what kind of shredded cheddar cheese did you use?
I use sharp cheddar always and the brand I love is Tillamook
You can also use a a half cup of milk and squeeze 1 half a lime. Let it sit for a minute and it curdles the milk. I have used this for years in all of my baking recipes. I got tired of throwing out buttermilk.
Hi India, thanks for sharing your feedback – it is super useful!
What are the green flecks in the biscuits?
Italian herb blend
Hello Stella. Will this recipe work with almond flour and if so, how much will I need?
Thank you
HI Lucy, I havent tried it with almond flour. What you can try making is my almond flour biscuits. Ill link it here:
https://hungryhappens.net/easy-almond-flour-dinner-biscuits-low-carb/
You can also use a powdered buttermilk called Saco Pantry cultured Buttermilk blend, you’ll find it in the baking aisle of the grocery store. It lasts forever in the fridge , so you dont have to go out and buy fresh Buttermilk.
Hi DJC, I haven’t tried it with powdered buttermilk but it seems as though it should work!
what is butter milk please
Buttermilk is a fermented dairy product known for its tangy flavor and thick consistency, which is often lower in fat than regular milk. While traditional buttermilk is the liquid left over from churning butter, most buttermilk sold today is “cultured,” meaning it’s made by adding lactic acid bacteria to milk to achieve the same characteristic sour taste and texture. It is used in both sweet and savory cooking, including baking, marinades, and dressings.