Gordon Ramsay Cheese Biscuits Recipe

The First Time I Screwed This Up…

I made these thinking “cheddar biscuits = mix it all and bake it.” So I melted the butter (bad idea), stirred like I was making bread dough, and used warm milk instead of buttermilk. They came out dense, greasy, and flat. More like cheesy hockey pucks than fluffy layers.

Then I followed Ramsay’s method—ice-cold butter, gentle folds, no twisting the cutter, and baking them close together. The result? Tall, golden, soft-centered biscuits with crispy edges and cheese baked right into every layer.

Biscuits aren’t just about mixing—they’re a lamination system.

Why This Works (And Where Most Go Wrong)

Biscuits fail for the same three reasons:

• Warm butter – melts into the flour = no lift, no flakes
• Overmixed dough – activates gluten = tough biscuits
• Wrong shaping – no folds = no layers, and twisting cuts = sealed edges

Ramsay’s technique builds in folds for layers, uses cold butter for steam lift, and locks in flavor with garlic and cheddar throughout.

Ingredients That Actually Matter

• 2½ cups (313g) all-purpose flour – Spoon and level it. Too much = dry biscuits.
• 1 tbsp aluminum-free baking powder – Yes, a full tablespoon. Don’t skimp.
• ½ tsp baking soda – Reacts with buttermilk for rise.
• 1 tsp garlic powder – Adds subtle flavor without overpowering.
• 1 tsp salt – Essential. Don’t forget it.
• ½ cup (113g) unsalted butter, cold and cubed – This is non-negotiable. No substitutions.
• 1 cup + 2 tbsp (270ml) cold buttermilk – Acidity + chill = flavor and rise.
• 2 tsp (14g) honey – Rounds out the flavor. Balances the salt and cheese.
• 1 cup (125g) shredded cheddar – Sharp or extra sharp for real flavor.

Topping

• 2 tbsp (28g) melted butter
• ¼ tsp garlic powder
• 1 tsp dried or fresh parsley

How To Make Gordon Ramsay Cheddar Biscuits

Preheat oven to 220°C (425°F). Line a baking tray with parchment or leave ungreased.

Mix dry ingredients: In a large bowl, combine flour, baking powder, baking soda, garlic powder, and salt.

Cut in cold butter: Add cubed cold butter. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs.

Stir in cheese: Fold in shredded cheddar evenly.

Add wet ingredients: Make a well in the center. Pour in 1 cup buttermilk and honey. Stir gently until dough forms. Don’t overmix.

Fold the dough: On a floured surface, shape dough into a ¾-inch thick rectangle. Fold into thirds like a letter. Turn, flatten again. Repeat twice more. Final shape should be a ¾-inch rectangle.

Cut biscuits: Use a 2.5 to 3-inch cutter. Press straight down—don’t twist. Re-roll scraps gently.

Arrange and chill: Place biscuits on the tray so they’re just touching. Brush tops with remaining 2 tbsp buttermilk.

Bake for 18–22 minutes until tall and golden.

Finish with garlic butter: Mix melted butter, garlic powder, and parsley. Brush over biscuits as soon as they come out of the oven.

What Gordon Ramsay Says About This Dish

“Flaky biscuits start with cold butter. If it melts before the oven, you’ve already failed.”
→ I used to soften the butter like I was making cake. Big mistake.

“Layers don’t come from mixing—they come from folding.”
→ That fold-and-turn step? Don’t skip it. It’s the lamination move.

“Don’t twist your cutter. You’re sealing the edge, killing the rise.”
→ I used to do this without thinking. No more.

“Bake them close together—they lift each other like a team.”
→ That changed how I space everything on the tray now.

What I Got Wrong (And How I Fixed It)

• Used warm butter → No layers. Now I keep butter cold until the last second.
• Twisted the cutter → Flat tops. Now I press straight down every time.
• Overmixed → Made the dough tough. Now I stop once the dough just comes together.
• Spread them out on the tray → They baked outward, not upward. Now I crowd them slightly.

Variations That Actually Hold Up

Spicy cheddar – Add ½ tsp cayenne or chopped jalapeños.
Bacon-cheddar – Fold in 2–3 tbsp of finely chopped cooked bacon.
Herb-heavy – Mix fresh rosemary, chives, or thyme into the dough.
Mini biscuits – Use a 1.5-inch cutter and reduce baking time to 12–15 minutes.
🚫 Don’t sub in oil or margarine. You’ll lose all structure and flavor.

Pro Tips That Change the Game

• Freeze your butter cubes for 10 minutes before adding. Even better lift.
• Use a bench scraper to fold cleanly—no sticking, no mess.
• Press, don’t knead—you’re shaping, not developing gluten.
• Don’t skip the honey—you don’t taste it, but it rounds out the salt and cheese.
• Reheat with steam—wrap in foil and warm in a low oven for soft centers again.

Storage + Leftover Moves

• Fridge: Airtight container, up to 5 days.
• Freeze: Wrap tightly and freeze up to 3 months.
• Reheat: In a pan on low with a lid, or wrap in foil and warm in oven at 150°C (300°F) for 8–10 mins.

FAQs – Covering Search Intent

Q: Can I use milk instead of buttermilk?
A: You can, but it won’t have the same rise or flavor. Add 1 tbsp vinegar or lemon juice per cup to make a quick sub.

Q: Why are my biscuits flat?
A: Could be warm butter, overworked dough, or twisting the cutter. Fix all three.

Q: Can I make the dough ahead?
A: Yes—shape and cut the biscuits, then freeze. Bake straight from frozen, adding 2–3 minutes.

Q: Can I make these gluten-free?
A: Use a 1:1 gluten-free flour blend. They may be slightly more crumbly but still delicious.

Q: Can I make them without cheese?
A: Yes—but they’ll be plain. Add fresh herbs or garlic to boost flavor.

Try More Recipes:

• Gordon Ramsay Cheese Biscuits Recipe
• Gordon Ramsay Biscuits Recipe
• Gordon Ramsay Sugar Cookie Recipe