Easy Buttermilk Biscuit Recipe With Cheddar & Parmesan
Two kinds of cheese means double the fun in this recipe from our cookbook
It's easy to screw up a biscuit, especially when you're distracted by many moving pieces in a menu. That's why this recipe has an insurance policy against a failed puck: two kinds of cheese in the batter to keep the texture springy. You can't miss.
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Reprinted from TASTING TABLE COOKING WITH FRIENDS with permission from Flatiron Books. Copyright © 2019 by Geoff Bartakovics and Todd Coleman. All rights reserved.
Cheesy Biscuits
Get the recipe for cheesy buttermilk biscuits, which have two kinds of cheese (Parmesan and cheddar) for a breakfast (or side dish) done right.
Prep Time
10
minutes
Cook Time
15
minutes
servings
6
to 8 servings
Total time: 25 minutes
Ingredients
- For the Biscuits
- 1 cup (2 sticks) cold unsalted butter, cubed, plus more for greasing
- 4 cups all-purpose flour, plus more as needed
- 3 tablespoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- 2½ cups grated sharp cheddar cheese
- 1 cup chopped scallions
- ½ cup grated Parmesan cheese
- 1¾ cups low-fat buttermilk
- For the Topping
- ⅓ cup unsalted butter
- 1 tablespoon Old Bay seasoning
Directions
- Easy Buttermilk Biscuit Recipe with Cheddar & Parmesan 1. Make the biscuits: Preheat the oven to 450°F. Line two 18 x 13–inch sheet pans with parchment paper and grease them with butter.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. Stir in the cheddar, scallions, and Parmesan.
- Add the cold butter and work it into the flour mixture with your fingers, coating the cubes with flour and pinching each one to flatten (make a snapping motion with your thumb and first two fingers).
- Add the buttermilk to the dry mix and stir with a fork (you can hold the fork stationary while spinning the bowl with your other hand) until a loose, shaggy dough begins to come together. Using a spoon, drop the biscuit dough in ¼-cup-ish dollops onto the prepared pans, keeping them evenly spaced apart. Bake until light golden brown, 15 to 18 minutes.
- Meanwhile, Make the topping: Melt the butter and Old Bay in a small saucepan over medium heat. Brush, pour, or dab the butter topping on the biscuits and serve.
Nutrition
| Calories per Serving | 732 |
| Total Fat | 48.2 g |
| Saturated Fat | 29.4 g |
| Trans Fat | 1.7 g |
| Cholesterol | 131.9 mg |
| Total Carbohydrates | 53.7 g |
| Dietary Fiber | 2.1 g |
| Total Sugars | 3.2 g |
| Sodium | 1,226.0 mg |
| Protein | 22.1 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
