Warm, buttery biscuits have a way of making even a simple meal feel comforting. These buttermilk biscuits have tender centers, golden tops, and cheddar cheese tucked into every bite. A generous brushing of garlic parsley butter adds the finishing touch. Serve them alongside soup, roasted chicken, or your favorite family dinner—or enjoy one warm straight from the tray.

Recipe

Flaky Buttermilk Biscuits

No ratings yet

These buttermilk biscuits have tender centers, golden tops, and cheddar cheese tucked into every bite. A generous brushing of garlic parsley butter adds the finishing touch.

Print Pin Leave a review

Scale

Ingredients

Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup cold buttermilk, plus a little extra for brushing
4 ounces shredded cheddar cheese

Garlic Parsley Butter

1/4 cup melted butter
1/2 teaspoon garlic powder
1 tablespoon chopped fresh parsley

Instructions

Preheat the oven.
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Combine the dry ingredients.
In a food processor or large bowl, combine the flour, baking powder, baking soda, garlic powder, and salt.
Cut in the cold butter.
Add the cubed butter. If using a food processor, pulse briefly about 10–12 times, stopping when the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
If mixing by hand, use a pastry cutter, fork, or your fingertips to work the butter into the flour. Keep the butter cold and avoid blending it into a completely smooth mixture.
Add the buttermilk and cheese.
Transfer the mixture to a bowl if using a food processor. Pour in the cold buttermilk and gently stir. About halfway through mixing, add the shredded cheddar.
Mix just until a soft, shaggy dough forms. Use your hands briefly if needed, but do not knead or overmix.
Shape the biscuits.
Scoop the dough into rounded mounds and place them on the prepared baking sheet. Keep them loosely shaped rather than rolling or packing them tightly.
Lightly brush the tops with extra buttermilk.
Bake.
Bake for 12–15 minutes, or until the tops are golden and the centers are baked through. Larger biscuits may need a few extra minutes.
Brush with garlic parsley butter.
Stir together the melted butter, garlic powder, and chopped parsley. Generously brush over the biscuits while they are still warm, then serve.

Connie’s notes

Keep everything cold. Cold butter and buttermilk help create tender biscuits. If the dough warms up while you work, refrigerate it for 10–15 minutes before baking.
Leave small pieces of butter. Those pieces release steam in the oven, creating little pockets and a flaky texture.
Measure the flour lightly. Spoon it into your measuring cup and level it off. Packing in too much flour can make the biscuits dry.
Don’t overmix. Stop once the flour is moistened and the cheese is distributed. A slightly rough dough is exactly what you want.
Shred your own cheddar. Freshly shredded cheese melts smoothly into the biscuits.
Keep the sizes consistent. Similar-sized scoops will bake more evenly.
For more distinct layers, gently pat the dough onto a lightly floured surface, fold it over itself two or three times, then pat about 1 inch thick and cut into biscuits. Press the cutter straight down without twisting.
Enjoy them warm. These are best freshly baked. Store cooled leftovers in an airtight container for up to 2 days, or freeze for longer storage. Reheat in a 350°F oven until warmed through.