Buttermilk Cheddar Mini Biscuits

Makes 12 Biscuits
serve with:
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  • 2¼ cups (270g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 2½ teaspoons (12.5ml) baking powder
  • ½ teaspoon (2.5ml) baking soda
  • ¼ teaspoon (1.25ml) cayenne pepper
  • ½ teaspoon (2.5ml) salt
  • ½ cup (120g) butter, cubed
  • 1¼ cup (112g) old cheddar cheese, shredded 
  • 1 cup (240ml) buttermilk
  • 1 egg yolk, lightly beaten


Preheat the oven to 425°F/218°C. 

In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.

Using a pastry blender or two knives, cut the butter “in” until the mixture resembles coarse crumbs.

Stir in 1 cup (112g) of the cheese.

Add all of the buttermilk at once, stirring with a fork to make a soft, sticky dough. With lightly floured hands, press the dough into a ball. On a lightly floured surface, knead gently about 10 times. Gently pat the dough into a ¾” (19mm) thick round.

Using a 2½” (6.3cm) floured cutter, cut out rounds. Place onto an ungreased baking sheet. Gather up the scraps and repat dough once; cut out more rounds.

Brush the tops of the scones with egg yolk and pinch of shredded cheddar.

Bake in a 425°F/218°C oven for 12 to 15 minutes or until golden.

Tip:  You can also use the rim of a similar-sized drinking glass in place of a round cookie cutter to make the biscuits.


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