Cheddar Cheese Biscuits

4.61 from 184 votes

Cheddar Cheese Biscuits

These Cheddar Cheese Biscuits are simple, delicious, flaky and super cheesy. Loaded with cheddar cheese and made super flaky with buttermilk, these biscuits are incredibly quick to make. They are the perfect addition to any meal, or enjoyed as a snack.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Side Dish

Cuisine: American

Keyword: biscuits, brunch, cheddar cheese biscuits

Servings:

Calories: 199kcal

Author: Joanna Cismaru

Equipment

Ingredients

½ cup buttermilk cold, shaken
1 large egg cold
2 cups all-purpose flour plus more as needed
1 tablespoon baking powder
1½ teaspoons salt
12 tablespoons butter cold, unsalted, slices (1 ½ sticks)
1 cup cheddar cheese shredded
1 egg beaten

US Customary - Metric

Instructions

Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Whisk the buttermilk together with the cold egg in a small bowl. Set aside.
In a large bowl add the flour, baking powder, salt and mix well.
Using a pastry cutter, cut in the butter until mixture resembles coarse meal. Mix in the cheddar cheese. Add the buttermilk mixture and using a wooden spoon mix everything together, then using your hands quickly knead a few times until the dough barely starts to come together.
Turn the dough onto a floured surface and continue kneading a few times. Add more flour as needed, if the dough is too wet.
Roll out the dough so that it's about half an inch thick to ¾ of an inch.
Using a round 2 inch cookie cutter or glass, cut into biscuits. Place the biscuits onto the prepared baking sheet. Gather the remaining dough and repeat making biscuits until you've used up all the dough. (I got 14 biscuits)
Brush the biscuits with the beaten egg and bake in the preheated oven for about 20-25 minutes. Transfer to a rack to cool.

Video

Notes

This dough could also be made in a mixer or food processor.
Use cold ingredients to achieve flaky biscuits.
Storage: Store biscuits in an airtight container up to 3 days and stored at room temperature. They also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.

Nutrition