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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Servings:
Ingredients
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.