Last updated on November 5th, 2018 at 11:48 am
These Cheddar Cheese Buttermilk Biscuits are really simple and quick to make, so delicious, tender, flaky and super cheesy. Loaded with cheddar cheese and super tender from the buttermilk, these biscuits are the perfect addition to any meal, or enjoyed as a snack.
These cheddar cheese buttermilk biscuits are my favorite biscuits in the whole world. I’ve been making them for years now and absolutely love them. This recipe is fool proof, which means these cheese biscuits are really easy to make and pretty quick too.
If you are worried that biscuits are a lot of hard work and may require a lot of technique and practice, think again. Biscuits are probably one of the easiest things you can bake. Check out my tips below and you will always end up with the perfect biscuit.
These cheese biscuits are so tender, flaky, cheesy and they smell heavenly.
You can cut these any way you want, I usually use a 2 inch cookie cutter to cut my biscuits, but you could cut them square, triangular like scones, it’s totally up to you. The shape doesn’t really matter. As you can see in the video I used a glass, so that works well too. We’re in the middle of a move and all my stuff is packed, so no cookie cutter for me, but the glass worked wonderfully.
I could never get tired of making cheese biscuits, the problem is I forget about them, until I see them in a coffee shop somewhere and then I get the urge run home and make them. They are such an easy thing to make and so worth it. Give these a try and do let me know how you like them.
TIPS FOR MAKING THE BEST CHEDDAR CHEESE BUTTERMILK BISCUITS:
- Always use cold ingredients. This is the key to a flaky biscuits with separate layers. I usually don’t take anything out of the fridge until I’m ready to use that ingredient in the recipe.
- Do not over knead and be gentle. The more you work your dough, the more gluten you develop, and the more gluten you develop the tougher your biscuit will be and more prone to shrinking. Remember, treat it with love and be gentle.
- Use fresh ingredients, specifically your baking powder. The baking powder is what helps the biscuit layers puff up. To test the freshness of your baking powder, mix a spoonful of baking powder with 1/4 cup of hot water. If the baking powder is fresh, it will bubble vigorously.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Cheddar Cheese Buttermilk Biscuits
Ingredients
- 1/2 cup buttermilk cold, shaken
- 1 egg cold
- 2 cups all-purpose flour plus more as needed
- 1 tbsp baking powder
- 1 1/2 tsp salt
- 12 tbsp butter cold, unsalted, slices (1 1/2 sticks)
- 1 cup cheddar cheese shredded
- 1 egg beaten
Instructions
- Preheat your oven to 425 F degrees. 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 blender, 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 3/4 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 at room temperature for 1 to 2 days. To freeze you can either freeze them before or after baking. If you bake them first, let them cool completely, then transfer them to a freezer plastic bag or airtight container and freeze for up to 1 month.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Recipe originally shared September 2013.
This recipe was fantastic! I accidentally got homogenized milk at the store instead of the buttermilk so I had to use that instead (I did add vinegar to the homo milk to help change it into a sub for buttermilk). They were a little dry because of that, I think, but the flavour and texture was still there. I used a glass to punch out the biscuits because I didn’t have a cookie cutter, it worked perfectly. I will definitely make these again, they were very easy to make. And well worth the effort.
Can’t wait to try this cheese biscuit recipe.
Just tried this recipe tonight for the first time and the family loved it 🙂
The first 8 didn’t even survive ten minutes.
Here’s a picture of the second round. Hahah.
Delicious
Just made these. They were easy to make. They didn’t rise very high, which may be a result of working the dough too much. Also I don’t know if it was my oven or not, but they got much darker than I expected. I took them out at about fifteen or sixteen minutes because of how dark they were getting. However, I had one warm out of the oven and they were very tasty! Thanks for the recipe, I think I’ll make again!
Every oven is different, cooking times are an estimate based on how our oven works so it’s always good to keep an eye on your baked goods. The best biscuits have large pieces of butter so make sure to work it as little as possible to keep the butter nice and cold!
Thanks for all the great recipes! Your nutrition info is much appreciated. However, it only shows “Total Carbs”, but not the amount of fiber. Like thousands of others, I use an insulin pump, and have to key in the number of NET Carbs that I eat. The Net Carbs are Total Carbs minus the dietary fiber. Please consider supplying either the fiber or the Net Carbs. Thanks.
I believe fiber does show up in the recipe nutrition, I checked a few other recipes, I believe for this recipe the fiber is 0g so that’s why it’s not displayed.
These look great, Jo. I love a good flaky, cheese buttermilk biscuit. Maybe I’ll toss in a diced jalapeno. Haha! Looking forward to these.
Yes, a couple diced jalapenos would be great in these biscuits. 🙂
These are wonderful biscuits and I will make them again. However, I will bake them on a “rimmed baking sheet” instead of the flat baking stone I normally use for biscuits. They have so much butter that a healthy portion flowed off the baking stone onto the oven bottom.
Is there any point in the recipe when you can leave the dough in the fridge. I am looking to cook for a dinner party and minimize the work by preparing ahead.
Hi Keely! I would freeze them after step 7, so cut them up into rounds and you can place them on a baking sheet, cover them up and refrigerate them until ready to bake. 🙂
i only added 1 tsp salt and added mix shredded cheese that had Parmesan included. I also added mrs. Dash and .5 tsp of paprika really added a kick to the scones. I will be trying chives and ham in the next scone!
hi Jo..i am a coeliac and just starting my new found cooking journey….can you suggest a subsitute for the flour or will any do..thanks in advance
I can’t really tell you, I’ve never tried other flours with this so I’m not sure how it will turn out.
You’ve done it again Jo….will do the broccoli tomorrow and make your parmesan “scones” in Oz and Britain your biscuits are our scones……as you probably know….thank you so much am saving your recipes..cheers
Oh those Parmesan scones are one of my faves … so good. 🙂
Hello Jo ! I’m really enjoying your blog, somehow I get here everyday to see your recipes, which are easy but soo good. Sometimes I have problems with converting the quantities in grams, because I am from Romania too. Thank you for all the great ideas you have put here. xoxo
Hi Denisa! Thank you so much. If you have any questions on quantities just ask me in email at jo@jocooks.com or leave me a comment on the recipe and I will try and help you out. 🙂
https://www.gourmetsleuth.com/conversions/grams/general-gram-calculator
I made these tonight for dinner along with a hearty beef stew and they were delicious. Just want to mention that you have listed eggs twice in the ingredients. i realized that you only use 1 egg beaten for the egg wash at the end. Love all your recipes :}
Hi Sue,
The cold egg needs to be whisked with the buttermilk, thanks for catching it, I fixed the instructions. I guess your biscuits turned out great without the egg, so no loss there. 🙂
I’ve been trying to cut down on the amount of bread I eat, but I am so going to make these. They look absolutely incredible. Already printed out, thanks for sharing.
You’re welcome, they’re worth it. 🙂
Hi Jo,
Your mini cheese biscuits look truly stunning!!
I hear you when you say baking relaxes you after a hectic week at work, but with a talent like yours you should have a go at making your own cheese, it’s nowhere near as tough as people think. There’s a free how-to book on my website – do you fancy a go?
Jack
Someday I will, I always wanted to try making my own cheese.