Cheddar Biscuits

These flaky, delicious cheddar biscuits are just like the ones at Red Lobster, but with sage, and homemade in the comfort of your own home. They’ll make your house smell like heaven as the aromas of cheddar, sage, and fresh-baked biscuits fill your home as they bake up. These are great as a side or on their own.

❤️ Why You’ll Love These Cheddar Biscuits

Quick: These babies are simple to make and only take 32 minutes total – who said baking had to be complicated?
Restaurant-Quality: These Cheddar Biscuits are just like Red Lobster’s, but made fresh in your own kitchen with better ingredients.
Customizable: Easily adaptable to vegan diets or different herb preferences for everyone’s taste.

🍲 Ingredients

Fresh Sage – Use fresh herbs here as they’ll give you the best flavor profile. If you don’t have sage, you can also make these with fresh thyme or even dill. Each herb brings out a different flavor dimension to these delicious cheddar biscuits, from earthy sage to bright dill.

Sharp Cheddar Cheese – Use your favorite cheddar variety, though sharp cheddar provides the most pronounced flavor that stands up beautifully to the herbs and butter. For vegan versions, substitute regular cheese with your favorite vegan alternative without compromising the satisfying cheesy flavor.

👩‍🍳 How to Make Cheddar Biscuits

1. Preheat the oven to 400F and line two baking sheets with parchment paper.
2. In a small bowl, combine almond milk and lemon juice. Set aside.
3. As that sits, prepare grated cheese and finely chopped sage.
4. In a large bowl, combine the all-purpose flour, salt, sugar, baking powder, and chopped sage. Whisk ingredients together.
5. Cut the cold butter or vegan butter into small cubes and add to the large mixing bowl. Using a pastry cutter or hand mixer, incorporate the butter, breaking it into smaller pieces until it resembles the size of green peas or just larger.
6. To the same bowl, add the almond milk and lemon juice mixture. In addition, add the cheese. Fold in by hand or with a wooden spoon until just combined. The dough should come together easily. If it is too dry, add a small amount of milk if needed. Be sure not to overmix.
7. Remove the dough from the bowl onto a gently floured surface. Lightly roll the dough out to about 1-1 ½ inch thick. Using a 2-inch round cookie cutter, cut out the biscuits, placing them directly onto the baking sheets evenly spaced apart. They will expand as they bake.
8. Prior to baking, use brush some almond milk on top of each biscuit. This will provide extra moisture and color.
9. Bake biscuits for 10-12 minutes. Remove from oven and let them rest until cooled.

🪄 Tips and Tricks

• Cold Butter: Keep butter cold for the flakiest texture – it should be straight from the fridge when cutting in.
• Don’t Overmix: Mix just until combined to keep biscuits tender and flaky rather than tough.
• Buttermilk: The lemon juice and milk combination creates plant-based buttermilk that’s essential for texture.
• Spacing: Leave room between biscuits as they expand during baking for even cooking.

🗒 Substitutions

• Vegan Version: Use plant-based milk, vegan butter, and vegan cheese for completely plant-based biscuits.
• Herbs: Thyme or dill can replace sage for different flavor profiles that each bring unique character.
• Buttermilk: Use real buttermilk and omit lemon juice if you have it available.
• Size Options: Use a 3-inch cookie cutter for 12 larger biscuits, baking 12-14 minutes instead.

🗒 Best served with

• Easy Chicken and Vegetable Soup
• Maroulosalata aka my Mama’s Salad
• Shrimp Linguine
• One Pan Oven Baked Fish and Tomatoes

👝 How to Store Leftovers

Store cheddar biscuits at room temperature in an airtight container for 2 days or in the freezer for 1 month. Reheat frozen biscuits in a 350°F oven for best texture restoration.

🤔 Common Questions

Cheddar Biscuits

5 from 7 votes

🧈 These Cheddar Biscuits with sage are Red Lobster-style perfection! Flaky, cheesy, and ready in just 32 minutes!

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 22 biscuits

Calories 55 kcal

Ingredients

  

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• ½ cup cold regular butter or vegan butter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 2 tsp granulated sugar
• 1 tbsp baking powder
• ¾ cup + 2 tbsp almond milk
• 1 tbsp lemon juice
• ¾ cup grated cheddar or vegan cheese
• 2 tbsp fresh sage finely chopped

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Instructions

 

• Preheat the oven to 400F and line two baking sheets with parchment paper.
• In a small bowl, combine almond milk and lemon juice. Set aside.
• As that sits, prepare grated cheese and finely chopped sage. 
• In a large bowl, combine the all-purpose flour, salt, sugar, baking powder, and chopped sage. Whisk ingredients together.
• Cut the cold butter or vegan butter into small cubes and add to the large mixing bowl. Using a pastry cutter or hand mixer, incorporate the butter, breaking it into smaller pieces until it resembles the size of green peas or just larger. 
• To the same bowl, add the almond milk and lemon juice mixture. In addition, add the cheese. Fold in by hand or with a wooden spoon until just combined. The dough should come together easily. If it is too dry, add a small amount of milk if needed. Be sure not to overmix. 
• Remove the dough from the bowl onto a gently floured surface. Lightly roll the dough out to about 1-1 ½ inch thick. Using a 2-inch round cookie cutter, cut out the biscuits, placing them directly onto the baking sheets evenly spaced apart. They will expand as they bake. 
• Prior to baking, use brush some almond milk on top of each biscuit. This will provide extra moisture and color.
• Bake biscuits for 10-12 minutes. Remove from oven and let them rest until cooled.

Notes

Replace butter with equal parts vegan butter.

You can use your preferred plant-based milk instead of almond milk OR use buttermilk (which you can omit the lemon juice).

Replace cheddar cheese with desired cheese, vegan cheese, or remove altogether. 

Swap sage for your favorite fresh herbs. They are interchangeable!

Serve biscuits with butter or plant-based butter. If you make a plain biscuit or change the flavor, serve with whatever you most desire; jam, honey, gravy, etc. 

Use a 3-inch size cookie cutter instead to make 12 larger biscuits, bake for 12-14 minutes. 

Store biscuits at room temperature in an airtight container for 2 days OR in the freezer for 1 month.

Nutrition

Serving: 22 | Calories: 55kcal | Carbohydrates: 11.7g | Protein: 1.5g | Fat: 0.3g | Polyunsaturated Fat: 0.1g | Sodium: 114.3mg | Fiber: 0.4g | Sugar: 0.4g

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