Buttermilk Cheddar Biscuits

Buttermilk Biscuits are an easy staple and the addition of a little cheese takes these over the top. They’re quick and easy to whip up and make a great side dish or snack. We love them alongside bbq in the summertime and hearty soups and stews in the fall. They’re also great sliced in half and stuffed with ham and cheese, or a fried egg.

Ingredient and Recipe Notes

• Cheese – Sharp cheddar is recommended. A stronger flavored cheese (like sharp) will allow some flavor to come through. Mild cheeses will add smooth cheesy texture, but little flavor.
  
• Butter – Real butter is recommend. If you have a food allergy or intolerance, you could sub a plant-based butter but I haven’t tried that, personally.
  
• Buttermilk – Low fat or full fat buttermilk will work. In a pinch you could use a buttermilk substitution by placing 1/2 tablespoon lemon juice or buttermilk in your measuring cup and then filling the remaining 1/2 cup with milk. However, real buttermilk is the best choice.
  
• Tip – For fluffy, flakey biscuits, make sure all of your ingredients are nice and cold. This means you should pull your cheese, butter, and buttermilk out of the fridge right before mixing up your dough.
  

Instructions

1. Grate your cheese. Measure out your flour and take a spoonful 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.
   
2. Mix the rest of your dry ingredients.
   
3. I like to use a cheese grater to grate the butter into the dry ingredients.
   
4. Use your hands to cut in butter until it’s the size of small peas.
   
5. Add in wet ingredients and combine with a fork until just mixed.
   
6. Add in the cheese.

7. Turn it out onto a floured work surface.  Flour all sides lightly.  Only if you need to, add enough flour for the dough to hold together. (note that in these photos I’m making a double batch!)

9. Roll it out into a rectangle about 10 x 5 inches. Cut into squares or rectangles.
   
10. Spread out the biscuits on parchment paper.
    
11. Give them a quick egg wash and bake.

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.

Serving Suggestions

These biscuits are great served for brunch with scrambled eggs and bacon. They’re also a great accompaniment to a backyard BBQ with things like Baby Back Ribs, Smoked Tri Tip Roast, or Grilled Garlic Sirloin Skewers. Don’t forget the Fresh-Squeezed Lemonade and Limeade!

They’d also make a perfect accompaniment to hearty soups and recipes like these:

• Pressure Cooker Bean and Bacon Soup
• Chicken Chipotle Chowder
• Easy Weeknight Chili

We also love them sliced in half with a fried egg and a thin slice of ham and/or cheese inside!

Frequently Asked Questions

• Can I make these ahead of time? Buttermilk biscuits are best eaten the same day (and they are at their VERY best right out of the oven!). You could of course experiment with freezing and reheating if you’d like.

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Buttermilk Cheddar Biscuits

Quick to whip up and so heavenly delicious, these biscuits are perfect for breakfast or brunch, with soup, or as a yummy side at pretty much any BBQ.

Prep Time 10 minutes minutes

ServingsServings8 -12 biscuits

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Ingredients

• 2 cups flour 260g, plus more as needed
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup real butter 1 1/2 sticks
• 1/2 cup buttermilk
• 1 large or extra large egg
• 1 cup grated sharp or extra sharp cheddar cheese
• egg wash: 1 egg beaten with 1 tablespoon water or milk

Instructions

• Preheat the oven to 425 degrees.
• Measure out 2 cups of flour and then remove a spoonful of it and mix it with your grated cheese.  Set floured cheese aside.
• Add the baking powder and salt to the remaining flour in a medium mixing bowl. 
• Cut your cold butter into 8-10 pieces, or use a large holed cheese grater to grate cheese directly into dry ingredients.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. Slowly drizzle into dry ingredients while lightly mixing with a fork. 
• Add the cheese and gently combine.
• Dump out onto a well-floured board and knead lightly lightly 3-4 times. 
• Roll the dough out to a rectangle about 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles.  If preferred, cut to make 12 smaller biscuits.  Transfer to a sheet pan lined with parchment paper.
• Brush the tops with the egg wash, and bake for 20 to 25 minutes, until the tops are golden brown and the biscuits are cooked through.  Serve hot or warm.

Keyword: buttermilk biscuits

Author: Our Best Bites, adapted from Ina Garten

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