John Kanell’s cheddar biscuits from his Preppy Kitchen YouTube video have become a real hit with home cooks everywhere. These aren’t your ordinary biscuits – they’re packed with sharp cheddar cheese and come together faster than you can say “dinner’s ready.”

What makes this recipe so special is how simple it really is. John walks viewers through every step, from tasting your cheddar first to brushing on that gorgeous herb butter at the end.

We’re sharing this easy recap so you can follow along without rewinding the video a dozen times while your hands are covered in flour.

Key Takeaways

• These drop-style cheddar biscuits come together quickly with basic pantry ingredients and sharp cheddar cheese.
• The key to perfect texture is keeping butter ice-cold and working it into pea-sized pieces by hand.
• A simple herb butter made with melted butter, parsley, and garlic powder creates the perfect finishing touch.

Getting Your Cheese Biscuit Ingredients Ready

Picking Your Perfect Cheese

John reminds us that all cheddars aren’t the same – and boy, is he right! He uses a red aged cheddar that’s packed with flavor and nice and salty.

The key is to give your cheese a little taste test first. This isn’t just for fun (though it’s a nice perk!).

If you end up with a milder cheddar, you’ll want to add an extra quarter teaspoon of salt to the recipe. John measures out 120 grams or one cup of shredded cheddar.

Here’s his important tip: Don’t pack the cheese down when measuring. You want it light and fluffy, not squished together.

As John jokes, packing it down is like the reverse of shredding!

He mentions this red cheddar is perfect for mac and cheese too. Smart moms can buy extra for multiple recipes.

Getting Your Butter Just Right

John cuts his butter into quarters, and here’s the crucial part – it needs to be rock hard. Not soft, not room temperature, but ice cold.

He cubes it up and pops it right back in the fridge.

You have options here! John says both American and European style butter work fine for these drop biscuits.

If you were making traditional layered biscuits, the butter choice would matter more. But these easy drop biscuits are forgiving.

Pro tip from John: European butter feels different when you work with it. It has less water and more fat, so it melts in your hands faster than American butter.

Your Pantry Must-Haves

John gathers his dry ingredients in a large bowl. Here’s what you’ll need:

Ingredient	Amount
All-purpose flour	2.25 cups (270 grams)
Baking powder	1 tablespoon
Salt	1 teaspoon (slightly rounded)
Garlic powder	1/2 teaspoon
Paprika	1/4 teaspoon

John likes his biscuits a bit on the salty side, so his teaspoon of salt is slightly rounded. You can use regular or smoked paprika – whatever you have works great.

Want to make them your own? John suggests adding chili powder or more ground pepper. These biscuits take on flavors really well.

For the wet ingredients, you’ll need:

• 1/2 cup cold buttermilk (120 ml)
• 1 large egg

No buttermilk on hand? John has you covered. Use regular whole milk and add two teaspoons of white vinegar.

The acid helps make tender, fluffy biscuits by stopping too much gluten from forming.

John whisks these wet ingredients together in a small bowl before adding them to the flour mixture. The buttermilk’s acidity works with the baking powder to give you extra lift and tenderness.

Making the Biscuit Mixture

Preparing and Measuring Flour

John starts by adding 2.25 cups or 270 grams of all-purpose flour to a large bowl. He makes sure to zero out his kitchen scale first before measuring.

This step is like getting your canvas ready before painting – you want everything clean and measured right.

The flour gets fluffed up with one tablespoon of baking powder. This little helper is what makes these biscuits rise up tall and fluffy in the oven.

Incorporating Seasonings and Extras

Next comes the flavor party! John adds one teaspoon of salt that’s slightly rounded – about a teaspoon plus an eighth if you want to be exact.

He likes his biscuits a little on the salty side.

Half a teaspoon of garlic powder goes in next. Then comes a quarter teaspoon of paprika.

You can use regular or smoked paprika here.

