By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 10
264 cal · 45 min
Easy Cheese Biscuits
Recipe GLPRdf2bb848d75049
Tender, flaky cheese biscuits with a savory garlic butter topping, ready in under an hour. Perfect as a side dish or warm snack.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 cups Self-rising flour
¼ cup Vegetable shortening
1 cup Shredded sharp cheddar cheese
¾ cup Whole milk
2 tablespoons Butter
¼ teaspoon Garlic powder
¼ teaspoon Dried parsley flakes
Directions
Preheat your oven to 500°F and lightly grease a baking sheet with cooking spray or oil.
In a large mixing bowl, combine the self-rising flour and vegetable shortening. Use a pastry blender or two knives to cut the shortening into the flour until the mixture resembles coarse crumbs.
Add the shredded cheddar cheese and stir gently until the cheese is evenly distributed throughout the flour mixture.
Pour in the milk and mix with a fork or wooden spoon just until the ingredients come together into a shaggy dough. Do not overmix.
Turn the dough out onto a lightly floured work surface and gently knead it 7 to 8 times, just until it comes together. Avoid overworking the dough, as this will make the biscuits tough.
Using a rolling pin or your hands, flatten the dough to about 3/4 inch thick. Cut out biscuits using a round cutter (approximately 2 inches in diameter), and place them on the prepared baking sheet at least 1 inch apart.
Bake in the preheated oven for 8 to 10 minutes, until the tops are light golden brown.
While the biscuits are baking, melt the butter in a small saucepan or microwave. Stir in the garlic powder and parsley flakes.
Remove the biscuits from the oven and immediately brush the tops with the garlic butter mixture. Serve warm.
Comments
These biscuits hit on availability and cost: self-rising flour, shortening, cheddar, milk, butter, and garlic powder are staples at every Charlotte chain, and the ingredient list is deliberately cheap—you're looking at maybe 50 cents per serving, driven by the modest flour and fat base. The 45-minute time is honest for a weeknight, though active hands-on time is closer to 15 minutes and most of that is resting and baking. The real strength is household fit: these are dead simple, require no attention once in the oven, and ten biscuits freeze and reheat beautifully, making them perfect for a family stash. Fresh parsley is the only wild card—a grocery store staple, yes, but if you don't have it growing or recently bought, dried works just fine and is already in your cabinet.
Sign in or create a free account to add your review.
