This irresistible Cheddar Biscuits recipe is infused with the perfect combination of cheesy goodness, tangy buttermilk, and a savory twist of broccoli. These homemade biscuits are fluffy, flavorful, and sure to impress even the most discerning taste buds. Whether you serve them as a side for a hearty dinner or enjoy them as a standalone snack, these Cheddar Biscuits will quickly become a new favorite in your culinary repertoire.
These Cheddar Biscuits are the epitome of comfort food. Bursting with cheddar cheese, and broccoli, you could add scallions or jalapeños into these fluffy, buttery biscuits. The combination of tangy buttermilk and the richness of butter adds a delightful depth of flavor that will leave your taste buds dancing with joy. Whether served as a side to a comforting bowl of soup or as a standalone snack, these biscuits are sure to satisfy any cheese lover's cravings.
Made with a handful of pantry staples, this recipe is quick and easy to whip up. These homemade Biscuits are perfect for any occasion. Whether you're hosting a brunch, planning a family dinner, or simply want a delicious treat to enjoy, these biscuits are comfort food at it's finest.
Why you'll love this
Get ready to experience a burst of cheddar cheese in every bite. Our Cheddar Biscuits are loaded with savory, melty cheese that adds a rich and indulgent flavor to the classic biscuit recipe.
The addition of tangy buttermilk in these homemade biscuits provides a subtle and delightful tanginess. It not only enhances the flavor but also contributes to the tender texture, making every bite a delightful experience.
Savory Twist with Broccoli
Add a nutritious and savory element to your biscuits with the inclusion of fresh, finely chopped broccoli. This unexpected twist not only adds a burst of vibrant green color but also infuses each biscuit with an extra layer of flavor and texture.
Versatile and Crowd-Pleasing
These Cheddar Biscuits are incredibly versatile and go well with a variety of meals. Serve them alongside soups, stews, or salads, or simply enjoy them as a delicious snack. Their cheesy, savory goodness will make them a hit at family gatherings, potlucks, or any occasion.
Ingredients and substitutions for Cheddar Biscuits
- Flour: Plain or all purpose flour works a charm here because biscuits, though being more a bread type dish, aren’t bread and we don’t want a firm crust or overly activated gluten which is easier to control with a plain flour that has less protein in it.
- Baking powder: The key to our biscuits rising is in the quantity of baking powder which doesn’t leave its flavor thanks to being offset with the acidity in that buttermilk.
- Buttermilk: Buttermilk is acidic which reacts with the baking powder and activates the baking soda in the biscuits as well giving our biscuits moisture to create a soft and flaky texture.
- Broccoli: Fresh broccoli is used here to bring that because frozen would have too much moisture within them.
- Cheese: Mild cheese such as cheddar, double Gloucester or even edam or gouda would all work beautifully in these biscuits.
See recipe card for quantities.
How to make Cheddar Biscuits:
Preheat the oven to 220C/430F and greaseproof a baking tray.
Place the flour, baking powder, baking soda and salt into a bowl and stir to combine.
Add in the cubed butter and begin cutting it into the flour with a pastry blender or knife until the pieces of butter are no larger than a pea and the mixture resembles course breadcrumbs.
Make a well in the center, pour in the buttermilk, broccoli and grated cheese and stir to form your shaggy dough.
Press the shaggy dough into the edges of your bowl to form the dough and upturn onto a work surface.
Press firmly together and shape into a rough square with your hands.
Cut the dough in half with a bench scraper and lay one half on top of the other.
Press down firmly and lightly flour the bench scraper, press the edges of the dough to shape into a square.
Lightly flour a rolling pin and roll out into a rectangle that is 1 ½ inches thick.
Cut out your dough with a cookie cutter or into even squares and place onto your baking tray.
Brush the milk over the top of the biscuits.
Place in the oven and bake until truly golden on top, approximately 20 minutes.
Remove and allow to cool.
Serve with a little butter on the side.
Equipment needed to make this
Mixing bowl: A medium to large mixing bowl will be perfect to make the biscuit dough in.
Pastry cutter or bread knife: A pastry cutter or bread knife works best here to cut the butter into the flour.
Grater: To grate that cheese for these cheesy biscuits.
Bench scraper: A handy bench scraper does a lot of work when making biscuits, they help flatten those layers, but also help you lift the dough up from your bench.
Cookie cutter: If you want round biscuits here, a cookie cutter works a trick with the one I used here 6.5 centermeters or 2.5 inches in diameter. You could substitute with a glass, though this can be a little difficult to press the biscuits out.
Baking tray: A large flat baking tray that fits all the biscuits in one go will make baking these a quick process.
FAQ's for the best Cheddar Biscuits
Could I substitute the broccoli in these biscuits?
Yes, absolutely! Finely chopped scallions or spring onions or even a handful of fresh rosemary or thyme would all compliment the cheese flavor in these homemade biscuits.
Can I use different types of cheese in Cheddar Biscuits?
While cheddar cheese is the star ingredient in Cheddar Biscuits, you can certainly experiment with other types of cheese to suit your taste preferences. Consider using variations like sharp cheddar, smoked cheddar, or even a combination of different cheeses for an extra burst of flavor.
Can I substitute regular milk for buttermilk in this recipe?
Buttermilk plays a crucial role in providing tanginess and tenderness to the homemade biscuits. However, if you don't have buttermilk on hand, you can make a simple substitute by adding one tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes. This will create a similar effect to buttermilk in the recipe.
Can I freeze Cheddar Biscuits?
Yes, you can freeze Cheddar Biscuits for later enjoyment. Once baked and cooled, place the biscuits in an airtight container or freezer bag and store them in the freezer. When ready to eat, simply thaw them at room temperature or reheat them in the oven for a few minutes until warmed through.
More savory baking you'll enjoyPrint
These Cheddar Biscuits are the epitome of comfort food. Bursting with cheddar cheese, and broccoli in these fluffy, buttery biscuits are perfect for any occasion.
282 grams / 1 ¾ cups plain flour, sifted
12 grams / 3 teaspoons baking powder
2 grams / ¼ teaspoon baking soda
1 teaspoon sea salt
90 grams / 3.17 ounces butter, chilled and cubed
190 grams / ¾ cup buttermilk
45 grams / ½ cup broccoli, trimmed and cut finely
60 grams / ½ cup mild cheese (such as cheddar or edam), grated
1 tablespoon milk
- Preheat the oven to 220C/430F and greaseproof a baking tray.
- Place the flour, baking powder, baking soda and salt into a bowl and stir to combine.
- Add in the cubed butter and begin cutting it into the flour with a pastry blender or knife until the pieces of butter are no larger than a pea and the mixture resembles course breadcrumbs.
- Make a well in the center, pour in the buttermilk, broccoli and grated cheese and stir to form your shaggy dough.
- Press the shaggy dough into the edges of your bowl to form the dough and upturn onto a work surface.
- Press firmly together and shape into a rough square with your hands.
- Cut the dough in half with a bench scraper and lay one half on top of the other.
- Press down firmly and lightly flour the bench scraper, press the edges of the dough to shape into a square.
- Lightly flour a rolling pin and roll out into a rectangle that is 1 ½ inches thick.
- Cut out your dough with a cookie cutter or into even squares and place onto your baking tray.
- Brush the milk over the top of the biscuits.
- Place in the oven and bake until truly golden on top, approximately 20 minutes.
- Remove and allow to cool.
- Serve with a little butter on the side.
- Dig in!
Recipe by Roamingtaste
- Calories: 253 calories per biscuit
Keywords: buttermilk baking, savory baking
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