Best Buttermilk Cheddar Biscuits Recipe

By Angela Sellari Jump to Recipe

Lately I’ve been craving carbs – lots of them. I have tried to cut back, but I just don’t seem to have the willpower anymore.

At least the evening that I made these cheddar biscuits, everything else was healthy. It was a vegetarian night at my house and I served roasted carrots, green beans, potatoes and the most buttery delicious biscuits on the planet. I’ve tried a lot of cheddar biscuit recipes over the years, but none compare to Ina Garten’s Buttermilk Cheddar Biscuits recipe. They’re even better than the ones they serve up at Red Lobster. Even if you already have a favorite biscuit recipe, you’ve got to try this one.

These biscuits are simply divine. Honest.

Dig in and enjoy! Have you tried this recipe before?

Best Buttermilk Cheddar Biscuits Recipe

Angela Sellari

This biscuit recipe by Ina Garten uses a stick and a half of butter, but trust me it’s worth it. These biscuits are perfection – light, buttery, melt in your mouth goodness.

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course baked goods, Dessert

Cuisine American

Servings 8

Calories 348 kcal

Ingredients

  

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• 2 cups all-purpose flour plus more as needed
• 1 tablespoon baking powder
• 1 1/2 teaspoons kosher salt
• 12 tablespoons 1 1/2 sticks cold unsalted butter, diced
• 1/2 cup cold buttermilk shaken
• 1 cold extra-large egg
• 1 cup grated extra-sharp Cheddar
• 1 egg beaten with 1 tablespoon water or milk

Instructions

 

• Preheat the oven to 425 degrees F.
• Before you mix up your dry ingredients, take a spoonful of your flour and mix it with your grated cheese. This will prevent the cheese from sticking to itself and then it helps distribute it throughout the dough.
• Start by combining the flour, baking powder and salt in a large bowl. Using a pastry blender or two knives cut your cold butter pieces into the dry mixture.You can alternately do this in your stand mixer fitted with the paddle attachment. Continue until the butter is cut into the size of peas. Do not overmix.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheese to the dough and mix only until roughly combined. Again, do not overmix.
• If your dough is too wet, you can add a little more flour at this point, being careful to not add too much. You’re going to add more flour when you shape it so don’t be scared if the dough is a little on the soft side.
• Turn the dough out onto a well floured work surface. Add additional flour at this point if needed to hold the dough together. Knead the dough lightly about six times.
• Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. These are actually really large biscuits, so if you want to you can make 2 cuts instead of that one lengthwise and get 12 biscuits.
• Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with egg wash, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

Nutrition

Calories: 348kcalCarbohydrates: 25gProtein: 9gFat: 24gSaturated Fat: 14gSodium: 854mgFiber: 1g

Keyword Buttermilk Cheddar Biscuits

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