southern sunday breakfast biscuits with buttermilk

Southern Sunday Breakfast Biscuits

Southern Sunday Breakfast Biscuits are made with buttermilk, rosemary and cheddar. The fluffiest biscuits perfect for a weekend breakfast.
Course Bread, Breakfast
Cuisine American
Keyword biscuits, breakfast, buttermilk biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 biscuits


  • 2 Cups (256 grams) All Purpose Flour
  • 1 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/2 Cup (8Tbsp) Unsalted Butter cut into small cubes
  • 1 Cup (250 ml) Buttermilk
  • 1/2 Cup ( 50 grams) Shredded Cheddar Cheese
  • 2 tsp Dried Rosemary
  • Instructions


  1. Preheat oven to 450 F (232 C) and line baking sheet with parchment paper.
  2. Whisk together dry ingredients in a medium bowl.
  3. Add butter and mix together by hand. Work the butter into the flour by squeezing it with your fingers. Mixture should begin to thicken as butter is incorporated. It should begin to look and feel like cornmeal with tiny chunks of butter.
  4. Stir in your cheddar cheese.
  5. Then, pour in your buttermilk.
  6. Stir with wooden spoon until a dough is formed. Should be slightly moist and sticky, but still hold its shape.
  7. Using a large soup spoon, scoop a spoonful of dough and place it on the baking tray.
  8. No need to flatten, you can simply shape a little with your fingers to make it round. But, remember its not supposed to look perfect.
  9. The dough should be divided evenly into six scoops. This should yield 6 large biscuits.
  10. Bake until edges are golden brown, about 10-12 minutes.
  11. Serve warm right out of the oven!