Dolly Parton’s Hot Cheesy Biscuits – Buttery Golden

Dolly Parton’s hot cheesy biscuits deliver buttery, golden edges and a soft, cheesy center every time. Too many biscuit recipes turn out dry and forgettable. I lost three batches to overmixing before I nailed the technique. The smell of sharp cheddar hitting a hot oven makes your whole kitchen irresistible. Our cornbread recipe is another quick bread you might love. Jump to the recipe card or keep reading for my best tips. You might also love my Our cornbread recipe is another quick bread you might love..

What I Use

Ninja Prestige Smart XL Pro Cook System

Getting a perfectly golden bottom crust without burning is the hardest part. I use this oven every time — its convection fan eliminates hot spots and I've never had a burnt batch. It's Prime eligible and worth every penny.

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Why You'll Love This Dolly Parton's Hot Cheesy Biscuits – Buttery Golden

• The biscuits bake with crispy, buttery edges and a pillowy center.
• They pack real cheesy flavor from two types of cheese.
• No rolling or cutting needed — just drop and bake.
• They stay moist and reheat beautifully the next day.

Ingredients for Dolly Parton's Hot Cheesy Biscuits – Buttery Golden

Exact amounts are in the printable recipe card below — here's what you'll need at a glance.

Main Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated

Seasonings & Flavors

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

Optional Toppings

• (Optional) Melted butter brushed on top
• (Optional) Flaky sea salt
• (Optional) Chopped fresh chives

Ingredient Notes

• cold butter: Creates steam pockets for flaky layers. Room-temperature butter makes dense biscuits.
• cold buttermilk: Adds tang and tenderness. Regular milk works but less flavor.
• sharp cheddar: Gives bold cheese taste. Pre-shredded cheese doesn't melt as well.
• parmesan: Adds nutty, salty depth. Omit for milder flavor.

How to Make Dolly Parton's Hot Cheesy Biscuits – Buttery Golden Step by Step

Preheat and prep

Preheat oven to 425°F. Line a baking sheet with parchment. Cold equipment helps rise.

Mix dry ingredients

Whisk flour, baking powder, baking soda, salt, and cayenne in a large bowl. Even distribution is key.

Cut in butter

Add cold butter cubes. Use a pastry cutter until pea-sized crumbs form. Work fast to keep butter cold.

Add cheese and buttermilk

Stir in both cheeses. Pour in buttermilk. Fold gently until just combined. Lumps are okay. Overmixing makes biscuits tough.

Drop dough

Scoop 1/4-cup mounds onto the sheet. Space 2 inches apart. Uneven shapes add rustic charm.

Bake until golden

Bake 12–15 minutes. Bottoms should be deep golden. Tap for a hollow sound.

Finish and serve

Brush hot biscuits with melted butter. Sprinkle with salt or chives. Serve immediately.

Pro Tips for the Best Dolly Parton's Hot Cheesy Biscuits – Buttery Golden

• Ingredient prep: Freeze butter for 15 minutes before cutting. It stays solid longer in the dough.
• Common mistake and fix: Overmixing the dough is the #1 failure. Stir only until flour disappears. Tough biscuits come from too much handling. If the dough is overworked, the biscuits will be dense. Next time, fold gently and stop early.
• Baking setup: Place the baking sheet on the center rack. Too low burns the bottoms before the tops are done.
• Cheesy crust boost: Press a pinch of extra cheese on top of each biscuit before baking for a crispy cheese crown.

Storing and Reheating Dolly Parton's Hot Cheesy Biscuits – Buttery Golden

Refrigerator Storage

Store in an airtight container for up to 3 days. Add a paper towel to absorb moisture.

Freezing Dolly Parton's Hot Cheesy Biscuits – Buttery Golden

Wrap each biscuit in foil and freeze up to 2 months. Thaw overnight in the fridge.

Reheating in the Oven

Reheat at 350°F for 5–7 minutes. Wrap in foil to keep soft or bake unwrapped for crisp edges.

Reheating in the Microwave

Microwave on 50% power for 30 seconds. Place a damp paper towel on top to prevent sogginess.

Make Ahead

Mix dry ingredients and cut in butter the night before. Keep cold. Add buttermilk and cheese just before baking.

Dolly Parton's Hot Cheesy Biscuits – Buttery Golden

🖨 Print

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Yield

8 biscuits

Category

Side Dishes

Method

Baking

Cuisine

American

Ingredients

1x2x3x

Main Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated

Seasonings & Flavors

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

Optional

• Melted butter brushed on top
• Flaky sea salt
• Chopped fresh chives

Instructions

1. 1Preheat and prep: Preheat oven to 425°F. Line a baking sheet with parchment. Cold equipment helps rise.
2. 2Mix dry ingredients: Whisk flour, baking powder, baking soda, salt, and cayenne in a large bowl. Even distribution is key.
3. 3Cut in butter: Add cold butter cubes. Use a pastry cutter until pea-sized crumbs form. Work fast to keep butter cold.
4. 4Add cheese and buttermilk: Stir in both cheeses. Pour in buttermilk. Fold gently until just combined. Lumps are okay. Overmixing makes biscuits tough.
5. 5Drop dough: Scoop 1/4-cup mounds onto the sheet. Space 2 inches apart. Uneven shapes add rustic charm.
6. 6Bake until golden: Bake 12–15 minutes. Bottoms should be deep golden. Tap for a hollow sound.
7. 7Finish and serve: Brush hot biscuits with melted butter. Sprinkle with salt or chives. Serve immediately.

Recipe Notes

• Chef tip: Grate your own cheese. Pre-shredded has anti-caking agents that prevent melting.
• Best substitution: Swap buttermilk with milk plus 1 teaspoon lemon juice. The tang won't be as pronounced.
• Make-ahead: Cut butter into dry mix and refrigerate overnight. Stir in wet ingredients fresh for best rise.
• Scaling: Double the recipe easily. Use two baking sheets and rotate halfway through baking.
• Troubleshooting: If biscuits are tough, you overmixed. Handle dough as little as possible next time. For crumbly biscuits, add a splash more buttermilk.

Nutrition Per Serving

• Calories: 210 kcal
• Protein: 6g
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 30mg

Nutritional values are estimates only. Actual values may vary by brand and portion size.

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Frequently Asked Questions about Dolly Parton's Hot Cheesy Biscuits – Buttery Golden

Why did my Dolly Parton's hot cheesy biscuits turn out tough?

You likely overmixed the dough. Stir just until ingredients barely come together. Too much gluten develops and makes biscuits dense. Next time, stop mixing when you still see flour streaks.

Can I freeze the dough for later?

Yes, scoop dough onto a tray and freeze solid. Transfer to a freezer bag and store up to 2 months. Bake straight from frozen, adding 2–3 extra minutes.

How do I get crispy cheese edges?

Sprinkle a little extra shredded cheddar right on the baking sheet near each biscuit. The cheese will fry in butter and create a crispy lace edge. Watch closely to avoid burning.

What can I serve with these biscuits?

They're perfect alongside fried chicken, chili, or a holiday ham. For breakfast, split them and add a fried egg and bacon.

Is this recipe good for Thanksgiving?

Absolutely. Make the dry mix ahead and bake fresh while the turkey rests. They add Southern charm and are always requested by guests.