These cheddar stuffed buttermilk biscuits are an easy and delicious breakfast idea you can have on the table in less than 20 minutes! They’re soft and flakey– and the sharp cheddar cheese pairs perfectly with spicy honey butter. For all of my Southern friends, these biscuits give off some serious Cheddar-Bo vibes– and trust me, that is something I take very seriously!
Frequently Asked Questions
Q: Does the butter have to be cold?
A: Yes! In fact, I keep a stick of butter in the freezer just for making biscuits! You need cold butter so ensure that the biscuits rise and become flakey. If you try to incorporate warm butter into the flour, you’ll end up with a dense paste, not biscuits.
Q: Do I have to use a cheese grater?
A: In this case, grating the butter replaces the traditional pastry cutter. If you don’t want to use a cheese grater, you can pulse the butter and flour in a food processor until the butter is the size of peas.
Q: Why do you use buttermilk instead of regular milk or water?
A: Buttermilk keeps baked goods extra moist and adds that distinct “southern biscuit” flavor. It also helps activate the leavening in the self-rising flour.
How to Make Cheddar Stuffed Biscuits
let’s talk ingredients
Self-Rising Flour: If you can’t find self-rising flour, you can make it by combining 1 cup of all-purpose flour with 1.5 tsp of baking powder and ½ tsp of kosher salt.
Butter: You can substitute butter for your favorite plant-based butter replacement. Just make sure to keep it very cold!
Buttermilk: If you don’t have buttermilk, you can make it by combining 1/2 cup of milk with 1/2 tbsp of white vinegar or lemon juice. Combine the milk and acid and let it sit five minutes before using.
Cheddar: I like using sharp cheddar cheese but feel free to use whatever you have on hand– mild or medium cheddar, Colby, etc.
Hot-Honey: I am obsessed with Mikes Hot Honey (not sponsored for saying this)– I find their honey not too sweet and not too spicy. It’s perfectly balanced and delicious on so many things. But if you don’t have access to MHH, you can combine honey and red pepper flakes until you get the spice level you’re comfortable with.
Step one: grate the frozen butter into the flour
In a large bowl, combine the self-rising flour and grated butter. Mix just until the butter is incorporated– you don’t want to cut the butter any smaller.
step two: Add the buttermilk
Add the buttermilk and mix just until it forms a shaggy ball. Make sure not to over-mix biscuits or you’ll end up with hockey pucks!
step three: Press into a rectangle
Turn the dough out onto a lightly floured surface and pat it into a rectangle with your hands. Make sure to work quickly– you don’t want the butter to get warm.
Step four: Layer with cheese
Layer half the cheese onto the top half of the rectangle. Fold the bottom half up to enclose the cheese and press the dough out into a rectangle again. Repeat with the remaining cheese.
step five: Cut and bake
If you want to make sure your cheese doesn’t spill out, make sure to fully enclose it in the biscuit by pinching the sides closed. But if you love that crispy cheese crust, just leave them as is. Bake for 12-15 minutes, or until they’re golden brown on top.
Step six: Make the hot-honey butter
In a small bowl, combine the softened butter and hot-honey. This should be to taste so feel free to start with less hot-honey and go up. My sweet spot is about 1 tsp hot-honey per 2 tbsp of butter.
A Few More Breakfast Ideas
Cheddar Stuffed Buttermilk Biscuits with Hot-Honey Butter
- 1 cup cold self-rising flour plus more for dusting the work surface
- 2 tbsp frozen butter
- 1/2 cup buttermilk
- 2 oz cheddar cheese sliced thin
- 2 tbsp butter at room temperature
- hot honey to taste
- flake salt optional
Make the Biscuits
- Preheat your oven to 425°F.
- Add the flour to a large bowl. Using a cheese grater, grate the frozen butter on top of the flour. Mix gently until the butter is well incorporated.
- Add the buttermilk and mix until the dough comes together in a shaggy ball.
- Lightly flour your work surface and dump the dough onto the counter. Pat the dough into a rectangle with your hands.
- Place half of the cheese on the top half of the rectangle. Fold the bottom of the rectanlge over the top making sure to fully cover and enclose the cheese. Pat the dough out into a rectangle again and repeat the cheese layering process with the remaining cheese. This step is important to create flaky, cheesey layers.
- Next, cut the dough into squares (or use a round cookie cutter if you'd prefer).
- Place the biscuits on a parchment lined baking sheet and bake for 12-15 minutes until they are golden brown on top.
- (optional) Brush with melted butter and a sprinkle of flake salt.
Make the Hot-Honey Butter
- In a small bowl, combine the softened butter and hot-honey. I usually use about 1 tsp per 2 tbsp of butter but it is completely up to your taste buds so adjust according to your preferred heat level.