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Buttermilk Cheddar Biscuits Recipe

Buttermilk Cheddar Biscuits

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (227)

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Average Rating:

Total Reviews: 227

Showing 21-30 of 227

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  • on November 25, 2012

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    A perfect biscuit. The best recipe I've used. Am keeping this one. Can make changes and can't wait to try Parmesan and fresh rosemary!

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  • on November 23, 2012

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    Except for my buffoonery of over-handling the dough, this was terrific. It’s a simple, useful recipe that would open itself up to lots of flavorings/herbs. The more extra-sharp the cheddar, the better! And if you knead the dough to much, pop it into the fridge before you quickly roll it out to let the butter firm up again. The cold butter is key because that’s what makes biscuits flakey as they bake in the hot oven. Glad to have this recipe in my arsenal.

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  • on October 27, 2012

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    Outstanding and any cheese you have on hand will do. I had Jack cheese and they were great. Family loved them.

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  • on October 18, 2012

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    These are great! To avoid the "too salty" complaints, be sure to use kosher salt instead of table salt, and unsalted butter instead of salted.

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  • on October 06, 2012

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    These biscuits are just the best. I mean THE BEST! I do have a thought tho'... people kept saying that they are too salty... and that Ina does way too much salt in everything... I am wondering, are people using regular salt instead of Kosher salt? I believe this would make a huge difference...I used the Kosher salt and didnt find them too salty at all.
    I made these to go with Parkers Split Pea soup the other night.... Once again you get a gold star ... for both soup and biscuits!! :
    Linn

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  • on October 04, 2012

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    This is a masterpiece, simple and delicious. I made this without cheddar cheese too and it was wonderful as well. I also use this dough for top of potpie, it turned out great! (I don't add extra salt on top of biscuits, it's too salty.

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  • on September 28, 2012

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    Absolutely delicious! I always love Ina's recipes because they are tasty, impressive, and not too complicated. I read the reviews about the biscuits being too salty, so I used just one teaspoon (cut out a half and sprinkled the tops with shredded cheddar after the egg wash. They came out absolutely beautiful. Flaky, buttery, fantastic! ("And how easy was that!"

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  • on September 24, 2012

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    FANTASTIC. So easy and so delicious! I used the food processor instead of a mixer - so even easier. I will never make just one batch again - I'll double and freeze the extras. Agree with other reviews - you could add herbs, pepper, different cheeses , etc. Very versatile.

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  • on September 20, 2012

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    These were amazing. Just follow the recipe and they are perfect. Buttery taste and perfect texture. Super, Yummy, Awesome, Wonderful!! Better than any biscuit recipe I have ever tried.

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  • on September 09, 2012

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    I've never made biscuits from scratch before so I was a little intimidated to make them, but I'm so glad I did! I served them with a beef roast and vegetables and they were the perfect compliment to a comforting meal. I took them out of the oven after 16 minutes and that turned out to be plenty of time; I'm thankful I didn't leave them in any longer or I think they would have been too dry. As for the salt, I followed the recipe exactly and did not find them to be too salty at all - I even served them with a little bit of salted butter on top. Delicious!

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