I will be the first to tell you that these cheddar tarragon buttermilk biscuits are fancier than your average biscuit… And in a good way! They are loaded with spices and cheese, and then topped with more cheese.
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If you have never made biscuits from scratch, why not?
Biscuits are waaaaayyy easier than making homemade bread. No yeast, no rise time, no problems!
These biscuits make the perfect side for almost any meal! But in my opinion they pair the best with homemade chili, to make some killer breakfast sandwiches, or to serve alongside a homemade soup, like this roasted garlic and butternut squash soup!
Let’s make some biscuits!
To make these biscuits you first start with cutting the butter into the dry ingredients. To do this, you will need a pastry cutter.
Cut in the butter until it is in pea sized lumps. These butter lumps will melt during baking and create those buttery flaky layers. YUM. If the butter gets too incorporated during the cutting in process, your biscuits might turn out oily or dense.
After the butter has been cut into the dry ingredients, next you will fold in the buttermilk. Fold until the dough starts to stick together, remove dough from the bowl and place on a lightly floured surface.
Don’t have any buttermilk?
I don’t know about you, but I rarely have buttermilk on hand. So, let me teach you how to make a buttermilk alternative! This has seriously changed my baking life forever and it is so easy!
To make a buttermilk alternative:
- In a 1 cup measuring cup, measure out 1 tablespoon of white vinegar or lemon juice.
- Fill the rest of the measuring cup with regular milk.
- Wait 5 minutes, stir, measure out, and use your buttermilk!
Let’s shape these biscuits!
To use up the extra dough, re-knead dough scraps for a few seconds until they stick together again. Roll out the dough again and cut a few more biscuits. Do not re-knead the dough more than once.
Place the biscuits on a baking sheet and brush with egg and top with remaining cheese.
Bake the biscuits until they are golden brown and puffy.
That is it! It really is as easy as it sounds! Now whip up a batch and enjoy a warm buttered Cheddar tarragon buttermilk biscuit right out of the oven!
We put a lot of work into our recipes, we would love to know if you tried this recipe and how it turned out for you!
If you have any questions about this recipe, I would be happy to answer them in the comments down below!
- 2 cups All Purpose Flour
- ½ cup Butter, cold
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Dried Tarragon Leaves
- 1 teaspoon Garlic Powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 ½ cups Sharp Cheddar Cheese, shredded and divided
- 1 cup Buttermilk
- 1 Egg, large
- Preheat oven to 375*F
- In a large mixing bowl combine flour, butter, sugar, tarragon, garlic powder, baking powder, baking soda, salt, and pepper.
- Using a pastry cutter, cut in the butter until the butter is in pea sized lumps.
- Add in 1 cup of cheddar cheese and stir until fully coated in the dry mix.
- Create a well in the center of the dry mix and pour the buttermilk into the center.
- Using a spatula fold the mixture together until a sticky dough is formed.
- Transfer the dough to a lightly floured surface and knead for 1-2 minutes until firm.
- Roll out the dough on a large surface to ½“ thick. Using a circular pastry cutter or a large mason jar lid, cut rounds.
- To use up the extra dough, re-knead dough scraps for a few seconds until they stick together again. Repeat cutting. Do not re-knead the dough more than once.
- Transfer cut biscuit rounds to a large baking sheet, leave at least a ½” space between each biscuit.
- In a small bowl whisk the egg and using a pastry brush, brush egg on top of each biscuit.
- Top biscuits with remaining ½ cup of cheddar cheese and bake for 18-20 minutes until puffy and golden brown.
- Transfer to a wire rack to cool.
Biscuits will keep in an airtight container at room temperature for 3-4 days.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g