Cheddar Cheese Buttermilk Biscuits
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These Cheddar Cheese Buttermilk Biscuits are simple, delicious, flaky and super cheesy. Loaded with cheddar and super quick to make, these biscuits are the perfect addition to any meal, or enjoyed as a snack.
Cheddar Cheese Buttermilk Biscuits
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. I mean just look at these pictures of them! Perfectly golden tops, rich cheddar just waiting to be devoured, who could possibly resist? This recipe is fool proof, which means these cheese biscuits are really easy to make and pretty quick too.
Say Good Bye To Store Bought Biscuits
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. After you’ve feasted on these I have no doubt that you’ll never want to eat store bought again, they’re just that good. Check out my tips below and you will always end up with the perfect biscuit.
Ingredients In Cheddar Cheese And Buttermilk Biscuits
- Buttermilk – We want cold buttermilk for this recipe, be sure to shake it too before using.
- Eggs – We’re using 2 eggs for this recipe, one to be kept cold to use in the recipe and one beaten for egg wash.
- Flour – I used all purpose, my old stand by. Be sure to keep extra flour on hand.
- Baking powder – The leavening agent for this biscuit, it’ll help us achieve height and volume.
- Salt – So important for guaranteeing we get good flavor! Don’t forget the salt.
- Butter – Cold and unsalted.
- Cheese – Some nice shreddable cheddar cheese. Feel free to use as sharp as cheddar as you like!
How To Make Cheddar Cheese Buttermilk Biscuits
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Prepare your oven: Preheat your oven to 425 F degrees and line a baking sheet with parchment paper.
- Prepare the wet ingredients: Whisk the cold buttermilk and egg together. Set aside.
- Combine the dry: In a large bowl combine the flour, salt, and baking powder. Mix well. Use a pastry blender cut the butter in till the mixture resembles coarse meal.
- Assemble the dough: 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.
- Form the biscuits: 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, begin cutting the 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)
- Finish the 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. Eat and enjoy!
Tips For Making The Best 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.
Storing Leftover Biscuits
These bad boys will stay fresh for up to 3 days in covered 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.
Craving More Savory Baked Treats? Try These:
- Copycat Red Lobster Cheddar Bay Biscuits
- Feta Cheese And Chives Biscuit
- Italian Skillet Pull Apart Bread
- Fluffy Mozzarella Biscuits
- Parker House Rolls
- Classic Dinner Rolls
- Garlic Parmesan Skillet Rolls
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Cheddar Cheese Buttermilk Biscuits
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Serves: 14 to 16
These Cheddar Cheese Buttermilk Biscuits are simple, delicious, flaky and super cheesy. Loaded with cheddar and super quick to make, these biscuits are the perfect addition to any meal, or enjoyed as a snack.
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
Recipe 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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1biscuitCalories: 199kcal (10%)Carbohydrates: 14g (5%)Protein: 5g (10%)Fat: 13g (20%)Saturated Fat: 8g (50%)Cholesterol: 58mg (19%)Sodium: 319mg (14%)Potassium: 136mg (4%)Vitamin A: 435IU (9%)Calcium: 114mg (11%)Iron: 1.1mg (6%)
Rebecca says
These are great and super easy. I would cut the salt in half next time and they were much too salty for my taste. Substituted shredded gruyere since I didn’t have cheddar. Put a little dried Italian herbs on the top for color and added flavor, and it was great!
Patricia Anne Alcock says
Just made these and they’re great, except I think 1 tsp. salt would be enough, as they’re a little too salty for our taste. They turned out very high and fluffy. After I brushed them with the egg I put a little grated cheese on each one (I grated extra), and they look amazing.
Melissa says
Thank you for posting this recipe. I found it online and quadrupled it for a UFC night paired with stew. Sooo good.
Becky says
Can I prepare these biscuits a few hours ahead of time and keep them in the refrigerator to bake later?
jo says
Yes, absolutely!
Lynn Morgan says
My 15 yo declared, “these taste like Christmas!” I’m a slow cook but had these in the oven in less than 30 minutes. Served with chili, no butter needed. Tomorrow we are trying as a breakfast sandwich with microwaved eggs. Def going into our regular rotation! Thank you Jo!
Andrea R. says
Fantastic recipe, added fresh rosemary and pepper. Flaky and perfect!!
Hamlin O'Kelley says
Made them for breakfast for my children and their spend the night company. I make buttermilk biscuit all the time…this is a keeper!
Kate Corley says
This recipe is fantastic!!!! I grew up in the south and adding an egg to biscuit dough was never done! Well, I can enthusiastically say that these biscuits are some of the best I have ever tasted, and you need the egg in this recipe!!!
I chose to use aged extra sharp white Vermont cheddar. So delicious! Thank you for an excellent recipe which I will no doubt make again and again!
jo says
I’m so happy to hear you like this recipe!
Mark says
Perfect light and flaky tea biscuits! I added bacon bits and they were delicious.
Joanna Cismaru says
Glad you liked them!
Marie says
Question: I’m going to make this receipe tomorrow; confused on the directions regarding #2 & #8…..am I incorporating a cold egg into the mixture? So, do I need an extra egg to wash the outside of the biscuit?
Ughhhhh, just made someone else’s cheddar biscuit receipe, and, it turned out not flaky & flat (*even though my daughter said “it had a good taste”…. I used cold butter & milk…..
Thank you,
Marie
Nicole Beaulieu says
Yes, exactly! One egg will be for the dough and one egg will brushed on as a wash. My tip for making perfect flaky biscuits is to work nice and quickly. We want all these ingredients to stay nice and cold, and we want pea-sized chunks of butter in the dough to create those fabulous layers. Check out the video we have in the recipe card!
Amy says
Amazing light in weight! Loved this recipe. Easy and delicious, I will be adding this to my regular recipes.
Cindy byers says
These are great! I followed the recipe exactly with the exception of the buttermilk. I was out so I substituted yogurt. So easy to follow your recipe. I used a wide mouth mason jar and got 12 biscuits. My oven bakes hot so I did 19 minutes at 350 and they turned out perfect. Thanks for the recipe. It’s a keeper!