Biscuits have to be one of my top comfort foods.  Growing up, we served these beauties fresh from the oven and served them with a warm bowl of soup or stew.  I recently made these Irish Cheddar Buttermilk Biscuits to go with a big batch of Broccoli Potato Soup on a Sunday afternoon, and both were a hit.

Tricks to the Perfect Biscuit

There are two tricks to getting a nice biscuit.  The first is to use cold butter and keep it in large enough chunks (pea size) to form little pockets that once baked, cause the biscuits to be flaky: a pastry blender will be your best friend here but your hands will work too.  The second is to not over-work the dough.  Unless you want a tough biscuit. But who wants a tough biscuit?

You can use a biscuit cutter for a perfect circle but I typically just pat the dough into a circle or square and cut them with a knife into 8 pieces.  It’s easier and I like the rustic look that it gives the biscuits.

Scone Recipes

I love a good scone and a cup of tea or dunked in my favourite soup. This recipe is truly a classic for any occasion or these Homemade Biscuits. I love it hot out of the oven with a big spread of butter. For something on the sweeter side, try recipes like Blueberry Lemon Scones or Pumpkin Scones! 

How to Make Buttermilk

Make your own buttermilk with two ingredients and one easy step!  Simply combine 1 cup of unsweetened milk (plant based milk works too) with 2 tablespoons of vinegar or lemon juice, stir and set aside for 10 minutes before using as directed in the recipe.  

Irish Cheddar Buttermilk Biscuits

irish cheddar scones

Irish Cheddar Buttermilk Biscuits

These Irish Cheddar Buttermilk Biscuits are perfect fresh out of the oven and served with a warm bowl of soup or stew!


  • 1
  • 1/2-3/4
  • 2
    all-purpose flour
  • 4
    baking powder
  • 1/2
  • 1/2
    cold butter
  • 1
    grated Irish Cheddar


  1. Preheat the oven to 450 F and line a baking sheet with parchment paper.

  2. Crack the egg into a 1 cup glass measure and mix well with a fork.  Add the buttermilk to the 3/4 cup mark and mix well again.

  3. In a large mixing bowl, sift the flour, baking powder and salt.  Cut the butter into 1/2″ cubes and lightly mix it into the flour mixture with a pastry blender or your fingers until the chunks of butter are the size of peas.  Stir in 3/4 cup of the cheddar (reserve 1/4 cup for sprinkling on top) and stir in the buttermilk until just combined (do not over mix the dough, you want to do this step in more of a tossing motion).

  4. On a lightly floured surface, pat the dough to 1″ thick circle and cut with a cookie cutter or sharp knife into 8 pieces.

  5. Place the biscuits on the prepared baking sheet, sprinkle with the remaining 1/4 cup of cheese if desired, and bake for 10-15 minutes until golden brown. Serve warm.

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