Buttermilk Cheddar Biscuits

Appetizers | Recipe Serves: 8


Preheat oven to 425 degrees.

Add flour, baking powder, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine, then add butter and mix on low speed until dough resembles coarse crumbs.

Beat 1 egg with 1 tablespoon of milk in a small bowl. Add buttermilk and whisk to combine. Add mixture to the dough and mix on low speed until moistened.

Add cheddar and a handful of flour to a small bowl and stir to combine. Add cheese mixture to the dough and mix on low speed until combined. 

Line a sheet pan with parchment paper. Beat the second egg in a small bowl with a bit of water to create an egg wash. Set aside.

Knead dough lightly on a well-floured board, making sure to not overwork it. Roll dough out to a roughly 10-inch-by-5-inch rectangle. Form ¼ cup-size portions and place onto the sheet pan. Brush tops with egg wash and bake for 20 to 25 minutes. Serve warm


  • 2 cups all-purpose flour, plus more for kneading
  • 1 tbsp baking powder
  • 1.5 tsp kosher salt
  • 12 tbsp cold unsalted butter, diced 
  • 2 extra-large eggs
  • 1/2 cup cold buttermilk
  • 1 tbsp milk (or water)
  • 1 cup grated extra-sharp cheddar

Sara's Pairing Suggestion

2014 Cabernet Sauvignon