Cheddar And Onion Buttermilk Biscuits


  • Prep Time20 mins
  • Total Time35 mins
  • Makes12
Cheddar And Onion Buttermilk Biscuits

(Photography: Erik Putz. Food styling: Ashley Denton. Prop styling: Jen Evans.)

Chatelaine Triple Tested


  • 2 1/2 cups all-purpose flour

  • 1 tbsp baking powder

  • 2 tsp granulated sugar

  • 1 tsp salt

  • 3/4 tsp garlic powder

  • 1/2 tsp baking soda

  • 1/2 cup cold unsalted butter

  • 1 cup grated old cheddar cheese

  • 1/2 cup finely chopped green onions, (about 3)

  • 1 1/4 cups buttermilk, divided

  • 2 tbsp unsalted butter, melted (optional)


  • PREHEAT oven to 450F. Line a baking sheet with parchment. Whisk flour, baking powder, sugar, salt, garlic powder and baking soda in a large bowl. Grate butter into flour mixture and toss to coat. Add cheddar and green onions and gently stir until coated.

  • RESERVING 2 tbsp, stir buttermilk into flour mixture until dough just comes together. Do not over-mix. Turn out onto lightly floured surface, lightly knead 3 times and pat out until 1-in. thick.

  • CUT out 12 rounds using a 2 ½-in. round cutter, gathering and rerolling extra dough, or cut into 12 squares using a sharp chef’s knife, and arrange 1 in. apart on prepared sheet.  Brush with reserved buttermilk.

  • BAKE until tops are golden brown, about 14 min. Transfer to a rack and brush with melted butter Tip: Cold, grated butter is key to a perfect biscuit. When the hot oven hits the cold butter bits, it creates steam, which pushes everything up for a high-rising, flaky biscuit.

Nutrition (per biscuit)

Calories 221, Protein 7g, Carbohydrates 22g, Fat 12g, Fibre 1g, Sodium 401mg.