Ina Garten Buttermilk Cheddar Biscuits Recipe

This Ina Garten Buttermilk Cheddar Biscuits Recipe is a flaky and cheesy recipe, which uses sharp white cheddar and buttermilk. It’s a classic, foolproof recipe, ready in just 35 minutes.

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Ina Garten Buttermilk Cheddar Biscuits Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1½ teaspoons kosher salt
• 12 tablespoons (1½ sticks) cold unsalted butter, diced
• ½ cup cold buttermilk, shaken
• 1 extra-large egg
• 1 cup sharp white cheddar cheese, grated
• Optional: 1 tablespoon fresh parsley or chives, chopped
• Extra buttermilk (for brushing tops)

How To Make Ina Garten Buttermilk Cheddar Biscuits

1. Preheat the Oven:
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients:
   In a large bowl, sift together flour, baking powder, and salt.
3. Cut in the Butter:
   Add cold, diced butter. Use a pastry cutter or fingers to work it into the flour until mixture resembles coarse crumbs.
4. Combine Buttermilk and Egg:
   In a small bowl, beat the egg with the cold buttermilk.
5. Form the Dough:
   Pour the buttermilk mixture into the dry ingredients and mix just until combined. Do not overwork the dough.
6. Add Cheese and Herbs:
   Fold in the grated cheddar and optional herbs. Stir gently to incorporate.
7. Shape the Biscuits:
   Turn dough onto a floured surface. Pat into a ¾-inch thick rectangle. Cut into rounds or squares using a biscuit cutter or knife.
8. Brush and Bake:
   Place on prepared baking sheet. Brush tops with extra buttermilk. Bake for 20–22 minutes, or until golden and puffed.
9. Serve Warm:
   Let biscuits cool slightly and serve warm with butter or your favorite spread.

Recipe Tips

• Can I freeze the biscuit dough?
  Yes, freeze cut, unbaked biscuits on a tray. Transfer to a freezer bag and bake from frozen (add 2–3 extra minutes).
• How to make fluffy biscuits:
  Don’t overmix the dough and keep the butter and buttermilk very cold.
• What cheese works best?
  Sharp white cheddar gives great flavor, but regular cheddar or Gruyère also work well.
• Can I make these gluten-free?
  Use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.
• How to store leftovers:
  Keep cooled biscuits in an airtight container for up to 2 days, or freeze.

What To Serve With Cheddar Biscuits

These warm, cheesy biscuits are perfect alongside:

• Scrambled eggs or omelets
• Tomato soup or chili
• Fried chicken
• Gravy or honey butter
• Roasted vegetables

How To Store Buttermilk Cheddar Biscuits

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerate:
Not necessary unless kitchen is very warm—may dry them out.

Freeze:
Freeze baked biscuits for up to 2 months. Reheat in a 350°F oven until warm.

Reheat:
Wrap in foil and bake at 300°F for 8–10 minutes, or microwave for 15 seconds.

Buttermilk Cheddar Biscuits Nutrition Facts

• Calories: ~230 per biscuit
• Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 19g
• Sugar: 1g
• Protein: 5g
• Sodium: 360mg

Nutrition information is estimated and may vary based on ingredients and serving size.

FAQs

Can I use regular milk instead of buttermilk?
You can, but for best results mix ½ cup milk with 1½ teaspoons lemon juice or vinegar and let it sit for 5 minutes.

What’s the best way to cut butter into flour?
Use a pastry cutter or freeze the butter and grate it in with a box grater.

How thick should biscuit dough be?
Aim for about ¾-inch thick for tall, fluffy biscuits.

Why brush biscuits with buttermilk?
It helps give the tops a beautiful golden color during baking.

Can I add other mix-ins?
Yes—try cooked bacon bits, chopped scallions, or a pinch of cayenne for heat.

Try More Recipes:

• Ina Garten Blueberry Lemon Scones Recipe
• Ina Garten Mini Frittata Recipe
• Ina Garten Crustless Quiche Recipe