Is there anything more comforting than a warm, cheesy biscuit packed with bold flavor? This Gordon Ramsay cheese biscuits recipe brings that restaurant-quality punch to your kitchen—with my practical tweaks for everyday success. Ready to bake something irresistible? Let’s dig in.
The First Time I Flopped (and Learned)
I’ll never forget double-stacking dough layers, only to end up with dense hockey pucks. But watching Ramsay’s technique—grating cold butter and folding dough repeatedly—transformed my biscuits from sad to sublime. That folding trick gives you flaky, airy layers with serious lift and structure.
After a few kitchen disasters, I simplified the process: no rolling pin dancing, and I smart-swap ingredients to fit most home setups. The Gordon Ramsay cheese biscuits now deliver bakery-level results, every time.
The One Ramsay Trick That Changed Everything
The secret weapon here is using freezer-cold butter—grated directly into dry ingredients. That ensures visible butter pockets that steam in the oven, creating airier layers. Then, a few gentle folds coax those pockets into glorious flakiness.
Ingredients & Prep: Smart, Flavor-Focused Setup
The Must-Have Ingredients (and My Smart Swaps)
- All-purpose flour: The structure hero. I occasionally replace ¼ with whole wheat for added nutrition.
- Baking powder, salt, pepper: Classic lift and flavor seasoning.
- Sharp cheddar: Ramsay’s bold cheese choice—like a flavor bomb in biscuit form.
- Heavy cream + butter: Richness without fuss. I skip buttermilk to simplify shopping.
- Frozen butter: Crucial for texture.
Need budget swaps? Use mild cheddar or half-and-half instead of heavy cream. Still tasty—just lighter.
How I Prep Without Losing My Mind
- Grate butter into flour mixture, freeze plate beforehand so butter stays firm.
- Cube cold cheddar, toss it in flour to prevent clumping.
- Keep everything cold—chill ingredients ahead if your kitchen is warm.
- Line baking sheet with parchment for easy cleanup and browning boost.
Keeping things chill is key. Cold ingredients = flaky biscuits.
My Ramsay-Style Cooking Walkthrough
- Preheat to 220 °C (425 °F) – oven must roar hot for those golden edges.
- Mix flour, powder, salt, pepper. Grate in 115 g (4 oz) cold butter.
- Fold in 100 g shredded cheddar.
- Stir in 240 ml heavy cream until soft dough forms (a bit shaggy).
- Turn onto lightly floured surface. Gently fold 3–4 times—don’t overwork.
- Pat into ~2 cm thick round, cut biscuits (~6 cm diameter).
- Transfer to tray, brush tops with reserved butter.
- Bake 12–15 minutes until tops are golden and crisp.
| Step | Tip |
|---|---|
| 1. Grate frozen butter | Plate in freezer first so butter stays cold. |
| 5. Fold dough | Fold gently—less pressure = more layers. |
| 8. Bake at full heat | High temp gives crisp edges and tender insides. |
The 3 Most Common Mistakes (And My Fixes)
- Overworking dough: Stops layers forming. Fold gently.
- Warm butter: Leads to greasy texture. Keep butter frozen until last moment.
- Low oven temp: Biscuits stay pale and dense. Crank it up—preheat fully!
Gordon Ramsay Cheese Biscuits
Ingredients
Method
- Preheat oven to 220 °C (425 °F). Line baking sheet.
- Mix flour, baking powder, salt, pepper.
- Grate cold butter into dry mix.
- Fold in shredded cheddar.
- Stir in heavy cream until dough forms.
- Turn onto floured surface, gently fold 3–4 times.
- Pat dough to 2 cm thick, cut biscuits.
- Place on tray, brush tops with butter.
- Bake 12–15 min until golden.
Notes
Serve It, Love It, Remix It
Serve This Like You’re Hosting Hell’s Kitchen
Serve hot, split open, butter melting inside—add a sprinkle of chives or a drizzle of honey for contrast. Want upping the drama? Slather with my simple aioli that levels up any dish.
Leftovers That Actually Get Better the Next Day
- Breakfast sandwich: Split, toast, add egg and bacon.
- Soup dunkers: Ideal with creamy tomato or chicken soup.
- Cheese biscuit croutons: Cube and toast for salad or mac‑and‑cheese crunch.
Reheating Tips:
- Microwave for 10s, then crisp edges in skillet.
- Or reheat in 175 °C oven for 5 min—restores that delicate crust.
FAQ
Are Gordon Ramsay cheese biscuits spicy?
They’re not spicy, but the sharp cheddar gives a bold, savory punch that feels luxurious — tasty without heat.
Can I use buttermilk instead of cream?
Yes! Buttermilk works, though texture shifts slightly. Still hits that Gordon Ramsay cheese biscuits flavor note.
How do I make them ahead?
Freeze cut biscuits raw on a tray, then store in a bag. Bake straight from freezer adding 2–3 extra minutes.
Can I substitute gluten‑free flour?
You can, but use a blend designed for baking and add xanthan gum for structure. Texture will be slightly denser.
Final Thoughts from Dylan
Nothing warms my heart like baking these Gordon Ramsay cheese biscuits for hungry family and friends. They’re simple, bold, and endlessly forgiving. Try folding in chopped jalapeños or swapping in smoked cheese—you do you.
Cook bold like Ramsay—and always enjoy every crumb. Cheers from Austin!
