Buffalo Cheddar Biscuits Recipe

These Cheddar Biscuits with Buffalo Sauce are soft, cheesy, and bursting with spicy, tangy flavor. Made from simple pantry ingredients, this easy recipe comes together in about 25 minutes. They’re an excellent side for game day, weekend brunch, or any meal that could use a bold, buttery biscuit. Serve them warm and watch them disappear.

Since the release of my cookbook Buffalo Style in 2013, this buffalo cheddar biscuit recipe has been one of the most requested. If you’re a fan of classic Cheddar Bay-style biscuits, you’ll love this version with a buffalo twist—savory, garlicky, and just spicy enough to add personality without overwhelming the cheese and butter. I originally developed these biscuits as the base for a Buffalo Fried Chicken Eggs Benedict, but they’re excellent on their own as a side or snack.

Ingredients

Below are the ingredients that make these biscuits tender, flavorful, and reliably easy to prepare. For best results, use freshly shredded sharp cheddar cheese and a flavorful buffalo sauce you enjoy.

• Bread flour – You can substitute all-purpose flour, but bread flour adds a slightly chewier texture and crisp exterior due to higher protein content.
• Baking powder
• Baking soda
• Granulated sugar
• Salt
• Garlic powder
• Cheddar cheese – Use freshly grated sharp cheddar for the best melt and flavor; pre-shredded cheese often contains anti-caking agents that affect melting.
• Buffalo sauce – Any favorite buffalo-style hot sauce will work; it adds tang and heat to both the dough and the finishing brush.
• Buttermilk – Adds acidity and tenderness to the dough.
• Unsalted butter – Melted and cooled for the dough; additional melted butter is used for the topping.
• Fresh parsley – Finely chopped, for garnish in the topping.

Instructions

These biscuits are quick to assemble and bake. Read through the steps below before beginning so everything goes smoothly.

1. Preheat the oven. Set the oven to 425°F (220°C) and position a rack in the center. Line a baking sheet with parchment paper or use a baking stone.
2. Mix the dry ingredients. In a large bowl, whisk together 2 cups bread flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1 teaspoon garlic powder, and 1 cup shredded cheddar cheese.
3. Combine the wet ingredients. In a separate bowl, whisk 1/4 cup buffalo sauce, 1 cup buttermilk, and 1/2 cup melted (then cooled) unsalted butter until smooth.
4. Form the dough. Pour the wet mixture into the dry ingredients and gently stir until a soft dough forms. Avoid overmixing—stop when the dough just comes together.
5. Portion the biscuits. Drop 12 heaping spoonfuls of dough onto the prepared baking sheet, spacing them evenly. They’ll puff and spread a little during baking.
6. Bake. Bake for 12 minutes at 425°F, until the tops are golden and the centers are set.
7. Make the topping. While the biscuits bake, whisk together 2 tablespoons melted unsalted butter, 1 tablespoon buffalo sauce, 1/2 teaspoon garlic powder, and 1 teaspoon finely chopped fresh parsley in a small bowl.
8. Finish and serve. Remove the biscuits from the oven and immediately brush them generously with the buffalo-butter topping. Return to the oven for 2–3 minutes to set the glaze. Serve warm.

Storage: Keep any leftover biscuits in an airtight container in the refrigerator for up to 5 days. To reheat, wrap biscuits in foil and warm in a 350°F oven for about 6 minutes. Unwrap the top of the foil and heat 3–4 minutes more for a slightly crisp top.