cheddar biscuits cheddar biscuits Israeli Kitchen What's better than biscuits? Biscuits with cheese baked right in. (Photo: Carrie Miller / Shutterstock)

Cheddar biscuits

These warm, fluffy biscuits are addictive. Don't say we didn't warn you.

  • Yield: 20 biscuits
  • Prep time: 10 minutes
  • Cook time: 10 minutes

Do you have 20 minutes? That’s all the time it takes to whip out savory cheddar biscuits. As easy to eat as they are to bake, they became an instant favorite with my family. When I set them out to cool, everyone who saw those attractive, warm yellow- and green-flecked biscuits ran straight over to the baking pan to pick one up. They all exclaimed over the crunchy top and tender crumb, then couldn’t stop saying “Yum!” over the surprising bite of pepper, garlic and cheddar cheese.

Naturally the biscuits are delicious. They have butter in the batter and butter spread over the tops while they’re still hot. You can substitute margarine of course, but when did anything ever taste better than butter? It’s a once-in-a-while indulgence.

The chili pepper is optional, for people who enjoy a touch of heat. My family has mixed feelings about fiery food, but even those who prefer food on the mild side did love the biscuits with the chili. I served the ones left from the baking-pan attack with soup, but I also see how the biscuits would make a wonderful basis for brunch, or an unusual addition to a festive bread basket.

As the recipe is laid out below, you’ll get about 20 good-sized biscuits. They’re craggy-looking, as drop biscuits tend to be. Perfect for rustic autumn festivities.


  • 2 cups flour
  • 2 teaspoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground chili flakes, or coarsely ground black pepper
  • 1 cup plain white yogurt (If one container of yogurt doesn’t quite make a cup, top it off with a little plain milk)
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cup shredded cheddar
  • Topping:

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon finely chopped fresh parsley or chives
  • 1/2 teaspoon garlic powder


Preheat the oven to 450° F (230° C). Line a baking sheet with parchment paper, or grease it lightly.

Melt the 1/2 cup butter and remove from the heat.

Sift flour, sugar, baking powder, salt,and garlic powder over a large bowl. Mix in the chili or black pepper.

Stir the yogurt into the melted, cooled butter. Pour it over the flour mixture. Blend the dry and wet ingredients gently.

Stir in the shredded cheddar. Don’t overbeat, to keep the biscuits tender.

Fill a 1/4-cup measuring cup with the batter and drop it onto the baking sheet. Repeat until all the batter is used up.

Bake 10 minutes. The biscuits may need another minute or two to become golden, but no more.

cheddar biscuitsWarm, inviting biscuits are just what you need to get dinner started right. (Photo: David P. Smith/Shutterstock)

Melt the butter for the topping in a small saucepan. Stir in the parsley and garlic salt. Brush the top of each biscuit with the topping mixture.

Serve while warm.

These rich biscuits can be reheated in a skillet or medium-hot oven for a few minutes. Although it’s unlikely that any will be left over.

Related Topics: Appetizers, Baking

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen