Cheddar and onion buttermilk biscuits

Prep 20 min
Total 35 min
Makes 12



2 1/2 cups
all-purpose flour
1 tbsp
1 tsp
3/4 tsp
1/2 tsp
1/2 cup
cold unsalted butter
1 cup
grated old cheddar cheese
1/2 cup
finely chopped green onions, (about 3)
1 1/4 cups
buttermilk, divided
2 tbsp
unsalted butter, melted (optional)


  • PREHEAT oven to 450F. Line a baking sheet with parchment. Whisk flour, baking powder, sugar, salt, garlic powder and baking soda in a large bowl. Grate butter into flour mixture
    and toss to coat. Add cheddar and green onions and gently stir until coated.
  • RESERVING 2 tbsp, stir buttermilk into flour mixture until dough just comes together. Do not over-mix. Turn out onto lightly floured surface, lightly knead 3 times and pat out until 1-in. thick.
  • CUT out 12 rounds using a 2 ½-in. round cutter, gathering and rerolling extra dough, or cut into 12 squares using a sharp chef’s knife, and arrange 1 in. apart on prepared sheet.  Brush with reserved buttermilk.
  • BAKE until tops are golden brown, about 14 min. Transfer to a rack and brush with melted butter Tip: Cold, grated butter is key to a perfect biscuit. When the hot oven hits the cold butter bits, it creates steam, which pushes everything up for a high-rising, flaky biscuit.


Calories 221, Protein 7 g, Carbohydrates 22 g, Fat 12 g, Fibre 1 g, Sodium 401 mg.

How to make cheddar and onion buttermilk biscuits

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