Cheddar Buttermilk Biscuits

I make these cheddar buttermilk biscuits on days when I’m craving something pillowy, slightly salty, and wildly unapologetic about butter. They’re crumbly where they should be, gooey where the cheddar hits, and perfect for wiping up gravy, dunking into tomato soup, or just eating three in a row while standing over the counter. If you want a biscuit that feels homemade (not precious) and actually feeds people happily, this is it.

My husband will claim he doesn’t like carbs, but he’ll eat four of these and then argue philosophy with me at the table. Our kid calls them “cheese hugs” and brings one to bed like it’s a secret teddy. They started as a weekend experiment when I had too much cheddar and a jar of disappointment (store-bought biscuits), and now they’re a Sunday staple—short notice company show up? Biscuit rescue mission activated.

Kitchen Talk

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I always end up with flour on my shirt and a little butter under my fingernail after these, and that’s part of the charm. One time I accidentally grated the cheddar on the fine side and the whole dough turned into a sticky mess — lesson learned: chunkier shreds stay put and give you those melty pockets. I’ve also swapped half the butter for grated frozen butter in a pinch, which actually gave the biscuits a better lift (weird, I know). Don’t panic if your dough looks shaggy; lightly pressing it together is the move. If you press too much, you’ll get denser biscuits, so treat the dough like a fragile friendship.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the classic texture; check your baking powder/soda dates—old leaveners = sad, flat biscuits.
– Dairy: Buttermilk gives the tang and reacts with baking soda; if your buttermilk is gone, make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit 5–10 minutes.
– Cheese: Buy a block of sharp cheddar and grate it yourself — pre-shredded often has anti-caking agents that can change the melt.
– Fats & Oils: Use real butter (salted or unsalted is fine) and keep it cold; frozen grated butter is a secret lift-booster.
– Fresh Herbs: If you like herby biscuits, grab chives or thyme; add sparingly so they don’t overwhelm the cheddar.

Prep Ahead Ideas

– Grate the cheddar the day before and keep it in the fridge in an airtight container; it saves time and keeps the cheese from clumping.
– Make the dry mix (flour + leaveners + salt) and store it in a zip-top bag; when ready, toss in the cold butter and grate or cut it in.
– Form the biscuit rounds and freeze them on a sheet pan; transfer to a bag once solid and bake straight from frozen (add a few minutes to bake time).
– Keep prepped items in airtight containers or zip bags; label them with the date so you don’t forget what’s what. Doing this makes a weeknight dinner feel like magic—pull, bake, eat.

✔Time-Saving Tricks

– Freeze the butter and grate it cold — it takes seconds to incorporate and gives better lift than cubing and chopping.
– Use a food processor for quick mixing if you’re short on patience; pulse just until it comes together.
– Bake on a preheated sheet pan to get a faster rise and crisper bottom crust.
– Don’t rush the oven heat—avoid opening the door early, let the biscuits get that oven-spring.

✔Common Mistakes

– Overworking the dough: I once kneaded like it was bread and got hockey-puck biscuits; fix it by gently bringing the pieces together with a light hand.
– Using warm butter: result = greasy, flat biscuits; if that happens, chill the dough briefly before baking.
– Grating cheese too fine or using pre-shredded: melts into a greasy smear. If yours look oily, drain onto paper towel and bake a bit longer to firm them up.

What to Serve It With

– Sausage gravy for a classic southern vibe.
– A big, tangy tomato soup for dunking.
– Quick greens tossed with lemon and olive oil for freshness.
– Fried egg and bacon for a ridiculous breakfast sandwich.

✔Tips & Mistakes

– Use cold hands or work quickly so butter stays cool.
– Cut biscuits with a straight-sided cutter and press straight down—twisting seals the edges and stops rise.
– Salt at the right time: season the dough but taste the cheddar too; adjust salt accordingly.
– If they brown too fast, tent with foil for the last few minutes.

✔Storage Tips

Store leftovers in an airtight container at room temperature for a day, or freeze stacked with parchment between biscuits for up to 2 months. Reheat in a 350°F oven (or toaster oven) for 8–10 minutes to bring back the crisp edge; microwave makes them chewy but fine if you’re desperate. Cold biscuits are totally acceptable as a breakfast snack—slap on butter and jam with zero shame.

✔Variations and Substitutions

– Swap half the cheddar for pepper jack if you want a spicy kick, or use smoked cheddar for a deeper flavor.
– For dairy-free, use a non-dairy yogurt thinned with a splash of plant milk as a buttermilk substitute and a vegan butter alternative—texture will change but still tasty.
– Shortening gives taller biscuits but less flavor; I prefer butter for taste, but a mix of butter + a little shortening is a good compromise when you need height.
– Gluten-free: use a 1:1 gluten-free flour blend that includes xanthan gum; results can be a tad crumblier but still satisfying.

Frequently Asked Questions

Cheddar Buttermilk Biscuits

Extra-flaky cheddar buttermilk biscuits with crisp edges and tender, cheesy layers. Ready in about half an hour.

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Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 1 tbsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.75 tsp kosher salt
• ▢ 1 tbsp granulated sugar
• ▢ 6 tbsp unsalted butter, cold cut into small cubes
• ▢ 1.25 cup sharp cheddar cheese, shredded coarsely shredded
• ▢ 1 cup buttermilk, cold plus 1–2 tbsp more if dough seems dry
• ▢ 2 tbsp fresh chives, finely sliced optional
• ▢ 2 tbsp unsalted butter, melted for brushing after baking

Instructions

Preparation Steps

• Heat oven to 450°F. Line a baking sheet with parchment.
• Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.
• Cut in the cold butter with a pastry cutter until pea-sized bits remain.
• Stir in cheddar and chives until evenly distributed.
• Make a well and pour in cold buttermilk. Mix gently until a shaggy dough forms.
• Turn dough onto a lightly floured surface. Press together and fold 4–5 times to create layers.
• Pat to about 3/4-inch thickness. Cut rounds with a 2 to 2 1/2-inch cutter, re-rolling scraps as needed.
• Arrange biscuits close together on the sheet. Chill 5 minutes if the dough softened.
• Bake until risen and golden, 12–15 minutes.
• Brush hot biscuits with melted butter. Cool 5 minutes and serve warm.

Notes

For a flavor twist, add 1/2 tsp garlic powder or a pinch of smoked paprika to the dry mix. Biscuits freeze well: freeze unbaked rounds on a sheet, then bag and bake from frozen, adding 2–3 minutes.

This recipe is an original creation inspired by classic Cheddar Buttermilk Biscuits flavors. All ingredient ratios and instructions are independently developed.