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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 (226)

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Average Rating:

Total Reviews: 226

Showing 51-60 of 226

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  • on September 25, 2011

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    I made this recipe and served it with some white sausage gravy, and it was absolutely delicious! The only complaint I would have is that there was just a little too much salt, I think next time I will only put one teaspoond of kosher salt in.

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  • on September 25, 2011

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    This is a very good recipe. After looking at the reviews and thinking about the recipe, I made these biscuits for the first time, carefully measuring the flour and other ingredients, using UNSALTED butter as the recipe states, and modified the recipe only by adding 1/2 teaspoon of soda. I love to cook with buttermilk and recipes that use buttermilk always call for a little bit of soda to help them rise. My biscuits came out georgous, light and fluffy, and my husband raved and raved about them. If you don't want a dense biscuit, add some soda.

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  • on September 15, 2011

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    Soprano Tone...aaaaaamazing! I didn't have cheddar so I used finely shredded parmasean and used 3/4 cup of whole buttermilk as some others suggested. I also did not sprinkle salt on top. I loved these and more importantly my kids did too.

    p.s. I do weight watchers so I made them smaller and round - this recipe yielded about 2 dozen cheddar biscuits. Threw the ingredients in the recipe builder and they're only 3 Points Plus each. Delish!

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  • on September 11, 2011

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    These were terrible, inedible in many ways. The salt content was very high and it ruined the recipe, and I used Kosher salt as it read in the recipe. Despite the 1TBSP of baking powder, the biscuits were dense and didn't become light or fluffy. The cooking time was too high, making the outsides hard as rocks but the insides underdone. I had to split the batches and I baked the second batch for 20 mins at 400 degrees, and they were not as dense and hard, but not tasty because they were disgustingly salty. I'm sorry to have wasted all these ingredients.

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  • on September 10, 2011

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    Excellent biscuits, VERY easy and they come out beautiful, light and fluffy! I didn't have buttermilk on hand, so I used evaporated instead and threw in some fresh organic serrano peppers, finely chopped, from my garden (something about cheddar and hot peppers that I love - the biscuits and cheese abate the heat very nicely. I also used raw milk cheddar and it was extra delicious! (of course, the use of raw milk dairy is a personal choice. Will definitely not sprinkle with salt the next time. These were absolutely perfect with the season's first New England Fish and Corn Chowder!

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  • on August 12, 2011

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    Was wondering if anyone out there made the dough a week before and froze it. I'm having guests over and really don't have the time to make the dough when they are there. I've made these bisuits before and they are incredible. But not sure if the dough holds up to freezing (although most doughs do!. Would so much appreciate any input. Thanks! INA ROCKS!

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  • on August 05, 2011

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    Highly recommend these biscuits for family and friends. Thanks Ina

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  • on August 04, 2011

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    Moist, delicious biscuits. Very easy with a great result. Almost foolproof!

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  • on July 24, 2011

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    So easy. So delicious. Best biscuits I've had!

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  • on July 09, 2011

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    Had this tonight with the Scallop Bisque over Angel Hair. A little denser biscuit than I like and needs a little something else to make it pop other than the sharp cheddar. Reminded me of a large tea biscuit. However, easy to make and would be great paired with soups, stews and chilis. But when I'm looking for a biscuit, I'm looking for soft yumminess!

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