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
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.
This is one of the favorites I get requested to make – delicious with a glass of wine, or make bigger and use to make a sandwich. I add about 3/4 tsp fresh ground black pepper, some thinly sliced scallions (add in with cheese) and sprinkle a little extra grated cheese on top. Great texture – thanks for the recipe!
Real nice biscuits we call them scones in uk I used a little less salt real crumbley it’s probably the butter
Absolutely the BEST biscuits I’ve ever made! I make them ALL the time! Our favorite variation is using half freshly grated Parmesan/Romano and half extra sharp Vermont white cheddar. Absolute heaven!!! I have also added 1-2 teaspoons of granulated sugar dependent upon which cheese I use. Thank you again for such a fabulous recipe!
So happy you liked it!
This recipe was easy to follow. I am not a good baker but the biscuits turned out great.
I was looking for a biscuit recipe and came across yours. Not only is your recipe excellent, so is your website and format. Could not be any clearer or more informative. I have created over 2000 recipes and 6 books and am very impressed with your work. Kudos!
Thank you, Chef!
What are the measurements for the amount of buttermilk, flour and baking powder you should use? Thank you!
The amounts are in the recipe card, you can click the jump to recipe button at the top of the post and it will take you to the recipe card.
Fun to make – I used yogurt, just a few cranks of salt from the grinder, a bit of sugar, white cheddar cheese and skipped the egg wash. Turned out beautiful!
Would it be possible to add sourdough starter in this somehow? Could it substitute for the buttermilk?
I’ve never done this, so there is no guarantee it will work but you could try it! Use milk or even water along with your sourdough starter. The sourdough will provide the acid and the milk/water will provide the liquid.
Didn’t buttermilk, used half and half, still very tasty and buttery…added some seasoning salt – perfect
The biscuits taste great but I found the dough was very wet & I needed to add a considerable amount of flour to take away the stickiness before I could roll out the dough.
Texture is great, very tasty, but verrrrrry salty. Probably 1/2 tsp salt would be perfect.
We loved this recipe.
I added mozzarella cheese and some extra flavour like Garlic and green onion.
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!
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.