Buttermilk Cheddar Biscuits

There’s something rewarding about making anything with your own two hands from scratch. Whether it be curtains that you sewed yourself or a patio deck you built yourself, working hard for something makes you appreciate it that much more, like these biscuits. Sure, they leave your sink filled with dirty dishes (especially if you don’t have a stand mixer like me) and your shirt (or apron, if you’re smarter than me) covered with flour but when you take a bite into something tangy and cheesy, crunchy and flaky yet moist, its pretty amazing to consider it all started out with simple ingredients from your fridge and pantry. So when you’re craving biscuits in the morning, or anytime for that matter, put down the bisquick and consider this recipe.

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Buttermilk Cheddar Biscuits

Yield: 8 biscuits

Ingredients:

  • All purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • 1/2 cup cold buttermilk, shaken
  • 1 cold extra large egg
  • 1 cup grated extra-sharp Cheddar (see note)
  • 1 egg beaten with 1 tablespoon water or milk

Directions:

Preheat the oven to 425 degrees.

Place 2 cups flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small class measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with a small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about six times. Roll the dough out to a rectangle 5x10 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle with sea salt, and bake for 20-25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

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4 Responses to “Buttermilk Cheddar Biscuits”

  1. #
    1
    Hannah — November 25, 2009 at 2:10 am

    How cool! I just made Cheddar Biscuits too!

  2. #
    2
    AppleC — December 10, 2009 at 5:05 pm

    Oh So Good!

  3. #
    3
    MaryMoh — December 10, 2009 at 8:39 pm

    I would love this with a cup of hot coffee. Looks very delicious.

  4. #
    4
    Tessa — December 11, 2009 at 4:06 am

    Hannah- How weird! I hope you liked yours :)

    Joanne- They are!

    Marymoh- Yum that sounds good. Thank you.

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