Feel free to make these your own! You could add:

• Chili powder
• Ground pepper
• Other favorite spices

John mixes all the dry ingredients together really well. You want to make sure the spices and baking powder get spread around evenly.

Cutting in the Cold Butter

The butter needs to be rock hard and ice cold. John cuts it into small cubes and keeps it in the fridge until ready to use.

He sprinkles the cold butter pieces into the flour mixture. Don’t dump it all in one big clump!

John prefers using his fingers to work the butter in. It feels nice and lets you control the butter size better.

You could also use a pastry blender if you have one.

The goal is pea-sized pieces of butter. These little bits will puff up in the oven and make your biscuits flaky.

Don’t work the butter down to tiny sand pieces.

Folding in the Cheddar

Time for the star of the show – 120 grams or one cup of shredded cheddar cheese! John uses a nice aged red cheddar that’s packed with flavor.

Cheese tip: Taste your cheddar first. If it’s mild, add an extra quarter teaspoon of salt to the recipe.

Don’t pack the cheese down when measuring. You want it loose and fluffy.

Sprinkle it into the bowl and use your fingers to toss everything together. Make sure the cheese gets coated with the flour mixture.

If the cheese clumps up, just break it apart with your fingers. Everything should look nice and mixed together before you add the wet ingredients.

Bringing It All Together

Creating the Buttermilk and Egg Mix

John takes a brief pause from working with the flour mixture to prepare the wet ingredients. He grabs a small bowl and pours in half a cup of cold buttermilk.

The cold temperature is important here – it helps keep everything properly chilled for the best texture.

He cracks one large egg right into the buttermilk. A quick whisk brings these two ingredients together into a smooth mixture.

John shares a helpful kitchen tip for those times when buttermilk isn’t in the fridge. Regular whole milk works just fine with two teaspoons of white vinegar mixed right in.

The acid in buttermilk helps create tender, fluffy biscuits by working against gluten formation.

Mixing Wet and Dry Elements

With the buttermilk mixture ready, John returns to the large bowl containing the flour, butter, and spices. First, he sprinkles in the shredded cheddar cheese.

He uses his fingers to gently separate any pieces that stick together.

The cheese gets tossed through the flour mixture until everything is well coated. This step helps prevent the cheese from clumping together in the finished biscuits.

Key mixing steps:

• Toss cheese with flour mixture first
• Pour buttermilk mixture while stirring
• Mix gently to avoid overworking

John pours the buttermilk and egg mixture into the bowl while stirring. The dough starts coming together with a beautiful golden color from the aged cheddar.

He notes how the mixture looks perfect – full of cheese pieces and slightly shaggy in texture.

Fine-Tuning the Dough Texture

The dough should look shaggy but not dry when properly mixed. John observes his mixture and determines it needs just a touch more moisture.

He adds an extra teaspoon or two of buttermilk to get the consistency just right.

The finished dough has these characteristics:

• Shaggy appearance – not smooth or overworked
• Moist but not sticky – holds together when gently squeezed
• Visible cheese pieces – distributed throughout

John emphasizes being gentle with the mixture. The goal is a dough that holds together when scooped but still maintains some airiness.

If pieces want to fall apart slightly, a gentle squeeze brings them back together without compacting the dough too much.

This relaxed approach to mixing creates biscuits with the perfect tender crumb that practically melts in your mouth.

Getting Your Biscuits Ready for the Oven

Getting Your Baking Sheet Set

John gets his baking sheet ready with parchment paper or a Silpat mat. This little step makes cleanup so much easier later!

The parchment paper keeps those cheesy biscuits from sticking. It’s one of those simple tricks that saves so much scraping later.

Making the Perfect Biscuit Portions

Once the dough is ready, it’s time to portion these beauties out. John scoops about a quarter cup of dough for each biscuit.

Here’s the key – don’t pack that dough down too tight! You want some air in there for fluffy biscuits.

Just be gentle with your hands.

If the dough starts falling apart a bit, just give it a gentle squeeze to hold it together. No need to stress about perfect shapes.

