Grady Spears’ Black Pepper and Cheese Biscuit Recipe

cheese biscuit recipe
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  • Servings : 12 - 16
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Sugars

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron

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This light and fluffy cheese biscuit recipe comes from a wonderful southwestern cookbook called The Texas Cowboy Kitchen.

You can read our review of the cookbook right here.

It is real down home biscuit recipe, baked with buttermilk to make it tender and black pepper for a little added zest.

Grady’s Cheese Biscuit Recipe



  • 1 tablespoon unsalted butter, melted
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup shortening or unsalted butter
  • 3/4 cup buttermilk
  • 4 ounces cheddar cheese, cut into 1/4 inch cubes
  • 1 teaspoon freshly ground black pepper


Step 1

Preheat the oven to 450°F.

Step 2

Line a baking sheet or a cake pan with parchment paper or lightly butter the surface with 1 teaspoon of the melted butter. The choice of the pan will determine the outcome of the biscuit. For a crispy exterior, set the biscuits about 1/2 inch apart on a baking sheet. If you want moister, fluffier biscuits, place them close together in a cake pan. Select the pan of your choice and have it ready for the biscuits.

Step 3

Combine the flour, baking powder and salt in a bowl. Add the shortening and cut it into the dry ingredients using 2 knives, a pastry blender or your hands. Work the shortening in well, until it is reduced to pea-size pieces. Add the buttermilk and mix briefly, just to incorporate it. It is very important not to overwork the dough, or the biscuits will not be delicate and light.

Step 4

Gently mix in the cheddar and black pepper. The dough will be fairly sticky. Place the dough on a smooth, well-floured surface and pat with your hands to about 3/4 inch thick. Cut out the biscuits, using a 2 inch round glass or cookie cutter. Dip the cutter into flour between cuts to keep from sticking. Place the biscuits on or in the prepared pan. The remaining dough may be gently gathered together and rolled out again for more biscuits. Brush the tops with the remaining melted butter.

Step 5

Place the biscuits in the oven and bake at 450°F for about 10 minutes, or until the tops are golden brown. Remove from the oven and serve warm.

Step 6

Makes 12-16 biscuits.

Of course, you can’t forget the cheese in a cheese biscuit and these have just enough. I like the sharp tang of an old cheddar, but you can use whatever you prefer.

Remember though that the cheese needs to be a fairly strong flavor to come through in the biscuit, so a mild cheddar or another really mild cheese probably won’t taste as good.

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Love tamales or want to try them? Here is Grady Spears’ recipe.

You will find another light and fluffy cheese biscuit recipe here.

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