Buttermilk Cheese Biscuits
Buttermilk cheese biscuits are flaky, cheesy treats with a tender crumb, perfect for breakfast or as a side, offering savory flavors and warm, buttery goodness.
Ingredients
Instructions
- Mix the soda with the self-rising flour.
- Make a well in the flour mixture and pour in the oil and buttermilk.
- Stir quickly with a spoon until well mixed.
- Add the cubed cheese and mix well.
- Dough will be sticky.
- Drop a spoonful of dough at a time into flour and gently shape into a ball.
- Place the biscuits in a well-greased pan.
- Brush the top with oil.
- Bake at 450 degrees Fahrenheit for 20 minutes or until brown.
Tips & Substitutions
For lighter biscuits, ensure your buttermilk is at room temperature before mixing. If you don't have self-rising flour, you can substitute with all-purpose flour and add 1 tablespoon of baking powder and 1/2 teaspoon of salt. Use any cheese you prefer, such as cheddar or mozzarella, to customize the flavor. Remember to handle the dough gently to keep the biscuits fluffy.
Serving Suggestions
Serve these delicious buttermilk cheese biscuits warm, paired with a side of honey butter or with a hearty soup. They complement dishes like a Crispy Georgia Salad or can be enjoyed on their own as a snack. For a complete meal, serve alongside roasted vegetables or a fresh salad.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes until warmed through. This helps maintain their texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Cheese Biscuits contains roughly 193 calories, with 2g protein, 13g carbohydrates, and 15g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk; however, the biscuits may not be as tender. To mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes before using.
Can I freeze the biscuits before baking?
Absolutely! Shape the biscuits and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).