When the weather turns cold our family loves to eat a variety of soups and stew. I always like to make something to go along with these meals to soak up the delicious goodness at the bottom of the bowl. These cheesy buttermilk biscuits are the best side dish to any winter meal.
I used aged gouda cheese in them but, you can choose any cheese you prefer. Cheddar would work just as nicely.
The combination of all purpose flour and pastry flour ensures that the biscuits don’t turn out too dry. This combination should make them nice and fluffy.
Cheesy Buttermilk Biscuits
Ingredients
- 1 Cup unbleached all-purpose flour
- 1 Cup pastry flour
- 2 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- 8 Tablespoons unsalted butter frozen and grated
- 3/4 Cup buttermilk
- 1 Tablespoon raw honey
- 1/2 Cup aged cheese I used Beemster gouda 12 year aged cheese.
Instructions
- Freeze your butter.
- Combine unbleached all purpose flour, pastry flour, baking powder, baking soda and salt. Mix till combined.
- Combine the buttermilk with the honey in a separate bowl.
- Grate the frozen butter into the flour mixture and cut it in with a pastry cutter. Alternatively you can use two knives to cut it in. Work quickly so the butter stays cold.
- Add the buttermilk mixture into the flour/butter mixture. Combine with spatula or fork. Be careful not to overmix it.
- Preheat the oven to 400 Fahrenheit
- Transfer the dough to a lightly floured countertop. Roll it out into a rectangle. Sprinkle half of the cheese onto the dough then fold it into thirds. Repeat this one more time with the rest of the cheese. Make sure you have some cheese left to put on the biscuits before you bake them.
- Roll out your dough into 1/2 inch thickness and cut out the biscuits. I did circles but you can simply cut squares so you don’t have to roll out the leftover scraps into a rectangle again. The left-over scraps will not bake as nice as your first batch. It won’t get the same height and will have less layers.
- Place your biscuits on a baking tray lined with parchment paper. Brush them with a little buttermilk and top with the left-over cheese.
- Bake them in the preheated oven for 15-20 minutes, or until they are nice and golden brown. Once they are done, let them cool on a cooling rack.
Notes
Inspired by: America’s test kitchen