Cheddar Buttermilk Biscuits made with sharp cheddar, cornmeal, butter, scallions, garlic, and tangy buttermilk—warm, savory, and impossible to stop at one.

I didn’t plan to make Cheddar Buttermilk Biscuits the first time. It was one of those afternoons where the kitchen felt quiet in that slightly lonely way, the kind where you open the fridge three times hoping something new appears. It didn’t. But there was cheddar. And a half-used carton of buttermilk that I knew would go bad if I ignored it one more day. Sound familiar? I think biscuits live in that exact space—between “I don’t feel like cooking” and “I need something warm, now.” The first batch was a little uneven. One biscuit leaned into another. One was definitely bigger than the rest. But when I tore one open, steam puffed out, cheese stretched just a bit, and I thought… yeah, this is it. These Cheddar Buttermilk Biscuits don’t just feed you. They calm you down. They remind you that not everything has to be precise to be good.

Why you’ll Love these Cheddar Buttermilk Biscuits?

There are a lot of biscuit recipes out there, and honestly? Some of them stress me out. Too many steps. Too many rules. These Cheddar Buttermilk Biscuits feel more forgiving. The cornmeal adds texture without turning things gritty. The sharp cheddar shows up loud and proud. The scallions and garlic sneak in like background music—you don’t always notice them, but you’d miss them if they weren’t there. I love that they’re rustic. No cutters. No rolling pins. Just scoop, bake, hope for the best. And usually, the best shows up anyway.

Ingredient Notes

Before you dive in, here’s how I think about the ingredients—not the technical stuff, just what actually matters when you’re standing at the counter.

• All-purpose flour + cornmeal: The flour gives structure, the cornmeal gives personality. Not cornbread vibes, more like interesting biscuit vibes.
• Baking powder & baking soda: These do the heavy lifting. Especially with the buttermilk. Trust them.
• Cold butter: I know, everyone says this, but it’s true. If your butter’s soft, your biscuits will be… fine. Not bad. Just fine.
• Extra-sharp cheddar: This isn’t the time for mild cheese. You want flavor that sticks around.
• Parmigiano-Reggiano: Salty, nutty, kind of fancy without trying.
• Scallions & garlic: They don’t overpower. They whisper.
• Buttermilk: Tangy, rich, and honestly the heart of these Cheddar Buttermilk Biscuits.

How to Make Cheddar Buttermilk Biscuits?

1. Start by getting the oven hot. Biscuits like commitment. While that’s heating, mix your dry ingredients so everything’s evenly distributed. When you add the butter, you’re not trying to destroy it—just break it down into little pieces. Pea-sized is the goal, but if some pieces are bigger? It’s okay. Happens to me all the time.
2. Once the butter’s worked in, add the cheeses, scallions, and garlic. At this point, I usually pause because it already smells good and I haven’t even baked anything yet. Then comes the buttermilk. Stir gently. The dough should look a little messy, like it’s not totally sure what it wants to be yet. That’s perfect.
3. Scoop the dough onto your baking sheet. They won’t be identical. Let them be themselves. Bake until golden, edges crisp, tops slightly cracked. Let them cool just enough so you don’t burn your fingers—although I rarely wait that long.

Storage Options

If you somehow don’t eat them all right away, store them in an airtight container at room temperature for a day or two. Longer than that, pop them in the fridge. They freeze well, too, which I appreciate on busy weeks. Reheat in the oven, not the microwave. The microwave works, but it’s… not the same. You know?

Variations & Substitutions

I almost always tweak something. Sometimes on purpose. Sometimes by accident.

• Swap cheddar for smoked cheddar or pepper jack if you want more bite.
• Add cooked bacon or chopped jalapeños if you’re feeling bold.
• No buttermilk? Milk with a splash of vinegar works. It’s not identical, but it’s close enough.
• Skip the cornmeal if you must, but I think you’ll miss it.

What to Serve With Cheddar Buttermilk Biscuits?

These Cheddar Buttermilk Biscuits are flexible. Soup, chili, eggs, roasted chicken—they fit in anywhere. I’ve also eaten one standing at the counter while scrolling my phone, which might be my favorite way. They make excellent breakfast sandwiches, and they’re dangerously good with butter melting into the middle. Just saying.

FAQ

Can I make these ahead of time?
Yes. And no. They’re best fresh, but still very good the next day.

Why didn’t mine rise as much?
Could be old leavening. Or warm butter. Or the universe. Biscuits are like that sometimes.

Do I need a stand mixer?
Nope. A bowl and a fork work just fine.

Can I double the recipe?
Absolutely. And you probably should.

These Cheddar Buttermilk Biscuits aren’t fancy. They’re comforting. They’re a little uneven. They’re the kind of thing you make when you need something warm and grounding—and if you try them, I really want to know how they turn out. Did you tweak them? Burn one slightly? Eat one before it cooled? Tell me everything.

Cheddar Buttermilk Biscuits

These Cheddar Buttermilk Biscuits are tender, savory drop biscuits made with sharp cheddar, cornmeal, scallions, garlic, and tangy buttermilk—quick to prepare and baked until golden and flavorful.

Print Pin Rate

Course: Bread, Side Dish

Cuisine: American

Keyword: Cheddar Buttermilk Biscuits

Servings: 0

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup cornmeal
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ stick ¼ cup cold unsalted butter cut into ½-inch cubes
• 2 cups 6 oz extra-sharp Cheddar cheese coarsely grated
• 3 tablespoons finely grated Parmigiano-Reggiano
• 3 scallions finely chopped
• 2 garlic cloves minced
• 1⅓ cups well-shaken buttermilk

Instructions

Prepare the Oven and Pan

• Position the oven rack in the middle of the oven and preheat to 450°F (230°C). Line a large baking sheet with parchment paper and set aside.

Combine Dry Ingredients and Cut in Butter

• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornmeal, baking powder, baking soda, and salt. Add the cold butter cubes and toss lightly to coat. Mix on medium-low speed until the mixture resembles coarse crumbs, with butter pieces no larger than small peas.

Incorporate Cheeses and Aromatics

• Add the Cheddar cheese, Parmigiano-Reggiano, scallions, and minced garlic to the bowl. Mix briefly until evenly distributed.

Add Buttermilk

• Pour the buttermilk into the mixture and stir gently by hand or on low speed until just combined. Do not overmix; the dough should be slightly shaggy.

Form and Bake

• Drop the dough into 12 equal mounds, spacing them approximately 2 inches apart on the prepared baking sheet. Bake for 13–15 minutes, or until the biscuits are golden brown and set.

Cool and Serve

• Transfer the biscuits to a wire rack and allow them to cool for approximately 10 minutes before serving.

Notes

To make these biscuits gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Replace the cornmeal with certified gluten-free cornmeal. Ensure the baking powder, baking soda, and cheeses are labeled gluten free. Proceed with the recipe as written, noting that gluten-free dough may be slightly softer and benefit from an additional 2–3 minutes of baking time.