These three cheese biscuits with buttermilk are flaky, buttery and full of flavor. We love serving them for the holidays. They are super simple to put together, customizable and bake really fast.
If you love baking biscuits and always looking for new recipes, feel free to check my Pumpkin Biscuits recipe too. It’s great on Thanksgiving or anytime during Fall season.
Three Cheese
It doesn’t have to be three different types of cheese. I prefer it this way because of the subtle flavor variety. But sincerely, feel free to use only one or two from what cheeses you have available.
I use the following cheeses for this recipe:
- Parmesan cheese (occasionally I use Parmigiano Reggiano instead)
- Jarlsberg cheese
- Asiago cheese
Usually I try to achieve 2 cups of shredded cheese as a combination of all three types of cheese.
Biscuit Ingredients
We discussed the cheese separately but here is a bigger picture of all the ingredients I used to make this recipe.
- All purpose flour
- Baking soda
- Three cheese (Asiago, Jarlsberg and Parmesan)
- Butter
- Buttermilk
- Chives and seasonings of choice (i.e Italian seasoning or Herbes de Provence)
Pro-Tip: You can use baking soda and buttermilk or baking powder and cold milk to leven the biscuits. If you’re using self rising flour please note that it already has both baking powder and baking soda.
Sonila’s Tips and Notes
So I have several tips for a succesful recipe.
The most important one is that buttermilk, cheese and butter have to be cold. Actually, I even freeze the butter for a bit before grating it.
Shredding or grating the cheese and butter yourself makes for a fluffier dough and better flavor imo (plus less chemicals in the cheese).
Grease the cast iron skillet before adding the biscuits in. While cast iron itself is nonstick, baking buttery dough in it might make it difficult to remove the biscuits from skillet later on. I usually grease with butter so any oils or sprays don’t alter the taste.
If dough is too soft and not pliable enough, refrigerate until it hardens up a little bit (usually 15 minutes is enough but chill it longer if your kitchen is usually warm). You want to be able to roll the dough balls by hand quickly.
Finally, feel free to add different seasonings to the dough. I definitely switch it up sometimes based on what I have on hand and a little creativity because I rarely follow a recipe to a T.
Here are some pictures from when I made the biscuits.
Three Cheese Buttermilk Biscuits
Equipment
- 1 Grater
Ingredients
- 2 cups all purpose flour
- ½ tbsp baking soda
- 2 cups shredded cheese mix of three cheeses: parmesan, Jarlsberg and asiago
- 1 stick salted butter 8 tbsps or half a cup
- 1 cup buttermilk
- 1 tsp chives finely minced
- ½ tsp Italian Seasoning or Herbes de Provence
- 2-3 tbsps butter for brushing
Instructions
- Set oven to pre-heat to 450 degrees F. Add 1 stick of butter from refrigerator to freezer for about 15 minutes or so to harden the butter.
- Add flour and baking soda to a mixing bowl. Use the danish whisk to mix thoroughly.
- Grate all three cheeses over flour, make sure you have about 2 cups of shredded cheese. Mix.
- Grate butter over the bowl too, work fast so heat from your hand doesn't melt or soften the butter.
- Add buttermilk (make sure it's cold). Add chives and seasonings of choice. I alternate between blends like Italian seasoning or Herbes de Provence.
- Mix well with the whisk then use your hands to form the dough. Don't overdo the kneading.
- Grease the cast iron skillet. Make 9 balls of dough and place them in a circle around the skillet, with 9 ball in the middle. That way the biscuits are not overcrowding each other.
- Bake from 13-15 minutes until golden brown. Brush with herbed butter at the end before serving for more flavor:). Enjoy!
Video
Notes
- Salted butter and cheese has enough salt so I didn’t add any extra in the dough. But sometimes, I do add some garlic salt in the butter before I brush over the biscuits.
- Store extra biscuits in an airtight container for 2-3 days. Warm them up in the toaster over.
Nutrition Label
Nutrition
If you would like to save this recipe for later, please pin one of the pictures from this post to your boards in Pinterest. It makes retrieving the recipe a lot easier in the future. Please let me know in comments if you have any questions or your feedback from cooking the biscuits.
Thank you for reading my blog, it means a lot to me and my family:).
More recipes
If you love baked breads, rolls and sides see some more recipes from my blog:
- Savory Corn Muffins with Jarlsberg Cheese
- Mediterranean Cornbread with Rosemary and Olive Oil
- Pumpkin Biscuits
- Cheese Breads (made with yucca flour)
- Bolivian Marraquetas
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