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Cheddar Tarragon Buttermilk Biscuits

The perfect biscuit to serve with your favourite chili or soup!
Total Time 40 minutes
Servings 12 biscuits
Author Jessica


  • 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.