Natalie Chanin’s Savory Biscuits Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 sticks - Unsalted Butter
  • 3 cups - Self-rising Flour
  • 3/4 cups - Buttermilk
  • 3/4 cups - Hoop or Cheddar Cheese, grated
  • 2 tablespoons - Freshly Ground Black Pepper
  • Directions:

    1. Preheat oven to 425 degrees.

    2. Using a pastry cutter or two forks, cut butter into 2 cups flour. While stirring, add buttermilk until mixture sticks together.

    3. Fold cheese into mixture and add pepper. If dough is dry, add more buttermilk.

    4. Scatter remaining flour on a clean surface. Knead dough lightly on floured surface, incorporating about half the flour, or as much as needed until dough holds together.

    5. Roll dough flat, to 1-inch thickness, with a rolling pin, fold in half, then roll out again. Repeat 6-8 times.

    6. Cut biscuits using a cookie cutter. Place on a baking sheet and bake until golden brown, about 10 minutes.

    Brief Description

    She made her name by making biscuits, with layers of butter inside, that just flake apart

    Main Ingredient:


    Category:  Breads

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 10 min


    WSJ Off Duty, 9/8/2012, by Natalie Chanin

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    Posted On:

    September 8, 2012

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