Buttermilk Cheddar Biscuits

Buttermilk Cheddar Biscuits are soft, flaky, and packed with rich, cheesy flavor. These savory biscuits combine tangy buttermilk and sharp cheddar cheese for the perfect addition to breakfast, brunch, or a cozy dinner. They’re simple to make and taste even better than those from your favorite bakery.

Why You’ll Love This Recipe

These biscuits are buttery, tender, and loaded with real cheddar in every bite. The buttermilk ensures a moist crumb and a slight tang, while the cheese melts into golden pockets throughout the dough. Whether served warm with butter, alongside soup or chili, or as part of a hearty breakfast sandwich, they’re versatile, delicious, and made with pantry staples.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cold unsalted butter (cubed)
• Buttermilk (cold)
• Sharp cheddar cheese (shredded)
• Optional: garlic powder, chives, or parsley for extra flavor
• Melted butter (for brushing tops)

directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
4. Stir in shredded cheddar and any optional herbs or spices.
5. Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
6. Turn the dough out onto a lightly floured surface. Gently pat into a ¾-inch thick rectangle.
7. Fold the dough in half and pat down again. Repeat folding 2 more times to create layers.
8. Cut into rounds using a biscuit cutter or slice into squares with a knife.
9. Place biscuits on the prepared sheet, touching slightly for softer sides.
10. Bake for 12–15 minutes, or until golden brown.
11. Brush tops with melted butter while warm, if desired.

Servings and timing

Servings: 8–10 biscuits
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes

Variations

• Add cooked crumbled bacon or diced ham for a savory twist.
• Use smoked cheddar or a cheese blend for a different flavor profile.
• Mix in chopped green onions or jalapeños for a little kick.
• Substitute half of the flour with whole wheat flour for a nuttier taste.
• Top with extra shredded cheese before baking for a crispy cheesy crust.

storage/reheating

Storage:
Store cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating:
Warm biscuits in a 350°F (175°C) oven for 5–7 minutes or microwave for 15–20 seconds.
To freeze, wrap tightly and store for up to 2 months. Reheat directly from frozen.

FAQs

Can I use pre-shredded cheese?

Yes, but freshly shredded cheddar melts better and adds more flavor.

What if I don’t have buttermilk?

You can make a substitute by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk and letting it sit for 5 minutes.

Why is my dough sticky?

Biscuit dough should be slightly sticky. Use floured hands and surface, but avoid adding too much extra flour.

Can I make these ahead of time?

Yes, you can prepare the dough and cut the biscuits in advance. Store covered in the fridge and bake when ready.

Why didn’t my biscuits rise?

Make sure your baking powder is fresh, and don’t overwork the dough. Also, use very cold butter.

Can I use a food processor?

Yes, pulse the dry ingredients and butter, then mix in cheese and buttermilk by hand to avoid overmixing.

Can I make mini biscuits?

Absolutely. Just reduce the baking time to about 8–10 minutes.

What can I serve these with?

They’re great with eggs, soup, chili, fried chicken, or served as a sandwich.

Can I skip the cheese?

Yes, but then they’ll be traditional buttermilk biscuits.

Do they freeze well?

Yes, they freeze beautifully baked or unbaked. Just adjust baking time slightly when baking from frozen.

Conclusion

Buttermilk Cheddar Biscuits are a delicious and comforting addition to any meal. With flaky layers, cheesy goodness, and a golden, buttery finish, they’re easy to make and hard to resist. Whether you’re serving them fresh out of the oven or pulling them from the freezer for a quick side, these biscuits deliver every time.

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