Sandra Ina Garten Buttermilk Cheddar Biscuits Recipe is an American-style savory bake featuring sharp white cheddar and cold butter. These flaky scones use fresh buttermilk and diced cheese to create a golden crust and tender centre.
The first time I made this, I worked the dough until it was smooth like bread. Now I always stop mixing while it still looks slightly shaggy and messy. If you overwork the flour, the gluten develops too much and the biscuits turn out heavy and hard rather than light. That’s the one mistake that ruins the texture every time.
The butter is doing more work than you’d think in this dough. Without it being rock hard and cold, you won’t get those distinct layers that pull apart when you break the biscuit open. I like to dice the butter and put it back in the fridge for ten minutes before I even touch the flour. It’s the best way to make sure the fat doesn’t melt into the dough before it hits the oven.
Ina Garten Buttermilk Cheddar Biscuits Recipe Ingredients
- 250g (9oz) plain flour
- 1 tbsp baking powder
- 1 ½ tsp kosher salt
- 170g (6oz) unsalted butter, cold and diced
- 125ml (4fl oz) buttermilk, cold and shaken
- 1 extra-large egg
- 115g (4oz) sharp white cheddar cheese, grated
- 1 tbsp fresh parsley or chives, chopped
- 1 tbsp extra buttermilk for brushing
How To Make Ina Garten Buttermilk Cheddar Biscuits
- Preheat the oven: Set the rack in the middle of the oven and preheat to 220°C (425°F/Gas Mark 7). Line a flat baking tin with greaseproof paper so the cheese doesn’t stick to the metal.
- Mix the dry ingredients: Sift the plain flour, baking powder, and salt into a large bowl to remove any lumps. Use a whisk to make sure the leavening agent is spread evenly through the flour.
- Cut in the butter: Add the cold, diced butter to the bowl and work it into the flour using a pastry cutter or your fingertips. Stop when the pieces of fat are about the size of peas and the mixture looks like coarse crumbs.
- Combine buttermilk and egg: Whisk the egg and the cold buttermilk together in a small jug until the yolk is fully broken. Make sure the liquid is cold when it goes into the bowl to keep the butter firm.
- Form the dough: Pour the liquid into the flour mixture and stir with a fork just until the dough starts to hold together. Do not keep mixing once the flour is moistened or the biscuits will become tough.
- Add cheese and herbs: Gently mix in the grated cheddar and the chopped parsley or chives. Use a light hand to distribute the cheese so you don’t crush the air out of the dough.
- Shape the biscuits: Turn the dough onto a floured surface and pat it into a rectangle about 2cm (¾in) thick. Cut into rounds using a floured biscuit cutter or use a sharp knife to make squares.
- Brush and bake: Place the rounds on the prepared tin and brush the tops with the extra tablespoon of buttermilk. Bake for 20 to 22 minutes until the tops are golden brown and the biscuits have risen high.
- Serve warm: Move the biscuits to a wire rack for 5 minutes so the bottoms don’t get soggy. Serve them whilst they are still hot enough to melt butter.
Recipe Tips
- Keep everything cold. Put your bowl and flour in the fridge for twenty minutes before you start if your kitchen is warm.
- Avoid the twist. Press the cutter straight down into the dough without twisting it to make sure the edges stay open for a high rise.
- Grate your own cheese. Pre-shredded cheese is coated in potato starch which stops it melting into the dough properly.
- Freeze before baking. Put the tray of cut biscuits in the freezer for ten minutes before they go in the oven to set the fat.
- Use fresh baking powder. Check the expiry date on your tin because old powder will result in flat, heavy biscuits that don’t puff.
- Store in airtight tins. Keep cooled leftovers in a sealed container for two days and always warm them through before eating.
What To Serve With Buttermilk Cheddar Biscuits
These cheesy biscuits are the natural partner for a bowl of thick tomato soup or a spicy bean chilli. They work just as well at breakfast alongside scrambled eggs and crispy bacon or a plate of grilled sausages.
Try them as a side for roasted chicken or use them to soak up the juices from a beef stew. If you want a sweet and salty mix, serve them warm with a drizzle of honey or a dollop of salted butter.
How To Store Buttermilk Cheddar Biscuits
Fridge
Do not store these in the fridge as the cold air pulls the moisture out of the crumb and makes them go stale fast. Keep them in a tin at room temperature for up to 2 days instead.
Reheat
The best method is to wrap the biscuits in aluminium foil and bake at 150°C (300°F/Gas Mark 2) for 10 minutes. You can use a microwave for 15 seconds if you are in a rush, but the crust will go soft and chewy.
Freeze
Wrap baked, cooled biscuits individually in clingfilm and place them in a freezer bag for up to 2 months. Thaw them at room temperature for an hour before reheating in the oven to restore the crisp edges.
Ina Garten Buttermilk Cheddar Biscuits Recipe Nutrition Facts
Per serving (1 of 8):
- Calories: 230
- Protein: 5g
- Fat: 14g
- Carbohydrates: 19g
- Sugar: 1g
- Sodium: 360mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
No, the acid in buttermilk is needed to react with the baking powder, but you can make a quick version by adding lemon juice to full-fat milk.
This usually happens if the butter was too soft or if you twisted the cutter, which seals the edges of the dough and prevents expansion.
Use two knives or a pastry blender to keep your hands away from the fat, as the heat from your palms can melt the butter.
Ina Garten Buttermilk Cheddar Biscuits Recipe
Description
Flaky, buttery scones packed with sharp white cheddar cheese and fresh herbs with a golden buttermilk crust.
Ingredients
Instructions
- Preheat oven to 220°C (425°F/Gas Mark 7) and line a baking tin.
- Whisk flour, baking powder, and salt in a large bowl.
- Cut in cold diced butter until the mixture looks like coarse crumbs.
- Whisk egg and buttermilk together then stir into the flour.
- Gently fold in the cheese and herbs until a dough forms.
- Pat dough 2cm thick on a floured surface and cut into rounds.
- Brush tops with buttermilk and bake for 22 minutes until golden.
