Description
These homemade cheddar biscuits are a classic Southern-style treat, perfect for breakfast or as a savory side. Fluffy and tender with sharp cheddar cheese and a hint of garlic, they come together quickly using buttermilk and cold butter for the perfect flaky texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
Wet Ingredients & Mix-ins
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk (plus more as needed)
- 1 tablespoon chopped fresh chives or parsley (optional)
- 2 tablespoons melted butter (for brushing, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional garlic powder to evenly distribute the leavening agents and seasonings.
- Cut in Butter: Add the cold cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until the texture resembles coarse crumbs, which ensures flakiness in the biscuits.
- Add Cheese and Herbs: Stir in the shredded sharp cheddar cheese and optional chopped fresh chives or parsley for added flavor and texture.
- Mix Dough: Pour in the buttermilk and stir just until the dough comes together. If the dough appears too dry, add an extra tablespoon or two of buttermilk to achieve a moist but workable consistency.
- Shape Biscuits: Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out rounds. Gather and gently press the scraps together to cut additional biscuits.
- Bake: Place the biscuits on the prepared baking sheet either slightly touching each other for softer sides or spaced apart for crisper edges. Bake in the preheated oven for 12–15 minutes, or until they are golden brown on top.
- Optional Finish: Remove the biscuits from the oven and brush the warm tops with melted butter for an extra layer of richness and flavor.
- Serve and Store: Serve the biscuits warm. Store any leftovers in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
Notes
- For best results, keep the butter cold to achieve flaky biscuits.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes.
- Adding chives or parsley is optional but adds a fresh pop of flavor.
- Biscuits placed close together on the baking sheet will have softer sides, while spaced biscuits will have a crispier crust.
- Use sharp cheddar cheese for the best balance of flavor and meltiness.
- Biscuits are best eaten the day they are made but can be gently reheated if stored.
