Cheddar Buttermilk Biscuits

Cheddar Buttermilk Biscuits are like the cozy blankets of breakfast carbs — warm, cheesy, and oh-so-satisfying. Imagine biting into a flaky biscuit with that tangy buttermilk bite, only to find oozy cheddar hiding in every crumbly corner. These little wonders are a go-to in our home and deserve a spot in yours, too! If you’re a fan of lazy Sunday mornings or comforting treats to munch on while binging your favorite series, you’re in the right place.

In our household, these biscuits have magic powers. Seriously. There have been times when the family was grumbling about the weather, the news, or just life in general, and I’d pull these babies out of the oven, and suddenly everything didn’t seem so bad. The biscuits are best straight out of the oven, but surprisingly, they warm up nicely if you manage to have any leftovers. They’ve become a breakfast staple, a savory side for soups, or even an unlikely guest at our dinner table.

Why You’ll Love This Cheddar Buttermilk Biscuits

– They’re like a warm hug for your soul — tender and flaky with a cheesy surprise.
– Crazy simple to make. You mix, drop, bake, then eat. Boom.
– Perfect for those I-don’t-want-to-go-outside days.
– They earn you adventure points. Who doesn’t want to be the biscuit hero?

How to Make It

Okay, so here’s how we get these biscuits rolling. First, grab your stuff: flour, baking powder, some butter that’s seen better days, and your beloved cheddar. Sift, mix — and don’t even worry if you spill a little. You’re channeling your inner rockstar chef, so go ahead and toss in that buttermilk. Three stirs, or maybe five — who’s counting? Dollop your dough onto a baking sheet like you own the place. Then bake and transform your kitchen into Grand Central Station with the drool-worthy smell. Ta-da, biscuits!

Ingredient Notes

– **Cheddar**: The sharper, the better — it’s like a roll call for tastebuds.
– **Buttermilk**: Gives that tangy twist; I sometimes swap it with a mix of plain yogurt and milk in emergencies.
– **Flour**: All-purpose or bust, but make peace with a flour-dusted nose and countertop.

Recipe Steps

1. Preheat your oven and line a baking sheet (or not, sometimes I forget).
2. Sift your dry ingredients together and cut in the butter till crumbly.
3. Throw in grated cheddar and mix before adding buttermilk.
4. Stir just till combined, scoop onto your baking sheet.
5. Bake until golden, and try not to burn yourself in the excitement of eating them.

What to Serve It With

Tips & Mistakes

-Overworking the dough — just don’t. You’ll wreck the fluff!
-Let them cool a bit so you don’t do the hot-lava dance when you bite in.

Storage Tips

Got leftovers? Lucky you. Pop ’em in an airtight container, store at room temp for a day or two, or freeze for the long haul. Eating them cold is a vibe, but warm them up for full biscuit glory. If you’re feeling extra, reheat them in the oven with a dab of butter on top. Breakfast, snack, dessert? Yes to all.

Variations and Substitutions

– Swap out cheddar for whatever cheese you can find lurking in your fridge. Gouda made you do it?
– No buttermilk? Mix some milk with a splash of vinegar. I’ve done it, you’ll survive.
– If you’re going rogue, throw in cooked bacon pieces for a meaty surprise.

Frequently Asked Questions

Cheddar Buttermilk Biscuits

Flaky, tender buttermilk biscuits infused with sharp cheddar cheese, perfect as a side or breakfast treat.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cup all-purpose flour
• ▢ 1 tbsp baking powder
• ▢ 0.5 tbsp baking soda
• ▢ 1 tsp salt
• ▢ 0.25 cup unsalted butter cold and cubed
• ▢ 1.5 cup shredded sharp cheddar cheese
• ▢ 1 cup buttermilk cold

Instructions

Preparation Steps

• Preheat oven to 425°F and line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
• Stir in the shredded cheddar cheese until evenly distributed.
• Add cold buttermilk and gently mix just until dough comes together; be careful not to overmix.
• Turn dough out onto a floured surface and gently pat into a 1-inch thick rectangle.
• Cut dough into 8 biscuits using a round cutter and place them onto the prepared baking sheet.
• Bake for 12 minutes or until tops are golden brown.
• Remove from oven and allow to cool slightly before serving warm.

Notes

For extra flaky biscuits, chill your butter and dough as much as possible before baking.