Cheddar buttermilk biscuits made with sharp cheese, scallions, cornmeal, and garlic. Fluffy, cheesy, buttery comfort in under 30 minutes.

Let’s just say… last week was one of those weeks. You know the kind where the laundry mountain looks sentient, your inbox has 87 unread emails, and the only thing in the fridge is a weird-looking lemon and that one bottle of chili sauce you never use but feel weird tossing?

Yeah. That was my Thursday.

And somehow, in the middle of all that chaos, I decided to make cheddar buttermilk biscuits. Not because I had a plan (lol), but because there was half a tub of buttermilk hiding behind the expired yogurt and a block of extra-sharp cheddar cheese that I didn’t remember buying. It was one of those impulsive kitchen moments—you ever have those? When your brain just goes make something… anything… just start grating cheese and pretend things are okay.

this recipe

So, I did. And to my complete surprise, what came out of my oven 25 minutes later was flaky, golden, and ridiculously comforting. I ate one standing at the counter, no plate, no butter, just biscuit. And something about that first warm bite made the day feel survivable.

Not fixed. But softer. And that’s the best kind of biscuit magic, right?

Why You’ll Love This Cheddar Buttermilk Biscuits Recipe?

I’m gonna be honest: I didn’t grow up making biscuits. My first few tries were… tragic. Like hockey puck tragic. But these? These cheddar buttermilk biscuits are forgiving. They’re drop-style, which basically means you scoop the dough and plop it right onto the tray. No rolling pins. No biscuit cutters. No flour explosion on your counter (though let’s be real—it might happen anyway).

They’ve got this buttery crisp exterior and a super fluffy center. And that flavor? It’s like garlic bread and cheesy cornbread had a very delicious baby. Sharp cheddar brings bite, cornmeal adds texture, and scallions + garlic just tie everything together. They don’t taste like anything fancy, just warm and real and homemade in the best way.

Also, and this is important: you don’t need to be in a good mood to make them. You might actually end up in one after you do.

Ingredient Notes:

If you’ve got a few fridge leftovers and a little bit of faith, you can probably make these right now. But here’s the run-down anyway:

• All-purpose flour – Your dependable base. Nothing wild here.

• Cornmeal – Adds a hint of crunch and that cozy, cornbread-like feel. I used yellow cornmeal because it’s what I had.

• Baking powder + baking soda – For that lift. They make the difference between “meh” and “oh wow.”

• Salt – Don’t forget this. I did once. Never again.

• Cold unsalted butter – Real butter. Cold. Cubed. If it’s room temp, your biscuits will be sad.

• Extra-sharp cheddar – This is where the flavor’s at. Pre-shredded is fine if you’re tired, but block cheese melts way better.

• Parmesan (the real kind if you’ve got it) – Adds this salty umami kick that takes them up a notch. Totally optional, but awesome.

• Scallions – Just enough for a fresh, oniony layer. But if you’re out? Honestly, skip or swap with chives.

• Garlic – Two cloves, minced. Adds depth without turning it into garlic bread. Though honestly, garlic bread biscuits sound like something I’d eat at 2 a.m.

• Buttermilk – Tangy, creamy, makes everything moist and fluffy. Don’t sub with milk unless you absolutely must.

How To Make Cheddar Buttermilk Biscuits?

This isn’t a “light a candle and preheat the oven with classical music” kind of recipe. This is a “throw things in a bowl while wearing socks with holes and hope for the best” kind of recipe. And I love it for that.

Step 1: Preheat.
Set your oven to 450°F. Line a baking sheet with parchment paper unless you’re cool with scrubbing burnt cheese off a tray later (been there).

Step 2: Mix the dry stuff.
Flour, cornmeal, baking powder, baking soda, salt—whisk them all in a big bowl. Or use your stand mixer if you’re fancy (or just really tired and don’t want to mix by hand).

Step 3: Add the butter.
Drop in the cold, cubed butter. Use a fork or your fingers to rub it in until it looks like grainy crumbs. Pea-sized bits are your friend here—they make the biscuits flaky.

Step 4: Add flavor.
Cheddar. Parmesan. Scallions. Garlic. Stir ‘em in. At this point, it’ll smell good enough that you’ll want to eat it raw. Don’t.

Step 5: Pour in the buttermilk.
Add it slowly and mix just until the dough comes together. Lumpy and shaggy is what you’re going for—not silky. This is a biscuit, not a birthday cake.

Step 6: Drop and go.
Scoop 12 globs of dough onto your baking sheet. Try to keep them the same size-ish. I used a big spoon and got weirdly competitive with myself about the height of each mound.

