Cheddar Buttermilk Biscuits

These Cheddar Buttermilk Biscuits packed with two types of cheeses and scallions are the perfect addition to your fall dinner table. I love making biscuits because they are quick, easy and delicious. You can have fresh and warm from the oven cheddar biscuits in less then 25 minutes. The original recipe said that it makes 8 biscuits, unless you want a biscuit the size of your head, I would suggest dividing the dough into twelve equal biscuits. They were the prefect size and the perfect addition to soup, chili, or just when you are craving cheddar biscuits! 😉

Cheddar Buttermilk Biscuits

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Ingredients:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 2 cups (6 ounces) extra-sharp Cheddar, coarsely grated
  • 3 tablespoons finely grated Parmigiano-Reggiano
  • 3 scallions, finely chopped
  • 2 garlic cloves, minced
  • 1 1/3 cups well-shaken buttermilk

Directions:

  1. Place the oven rack in middle position and preheat oven to 450°F. Line 1 large baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add flour, cornmeal, baking powder, baking soda, and salt. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Stir in cheeses, scallions and garlic. Hand stir the buttermilk into the mixture until just combined.
  3. Drop dough in 12 equal mounds about 2 inches apart on baking sheet. Bake until golden brown, 13-15 minutes. Transfer to a wire rack and cool about 10 minutes before serving.

Source: adapted from Gourmet Magazine, September 2004

This recipe was featured in the Naples Daily News on October 12, 2010 🙂

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13 Responses to Cheddar Buttermilk Biscuits

  1. Megan says:

    Love the recipe… it uses so much cheese… that is the part I really love, especially using sharp cheddar, My kids would love this along side a big pot of heart stew – Thanks for sharing!

  2. nesrine says:

    Absolutely lovely…and easy.:))

  3. Nicole says:

    Those look awesome. I laughed a bit when I saw them because last night I made cheddar biscuits too! A copycat of Cheddar Bay Biscuits from the Lob though. Yours look awesome!

  4. Julie M. says:

    I really love a tasty (and cheesy!) quick bread. I always think about having bread with dinner when it’s too late for the whole rise and wait process so quick bread is ideal! Thanks so much for sharing!

  5. ezsrecipes says:

    Mmmm, these sound downright comforting. And they look divine! I definitely should try these in the near future.

  6. pachecopatty says:

    Thanks for sharing such a wonderful recipe. The sharp cheddar contributes so much flavor to these biscuits. I am loving all your photos, just beautiful:)

  7. lindentea says:

    These look so good, I am bookmarking it, will try it soon. Thank you for sharing the recipe.

  8. These are lovely, I was going to make huge head size biscuits but glad I read your instructions and cut in to 10 instead of 8. 🙂

    I love cheese so I took more liberty and added more (just because I love it) and added pickled Jalepeno peppers. They are baking in oven right now, pass or fail? I will know soon.

  9. Pingback: Ham & Cheddar Buttermilk Biscuits « Kitchen Imprecision

  10. Pingback: Herb-Cheddar Buttermilk Biscuits (Inspired by Simon & Garfunkel) | Eating the Beats

  11. Pingback: Coconut Almond Caramel Brownies | Sweet Pea's Kitchen

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