Cheddar Buttermilk Biscuits
These Cheddar Buttermilk Biscuits are made with sharp cheddar, scallions, garlic, buttermilk, and cornmeal for a golden, fluffy, savory treat.
Servings
Ingredients
- 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
Instructions
Preheat the oven:
- 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:
- 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:
- 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:
- Add the grated cheddar, Parmigiano-Reggiano, chopped scallions, and minced garlic to the mixture. Stir briefly to combine.
Add the buttermilk:
- 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:
- 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:
- 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:
- 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.