Step 7: Bake.
13 to 15 minutes later, you’ll have golden-topped, slightly crispy-edged biscuits. Let them cool for 10 minutes if you have restraint. I didn’t.

Storage Options:

Okay, if by some miracle you have leftovers? Store them in a sealed container at room temp for a day or two. They’re still tasty on day two, especially warmed up with butter. Or wrap ‘em up and freeze them. Reheat in the oven at 350°F for about 10 minutes and they’ll be close to fresh.

Or microwave them for 15 seconds if you’re impatient like me. They get a little soft but still totally edible.

Variations and Substitutions:

Look, we’ve all had those moments where we go to grab an ingredient and it’s just… gone. Here’s how you can work around it:

• No cornmeal? Just use more flour. The texture will be a bit softer.

• Want spicy? Toss in some chopped jalapeños or a pinch of cayenne.

• No scallions? Chives, leeks, red onion—whatever’s rolling around in the crisper.

• No Parmesan? Skip it. The cheddar’s doing the heavy lifting anyway.

• Gluten-free? Sub in a 1:1 gluten-free baking flour blend + GF cornmeal. Add a little extra buttermilk if it feels dry.

What to Serve with Cheddar Buttermilk Biscuits?

These go with pretty much everything. But if you want some ideas:

• Tomato soup – Absolute dream pairing.

• Fried chicken – I mean… obviously.

• Eggs and bacon – They turn breakfast into brunch.

• Hot honey or honey butter – Trust me. Sweet and salty wins every time.

• A cozy couch and a quiet morning – No fancy pairings needed.

Frequently Asked Questions:

Can I make the dough ahead of time?
Sure. Scoop the dough onto a tray, freeze the mounds, then stash them in a freezer bag. Bake straight from frozen—just tack on 2–3 extra minutes.

Why are my biscuits dry?
Probably overmixed or overbaked. Mix until just combined and check the oven early—some run hot.

Can I use milk instead of buttermilk?
You can, but it won’t be the same. Add 1 tablespoon lemon juice or vinegar to 1 cup milk if you’re desperate. Let it sit 5 minutes before using.

Anyway—these cheddar buttermilk biscuits? They’ve become one of those back-pocket recipes I turn to when the world feels overwhelming and I just need something warm and familiar. They’re not perfect. They’re not meant to be. But they’re real and messy and comforting and yours to make your own.

If you try them, let me know. Tag me, text me, shout from your kitchen—I’ll be here, probably making another batch.

Keep the Flavor Coming – Try These:

Key Lime Pound Cake

Grilled Teriyaki Chicken Skewers

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Cheddar Buttermilk Biscuits

These Cheddar Buttermilk Biscuits are made with sharp cheddar, scallions, garlic, buttermilk, and cornmeal for a golden, fluffy, savory treat.

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Servings

Ingredients

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• 1 3/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup 1/2 stick cold unsalted butter, cut into 1/2-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
• 1 1/3 cups well-shaken buttermilk

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Instructions

 

Preheat the oven:

1. Adjust the oven rack to the middle position and preheat to 450°F (232°C). Line a large baking sheet with parchment paper and set aside.

Combine dry ingredients:

1. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cornmeal, baking powder, baking soda, and salt. Mix briefly to combine.

Incorporate the butter:

1. Add the cold butter cubes to the flour mixture. Toss lightly with a fork to coat the butter in flour. Mix on medium-low speed until the texture resembles coarse meal with pea-sized pieces of butter remaining.

Add cheese and aromatics:

1. Add the grated cheddar, Parmigiano-Reggiano, chopped scallions, and minced garlic to the mixture. Stir briefly to combine.

Add the buttermilk:

1. Pour in the buttermilk and stir by hand just until the dough comes together. Do not overmix; the dough should remain somewhat shaggy.

Portion the dough:

1. Using a large spoon or scoop, drop the dough into 12 equal mounds, spaced approximately 2 inches apart, on the prepared baking sheet.

Bake the biscuits:

1. Transfer the baking sheet to the oven and bake for 13 to 15 minutes, or until the biscuits are golden brown and firm to the touch.

Cool and serve:

1. Allow the biscuits to cool on the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Additionally, confirm that your cornmeal is labeled gluten-free, as some brands may be processed in facilities that handle wheat. Because gluten-free flours may absorb liquid differently, you may need to add an additional 1–2 tablespoons of buttermilk if the dough appears dry. Follow the remaining steps as written.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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