Buttermilk Cheddar Biscuits

Ya know, I hesitate to post yet another bread recipe because Kate and I aren’t too big on carbs…

Hahahahahaha.  Psych.  (Remember when it was cool to say that?)  We’re pretty much obsessed with carbs.  And my obsession only increases with pregnancy.  Some people luck out and crave things like oranges and water.  (Who ARE you mutants anyway?)  All I want to eat is bread.  And baked potatoes.  And pasta. Toss in some cookies.  And then some more bread.  I call it the “How to gain 50 lbs in 10 months” diet.  Thinking about writing a book…

But I know there are lots of fellow carb lovers out there, and what’s not to love??  They make some of the best (and easiest) side dishes around.  Like these Buttermilk Cheddar Biscuits for example.  They don’t take long at all to whip up and they are SO heavenly delicious.  They’re perfect for breakfast or brunch, with soup, or as a yummy side at pretty much any bbq.  (Totally pairing these with babyback ribs, grilled corn, and fresh lemonade come summer time!)

Try them out!  Let’s cook…

Pretty basic ingredients here.   One of the tricks for good biscuits is to make sure all of your ingredients are COLD.

Before you mix up your dry ingredients, take a spoonful of your flour and mix it with your grated cheese.

This will prevent the cheese from sticking to itself and then it helps distribute it throughout the dough.

Start by combining the flour, baking powder (a whole tablespoon of it!) and salt.  Then cut your cold butter into chunks and cut it into the dry mixture.

(What the heck does that mean? Click here to find out.)  You can use one of these options, including popping it all in a stand mixer like I’m doing in these photos.  The trick with the stand mixer is to not over-beat it.  You want the butter in pieces the size of peas.  If you over-mix it will quickly turn into crumbs.  It won’t be ruined, but your biscuits won’t rise as well.  (Confession:  I totally over-mixed in these photos.  It’s not my fault.  I swear the moment I have something I need to keep my eyes on, my children decide it’s a good time to start the house on fire or something.)

Once the butter is the size of small peas (ya know, as opposed to really large peas…)  add in the buttermilk and the egg.

Mix it until JUST combined.  Don’t over-mix!

Then add in that grated cheese.  Even if you don’t like plain sharp cheese, it’s SO much better to use sharp cheddar in things like this because it allows the cheese flavor to come through.  You probably won’t be able to really taste the cheese if you use a plain, mild cheddar.  The extra-sharp in this recipe tastes amazing.

Once again, mix just until combined.  Are you noticing a trend here, need I say it one last time, don’t over-mix!

If your dough is really wet, you can add a little more flour at this point.  Just be careful to not add too much.  You’re going to add more when you shape it so don’t be scared if the dough is on the soft side.

Turn it out onto a floured work surface.  Flour all sides lightly.  If you need to, add enough flour for the dough to hold together.

Roll it out into a rectangle about 10 x 5 inches.

Cut it once down the middle and then 3 times down the other direction like in the picture below.  These are actually really large biscuits, you can easily make 2 cuts instead of that one lengthwise and get 12 biscuits.

Spread out the biscuits on parchment paper

Give them a quick egg wash and then bake them up!  They’ll get even taller than they appear in my photos if you don’t over-mix them like I did 🙂

The little bits of cheddar woven throughout add an amazing flavor dimension, plus they look pretty too!

And the insides are airy, light, and perfectly flaky.

Ina Garten served these for brunch with scrambled eggs.  That combo would be heavenly!  As I mentioned before, they’d also make a perfect accompaniment to soup or a back yard bbq meal.



  1. oh yeah, these are gonna be made this week. maybe i'll share with my family. if I add a clove or two of garlic I bet they'll taste just like the ones at Red lobster!

  2. Just checking — is there any reason these couldn't be cut with a round cutter? I don't know why, but when I make biscuits, I like them round.
    These look delicious, and I can't wait to try them!

  3. You have baking soda listed in the directions on top and baking powder listed in the recipe. Which one should I use? These look fabulous. I agree, I think they would be great with ribs. But what isn't great with ribs?

  4. mmmmyeah, now I'm drooling all over my keyboard! If only I'd had a batch of these babies while I was eating my scrambled eggs with cheese this morning…

    Little tip for those who use stand mixers – if you put your to-be-added dry or grated ingredients on a paper plate or a flexible cutting board, you can bend the plate/board slightly to conform to the edge of the bowl and tip the ingredients in. This has saved me from having to clean up many a mess on the countertop.

