Cheesy Buttermilk Biscuits Recipe
Cheesy Buttermilk Biscuits combine the sharpness of cheddar with the tang of buttermilk, resulting in a flaky, golden exterior and a soft, melt-in-your-mouth interior. Each bite offers a harmonious blend of rich butter, gooey cheese, and subtle tanginess, making them a delightful culinary treat.
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter or two forks (for cutting in the butter)
- Measuring Cups and Spoons
- Wooden spoon or spatula (for mixing)
- Flat clean surface for kneading and shaping the dough
- Rolling Pin I used a wine bottle
- Round biscuit cutter or a sharp knife (if cutting into squares) I used a cup that i dipped in flour ( all i had when camping)
- Baking Sheet I used a cast iron skillet
- Parchment paper or silicone baking mat (for lining the baking sheet, optional but helps with cleanup)
- Cooling rack (optional, for cooling biscuits after baking)
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 450°F (230°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir just until the mixture comes together. Do not overmix.
- Gently fold in the shredded cheddar cheese.
- Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat it out into a 1-inch thick rectangle.
- Use a round biscuit cutter to cut out the biscuits, re-rolling the dough as necessary.
- Place the biscuits on a baking sheet, spaced about 2 inches apart.
- Bake for about 12-15 minutes, or until the biscuits are golden brown on top.
- Remove from oven and serve warm.
Notes
Notes for Cheesy Buttermilk Biscuits:
- Butter Temperature: Ensure the butter is cold. It helps in achieving those flaky layers. If the butter melts before baking, the biscuits might turn out dense.
- Overworking the Dough: Try not to overmix or over-knead the dough. Doing so can activate the gluten in the flour and lead to less tender biscuits.
- Substitutions: If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 10 minutes before using.
- Cheese Variations: While cheddar is recommended, feel free to experiment with other cheeses like pepper jack, gouda, or even a combination of cheeses for a unique flavor profile.
- Herbs and Spices: For an extra layer of flavor, consider adding herbs like chives, rosemary, or thyme to the dough.
- Storing: These biscuits are best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can reheat them in the oven or microwave before serving.
- Freezing: If you wish to prepare the dough in advance, you can freeze shaped but unbaked biscuits on a baking sheet, then transfer them to a freezer bag once solid. Bake from frozen, adding a few extra minutes to the bake time.
- Adapting for Outdoors: If you're baking these while camping or in an outdoor setting, consider using a cast-iron skillet with a lid. You can place biscuits in the skillet and cover, cooking over a campfire. Ensure you monitor the heat and occasionally rotate the skillet for even baking.
Nutrition
Calories: 2338kcalCarbohydrates: 208gProtein: 61gFat: 141gSaturated Fat: 85gPolyunsaturated Fat: 6gMonounsaturated Fat: 34gTrans Fat: 4gCholesterol: 383mgSodium: 4729mgPotassium: 708mgFiber: 7gSugar: 13gVitamin A: 4365IUCalcium: 1611mgIron: 13mg
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