Cheddar Buttermilk Biscuits

For me, no dinner is complete without some form of bread. For Thanksgiving, I thought a pile of fresh biscuits would be perfect finger-food for sopping up gravy and getting that bready fix. Plus, biscuits are awesome, especially when loaded with cheddar and chives.

These biscuits had everything you could want in a biscuit. They were tender, flaky, buttery, nicely layered, and really tasty. The butter gives a nice richness, the buttermilk a bit of tang, and the cheddar/chive combo adds a delicious, sharper flavor. And did I mention biscuits are awesome? Another flavor I strongly considered adding into the biscuits (but laziness won, so forgive me): crumbled bacon! I throw it out there for any motivated would-be biscuit makers. 😉 I made these to go with my Thanksgiving dinner.

  • 4 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 stick butter
  • 1 cup shredded cheddar (~4 oz)
  • big handful fresh chives
  • 1/2 tsp ground cayenne
  • 2 cup buttermilk
  • ~1/8 cup heavy cream

(yields 20-25 biscuits)

Begin by preheating the oven to 400°F.

If you have a block of cheddar (since shredding it yourself yields tastier results than buying a bag of pre-shredded cheese), shred about 4 oz to get roughly 1 cup of cheddar. Set this aside.

In a bowl, mix the flour, baking powder, baking soda, salt, cayenne, and diced chives. Then work the butter into the dry mix using a food processor and/ or even just squeezing with your fingers until you get coarse crumbs. You want the butter to be uneven but finely dispersed throughout, as this is what will give your biscuits a tender, flaky crumb later.

Next, add the cheddar and pour in the buttermilk. Mix your dough just as much as is necessary and knead it lightly. The dough will be kind of unsightly and have a shaggy texture.

Generously flour your working surface and roll the dough out to anywhere between 1/2 and 1 inch thick. Then, using roughly a 2 inch diameter cut out (I use a 1 cup measuring cup), press and cut out your biscuits.

Set these on parchment paper lined baking sheets. Re-roll the leftover dough scraps as you need so you can cut out more biscuits, but try to keep working the dough to a minimum as over-handling will have a negative impact on the final texture of your biscuits. During all of this, I got about 22 biscuits.

Finally, you want to ensure the biscuits get a nice golden top, so to help this along, lightly brush the tops with a bit of heavy cream. Then, transfer this to the oven for 20 minutes and give them a few minutes to cool before you dig in.


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26 Responses to “Cheddar Buttermilk Biscuits”

  1. Jan Says:

    Those biscuits look good – I love cheese and they look quite easy to make too!
    Now – the crumbled bacon would be really good!
    I’d like to make these so please can I ask how much in weight is a stick of butter? Cheers Mike.

  2. Bellini Valli Says:

    The touch of cayenne and Cheddar adds a lot to the flavour of these tender morsels Mike. Thanks for sharing:D

  3. Susan from Food Blogga Says:

    I just think biscuits are so much fun to make, but even more fun to eat. 😉 I’m lovin’ these cheddary biscuits, Mike.

  4. Bunny Says:

    I was looking for a recipe like this last week for dinner, all I could find were biscuits made with a baking mix. I’m bookmarking this one and using it this week, thanks Mike!

  5. Peter Says:

    Mike, I bet you had some awesome biscuits at that rib shack, huh?

    I hope you have a rib report for us, k?

  6. Kevin Says:

    These are one of my favorites. It is really hard not to finish them off within 10 minutes after pulling them out of the oven. I like to add a herb such as dill or chives, etc. them. I like the bacon idea.

  7. Bren Says:

    some heat to biscuits is always nice. kind of like having jalapeno! there’s a resto next door to me that has the best cheese biscuits (next to urs of course) but they wont give up the recipe!!

  8. pam Says:

    I love homemade biscuits! I love the photo of the rolled out dough, with the biscuit cutter.

  9. heather Says:

    mmmm those look so good. i love cheddar… and carbs!

  10. Nicisme Says:

    Beautiful colour – I can smell them from here.

  11. Deeba Says:

    I’m comin’ over Mike…I LOVE THESE…more so, because they’re fulla cheddar & no egg! YAY!!

  12. sarah Says:




    red lobster.

  13. Anali Says:

    Yum! I love biscuits and combined with cheese is even better.

  14. the caked crusader Says:

    Ahhhhhhhhhhhhh! Cheesy biscuits! My single greatest savoury weakness! I could eat THOUSANDS of these!

  15. Heather Says:

    Man, Sarah beat me to it. Those look way better than the ones at Red Lobster, though. :)

  16. noble pig Says:

    I would love these with my eggs right now! Beautiful Mike!

  17. Sam Says:

    These look amazing! Adding bacon is a great idea!

  18. grace Says:

    fact: even though i don’t like any fish or morsel of seafood, i always jump at the chance to go to red lobster just for their biscuits. if i could make my own, i needn’t suffer through the foul seafood stench–great recipe. :)

  19. Joy the Baker Says:

    I’m such a sucker for biscuits and I haven’t made them in the longest time. And with cheese and scallions? Maybe if I topped slightly warm biscuits with butter and sour cream it would be like eating a baked potato. Ha! So over the top!

  20. Hélène Says:

    Another yummy recipe. It looks so easy to make but I never tried it before. Thanks for sharing.

  21. zenchef Says:

    Darn, i wish i had that recipe for Thanksgiving! Those biscuits look fantastic and yes, i probably would add half a ton of crumbled bacon to the batch. haha.

    I’m bookmarking it for next year! :-)

  22. Aparna Says:

    Anything savoury and with cheese in it., I definitely enjoy.
    In India, cookies are biscuits and we don’t make these biscuits.:)

  23. Lydia (The Perfect Pantry) Says:

    I have a soft spot for cheese-y biscuits. They’re even delicious cold the next morning!

  24. Jeff Says:

    I love cheddar biscuits!!

    Like my cornbread I find bacon goes in everything but in a pinch I turn to the mason jar of bacon grease in the fridge or some lard.

  25. Foodbuzz 24, 24, 24: A Southern Inspired Thanksgiving from Mike's Table Says:

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  26. Roasted Cornish Hens Stuffed With Goat Cheese & Figs - Kalofagas - Greek Food & Beyond Says:

    […] up were these light, airy and very flavourful Cheddar and Chive biscuits, courtesy of Mike at Mike’s Table. You need some aged cheddar and lots of chives to make […]

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