Gordon Ramsay Cheese Biscuits Recipe

I thought I could shortcut my way to perfect biscuits. Warm butter, overmixed dough, “close enough” measurements. What I got was flat, greasy disks that tasted like regret.

Then I watched Gordon handle biscuit dough like it was a puff pastry—light, cold, and barely touched. That was the turning point. I went back, tested it six ways, and figured out what makes his cheese biscuits puff like clouds and taste like crack-laced cheddar bombs.

This isn’t just another “easy biscuit” recipe. This is control—texture, flavor, and structure—on your terms.

Why This Works (And Where Most Go Wrong)

Most home biscuit disasters come down to three sins: warm butter, overmixing, and wrong hydration. Gordon’s method solves all three.

He keeps the butter ice cold—grated if you want max distribution—and barely mixes the dough. That’s how you trap steam and get those buttery flakes.

And here’s the kicker: he doesn’t shape them with a cutter. He drops the dough. That lazy look? It’s what gives them their pillowy interior and jagged, crispy edges.

Ingredients That Actually Matter

• Cold unsalted butter (8 tbsp / 115g): The backbone of flakiness. Grate it or cube it—just keep it cold.
• All-purpose flour (1½ cups / 195g): Go unbleached. Too much protein and you lose tenderness.
• Baking powder (1¾ tsp): Your lift-off. Don’t sub with baking soda—it won’t react the same.
• Garlic + onion powder (¼ tsp each): Adds backbone umami. Subtle but critical.
• Black pepper (¼ tsp): Wakes the cheese up.
• Fine sea salt (½ tsp): Controls the bland. Don’t skip.
• Whole milk (½ cup / 118ml): Cold, to keep the butter from melting.
• Sharp cheddar (⅓ cup / 85g): Strong cheese = bold biscuit. Don’t use mild or pre-shredded.

How To Make Gordon Ramsay Cheese Biscuits

Preheat your oven to 200°C (392°F) and line a baking tray with parchment.

Whisk all dry ingredients in a large bowl. You want even distribution—no clumps of salt or baking powder.

Grate or dice 7 tablespoons of cold butter. Toss it into the flour and use your fingertips or a pastry cutter to blend it into coarse crumbs. Don’t melt it with your hands.

Stir in grated sharp cheddar. Get it evenly distributed now, not later.

Pour in cold milk gradually. Use a fork to mix. You want a shaggy, sticky dough—not smooth. If it’s dry and crumbly, add a splash more milk.

Scoop out 3-tablespoon mounds and drop them on the tray with at least 1 inch between. Don’t press, shape, or smooth. Jagged = crispy edges.

Bake for 10–15 minutes, until golden brown and puffed. Some butter may escape—good.

While hot, brush with melted butter (that last reserved 1 tbsp). Serve immediately or you’ll miss the magic.

What Gordon Ramsay Says About This Dish

“The secret to great biscuits is cold butter and hot ovens. And don’t overwork the bloody dough.”

Dead on. I made the mistake of kneading the dough like bread once. They came out tough and sad. Ramsay’s method is about under-touching—just enough to bind, never more.

“Grate your cheese fresh. Those bags of pre-shredded crap are coated in powder.”

Confirmed. Pre-shredded gave me chalky pockets. Fresh cheese melted beautifully and boosted flavor.

“Brush with butter when they’re hot—never before they bake.”

Tried it both ways. Butter before baking made them greasy and pale. Brushing after gave that golden, glossy finish.

What I Got Wrong (And How I Fixed It)

• Used soft butter once. Biscuits spread like pancakes. Grating butter and freezing it for 10 minutes fixed everything.
• Overmixed the dough. They came out like cheesy hockey pucks. Now I stop mixing when it just comes together.
• Swapped in low-fat milk. Biscuits tasted flat and lacked richness. Whole milk or buttermilk is non-negotiable.

Variations That Actually Hold Up

• Add chopped chives or jalapeños for extra punch.
• Swap sharp cheddar for aged gouda—incredible melt and nutty flavor.
• Use buttermilk instead of milk for a tangier biscuit—just reduce baking powder slightly.

Avoid mozzarella or mild cheeses. They disappear in flavor and texture.

Pro Tips That Change the Game

• Freeze the butter 10 minutes before grating. Less melt, better layers.
• Use a cookie scoop to portion evenly. Keeps size and baking time consistent.
• Air fryer reheat = crispy revival. 180°C (356°F) for 3–4 minutes and it’s like they just came out of the oven.

Storage + Leftover Moves

• Fridge: Airtight container, up to 5 days.
• Freezer: Wrap individually, freeze up to 3 months.
• Reheat: Air fryer at 180°C (356°F) for 3–4 minutes. Oven works too.

Leftover idea? Slice one open and make a breakfast sandwich with egg and bacon. Trust me.

FAQs – Real Questions, Real Fixes

Q: Can I use self-rising flour instead?
A: You can, but reduce or skip the baking powder. Still, I prefer controlling the rise myself with plain flour.

Q: Why are my biscuits flat and greasy?
A: Butter was too warm or you overmixed. Cold fat + gentle handling = rise.

Q: Can I use pre-shredded cheese?
A: No. It’s coated in anti-caking agents that mess with melt and flavor.

Q: Can I make the dough ahead?
A: Yes—but refrigerate it uncooked and use within 24 hours. Shape just before baking.

Q: What herbs go well in these?
A: Chives, thyme, or a touch of rosemary. Avoid basil—it gets weird when baked.

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Cheddar Biscuits Recipe
• Gordon Ramsay Biscuits Recipe
• Gordon Ramsay Sugar Cookie Recipe