Cheddar Buttermilk Biscuit Recipe

Prep and preheat

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Place a cast-iron skillet or rimmed baking sheet in the oven to heat (optional for crisp bottoms). Keep butter and buttermilk very cold until ready to use.

Dry mix

In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly combined.

Cut in butter

Grate or cut 3/4 cup cold unsalted butter into small pieces. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6-8 strokes with a pastry cutter).

Add cheddar

Fold in 1 cup shredded sharp cheddar evenly through the flour-butter mixture, leaving some streaks of butter visible to ensure flakiness.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Using a fork or a flexible spatula, gently stir until the dough just comes together and no dry flour pockets remain. Do not overmix; the dough should be shaggy and slightly sticky.

Turn out and fold

Turn the dough out onto a lightly floured surface (use up to 1/4 cup extra flour). Pat the dough to about 1-inch thickness. Fold the dough over onto itself 2-3 times to create layers, then pat again to 1-inch thickness. This creates flaky layers.

Cut biscuits

Using a 2 1/2-inch biscuit cutter or a floured glass, press straight down without twisting to cut rounds. Gather scraps, gently press once, and cut additional biscuits. Aim for 8 biscuits total.

Egg wash and bake

Lightly beat 1 egg and brush the tops of the biscuits for color (optional). Place biscuits on the preheated baking sheet or skillet about 1/2 inch apart for slighter crusts or touching for taller biscuits. Bake at 425°F (220°C) for 12-15 minutes, rotating halfway, until golden brown on top and cooked through. Remove and cool slightly on a rack.

Cook the sausage

While the biscuits bake, remove sausage from casings if necessary and roughly crumble. Warm a large skillet over medium heat. Add 12 oz farm-style chicken sausage crumbles and cook, stirring and breaking up with a spatula, until browned and cooked through, about 6-8 minutes. Transfer cooked sausage to a bowl and set aside, leaving rendered fat in the pan. If pan is dry, add 2 tablespoons unsalted butter.

Make the roux

With the pan over medium heat, add 2 tablespoons unsalted butter (if needed) to the sausage-fat in the skillet. Sprinkle in 3 tablespoons all-purpose flour and stir constantly with a wooden spoon or whisk to combine with the fat. Cook the flour mixture for 1.5 to 2 minutes, stirring, until it becomes a pale golden roux and loses its raw flour taste but does not darken too much.

Add liquids

Slowly whisk in 2 cups whole milk and 1/4 cup chicken or poultry stock in a steady stream to prevent lumps. Bring the mixture to a gentle simmer, whisking constantly until it begins to thicken, about 3-5 minutes.

Return sausage and season

Stir the cooked chicken sausage back into the gravy. Add 1 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt (adjust to taste), 1 teaspoon fresh thyme leaves (optional), and 1/2 teaspoon hot sauce (optional). Simmer gently for 2-3 minutes to allow flavors to meld and reach a thick gravy consistency. If gravy becomes too thick, thin with up to 2 tablespoons additional milk or stock.

Final taste and hold

Taste and adjust seasoning with additional salt and pepper as needed. Keep the gravy warm over the lowest heat, stirring occasionally until ready to serve.

Split the warm cheddar buttermilk biscuits in half horizontally. Spoon a generous ladle of farm fried chicken sausage gravy over the bottom halves, place the tops back on (or serve open-faced), and sprinkle with extra shredded cheddar if using and 2 tablespoons fresh snipped chives. Serve immediately so biscuits remain tender and gravy hot.