  5. Megan- You can definitely use a round cutter. Doing them in rectangles just makes it quick and easy, but if you don't mind doing the cut-roll-cut-roll thing, go for it!

    Linda- Thank you! DEFINITELY baking *powder*! I'll go fix that.

    knitwych- great tip, thanks for sharing!

  6. So, ummmmm….

    I made these for dinner today since I have some random buttermilk in the fridge (from your Buttermilk Pancakes). WOW! I felt like a GENIUS when we were eating these biscuits. The directions were right on and set me up for real success. They were so delicious!

    By the way, I didn't have any real butter so I used margarine and they were still great. Just for future reference, why do you recommend real butter?

    GREAT recipe. Easy and really fast.

    – Candra

  7. i'm the exact same way when I'm pregnant! except you left out 2 things: taco bell bean burritos and chocolate!!
    can't wait to try the biscuits. . .

  8. I totally loving those squareish biscuits!

    When you write that book… can you dedicate it to me? hehehehe I promise to buy at least 100 copies and share them with all my carb addicted friends!

    HUGS girls!

  9. I have tried several recipes from your site and they have ALL been fabulous, but these biscuits…these biscuits are…I just don't have the words. These biscuits are AMAZING! I used extra sharp white cheddar and made them to go with Pioneer Woman's Sherried Tomato Soup. Thank you so much for all the great recipes, especially this one! Love your site!

  10. I just made these and am waiting for them to get out of the oven. This is my first time making homemade biscuits and it was definitely more difficult than I thought. I don't have a stand mixer and had flour flying everywhere with my hand mixer. Couldn't get the butter into small enough bits. I ended up adding and extra egg as well because it was not sticky at all when I tried to roll into a ball. But, I used large eggs rather than extra large, so maybe that is the problem…Anyway, I hope they taste good. Any suggestions for those of us who don't have a stand mixer?

  11. I made these tonight and they were a big hit, but am I the only one who wasn't able to bake them for the whole length of time? I put mine in and after 10-12 minutes they were done.
    Did I just totally screw something up?

  12. I made these tonight, to accompany a delicious gazpacho recipe my dad and I found on the internet, they were delicious! So easy and fun to make! I am in college, so I find myself baking deprived whenever I come home on breaks, so this hit just the spot! My brother compared them to Red Lobster's cheddar bay biscuits.

    One thing that made my life easier is that I used a floured pizza cutter (the wheel kind) to cut the dough, and I was able to get 16 good sized biscuits out of the recipe.

  13. These were delicious! I tried them last week and was able to make them in no time. I had tried making a different biscuit recipe before and they turned out like hockey pucks, so I was a bit nervous making these. They were so easy to make, though and came out delicious!

  14. Made these as part of my Easter brunch. and yep, they were delicious! …i totally echo the NEED for sharp cheddar in these – they were divine…

    one little thing: I think in your shortened recipe ingredients section at the end, there's an extra egg maybe? and it said to have it mixed with just a T of the milk? not sure if I'm just reading that wrong…

  15. I can't make a recipe with out altering it… here is what I did:

    *Added 2 chopped green onions
    *Reduced butter to only 1/2 cup
    *Discovered 1 tsp of kosher salt was TOOO much salt for only 2 cups of flour…next time I will only use 1/2 tsp of salt.
    *rather than wasting time to roll them out, I just dropped a large spoonfull of dough onto a baking sheet. Rolling out the dough and adding more flour will make the biscuits tough.

    Your recipe made a good biscuit…just way too salty!

  16. I'm going to make these (with garlic) for Superbowl Sunday to take to my boyfriend's house for our "party". (:

    I'm going to be using a few of the recipes on this site, too. (:
    Thanks for the post. These look delish!

  17. We are expecting a foot of snow here in Maine today so it seemed like a good day for Beef Stew & Biscuits. These are in the oven right now and they smell YUMMY! I threw in some gahlick and chopped parsley and used Bakewell Cream instead of the BP.(not sure if you can buy it outside of New England but it makes biscuits outrageously tall). Thanks for the recipe!

  18. I just made them tonight. They look wonderful… But I’m wondering if I did something wrong, because they had a little bitter taste to them. Any ideas? I followed your directions to a T. Love your blog and your recipes!!!

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.