Spacing Tips:

• Place biscuits about 2 inches apart
• This gives them room to puff up
• They’ll bake more evenly with proper spacing

Secrets for Fluffy, Light Biscuits

John shares some great wisdom for getting the fluffiest biscuits possible. The butter needs to stay ice cold – this is super important!

When you’re working the butter into the flour, aim for pea-sized pieces. Those little butter chunks will puff up in the oven and create amazing texture.

Key Tips for Success:

• Keep butter rock hard and cold
• Don’t overwork the dough
• Use your fingers instead of overmixing
• Add just enough buttermilk to bring it together

The buttermilk does double duty here. It’s acidic, which helps create tender biscuits by keeping the gluten from getting too tough.

Plus it reacts with that baking powder for extra lift.

If you don’t have buttermilk on hand, regular whole milk with two teaspoons of white vinegar works great too. Just one of those handy substitutions that every busy mom needs to know!

These biscuits come together so quickly. John mentions you can prep the dry ingredients ahead of time, but mix everything together right before baking for the best results.

Cooking the Cheddar Biscuits

Getting Your Oven Ready

John sets his oven to 425 degrees Fahrenheit before he starts mixing. The high heat is what makes these biscuits puff up so beautifully.

He mentions that these biscuits come together so quickly. This is perfect for busy weeknight dinners when you need something warm and comforting on the table fast.

Mom tip: Start preheating your oven first thing. It takes about 15 minutes to fully heat up, which is just enough time to mix your dough.

Cooking Duration and How to Tell When They’re Done

John bakes his cheddar biscuits for 15 to 17 minutes at 425 degrees. He spaces them about two inches apart on a parchment-lined baking sheet.

You’ll know they’re ready when they look:

• Puffed up and risen
• Golden brown on top
• Aromatic – the smell will fill your kitchen

The biscuits should have a lovely golden color when they come out. John brushes them with his herb butter right away while they’re still hot.

This helps the butter soak in and adds that restaurant-style finish.

He finishes with a sprinkle of flaky sea salt on top. The big salt crystals give you a nice hit of flavor right at the first bite.

Kitchen wisdom: Don’t open the oven door too early! Let them bake for at least 15 minutes before peeking.

Opening the door can make them fall flat.

Creating Flavorful Herb Butter

While those golden biscuits work their magic in the oven, there’s time to whip up a simple herb butter that’ll take them from good to absolutely heavenly. This buttery finishing touch adds gorgeous color and fresh flavor that makes every bite special.

Warming Butter for Coating

Start with a quarter cup of butter in a small microwave-safe bowl. Pop it in the microwave at 50% power for just a few quick bursts until it melts completely.

Keep it gentle – you don’t want the butter bubbling and splattering everywhere. Those short bursts give you perfect control, and trust me, cleaning butter explosions off microwave walls is nobody’s idea of fun!

The melted butter becomes your canvas for all the delicious flavors coming next.

Stirring in Fresh Parsley and Garlic

Time to add the stars of this herb butter show. Two tablespoons of minced fresh parsley bring beautiful green color and that fresh, bright taste that makes everything feel more special.

Don’t have parsley on hand? Chives work beautifully too, or really any herb your family loves. Some folks even skip the herbs entirely when the kids aren’t herb fans – the butter is still wonderful.

Next comes a generous quarter teaspoon of garlic powder. This gives that savory depth without being too strong for little taste buds.

Give everything a good stir until the herbs are evenly mixed throughout. The butter transforms into this gorgeous green-speckled mixture that looks as good as it tastes.

Adding the Perfect Salty Crunch

Here’s where things get really special. Once those biscuits come out of the oven all golden and puffed, brush on that herb butter while they’re still warm.

The final touch? A light sprinkle of flaked sea salt right on top. Those big, beautiful salt flakes give you little bursts of flavor and a delightful crunch that makes each bite interesting.

