Ingredient and Recipe Notes
Cheese – Sharp cheddar is recommended. A stronger flavored cheese (like sharp) will allow some flavor to come through. Mild cheeses will add smooth cheesy texture, but little flavor. Butter – Real butter is recommend. If you have a food allergy or intolerance, you could sub a plant-based butter but I haven’t tried that, personally. Buttermilk – Low fat or full fat buttermilk will work. In a pinch you could use a buttermilk substitution by placing 1/2 tablespoon lemon juice or buttermilk in your measuring cup and then filling the remaining 1/2 cup with milk. However, real buttermilk is the best choice. Tip – For fluffy, flakey biscuits, make sure all of your ingredients are nice and cold. This means you should pull your cheese, butter, and buttermilk out of the fridge right before mixing up your dough.
Instructions
The little bits of cheddar woven throughout add an amazing flavor dimension, plus they look pretty too! And the insides are airy, light, and perfectly flaky.
Serving Suggestions
These biscuits are great served for brunch with scrambled eggs and bacon. They’re also a great accompaniment to a backyard BBQ with things like Baby Back Ribs, Smoked Tri Tip Roast, or Grilled Garlic Sirloin Skewers. Don’t forget the Fresh-Squeezed Lemonade and Limeade! They’d also make a perfect accompaniment to hearty soups and recipes like these:
Pressure Cooker Bean and Bacon Soup Chicken Chipotle Chowder Easy Weeknight Chili
We also love them sliced in half with a fried egg and a thin slice of ham and/or cheese inside!
Can I make these ahead of time? Buttermilk biscuits are best eaten the same day (and they are at their VERY best right out of the oven!). You could of course experiment with freezing and reheating if you’d like.
Did You Make This?
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