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There’s a cafe near me that makes these scallion cheddar biscuits. They are amazing. They closed for a minute due to recent events. So I thought I would try my hand at making them myself. As I was making them, I had a different thought — what about cheddar ranch biscuits instead of scallions?
I flavored these with the perfect combination of seasonings. Then I added some cheddar. These are a step above the scallion version I had in my head. I can think of a million uses for these cheddar ranch biscuits. Make a breakfast sandwich, eat alongside my favorite soup. Or just slather with good salted butter and maybe some homemade hot honey? Truly amazing. Honestly, they are kinda perfect on their own.
I thought about using a ranch dressing packet. I changed my mind for two reasons. Those seasoning packets are not nearly as fresh-tasting as real herbs. They are also loaded with preservatives. I think that might affect how the biscuits will rise. It may work — I have not tried it — so do so at your own risk.
If you have a food processor, making these biscuits is truly a breeze — cut up your butter, cube your cheese, and put everything in it. No grating or chopping necessary. Otherwise, you’ll have to grate your cheese and use a pastry blender or use your fingers to cut in the butter. Can be done, but it’s much more tedious.
I got about a dozen biscuits out of this recipe with no dough leftover and had to freeze them because otherwise, I would have eaten them all. So be warned: if you don’t want to eat them all, make them for a brunch, or take them to a holiday celebration (these would be perfect on an Easter table.)
Cheddar Ranch Buttermilk Biscuits
These easy to make cheddar ranch biscuits will liven up your breakfast table, dinner table any everything in between. Serve with soup, salad, or on their own, these flaky biscuits are fantastic.
Put the flour, baking powder, dried herbs, salt, sugar, and baking soda in a large bowl. Add the butter.
Using a pastry blender or your fingers, blend until the butter is the size of peas and evenly distributed throughout the flour mixture.
Add the cheese and mix well.
Add the buttermilk and using your hands, knead the dough until you have a shaggy dough. Transfer to a floured surface.
Pat the dough into a 12 inch rectangle.
Tri-fold the dough by folding the left side to the center, followed by the right. Flatten out again to make a rectangle shape, and repeat the tri-fold.
Repeat the process two more times.
Using a rolling pin, roll the dough to 1-2 inches (ideally it should be about 3/4 as tall as your biscuit cutter.)
Dip your biscuit cutter in flour and cut the biscuits straight down — don’t twist your cutter or your biscuits won’t rise as well.
Cut as many biscuits as you can, then reshape the dough into another rectangle. Continue until you no longer have enough dough to make a biscuit.
Put the biscuits on a sheet pan.
Whisk the egg yolk and the heavy cream together and brush the tops of the biscuits. Grind some black pepper over top if that’s your thing.
Bake until biscuits are golden brown, 20-30 minutes. Let cool and serve.
Storing leftovers: Store leftovers in an airtight container. They should last a few days, but are best eaten as soon as possible. Can also be frozen in a freezer safe container. Variations: You can sub 1/2 cup chopped scallions for the ranch seasoning, or use any combination or dried herbs you like.Ingredient information: Avoid using a pre made ranch seasoning, as fillers may affect how your biscuits rise.Sourcing: I get my dried herbs from Penzeys.