There is nothing quite like a warm, flaky buttermilk biscuit, but when you hide a pocket of melted, sharp cheddar in the center, it becomes a culinary masterpiece. These Cheese Stuffed Buttermilk Biscuits are the perfect marriage of Southern tradition and modern indulgence. By using cold butter and the “folding” technique, we create dozens of paper-thin layers that shatter upon impact, revealing a molten cheese center that is incredibly satisfying. Whether served alongside a bowl of chili or as the star of a weekend brunch, these biscuits are a guaranteed crowd-pleaser.
Why This Recipe Works
- Cold Butter Science: By keeping the butter cold and leaving it in pea-sized chunks, the water in the butter evaporates during baking, creating steam pockets that push the dough up into high, flaky layers.
- The “Tuck and Seal” Method: We use a specific assembly technique to ensure the cheese stays inside the biscuit rather than leaking out onto the pan, maintaining a clean look and a surprise interior.
- Buttermilk Acidity: The lactic acid in buttermilk reacts with the baking soda to provide a superior rise and a tender, tangy crumb that balances the richness of the cheese.
- Cast Iron Finish: Baking these in a preheated cast-iron skillet or heavy baking sheet ensures a crispy, golden bottom that provides a structural base for the soft interior.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 15–18 Minutes
- Total Time: ~40 Minutes
- Yield: 8–10 Biscuits
- Difficulty: Medium
Ingredients
- 2 ½ cups All-Purpose Flour
- 1 Tbsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- ½ cup (1 stick) Unsalted Butter, frozen and grated
- 1 cup Cold Buttermilk (plus 1 Tbsp for brushing)
- 4 oz Sharp Cheddar Cheese, cut into 1-inch cubes
- Optional Topping: 2 Tbsp melted butter mixed with ½ tsp Garlic Powder and Parsley.
Instructions
- Dry Mix: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- The Butter: Grate the frozen butter into the dry ingredients. Use a fork to toss gently until the butter is coated in flour. Do not use your hands, as the heat from your palms will melt the butter.
- The Dough: Make a well in the center and pour in the cold buttermilk. Stir with a wooden spoon until just combined.
- Laminating: Turn the dough onto a floured surface. Pat it into a rectangle, fold it in half, turn it 90 degrees, and repeat 5–6 times. This creates the flaky layers!
- Stuffing: Roll the dough to 1-inch thickness. Cut out circles using a biscuit cutter. Press your thumb into the center of each circle to create a nest.
- Seal: Place a cube of cheese into the nest. Fold the edges of the dough over the cheese and pinch tightly to seal. Place the biscuit seam-side down on your baking sheet.
- Bake: Brush the tops with a little buttermilk. Bake at 425°F (220°C) for 15–18 minutes until golden brown.
- Finish: Brush with garlic-parsley butter immediately upon removing from the oven.
Conclusion
These Cheese Stuffed Buttermilk Biscuits take a breakfast staple and turn it into a gourmet experience. The contrast between the salty, sharp melted cheese and the buttery, tender dough is addictive. While they require a bit of technique to master the layers, the result is a bakery-quality biscuit that is infinitely better than anything found in a cardboard tube.
(FAQ)
Q: My biscuits didn’t rise. What happened?
A: This usually happens if the butter got too warm before baking or if the baking powder is expired. Keep everything as cold as possible! If your kitchen is hot, pop the shaped biscuits in the fridge for 10 minutes before baking.
Q: Can I use shredded cheese?
A: You can, but a solid cube of cheese provides a much more dramatic “cheese pull” and is easier to seal inside the dough without it leaking through the seams.
Q: Can I freeze these?
A: Yes! You can freeze the unbaked, stuffed biscuits. Bake them straight from the freezer at 425°F, adding about 3–5 minutes to the total baking time.
