Cheese Buttermilk Biscuits

9 biscuits
33 min

Warm and fluffy bumped up with cheese, these satisfy every single one of your buttermilk biscuit dreams.

Buttermilk biscuits.  Cheese Buttermilk Biscuits.


Those words that conjure up all sorts a’ warm happy thoughts and feelings, yeah? I mean, who doesn’t drool endlessly over a fresh-from-the-oven biscuit?! I know, I have a bucket next to me as I write this knowing full well…slobber slobber.  

And then, add some cheeeeeese? Whoa. Jeez louise, imma pass out here.

As a Northerner, it probably seems there’s zero chance I could do up a good biscuit. I don’t have easy access to the right stuff and, well, no Southern charm.

So easy to pull these together, you’ll wonder why oh why you don’t have warm, comforting, fluffy, fresh cheesy biscuits slathered in butter more often. 

Looking for other biscuit recipes? Drop by The Bake Dept for more!

Even if you don’t make these, there’s a tip here in the blog post that will bring you success in whatever recipe you use! involves folding.

Cut. Bake. Sniff the air. Dance a little. Enjoy.

Holy cow, what a delicious biscuit!

Don't forget to drop by The Bake Dept for other tasty additions you can drop in to these already tasty numbers!

Off to bake some of these right now! Happy baking!

Cheese Buttermilk Biscuits
Recipe details
  • 9  biscuits
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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  • 2 cups (240 g) all-purpose flour plus extra for dusting
  • 2 teaspoons (8 g) baking powder
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (3 g) fine sea salt
  • 8 tablespoons (113 g) cold unsalted butter (1 stick, 4 ounces)
  • 1 cup (113 g) shredded cheese
  • 8 slices (225 g) bacon cooked and chopped (about 1 cup, optional)
  • 4 scallions (~100 ) finely chopped (optional)
  • 1 cup (237 ml) cold buttermilk

Preheat the oven to 450° F (230° C) and place a rack in the middle of the oven.
If grating the butter, do so ahead of time then chill it.
In a large bowl, add the dry ingredients, the flour, baking powder, baking soda, and salt then fluff to mix with a fork.
Add the grated butter or use a pastry blender to cut the butter into the flour mix. Using your fingers to blend the butter in works as well, as does a food processor but use the processor very minimally.
When the butter is about pea-sized, add the cheese and optional bacon and scallions, mixing gently to combine with the same fork.
Add the cold buttermilk and with the fork or a spoon, stir lightly until barely combined. The dough will be lumpy and some flour not mixed in.
Lightly flour a work surface and dump the dough onto the surface. With light hands, push the dough together to form a mostly cohesive piece, then flatten the dough to about 1” thick. Fold the sides into the middle as if folding a letter, fold over in half and repeat for about 6 to 8 times. If the dough warms too much, place in the refrigerator for about 5 minutes.
Flatten the dough to about 1” thick and using a 3” circular cutter dipped in flour, push the cutter straight down through the dough without twisting. Pull the scraps together, flatten and fold one time, cutting circles and repeat.
Place the biscuits on a cookie sheet, either touching each other for soft sides or with space between for more baked sides. Bake for 15-18 minutes, until golden. Remove the biscuits from the sheet and place in a towel to keep warm.
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Becky at The Bake Dept
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