Ina Garten Buttermilk Cheddar Biscuits
These biscuits combine flour, cold butter, buttermilk, and cheddar cheese to create soft, savory baked goods that are crisp on the outside and fluffy inside. Ina’s version keeps the ingredients simple and the technique easy, making them perfect for beginners and seasoned bakers alike.
- Prep Time: 20
- Cook Time: 22
- Total Time: 42 minutes
- Yield: 10–12 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1½ teaspoons kosher salt
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12 tablespoons (1½ sticks) cold unsalted butter, diced
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½ cup cold buttermilk, shaken
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1 extra-large egg
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1 cup sharp white cheddar cheese, grated
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Optional: 1 tablespoon fresh parsley or chives, chopped
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Extra buttermilk (for brushing tops)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, sift together the flour, baking powder, and salt.
Add the diced cold butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, beat the egg with the ½ cup buttermilk.
Add the buttermilk mixture to the flour-butter mixture. Stir just until combined—do not overmix.
Add the grated cheddar and optional herbs. Stir gently to incorporate.
Turn the dough onto a floured surface. Pat into a ¾-inch thick rectangle. Use a biscuit cutter or knife to cut into rounds or squares.
Place the biscuits on the prepared baking sheet. Brush the tops lightly with extra buttermilk. Bake for 20–22 minutes, or until golden brown and puffed.
Let cool slightly and serve warm with butter, honey, or your favorite spread.