Cheddar Cheese Buttermilk Biscuits

[PurplePuppy]

Cheddar Cheese Buttermilk Biscuits



Prep Time
20 mins

Cook Time
25 mins

Total Time
45 mins



These Cheddar Cheese Buttermilk Biscuits are really simple and quick to make, so delicious, tender, flaky and super cheesy. Loaded with cheddar cheese and super tender from the buttermilk, these biscuits are the perfect addition to any meal, or enjoyed as a snack.



Course: Biscuits, Bread

Cuisine: American

Servings: 14 to 16

Calories: 199 kcal



Ingredients

1/2 cup buttermilk cold, shaken

1 egg cold

2 cups all-purpose flour plus more as needed

1 tbsp baking powder

1 1/2 tsp salt

12 tbsp butter cold, unsalted, slices (1 1/2 sticks)

1 cup cheddar cheese shredded

1 egg beaten


Instructions


Preheat your oven to 425 F degrees. Line a baking sheet with parchment paper.



Whisk the buttermilk together with the cold egg in a small bowl. Set aside.



In a large bowl add the flour, baking powder, salt and mix well.



Using a pastry blender, cut in the butter until mixture resembles coarse meal. Mix in the cheddar cheese. Add the buttermilk mixture and using a wooden spoon mix everything together, then using your hands quickly knead a few times until the dough barely starts to come together.



Turn the dough onto a floured surface and continue kneading a few times. Add more flour as needed, if the dough is too wet.



Roll out the dough so that it's about half an inch thick to 3/4 of an inch.



Using a round 2 inch cookie cutter or glass, cut into biscuits. Place the biscuits onto the prepared baking sheet. Gather the remaining dough and repeat making biscuits until you've used up all the dough. (I got 14 biscuits)



Brush the biscuits with the beaten egg and bake in the preheated oven for about 20-25 minutes. Transfer to a rack to cool.



Recipe Notes


This dough could also be made in a mixer or food processor.



Use cold ingredients to achieve flaky biscuits.


Storage: Store biscuits in an airtight container at room temperature for 1 to 2 days. To freeze you can either freeze them before or after baking. If you bake them first, let them cool completely, then transfer them to a freezer plastic bag or airtight container and freeze for up to 1 month.

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