These Southern 3-Ingredient Cafeteria Cheese Squares have a soft buttermilk biscuit base, crisp edges, and a golden layer of sharp cheddar. Press a tube of biscuits into one pan, brush the dough with melted butter, and scatter cheese over the top. Once baked, the slab cuts into 12 warm, buttery squares.
What You’ll Need
- Refrigerated buttermilk biscuits. One 8-count tube forms the base. Pinch the seams together so the biscuits bake into a single layer.
- Unsalted butter. Melt ½ cup and brush it over the dough, all the way to the corners.
- Sharp cheddar cheese. Spread 2 cups of shredded cheddar evenly over the buttered dough for a savory topping in every square.
How to Make Cafeteria Cheese Squares
Line an 8-inch square baking pan with foil, leaving enough overhang on two sides to lift out the finished slab. Lightly grease the foil, then press the separated biscuits into an even layer across the bottom. Pinch the seams closed and use your fingertips to spread any thicker areas toward the corners.
Brush the melted butter over the biscuit dough and sprinkle the cheddar evenly on top. Bake at 375°F for 20–25 minutes, until the cheese is melted and deeply golden and the edges are crisp. Check the biscuit layer near the center before removing the pan. If the dough still looks wet or gummy, loosely tent the pan with foil and continue baking until the center is set.
How to Lift and Slice the Slab
Let the slab cool in the pan for 5–10 minutes so it holds together when lifted. Use the foil overhang to transfer it to a cutting board. Cut into three rows one way and four the other for 12 squares.
What to Serve with Cheese Squares
Serve them warm alongside tomato soup, chili, or a bowl of vegetable soup. For a snack tray, pair them with sliced pickles or a little mustard for dipping.
Frequently Asked Questions
Can I use a different cheese?
Yes. Use the same amount of mild cheddar for a gentler flavor or pepper Jack for a little heat.
Why is the center taking longer to bake?
Biscuit sizes vary, and a thicker layer takes longer to bake. Press the dough to an even thickness before adding the butter and cheese, then check the center near the end of baking.
Southern 3-Ingredient Cafeteria Cheese Squares
Buttery biscuit squares topped with melted sharp cheddar and baked until golden.
- Bake time — 20–25 minutes, plus extra time if needed
- Rest time — 5–10 minutes
- Yield — 12 squares
Ingredients
- 1 tube refrigerated buttermilk biscuits, 8-count
- ½ cup unsalted butter, melted
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F. Line an 8-inch square baking pan with foil, leaving an overhang on two sides, and lightly grease the foil.
- Separate the biscuits and press them evenly across the bottom of the pan. Pinch the seams together to form one continuous layer.
- Brush the melted butter over the dough, including the corners. Sprinkle the shredded cheddar evenly over the top.
- Bake for 20–25 minutes, until the cheese is melted and deeply golden, the edges are crisp, and the biscuit layer is baked through at the center. Loosely cover with foil and bake a little longer if the top browns before the center sets.
- Cool in the pan for 5–10 minutes. Lift the slab out using the foil, cut into 12 squares, and serve warm.