Imagine biting into a warm, flaky biscuit that's packed with sharp cheddar cheese and has a tender, melt-in-your-mouth texture. These Cheddar Cheese Buttermilk Biscuits are not just a side dish – they're a culinary experience that transforms an ordinary meal into an extraordinary feast. Whether you're a baking novice or a seasoned pro, this recipe promises restaurant-quality biscuits that will have everyone at your table begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and free of lumps.
- Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the shredded cheddar cheese, ensuring it is evenly distributed throughout the flour-butter mixture.
- Create a well in the center of the mixture and pour in the cold buttermilk. Stir with a fork or wooden spoon until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in thirds, like a letter, and then pat it down again.
- Using a
- 5-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet, ensuring they are nearly touching for soft sides.
- Optional: Brush the tops of the biscuits with additional buttermilk for a golden brown finish.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and risen.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm and enjoy the cheesy, flaky biscuits!
Tips
- Keep your butter and buttermilk ice-cold: This is the secret to achieving those signature flaky layers.
- Don't overwork the dough: Mix just until ingredients are combined to ensure tender biscuits.
- Use a sharp biscuit cutter and press straight down without twisting to help the biscuits rise evenly.
- Place biscuits close together on the baking sheet for soft sides and maximum rise.
- For extra richness, brush the tops with melted butter right after baking.
- If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 7g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
