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Cheesy Buttermilk Biscuits
Golden on the outside, tender and fluffy on the inside, these cheesy buttermilk biscuits are the kind of comfort food that never goes out of style. Baked until tall and beautifully layered, they bring together the richness of butter, the sharpness of cheese, and the soft tang of buttermilk in every bite. Whether served warm for breakfast, alongside a hearty dinner, or simply enjoyed on their own, these biscuits are irresistible fresh from the oven.
This recipe focuses on creating height, flakiness, and deep flavor without overcomplicating the process. With a few simple techniques and quality ingredients, you’ll get bakery-style biscuits that look impressive and taste even better. They are perfect for sharing, but you may want to keep a few just for yourself.
Ingredients
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
½ teaspoon baking soda
½ cup cold unsalted butter, cut into small cubes
1 ½ cups shredded cheddar cheese
1 cup cold buttermilk
2 tablespoons melted butter (for brushing tops)
Preparation Steps
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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack over the baking sheet if you want extra airflow underneath the biscuits.
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In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and baking soda until evenly combined.
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Add the cold butter cubes to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This step is key to flaky layers.
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Gently fold in the shredded cheese, making sure it is evenly distributed throughout the mixture.
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Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix; the dough should look slightly shaggy.
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Transfer the dough onto a lightly floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough over itself once or twice to create layers, then pat it down again.
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Using a sharp knife or bench scraper, cut the dough into square biscuits. Avoid twisting or pressing too hard to help the biscuits rise evenly.
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Arrange the biscuits close together on the prepared baking sheet or rack. Brush the tops lightly with melted butter.
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Bake for 15–18 minutes, or until the biscuits are tall, golden brown on top, and cooked through.
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Remove from the oven and let them rest for a few minutes before serving.
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Conclusion
These cheesy buttermilk biscuits are everything a homemade biscuit should be: soft, rich, and deeply satisfying. The crisp golden tops give way to a fluffy, cheesy interior that pairs beautifully with butter, jam, eggs, or savory dishes. Freshly baked and still warm, they turn any meal into something special. Would you enjoy these biscuits for breakfast, dinner, or straight from the pan while they’re still warm?
