Serve these at dinner or alongside scrambled eggs for breakfast. You can also use them when making our Winter-Vegetable Potpie with Cheddar-Biscuit Topping.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.

    Advertisement
  • After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.

  • Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

Reviews (3)

65 Ratings
  • 5 star values: 10
  • 4 star values: 23
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
11/10/2017
Great recipe and easy to make. Making it again tonight
Rating: 5 stars
09/26/2013
These were so easy to make and my husband LOVES them. I'll definitely be making these again!
Rating: Unrated
09/17/2008
Thank You so much for this biscuit recipe. I hope I can soon make this recipe as quickly as I can my homemade tortillas. I watched the morning show for years and my grandchildren have become true lover of holiday talbe decorations and now I will teach my great grandchildren the same. I have pictures of a special thanksgiving dinner when my daughters oven didn't work so we took the turkey outside and put it on the bar b que grill. What a story. Love Pat Acosta of Yuma Arizona...
Advertisement