Cheddar Biscuits

Recipes

May 29

Written By Jennifer Minyard

As a high altitude baker, you picture a tray of tall, flaky, golden-layered biscuits, only to pull out a collection of dry, crumbly "hockey pucks" that barely rise, or flat, spread-out biscuits that stick to the pan.

At elevations above 3,000 feet, lower atmospheric pressure causes the carbon dioxide from leavening agents to expand too quickly. This rapid rise can inflate the dough before the flour has a chance to set, resulting in collapsed, dense biscuits. Combine that with the dry mountain air, and it’s easy to see why biscuits at altitude often come out flat and dry.

Below is a cheddar biscuit recipe that yields impressive height, distinct flaky layers, and a moist, cheesy center—perfect for breakfast, brunch, or snacking.

The High-Altitude Science

To get these results, we made three key shifts:

Reduced Leavening: We reduced the baking powder to prevent rapid “flash expansion,” which can cause internal air pockets to burst and the biscuit to collapse. This helps the dough hold its shape and rise steadily.
Flour: Flour at high altitude absorbs more liquid, so we increased the buttermilk in the dough. The added moisture keeps the dough tender and tacky, allowing steam to build, which is what actually pushes those flaky layers apart.
Oven Temperature: Baking in a very hot oven gives the dough an immediate “shock,” quickly setting the outer crust, providing a frame that holds the biscuit up while the inside finishes baking.

Cheddar Biscuit Recipe

PREP TIME: 15 minutes (+15 mins chill) COOK TIME: 12-15 minutes SERVINGS: 10-12

Baking Powder: Reduced to 2 ½ teaspoons to ensure an even, steady rise.
Buttermilk: Increased to 1 cup (plus 1-2 tablespoons if needed) to combat mountain dryness.
Temperature: Increased to 450°F to lock in the height.
Butter: Keep the butter frozen until needed to fight the rapid melting that occurs in lower pressure.

Ingredients

2 1/2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup (1 stick) unsalted butter, frozen

1 1/2 cup grated sharp cheddar cheese

1 cup cold buttermilk (plus more if dough is dry)

2 Tablespoons melted butter (for brushing)

Directions

1. Prep & Preheat: Line a baking sheet with parchment paper. Preheat your oven to 450°F (232°C).

2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder.

3. Butter: Use a grater to shred the frozen butter directly into the flour mixture. Toss gently with a fork to coat the butter in flour.

4. Add Cheese & Liquid: Fold in the shredded cheddar. Make a well in the center and pour in the cold buttermilk. Use a spatula to fold the mixture together until just combined.
Altitude Check: If the dough looks shaggy and there is loose flour at the bottom of the bowl, add 1 more tablespoon of buttermilk.

5. Fold: Turn the dough onto a lightly floured surface. Gently pat it into a rectangle. Fold the dough in half, turn it 90 degrees, and pat it down again. Repeat this 5 times. This process creates the tall layers that altitude tries to keep down.

6. Cut: Pat the dough to 1-inch thickness. Use a sharp biscuit cutter to press straight down—do not twist, or you will seal the edges and prevent the rise!

7. The Final Chill: Place the biscuits on the prepared sheet so they are just touching (this helps them climb each other for more height). Pop the tray in the freezer for 10-15 minutes before baking.

8. Bake: Bake for 12–15 minutes until the tops are deeply golden.

9. Finish: Brush the tops with melted butter immediately upon pulling them out of the oven.

Simply Altitude Pro-Tips

Cutting Biscuits: When cutting biscuits at altitude, the seal on the edges is crushing. If you twist the cutter, the dough comes together on the edges and the lower air pressure won't be enough to force the layers open. Press straight down and then straight up.

Fresh Shreds Only: Shred your own block for the meltiest results and try to avoid pre-shredded bagged cheese. It is coated in potato starch to prevent clumping, which absorbs even more moisture from your dough. At high altitude, we can't afford to lose any moisture.

Explore More High-Altitude Baking

If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.