Cheddar Herb Buttermilk Biscuits
There’s something magical about a warm, flaky biscuit fresh from the oven, but these Cheddar Herb Buttermilk Biscuits take it to another level. The secret? A buttery herb layer tucked between folds of sharp cheddar dough. As they bake, the butter melts, blooming the spices and sizzling the garlic, infusing every bite with deep, savory flavor.
Biscuits shouldn’t be intimidating—they’re actually easy to make and endlessly customizable. There are different methods, but today we’re focusing on rolled biscuits, where creating layers is key. I first learned from Bon Appétit’s BA’s Best Buttermilk Biscuits, and while that recipe delivers incredible flakiness, I think we can take it even further.
This recipe uses two full sticks of butter, but with a twist—we hold back half a stick to make a flavored butter layer infused with herbs, spices, and fresh garlic. Like I said earlier, biscuits are endlessly customizable, you can play around with different flavor combinations. I’ve made these with an Italian herb blend and Parmesan, Old Bay and cheddar, and even za’atar for a Middle Eastern twist. You can also skip the cheese if you prefer, but the key is choosing a good balance of herbs and spices paired with a complementary hard cheese. Avoid soft cheeses—they just won’t hold up and will add too much moisture to the dough.
So, let’s talk about actually building those layers. You don’t need a food processor—just a bowl, a cheese grater, and your hands. Start by mixing your dry ingredients, then grate the cold butter and cheese directly into the flour. I find that coating the butter in flour as I grate it helps prevent it from melting in my hands.
Next, add your buttermilk. I’ve included a buttermilk substitute that I use all the time because, let’s be honest, I almost never have actual buttermilk in my fridge. Once the dough comes together, pat it out into a rough 12x12-inch square.
Now, here’s where the magic happens: creating the butter layers. Cut the dough into four equal squares and spread three out of the four with the herb butter. Stack them, finishing with the square that doesn’t have butter, and press down. Congratulations—you just created three layers of flavored butter.
But we’re not done yet. Cut the dough in half, spread that last tablespoon of butter over one of the halves, stack them again, and press down. Now you’ve built seven layers of buttery, flaky goodness.
See? Not hard at all! Now you
Cheddar Herb Buttermilk Biscuits
These aren’t just any cheddar biscuits—each bite is infused with layers of rich, buttery flavor. What makes them truly special is the herb butter layering technique. As they bake, the butter melts into the dough, blooming the spices and gently sizzling the garlic, creating pockets of deep, savory flavor throughout. The result? Perfectly flaky, golden biscuits with crisp edges, tender centers, and an irresistible aromatic kick. Whether paired with a meal or enjoyed on their own, these biscuits are next-level comfort food.
Ingredients
- ½ stick (4 tbsp) butter, room temperature
- 1 tsp dried dill
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp onion powder
- 1 small garlic clove, grated
- 440g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sugar
- 2 tsp salt
- ¾ cup (1 ½ sticks) cold butter
- 8 oz good-quality aged cheddar cheese
- 1 cup buttermilk or homemade substitute * see notes
Instructions
- Place the butter in a small bowl and microwave for about 10 seconds (or let it soften at room temperature).
- Stir in the dill, paprika, onion powder, and grated garlic. Set aside.
- In a large mixing bowl, combine the flour, salt, sugar, baking powder, and soda.
- Roll the cold butter in the flour, then grate it into the bowl. Repeat with the cheddar cheese.
- Toss everything together gently with your hands.
- Pour the buttermilk around the bowl, then use a fork or dough scraper to mix until combined.
- Transfer the dough to a clean surface and knead lightly until it comes together. The dough will be slightly crumbly but should hold together.
- Roll the dough into a rough 6 " x 6 " square.
- Cut into four equal squares.
- Spread the herb butter evenly over three of the squares, then stack them, finishing with the unbuttered square on top. (If you have any stray cheese, go ahead and sprinkle it on top of the butter layers, it will sandwich the cheese in. NO CHEESE WASTE ALLOWED!!)
- Press down gently to flatten, then press back into a 6" x 6" square.
- Wrap in parchment paper, pressing into the corners to create clean edges. Refrigerate for 30 minutes.
- After 20 minutes of chilling, preheat your oven to 425°F. (If your oven takes longer to preheat, start it earlier)
- Unwrap your dough but leave it on the parchment
- Roll the dough to your desired thickness:
- For tall and skinny biscuits: Roll to 1" thick and cut into a 4 x 3 grid (12 biscuits).
- For flatter and wider biscuits: Roll to ¾"-½" thick and cut into a 4 x 2 grid (8 biscuits).
- Leaving the biscuits on the parchment paper, slide the paper onto a baking sheet. separate the biscuits and brush with melted butter or olive oil.
- Place the tray in the oven, then immediately reduce the heat to 400°F.
- Bake for 20-25 minutes, until golden brown.
- Serve warm with extra butter or your favorite spread. These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Notes
Buttermilk Substitute
Ingredients:
- 1 tbsp sour cream or Greek yogurt
- 1 tbsp apple cider vinegar
- Whole milk (to fill up to 1 cup)
In a glass measuring cup, add the vinegar and sour cream (or Greek yogurt) and stir to combine. Then, fill with whole milk until it reaches the 1-cup line and stir again. Let sit for 5-10 minutes—it may curdle, which is completely normal. Use as you would regular buttermilk in the recipe.