Cheddar Buttermilk Biscuits
Melt-in-your-mouth biscuits with a crispy base, fluffy interior, and salty, cheesy top.
Equipment
- Mixing bowl
- Circular cutter, approx 3" in diameter
- Basting or pastry brush
- Baking sheet
- Silicone baking mat (silpat) or parchment paper
- Oven
Ingredients
- 2 ¼ cup All-purpose flour
- 2 cups Shredded cheddar cheese, extra old
- 1 cup Buttermilk Plus additional ½ - ¾ cups for brushing
- ½ cup Unsalted butter Cold, cubed
- 2 ½ tsp Baking powder
- 2 tsp Sugar
- ½ tsp Salt
- ¼ cup Chives (Optional)
Instructions
- Preheat the oven to 425°F.
- Whisk together dry ingredients (flour, baking powder, sugar, salt).
- Cut in butter. Keep on cutting until it resembles coarse crumbs.
- Stir in 1 cup of the cheese. If you're adding chives to the recipe, now would be the time to stir them in, too.
- Gently stir in buttermilk to form a soft dough.
- Turn out the dough onto a lightly-floured work surface.
- Gently knead the dough 10 times. Don't overwork it! We don't want the butter to be totally incorporated.
- Pat the dough into a rough circle approximately ½- to ¾-inch thick.
- Flour the round cutter and cut out 12-16 biscuits. Once you run out of dough, press the scraps together and cut some more out, until you can't do any more.
- Place the biscuits on a silpat- or parchment-lined baking sheet.
- Liberally (very liberally) brush the biscuits with buttermilk.
- Top with a generous amount of flaky salt and the rest of the cheese.
- Bake 14-16 minutes until the cheese on top has bubbled and the biscuits are golden.
Notes
A note on baking
Between all the cheese, all the butter, and the absolute drenching with buttermilk, these biscuits will spend a few minutes looking a little soupy and like they're... well... melting. Push through. Don't try to fix it right away. Let it bake off. What's left behind will be absolutely delicious.