Buttermilk Cheddar Biscuits
Flaky, tender biscuits loaded with sharp cheddar and a tangy buttermilk crumb. Perfect warm from the oven with butter, alongside soup or chili, or tucked into breakfast sandwiches.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup sharp cheddar cheese, freshly shredded
- 3/4 cup cold buttermilk
- 1 tablespoon chopped fresh chives (optional)
- 1 tablespoon melted butter, for brushing (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size pieces.
- Stir in shredded cheddar and chives if using.
- Pour in cold buttermilk and stir just until a shaggy dough forms; do not overmix.
- Turn dough onto a lightly floured surface and gently pat into a 3/4-inch thick rectangle. Fold in half and pat out again; repeat the fold 2 more times to create layers.
- Pat to 3/4–1-inch thickness. Cut into rounds with a floured biscuit cutter (press straight down without twisting) or slice into squares.
- Place biscuits on the prepared sheet, touching slightly for softer sides or spaced 1 inch apart for crisper edges.
- Bake 12–15 minutes, until tops are golden and layered sides are set.
- Brush warm biscuits with melted butter if desired and serve.
Nutrition
Serving: 1biscuitCalories: 210kcalCarbohydrates: 20gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 310mgFiber: 1gSugar: 1g
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