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.
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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.