Easy-Bake Cheddar Biscuits

Easy-Bake Cheddar Biscuits


"These cheddar biscuits are especially irresistible when topped with a dollop of chive and onion cream cheese."


22 m servings 194 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. PREHEAT oven to 450 degrees F. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough.
  2. PLACE on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.
  3. BAKE 10 to 12 min. or until golden brown. Spread each split warm biscuit with 2-1/2 tsp. of the cream cheese spread.
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  1. 14 Ratings


These were quite good and tasty without the cream cheese and chive spread. However, they did stick to the cookie sheet. Next time I'm going to lightly grease the sheet before baking.

These biscuits turned out the best of any I've ever made. I finished them off with garlic butter with parsley flakes. They were quick, easy and excellent.

These turned out great. I will definitely make them again, but I think I will experiment with some more spices next time.

These were okay. Not as wonderful as the ones at Red Lobster.

Very easy and tasty!

These are good and pretty easy. I recommend doing it in a kitchen-aid if you have one. Use the paddle, and then switch to the dough hook when you add the milk. No need to knead that way.

GREAT recipe. I only made one change; I didn't use any kraft products. If I really wanted to eat unhealthy, artificial, processed food I might consider it, but I don't.

Good but drier than I would liked it to be.