Preheat oven to 375°F and line a baking sheet with parchment paper. Combine all dry ingredients in a medium-sized stainless steel bowl. Add the butter, cutting it into small pea-sized bits using a pastry cutter or two knives. Add the cheese and chives and toss together.
Add the buttermilk and stir together until combined. The dough will be wet and shaggy. Transfer onto an unfloured work surface and knead together a few times.
Flour surface and roll dough out to a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter and transfer to the baking sheet. Recombine the scraps to get more biscuits. Repeat until all of the dough is used.
Transfer biscuits to oven and immediately increase temperature to 425°F. As soon as that temperature is reached (about 5-6 minutes), rotate the baking sheet and reduce oven temperature back down to 375°F. Bake the biscuits for an additional 12-15 minutes, until tall and golden brown. Serve warm.
Easy Buttermilk Biscuits
Ingredients
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
8 tablespoons butter, cold
1 cup sharp cheddar, grated
1 tablespoon chopped chives
2/3 cup buttermilk, cold
Directions
Preheat oven to 375°F and line a baking sheet with parchment paper. Combine all dry ingredients in a medium-sized stainless steel bowl. Add the butter, cutting it into small pea-sized bits using a pastry cutter or two knives. Add the cheese and chives and toss together.
Add the buttermilk and stir together until combined. The dough will be wet and shaggy. Transfer onto an unfloured work surface and knead together a few times.
Flour surface and roll dough out to a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter and transfer to the baking sheet. Recombine the scraps to get more biscuits. Repeat until all of the dough is used.
Transfer biscuits to oven and immediately increase temperature to 425°F. As soon as that temperature is reached (about 5-6 minutes), rotate the baking sheet and reduce oven temperature back down to 375°F. Bake the biscuits for an additional 12-15 minutes, until tall and golden brown. Serve warm.
Easy Buttermilk Biscuits
Loading...
Light, flaky buttermilk biscuits flavoured with cheddar cheese and freshly chopped chives…
These EASY BUTTERMILK BISCUITS are a welcome treat, anytime!
This is one of those recipes that forever stays top of mind; I often make these EASY BUTTERMILK BISCUITS. They’re especially perfect for weekends since biscuits seem to go with pretty much everything. So, whether you’re eating them plain, still warm out of the oven, topped with jam or ham to make into a sandwich, expect them to go pretty quick. There’s something so satisfying about flaky, buttery biscuits.
If you’ve always wondered how to make buttermilk biscuits, here’s your tutorial, and I guarantee you’ll have great success. Don’t be surprised by the way your family and weekend guests devour them soon after they come out of the oven – mine always do.
Since this recipe is simple and straightforward, I better cut to the chase and help you with expectations: allow at least two of these biscuits per guest. People always seem to eat one and then a second soon after. If your number of guests is greater than six, best to double this recipe.
Here are a few things to remember when you go to make these EASY BUTTERMILK BISCUITS:
INGREDIENTS
All of the ingredients used to make this flaky biscuit recipe are readily available. To maximize flavours, we always suggest using organic products whenever possible. In this case, you can up the flavour quotient by using farm-fresh buttermilk and eggs. Also, consider a more flavourful cheddar cheese; in fact, making these cheese biscuits with sharp cheddar is preferred. And how about those chives? Homegrown whenever possible, please!
JUST DOUGH IT!
The first few times I made homemade biscuits, I always seemed to stall at the “pull the dough together” part. There’s something quite unique about flaky biscuit dough.
At first, it seems like a classic pie dough but once you add the buttermilk (way more liquid than in pie dough) everything changes. The dough is surprisingly wet and looks quite shaggy, but don’t worry. Knead it together a little, roll it out a bit and keep going – you’ll see.
CUT IT OUT!
No fooling around here – cut purposefully and with confidence. The goal is to cut the biscuits clean and to then transfer them to the baking sheet with as little fiddling as possible. Remember this especially if you’re using fluted cookie cutters – don’t twist them in the dough. A clean cut ensures the biscuits puff up in the oven.
BOOSTER FEAT!
There are two important steps that help these biscuits climb to new heights. First is to boost the oven temperature from 375°F to 425°F as soon as the biscuits go in. It will take about 5-6 minutes for the oven to come to temperature, and while it does, the biscuits get hot and climb in height mighty quickly.
The second step is the reverse. As soon as the oven hits 425°F, rotate the pan and immediately reduce the temperature back down to 375°F for the duration of the cook time. This ensures the biscuits cook evenly and the bottoms don’t burn. Works like a charm every time.
Make sure to watch the attached video where I share a few of my favourite ways of enjoying these lovely biscuits. You might also like them with our SEAFOOD CHOWDER or enhanced with a wonderful preserve like NANCY’S APRICOT JAM or our STRAWBERRY RHUBARB JELLY. We’ve been enjoying them lately with this PUMPKIN HUMMUS too!
Flaky, cheesy and slightly spicy, these EASY BUTTERMILK BISCUITS are like magic – make them soon then watch them disappear before your very eyes!
Preheat oven to 375°F and line a baking sheet with parchment paper. Combine all dry ingredients in a medium-sized stainless steel bowl. Add the butter, cutting it into small pea-sized bits using a pastry cutter or two knives. Add the cheese and chives and toss together.
Add the buttermilk and stir together until combined. The dough will be wet and shaggy. Transfer onto an unfloured work surface and knead together a few times.
Flour surface and roll dough out to a 1-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter and transfer to the baking sheet. Recombine the scraps to get more biscuits. Repeat until all of the dough is used.
Transfer biscuits to oven and immediately increase temperature to 425°F. As soon as that temperature is reached (about 5-6 minutes), rotate the baking sheet and reduce oven temperature back down to 375°F. Bake the biscuits for an additional 12-15 minutes, until tall and golden brown. Serve warm.
Loading...
