Buttermilk Cheese Biscuits
Flaky, buttery, and irresistibly cheesy, these Buttermilk Cheese Biscuits are a savory twist on a classic favorite. Made with sharp cheddar cheese and enriched with tangy buttermilk, these biscuits boast a tender crumb and golden, melt-in-your-mouth layers thanks to a unique folding technique. Perfect as a side for hearty soups or stews, or as a show-stopping base for breakfast sandwiches, these biscuits are equally suited for cozy family meals and holiday gatherings. Quick to prepare in just 15 minutes of hands-on time, these warm, freshly baked treats guarantee to be the star of any table. Don’t skip the optional egg wash for a beautifully golden finish!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 1 cup shredded sharp cheddar cheese
- 0.75 cup buttermilk (cold)
- 1 egg (optional, for egg wash)
- 1 tablespoon milk (optional, for egg wash)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese until evenly distributed in the flour mixture.
Make a well in the center of the mixture and pour in the cold buttermilk. Gently stir with a fork until the dough comes together. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a floured surface and gently pat it into a rectangle about 1 inch (2.5 cm) thick.
Fold the dough over itself in thirds (like folding a letter) and pat it down again. Repeat this process two more times to create layers for flaky biscuits.
Using a floured round biscuit cutter (about 2.5 inches in diameter), cut out biscuits and place them on the prepared baking sheet, about 1 inch apart. Gently re-roll the scraps to cut out additional biscuits.
For an optional golden finish, whisk together the egg and milk to create an egg wash. Brush this over the tops of the biscuits.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Remove the biscuits from the oven and let them cool slightly on the baking sheet before serving. Enjoy warm!
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5352 mg | 233% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.9 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1122 mg | 86% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
