Ina's Buttermilk Cheddar Biscuits
Ina's Buttermilk Cheddar Biscuits is a easy American recipe that serves 8. 350 calories per serving. Recipe by Food Network on YouTube.
Prep: 20 min | Cook: 35 min | Total: 1 hr 5 min
Cost: $3.92 total, $0.49 per serving
Ingredients
- 2 cups All-Purpose Flour (lightly spooned, not packed)
- 1 tablespoon Baking Powder (double‑acting)
- 1.5 teaspoons Salt (kosher or table salt)
- 1.5 sticks Unsalted Butter (cold, cut into pea‑sized pieces)
- 0.5 cup Buttermilk (cold)
- 1 large Egg (cold, beaten)
- 1 cup Sharp Cheddar Cheese (grated, cold)
- 1 Egg (for egg wash, beaten with 1 tbsp water or milk)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the flour, baking powder, and salt until evenly distributed.
Time: PT5M
Cut in Cold Butter
Add the cold unsalted butter pieces to the dry mixture and use a pastry cutter or fork to blend until the pieces are about the size of peas.
Time: PT5M
Prepare Cheddar
Grate the sharp cheddar cheese, then toss it with about 1 tablespoon of flour to prevent clumping.
Time: PT5M
Whisk Wet Ingredients
In a small bowl whisk together the cold buttermilk and the beaten egg until smooth.
Time: PT2M
Combine All Components
Pour the wet mixture into the flour‑butter bowl, add the flour‑tossed cheddar, and stir gently until a shaggy dough forms. Do not overmix.
Time: PT3M
Shape the Dough
Turn the dough onto a lightly floured surface, pat it into a rectangle about 10×5 inches and 3/4‑inch thick.
Time: PT5M
Cut Biscuits
Using a sharp knife or biscuit cutter, cut the rectangle into 8 equal pieces, about 3/4‑inch thick.
Time: PT3M
Refrigerate Overnight
Place the biscuits on a parchment‑lined baking sheet, cover loosely with plastic wrap, and refrigerate overnight (or at least 30 minutes).
Time: PT0M
Preheat Oven
When ready to bake, preheat the oven to 425°F (220°C).
Time: PT5M
Temperature: 425°F
Apply Egg Wash and Extra Cheddar
Brush the tops of the chilled biscuits with the egg wash and sprinkle with a little extra grated cheddar and a pinch of salt.
Time: PT5M
Bake Biscuits
Bake for 25–30 minutes, until the biscuits are puffed, golden brown, and the cheese on top is melted and slightly crisp.
Time: PT30M
Temperature: 425°F
Cool Slightly
Remove from oven and let the biscuits rest on a wire rack for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 52g
- Fat
- 54g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Egg
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Unsalted Butter: Cold Margarine
- Instead of Buttermilk: Milk + 1 tsp lemon juice (let sit 5 min)
- Instead of Egg: Egg white
- Instead of Sharp Cheddar Cheese: Gruyère, Sharp Monterey Jack
Equipment Needed
- Mixing Bowl
- Pastry Cutter or Fork (optional)
- Rolling Pin (optional)
- Baking Sheet
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Keep all butter and wet ingredients ice‑cold.
- Do not overmix the dough; a few lumps are fine.
- Refrigerate the shaped dough before baking.
- Brush with egg wash for a golden finish.
Chef Tips from the Video
- Use a block of cold butter and cut it into cubes before incorporating for even distribution.
- Grate the cheddar directly into the flour before adding to the dough to keep it from clumping.
- For an extra flavor boost, add a pinch of smoked paprika to the dry mix.
Troubleshooting
Biscuits did not puff up.
Make sure the butter stayed cold and the oven was fully preheated to 425°F; over‑mixing can also prevent rise.
Dough is too sticky to handle.
Add a little more flour, a tablespoon at a time, until the dough holds together without sticking to your hands.
Biscuits are tough rather than flaky.
Avoid overmixing and ensure the butter pieces remain pea‑sized; excessive flour development creates toughness.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Freeze baked biscuits in a single layer, then transfer to a freezer bag; up to 2 months. Reheat directly from frozen at 375°F for 10‑12 minutes.
Room temperature: Best eaten the same day; keep out no longer than 2 hours.
Make-Ahead Tips
- Prepare the dough the night before and keep it covered in the refrigerator.
- If you’re short on time, chill the dough for at least 30 minutes before baking.
Frequently Asked Questions
What is the cultural significance and history of cheddar buttermilk biscuits in American Southern cuisine?
Cheddar buttermilk biscuits are a classic Southern breakfast staple, rooted in the tradition of quick breads that could be made with pantry staples. The addition of sharp cheddar reflects the region’s love for bold, comforting flavors and makes the biscuits a popular choice for brunch gatherings.
How do traditional Southern families typically serve cheddar buttermilk biscuits at breakfast?
They are often served warm with butter, honey, or jam, and paired with eggs, sausage, or gravy. In many Southern homes the biscuits are a centerpiece of a hearty breakfast spread or a brunch buffet.
What occasions or celebrations are cheddar buttermilk biscuits traditionally associated with in the United States?
These biscuits are popular for weekend brunches, holiday breakfasts such as Thanksgiving morning, and casual gatherings like family pancake breakfasts or potluck brunches.
What are the authentic traditional ingredients for cheddar buttermilk biscuits versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, cold unsalted butter, cultured buttermilk, sharp cheddar, baking powder, and salt. Acceptable substitutes are milk with lemon juice for buttermilk, cold margarine for butter, and a milder cheddar or Gruyère if sharp cheddar is unavailable.
What other Southern dishes pair well with cheddar buttermilk biscuits?
They pair beautifully with country ham, fried chicken, sausage gravy, deviled eggs, and fresh fruit salads. A glass of sweet tea or a mimosa completes the classic Southern brunch.
How has the recipe for cheddar buttermilk biscuits evolved over time in American cooking?
Originally made with simple flour, butter, and buttermilk, modern versions often add cheese for extra flavor and use cold preparation techniques to maximize flakiness. Some bakers now incorporate a brief refrigeration step to improve rise, a method popularized by chefs like Ina Garten.
What common misconceptions exist about making flaky biscuits at home?
Many think that over‑mixing creates fluffier biscuits, but it actually develops gluten and makes them tough. The key is keeping ingredients cold and handling the dough minimally.
What are the most common mistakes to avoid when making cheddar buttermilk biscuits?
Common errors include letting the butter warm up, over‑mixing the dough, and not preheating the oven fully. Each of these can result in dense, flat biscuits instead of light, flaky ones.
Why does this recipe use a cold egg wash instead of a warm one?
A cold egg wash helps keep the butter cold when brushed on the biscuits before baking, preserving the steam‑creating pockets that give the biscuits their lift.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from quick home meals to gourmet techniques.
Last updated: September 1, 2026
