Shmunky's Colby Jack Cheddar Biscuits

Shmunky's Colby Jack Cheddar Biscuits

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"These biscuits have an amazing aroma and taste that will turn any grump into a jolly lad! They are crispy on the outside, yet soft and puffy in the center. They freeze well too, for making large batches. This recipe is best when hand made, so try not to be tempted by your mixers. Trust me, it will pay off in the end. Buy block cheese and grate it by hand for best quality. I use a medium size grate. I do NOT recommend using fine grated cheeses."


35 m servings 293 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Using olive oil, grease a baking sheet.
  2. With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar, Colby-Monterey Jack cheese, and white Cheddar cheese together in a bowl. Cut the butter into the flour mixture in coarse chunks, then use the fork to further cut the butter into the flour-cheese mixture until the mixture resembles coarse crumbs. Lightly stir in the milk just until the dough holds together.
  3. Drop the batter by heaping 1/8-cup measuring cup onto the prepared baking sheet, and bake in the preheated oven until risen and golden brown, 20 to 30 minutes.


  • Cook's Notes
  • Baking times vary depending on your type of oven and elevation. I suggest you start watching the biscuits around 12 minutes into baking time and checking on them every 5 minutes after that. I am using a gas oven on the 3rd floor of an apartment. It takes mine about 30 minutes to bake.
  • I use a 1/8 measuring cup to spoon out my biscuits.
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Your rating



  1. 29 Ratings


Such an easy recipe, and they came out great. I didn't have any white cheese, so I just used shredded Sharp cheese. I ended up baking 20 minutes.

This is the best biscuit recipe I've ever tried -- and believe me, I've tried a bunch! I use half cake flour and half bread flour, which make the biscuits lighter and fluffier. I've also played ...

exactly as described: crispy on the outside, light and fluffy on the inside. delicious. i think mine took close to 15 minutes to cook.

I made only two small changes and that was using buttermilk instead of 2% milk and I added a teaspoon of garlic powder. Instead of making drop biscuits, I shaped the dough into a round circle an...

Turned out very good, especially warm from the oven

These were awesome! I followed the recipe as directed and they tasted much like those at a certain popular seafood restaurant! They are good as they are and also very good with a little garlic...

These are excellent and easy. I don't like thyme, so I added a 1/2 tsp of garlic powder. My whole family LOVED them.

We didn't like these at all. They were very chewy, and the insides took longer to cook than the outside, making for a crunchy exterior. And the taste just wasn't quite "right", though I can't ...

These were amazing. I did not use herbs and olive oil and substituted honey for the white sugar. When mixing I added half the milk to the dry mixture to minimize clumping when adding the butter....