These Buttermilk Cheddar Biscuits take breakfast time up a notch with a delicate buttery texture, subtle cheesy flavor, and a touch of pink Himalayan salt.
These biscuits are delicious with bacon, egg, and cheese and also a meal on their own. Better yet, they don’t require much clean-up, leaving you more time to prepare side dishes to go with them, such as scrambled eggs, fried eggs, crispy bacon, or sausage gravy. This recipe uses mild cheddar cheese, but you can use any cheese you prefer!
How to Make Cheddar Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°. Line a 13''x 18'' baking sheet with parchment paper; set aside. In a food processor, pulse flour, baking powder, salt, and sugar to combine.
Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the cheese; toss to combine.
In a small bowl, whisk the buttermilk and egg to combine and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
Transfer the dough onto a lightly floured surface, dust the top with more flour, and gently bring it into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into three pieces.
Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
Roll the dough out to a 10'' x 5'' and ¾" thick rectangle. Cut the dough lengthwise in half with a sharp, floured knife and then across in quarters, making 8 or 12 rough rectangles; transfer them to the prepared sheet pan.
Lightly brush them with buttermilk and lightly sprinkle with Pink Himalayan salt if desired. Bake for about 15 minutes or until the biscuits are lightly golden on top and golden brown on the bottom. Remove the biscuits from the oven, and brush them with melted butter if desired. Enjoy warm!
Related Recipe:
📖 Recipe
Easy Cheddar Biscuits
Tools
Ingredients
- 250g (2 cups) all-purpose flour , plus more as needed
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1 teaspoon sugar
- 1 ½ sticks cold unsalted butter , diced
- ½ cup plus 2 tablespoons cold buttermilk , shaken or homemade buttermilk, plus 2 tablespoons for brushing
- 1 large egg , cold
- 100g ( 1 Cup) grated mild Cheddar cheese
Instructions
- Preheat the oven to 425 degrees F. Line a 13'' x18'' sheet pan with parchment paper; set aside.
- In a food processor, pulse flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the cheese; toss to combine.
- In a small bowl, whisk the buttermilk and egg to combine and drizzle the buttermilk mixture over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into three pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
- Gently pat or roll the dough out to a 10'' x 5'' and ¾" thick rectangle. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 to 12 rough rectangles. Transfer them to the prepared baking sheet.
- Lightly brush them with buttermilk and slightly sprinkle with Pink Himalayan salt if desired. Bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
