Buttermilk Cheddar Biscuits


Making a lot of sweets can be oh so much fun, but it’s nice to have a little break from all of the sugar. This is where these biscuits come in. I am a big fan of biscuits. Every time I go to a holiday dinner or a restaurant, I always have to have a piece of bread with my meal, especially if they’re fresh out of the oven.

My family is a big fan of the Pillsbury crescent rolls, but these biscuits are a good alternative. Granted they are two different kinds of rolls, but these taste pretty darn good.

Combine the flour mixture with the diced butter.


Beat with a mixer until the butter looks like peas. It’s not as easy as it looks, but I somehow managed.


In a measuring cup, mix the buttermilk and one egg lightly with a fork.


Combine the two mixtures together quickly with a mixer.


In a small bowl, mix shredded sharp cheddar and a handful of flour.


Add the bowl of cheddar to the dough and beat until roughly combined.

Move the dough to a well-floured surface and knead until it looks like this texture. Then shape it into a 10 inch and 5 inch rectangle.


Cut the rectangle into 8 pieces with a floured knife. This part is so much fun! The dough is so squishy.


Put the biscuits onto a baking sheet covered with parchment paper. Mix a egg and 1 tablespoon of water together and brush some onto each biscuit. This will make the biscuits crunch on the outside! Then put into the oven for 20 to 25 minutes.


These taste great right out of the oven. If you would like to save these for later, you can always heat them back up in the microwave or in a toaster oven. Enjoy!


Buttermilk Cheddar Biscuits
Recipe adapted from Ina Garten
makes 8 biscuits

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1/2 teaspoon 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
1 egg, beaten with 1 tablespoon water or milk

  1. Preheat the oven to 425 degrees F.
  2. Place 2 cups of 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.
  3. Combine the buttermilk and egg in a small 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.
  4. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
  5. Dump out onto a well-floured board and knead lightly about 6 times.
  6. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles.
  7. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

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