Cheddar Cheese Buttermilk Biscuits
These cheddar cheese buttermilk biscuits are buttery, flaky, and packed with sharp cheddar baked right into the dough. They are tender on the inside, golden on the outside, and rise beautifully in the oven. Perfect served warm alongside a bowl of soup, at a weekend breakfast, or simply eaten with a pat of butter. Simple to make and incredibly satisfying. Also try my Earl Grey Scones, Blueberry Scones, or Irish Scones.
Cheddar Cheese Buttermilk Biscuits
Makes about 10 biscuits.These Flaky Buttermilk Biscuits are Rich and Easy to make.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 tbsp (14 g) baking powder
- 3/4 cup (170 g) unsalted butter, cold and cubed
- 1 large egg, cold
- 1/2 cup (120 ml) buttermilk
- 1 cup (80 g) Cheddar Cheese
For topping
- Beaten egg for brushing
- Shredded cheddar additional, for topping
Instructions
- Sift together the flour, salt and baking powder. Rub in the cold butter until pea-sized pieces remain; do not overmix.
- Add the cold egg, buttermilk and shredded cheddar. Mix just until combined.
- Gather the dough on a floured work surface and roll to 1/2–3/4 inch (1.5–2 cm) thick. Dip a 2.5-inch (6.5 cm) cutter in flour and cut rounds.
- Place on a parchment-lined baking tray and chill for 30 minutes.
- Brush the tops with beaten egg and sprinkle with extra cheddar. Bake on the middle rack of a preheated oven at 425°F (220°C) for 25–30 minutes, then cool on a rack.
Video
Notes
The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
Suggested recipes
If you liked this recipe, try these next:
- 3-Ingredient Flatbread Recipe
- Fluffy Chinese Steamed Buns Recipe (Mantou) / Plain Steamed Buns
- Cloud Bread
- Blueberry Scones Recipe
