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Cheesy Biscuit Loaf

Indulgent Cheesy Biscuit Loaf You'll Crave Every Time

This Cheesy Biscuit Loaf is a quick comfort food solution packed with melted cheddar, perfect for impressing friends and family.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Side Dishes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Loaf
  • 2 cups all-purpose flour essential for creating the perfect base for your Cheesy Biscuit Loaf
  • 1 tablespoon baking powder helps the loaf rise beautifully
  • 1 teaspoon salt enhances flavors
  • ½ cup cold butter, cubed ensures a flaky texture
  • 1 ½ cups shredded sharp cheddar cheese makes this loaf irresistibly cheesy
  • 1 cup milk or buttermilk provides necessary moisture
Optional Enhancements
  • ½ teaspoon garlic powder adds flavorful richness
  • 1 tablespoon chopped fresh herbs personalize your loaf

Equipment

  • Loaf Pan
  • mixing bowl
  • whisk
  • spatula
  • Pastry Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease or line a standard loaf pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt, and optional garlic powder or fresh herbs.
  3. Add the cubed cold butter into the flour mixture and cut it in until it resembles coarse crumbs.
  4. Fold in the shredded sharp cheddar cheese until evenly distributed.
  5. Pour in the milk or buttermilk and stir gently until just combined.
  6. Transfer the dough into your prepared loaf pan and spread evenly.
  7. Bake for 40-45 minutes, until the top is golden brown and a toothpick comes out clean.
  8. Let cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 5IUCalcium: 15mgIron: 5mg

Notes

Be sure to use cold butter for a flaky texture and don't overmix the dough.

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