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  • Buttermilk Cheese Biscuits
  • Buttermilk Cheese Biscuits
  • Buttermilk Cheese Biscuits
  • Buttermilk Cheese Biscuits
  • Buttermilk Cheese Biscuits

Buttermilk Cheese Biscuits

Food | May 24, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 18 Minutes
  • 10
  • Easy

These melt-in-your-mouth BUTTERMILK CHEESE BISCUITS are delicious served warm with soft butter and jam, as the base for mini-sandwiches, or as the side to a classic seafood chowder.

This recipe for BUTTERMILK CHEESE BISCUITS produces light, flaky biscuits that are always a crowd favourite. I like this recipe in particular because it leaves out sugar and instead offers rich savory notes thanks to the mix of cheddar, Parmigiano-Reggiano and cayenne pepper.

If you’ve never made biscuits from scratch, this is the recipe to try. I guarantee you’ll have great success whether at home or at the cottage.

Things to remember:

1) COLD INGREDIENTS – It’s important that the dry ingredients, butter and buttermilk stay as cold as possible. Don’t hesitate to pop these items into the fridge or freezer for a few minutes to keep things cool.

2) EVEN CUTS – Making clean, steady cuts when you shape your biscuits will ensure that they rise in a uniform fashion as they bake. Remember, whether you’re using a cookie cutter or knife, don’t twist as you cut them out.

3) OVEN TEMPERATURE – I like to overheat the oven for this recipe. Set it to 425°F, but as soon as the biscuits go in, reduce to 400°F.

Flaky, cheesy and slightly spicy, these BUTTERMILK CHEESE BISCUITS are magic – they’re easy to prepare and disappear before your very eyes.



Ingredients & Amounts

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • teaspoons baking soda
  • 1 teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 12 tablespoons unsalted butter
  • ½ cup buttermilk, cold
  • 1 egg
  • ¾ cup sharp cheddar, shredded
  • ¾ cup Parmigiano-Reggiano, grated
  • egg wash: 1 egg, 1 tablespoon buttermilk, beaten


  1. Preheat oven to 425°F and line a baking sheet with parchment paper. Combine all dry ingredients in a medium-sized stainless steel bowl. Cut butter into one inch pieces. As you add it in, rub the butter into the flour mixture until it resembles small peas. Transfer the bowl to the freezer for about 10 minutes. After removing bowl from freezer, mix in cheeses.
  2. Whisk together egg and buttermilk. Add it all at once to dry ingredients and mix until combined.
  3. Dump dough mixture onto floured pastry board and knead lightly.
  4. Press dough into a 3/4-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter. You’ll end up with about six biscuits. Recombine the scraps to get four more biscuits. Transfer the biscuits to a lined baking sheet.
  5. Brush the tops with the egg wash. Transfer to oven and reduce oven temperature to 400°F. Bake the biscuits for 12-15 minutes, until tall and golden brown. Serve warm.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage. I forgot how much I enjoy this remarkable suite – Copland: Appalachian Spring & The Tender Land Suite (Stereo Remaster) – Aaron Copland & Boston Symphony Orchestra. Visit iMusic to add this music to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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