These Cheddar Buttermilk Biscuits packed with two types of cheeses and scallions are the perfect addition to your fall dinner table. I love making biscuits because they are quick, easy and delicious. You can have fresh and warm from the oven cheddar biscuits in less then 25 minutes. The original recipe said that it makes 8 biscuits, unless you want a biscuit the size of your head, I would suggest dividing the dough into twelve equal biscuits. They were the prefect size and the perfect addition to soup, chili, or just when you are craving cheddar biscuits! 😉
- 1 3/4 cups all-purpose flour
- 3/4 cup cornmeal
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
- 2 cups (6 ounces) extra-sharp Cheddar, coarsely grated
- 3 tablespoons finely grated Parmigiano-Reggiano
- 3 scallions, finely chopped
- 2 garlic cloves, minced
- 1 1/3 cups well-shaken buttermilk
- Place the oven rack in middle position and preheat oven to 450°F. Line 1 large baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add flour, cornmeal, baking powder, baking soda, and salt. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Stir in cheeses, scallions and garlic. Hand stir the buttermilk into the mixture until just combined.
- Drop dough in 12 equal mounds about 2 inches apart on baking sheet. Bake until golden brown, 13-15 minutes. Transfer to a wire rack and cool about 10 minutes before serving.
This recipe was featured in the Naples Daily News on October 12, 2010 🙂