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Cheddar buttermilk biscuits from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • scallions
  • buttermilk
  • cornmeal
  • cheddar cheese
  • Parmigiano Reggiano cheese

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Notes about this recipe

  • Rutabaga on June 29, 2016

    I've made these before to serve as the base for the accompanying turkey sloppy joe recipe, and they are the perfect foil for the meaty, tomatoey sauce with a hint of sweetness. On their own, they are a good quickbread to accompany a neat dish, and adding a couple teaspoons of sugar would probably make them even better, complimenting the many savory ingredients. These are not flaky biscuits; they have a sandier texture, but are filling and flavorful.

  • jzanger on November 10, 2013

    Incredibly delicious... I added 2 tsp of sugar and a healthy amount of ground black pepper to the ingredients and would do that again. Also, I subbed chives for the scallions because I didn't have any, but I"m sure the scallions would have been delicious as well. The cornmeal adds a really nice texture and flavor. These would be really great alongside chili. The recipe made 10 very large biscuits for me. Dividing among 8 biscuits would have yielded biscuits the size of your face.

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