Buttermilk Cheese Biscuits Recipes

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

CHEDDAR BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.

BEST BUTTERMILK BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
• Cut biscuits out with biscuit cutter and transfer to a baking sheet.
• Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

BUTTERMILK-CHEESE BISCUITS

Steps:

• At least 30 minutes or up to 2 1/2 hours before serving: in a medium bowl, stir together flour, baking powder, baking soda and salt.
• With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
• Stir in cheese and buttermilk just until dry ingredients are moistened.
• Place on a lightly floured surface.
• Gently knead ten to twelve times.
• Roll or pat to 1/2-inch thickness.
• Cut with a 2 1/2-inch biscuit cutter dipped in flour.
• Place biscuits on an ungreased baking sheet.
• If making ahead, cover and refrigerate up to 2 hours.
• About 25 minutes before serving: Preheat oven to 425-degrees for 10 minutes.
• Bake biscuits for 12-14 minutes or until golden brown.

HAM AND CHEESE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, baking powder, salt, baking soda, and garlic powder in a bowl. Whisk to combine.
• Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter, until the mixture resembles coarse sand, and butter is well blended in. Stir in cheese and ham, gently stirring to evenly coat all the cheese and ham pieces with the flour mixture.
• Use a fork and stir in 1 cup buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
• Shape dough into a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to 1/2- to 3/4-inch thickness. Use a small biscuit cutter to cut 12 to 15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
• Bake in the preheated oven until just golden brown around the edges/tops/bottoms and cooked through in the center, 12 to 15 minutes.
• Cool briefly on the baking sheet before moving to a platter or cooling rack. Best served warm!

CREAM CHEESE-BUTTERMILK BISCUITS

Steps:

• Heat oven to 450°F.
• Combine first 5 ingredients in large bowl. Cut in cream cheese and 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Add buttermilk; stir just until mixture forms soft dough.
• Place dough on lightly floured surface; sprinkle lightly with additional flour. Roll into 1/2-inch-thick rectangle; fold crosswise in half. Repeat rolling and folding 3 more times.
• Roll dough into 8x6-inch rectangle; cut into 12 squares. Place, 1/2 inch apart, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Melt remaining butter; brush onto tops of biscuits. Cool slightly.

CHEESY BUTTERMILK DROP BISCUITS

Steps:

• Preheat oven to 350, and mix dry ingredients in a bowl.
• Cut in butter until it resembles coarse crumbs.
• Mix in cheese.
• Add buttermilk, and blend until dry ingredients are moistened; DON'T OVERMIX!
• Divide dough between 12 greased muffin tins, and bake for 25 minutes, or until lightly browned.