Maldon sea salt works perfectly here, but any good flaked salt will do the trick. The key is those larger pieces that don’t just disappear – they add texture and that perfect salty pop right at the beginning of each bite.

The warm biscuits soak up all that herby goodness, creating something that’ll have everyone reaching for seconds before they’ve finished their first!

Finishing Touches for Perfect Biscuits

Adding Herb Butter

While those golden beauties are still warm from the oven, John creates a simple herb butter that takes these biscuits to the next level. He melts a quarter cup of butter in the microwave using 50% power in short bursts.

The magic happens when he stirs in two tablespoons of minced fresh parsley. Don’t have parsley on hand?

Chives work beautifully too, or you can skip the herbs entirely if your family prefers plain butter.

He adds another generous quarter teaspoon of garlic powder to the melted butter mixture. This creates a fragrant, flavorful coating that soaks right into those fluffy biscuits.

Pro tip: Brush this herb butter on while the biscuits are still hot so it melts into every nook and cranny.

Adding Flaked Sea Salt

The final touch makes all the difference. John sprinkles flaked sea salt over the buttered biscuits for that perfect salty crunch.

Those big, beautiful salt flakes give you a wonderful burst of flavor right at the first bite. The contrast between the soft, cheesy interior and that little pop of salt creates the perfect balance.

If you don’t have flaked sea salt, regular salt works fine. Just use a lighter hand since the flakes are milder than table salt.

Savoring the Cheesy Results

John describes the finished biscuits as pure “cheesy amazingness” that melts right in your mouth. The combination of aged cheddar, herb butter, and that finishing salt creates layers of flavor that make these biscuits irresistible.

These biscuits are best enjoyed warm when the cheese is still slightly melty and the butter has soaked in. They pair perfectly with:

• Hearty soups on chilly evenings
• Weekend brunch alongside scrambled eggs
• Holiday dinners as a crowd-pleasing side

The beauty of these biscuits is how quickly they disappear from the table. That first bite reveals the tender, flaky texture and rich cheese flavor that makes them so special.

Making Ahead and Storage Tips

Getting Ready for Hectic Weeknights

John shows us how smart prep work can save the day when dinner time rolls around. The key is knowing what to do ahead and what to save for the last minute.

You can absolutely get these biscuits ready before the dinner rush hits. Here’s what works best:

• Mix all dry ingredients (flour, baking powder, salt, garlic powder, paprika) in your big bowl
• Cube the butter and keep it ice cold in the fridge
• Shred your cheddar and store it covered

The one thing you don’t want to do is make the whole dough ahead of time. Once that buttermilk meets the baking powder, the clock starts ticking on getting them in the oven.

When you’re ready to bake, just toss the cold butter into your dry mix. Work it in with your fingers until you get those pea-sized pieces.

Add the cheese, then mix up your buttermilk and egg and pour it in.

Pro tip for busy moms: You can prep several batches of the dry ingredients in mason jars. Label them with the date and keep them in your pantry for up to three months.

Storing and Warming Up Your Biscuits

Fresh biscuits are always best, but life happens and sometimes you need to store them. Here’s how to keep them tasty:

For Same-Day Storage:

• Keep biscuits in an airtight container at room temperature
• They’ll stay fresh for up to 24 hours
• Don’t refrigerate them – this actually makes them go stale faster

For Longer Storage:

• Wrap cooled biscuits individually in plastic wrap
• Place in freezer bags and freeze for up to 3 months
• Write the date on the bag so you don’t forget

Reheating Methods:

Method	Time	Best For
Oven	5-7 minutes at 350°F	Crispy outside, fluffy inside
Microwave	15-20 seconds	Quick and soft
Toaster Oven	3-4 minutes	Small batches

For frozen biscuits, let them thaw at room temperature first, then warm them up. The oven method works best – wrap them in foil if you want to keep them extra soft.

John’s herb butter can be made up to a week ahead too. Just cover it and keep it in the fridge.

Let it come to room temperature before brushing it on your warmed biscuits.