Go Back
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.
Did you make it?

Ratings help other people decide whether to try it — and they tell me which recipes are worth doing more of. It takes ten seconds.

↓ Leave your rating