Easy peasy, kind of cheesy, buttermilk biscuits!


Have you ever just woken up (relatively late) on an incredibly rainy morning and thought “ugh, the day is ruined because the XYZ activities I wanted to do today are completely rained out?” Haha.. yeah, that was me one rainy weekend morning last month. I was downstairs, sunk into the couch watching my darling daughter play with dinosaurs when all of a sudden, I had a hankering for BISCUITS!!

Though I am one to appreciate the many delicate layers found in some biscuits, I was lazy and I didn’t want to pull out the rolling mat, the rolling pin, and get my hands all goopy as I rolled them out, so I plopped them out on my baking sheet with the little scoop I use for cookies, sprinkled some cheese on top and called it a morning… and (yes I know this is already such a long run on sentence)… they were so good! Fluffy and warm, a little salty, and depending on the type of cheese it was topped with — a bit tangy from the ones that were topped with some blue cheese or a little nutty from the ones with gruyere and parmigiano reggiano. I normally use a sharp white cheddar for these, but since I had a couple other cheeses leftover from a Christmas week cheese platter, I had used those instead — so really, use any cheese you like!

And that my friends, along with some scrambled eggs, bacon, and a sweet daughter telling me she liked what I had just baked/cooked for her, helped turned my hum-drum morning into a delightful one. You know what happened after that too? The rain cleared for a couple of hours to give us just enough time to run over to the Huntington Library and play a bit before it started to drizzle again!  Los Angeles needs the rain, so I can’t complain too much. I know you’re thirsty, plants — drink up!

Easy peasy, kind of cheesy, Buttermilk Biscuits (adapted from Alton Brown’s recipe for buttermilk biscuits)


Ingredient List
2 cups flour
4 tsp baking powder
½ tsp baking soda
¾ tsp salt
4 Tbs cold unsalted butter
1 cup buttermilk (or a generous 1/2c milk plus 1/2c sour cream is really yummy too!!)
cheese (no measurement here because I normally just grate however much I want on top)

Whisk together the flour, baking powder, baking soda, and salt.  Cut in cold (roughly) cubed butter with forks, a pastry blender or your fingers.  Pour in the buttermilk and gently mix in with a spatula.  Use a little scoop or spoons to drop mounds of of the mixture on a baking sheet that’s been covered with some parchment.  Sprinkle with cheese.  Bake for 15-20minutes until the biscuits start to brown on the edges and cheese crisps on top.  Devour and smile.


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