It’s the time of year when I get out my boots and unpack my (excessive) collection of scarves. I harvest the last of my garden produce and put pumpkins on the porch. I trade in my daily bowl of sliced peaches and berries for a crisp apple. And instead of salads and grilled vegetables, I want soups and hearty casseroles. These biscuits belong alongside your next fall dinner, nestled in between your mashed potatoes and roasted carrots, or perched on the edge of a bowl of stew.
I’ve simply adapted my recipe for easy buttermilk biscuits and I love the warmth of the whole wheat flour, and the flavor from the cheddar cheese. And probably my favorite thing about them? They’re a cinch to make. Perfect for spur of the moment homemade breakfast and easy weeknight dinners.
Feel free to change up the flavors also. Try different cheeses, add herbs or spices, and don’t be shy. Whenever I have a hankering for biscuits I always take a look at what I have in my fridge and pantry and create something on the spot. That’s how these biscuits came to be, and I’m happy to stay I stumbled upon a real winner with this one.
A few notes about biscuit making…
- Make sure your ingredients are cold. The butter, buttermilk, and cheese should be straight from the fridge. It’s the little bits of cold butter speckled throughout the dough that help give your biscuits rise. Don’t mess with it!
- Don’t overwork the dough. It’s okay if there are some dry bits. Stop kneading when it comes together and you can pat it into a disk.
- If you want soft biscuits, leave about one inch spacing between them on the sheet pan during baking. If you want crispier biscuits, space them farther apart. They’re great both ways!
- A Cozy Kitchen recently did a whole post on how to make flaky, perfect biscuits. She’s got some great tips and step-by-step photos.
Other biscuit recipes from Completely Delicious: