These cheddar cheese busters are savory, flaky, and irresistibly cheesy biscuits that crackle with crispiness on the outside while staying tender in the center. Often referred to simply as “busters,” they earned their name because I can never stop at just one. With a bold cheddar flavor and a hint of cayenne heat, they make the perfect snack or party bite.
Why You’ll Love This Recipe
I love how simple and quick this recipe is to throw together, especially when I’m in the mood for something savory and homemade. The dough comes together in minutes, and there’s no complicated technique involved. I also like how customizable it is — whether I want to add herbs, swap in a different cheese, or make them a bit spicier. These busters are crowd-pleasers every time and store well for days, though they rarely last that long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 tablespoons butter, cut into ¼‑inch dice
2 cups all‑purpose flour
1 teaspoon salt
3½ cups shredded cheddar cheese (loosely packed)
6 to 7 tablespoons water
⅛ teaspoon cayenne pepper
Directions
I preheat the oven to 450 °F (≈ 230 °C) and line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, I combine the flour and salt.
I add the diced butter and rub it into the flour using my fingertips until the mixture resembles coarse crumbs.
Then I stir in the shredded cheddar cheese and the cayenne pepper.
I begin adding 6 tablespoons of water, a little at a time, stirring with a fork until the dough just comes together. If needed, I add the 7th tablespoon.
I turn the dough onto a lightly floured surface and roll it out to about ¼‑inch thickness.
Using a 3‑inch round cutter, I cut out the biscuits. I re-roll the scraps to cut more rounds.
I place the rounds on the prepared baking sheet and prick each biscuit about 10 times with a fork to keep them from puffing up.
I bake the biscuits for 15 minutes, until golden and crisp.
After removing them from the oven, I let them sit on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes about 16 biscuits. Prep Time: 10–15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Variations
I like swapping in a sharp white cheddar or even a smoky gouda for a deeper flavor.
Adding finely chopped herbs like chives or thyme gives the biscuits a fresh twist.
For a spicier version, I sometimes double the cayenne or add a pinch of smoked paprika.
Making them mini-sized works great for parties — just reduce the baking time slightly.
Storage/Reheating
I store these busters in an airtight container at room temperature, and they stay fresh for up to 4–5 days. If they lose a bit of their crispness, I reheat them in a 300°F (150°C) oven for 5 minutes to revive that crunch. I don’t recommend refrigerating them, as that can soften their texture.
FAQs
How do I keep the biscuits crisp?
I make sure to bake them until golden and let them cool completely on a wire rack. Proper cooling is key to achieving and maintaining crispness.
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance and refrigerate it (wrapped tightly) for up to 24 hours. I let it sit at room temperature for a few minutes before rolling out.
What kind of cheddar works best?
I always go for a sharp, aged cheddar — it adds the most flavor and really stands out in the finished biscuits.
Can I freeze the baked biscuits?
Yes, once cooled, I freeze them in a zip-top bag. When I want to enjoy them, I reheat them straight from the freezer in a warm oven for a few minutes.
Can I use whole wheat flour instead of all-purpose?
I’ve tried it, and while it works, the texture is a bit denser. I sometimes do a half-and-half mix for a nuttier flavor without losing too much lightness.
Conclusion
These cheddar cheese busters are a go-to recipe for whenever I crave something homemade, savory, and comforting. With their buttery layers, sharp cheesy flavor, and hint of spice, they’re hard to resist — and always the first thing to disappear from the snack table. Whether I enjoy them warm from the oven or pack them for a picnic, they never disappoint.
