Buttermilk Cheddar Biscuits

Buttermilk Cheddar Biscuits

My regular readers will know how much I enjoy making various types of biscuits. My latest attempt were these moist buttermilk and Cheddar biscuits with a golden brown top. Savory biscuits such as these ones make a nice treat for lunch and an ideal accompaniment with most any meal and would certainly be a welcome addition to the Christmas table. Easy to prepare and very filling, the only drawback is the amount of dishes and clean up after you are done baking, but I can assure you it's worth the effort. If you don't have buttermilk on hand, simply add 1 tablespoon of vinegar or lemon juice to a measuring cup and add enough milk to measure 1 cup. Let sit for 5 minutes. Any remaining soured milk that is left over will keep in the fridge for three or four days.

Buttermilk Cheddar Biscuits

Buttermilk Cheddar BiscuitsButtermilk Cheddar Biscuits
Recipe by
Published on December 21, 2010

Easy, moist and creamy buttermilk dinner biscuits baked with sharp old Cheddar cheese

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Ingredients:
  • 2 cups unbleached white flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 sticks (3/4 cup) cold unsalted butter
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 cup fresh grated extra old white Cheddar cheese
  • 1 egg, beaten
Instructions:
  • Preheat an oven to 425° and line a baking sheet with parchment paper.

  • Combine the flour, baking powder, and salt in a large bowl. Cut the butter into the mixture with a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Gently whisk together the buttermilk and egg in a small bowl and pour into the dry ingredients. Mix until just combined. Fold the cheese into the mixture.

  • Turn the dough out onto a floured board and gently knead 5 to 7 times. Roll the dough out into a rectangle, roughly 10 × 5 inches (the thickness should be about 3/4 of an inch). Cut the dough lengthwise in half and then across in quarters into you have 8 squares. Transfer to the prepared baking sheet and brush the tops with the beaten egg.

  • Bake for 20 to 25 minutes or until the tops are nicely browned and the biscuits are baked throughout. Cool on a wire rack and serve warm or hot.

Makes 8 biscuits
Buttermilk Cheddar Biscuits

More biscuit recipes from Lisa's Vegetarian Kitchen:
Quick and Easy Ricotta Cheese Biscuits
Cheddar Dijon Biscuits
Olive Oil Parmesan Biscuits
Lime Biscuit Thins

On the top of the reading stack: Mysteries by Knut Hamsun

Audio Accompaniment: Translucence/Drift Music by John Foxx and Harold Budd

10 comments:

Priya (Yallapantula) Mitharwal said...

wow, they look sooooooooooo soft and yummy.

dena said...

Buttermilk? My biscuits always seemed to be missing something. Maybe buttermilk is what's needed. Thanks!

Johanna GGG said...

just the sort of thing I love seeing on your blog because it is just what I want to be eating

Priya said...

Biscuits looks sooo delicious..

Jacqueline said...

I have been stuck with Cooper asleep on my knee for 2 1/2 hours now. He was up all night teething, poor wee mite. I haven't eaten yet today and these were the last thing I needed to be looking at. Now my stomach is rumbling like mad, don't have the heart to wake him up though.

Apu said...

They look great!!

Ivy said...

These look delicious. My best wishes to you and your family for a Merry Christmas.

Peggy said...

So glad I stumbled upon this! I've got a book club meeting on Wednesday at my house and I'm making fried chicken, and these biscuits would go perfect with it!

mike in nz said...

Just made these on a ridiculously gusty afternoon and enjoying them now! Thanks Lisa!

eatme_delicious said...

These look so nice and soft! I love how the tops look.