Pull Apart Cheddar Buttermilk Biscuits: Made from scratch biscuits with loads of sharp cheddar folded in. Chopped up (monkey bread style) and baked in muffin tins so they pull apart easily. Great for kiddos or adults! | macheesmo.com
Happy Mornings

Pull Apart Cheddar Buttermilk Biscuits

Every time I bake a batch of biscuits, I find myself asking the same question: “Why don’t I bake more biscuits?!”

After all, what’s better than a flaky, crunchy exterior, cheddar-stuffed homemade biscuit? They work great as a side dish for a brunch, but they are also fantastic if you need something hearty during the week while you’re rushing to get out the door.

And heck… I’ve been known to sneak one after dinner with a little honey.

Again, more biscuits is never bad.

This recipe is a classic cheddar buttermilk biscuit recipe done monkey bread style. You can pull apart each biscuit, revealing layers of cheese and flaky dough. It’s everything you need.

Pull Apart Cheddar Buttermilk Biscuits: Made from scratch biscuits with loads of sharp cheddar folded in. Chopped up (monkey bread style) and baked in muffin tins so they pull apart easily. Great for kiddos or adults! | macheesmo.com

Pull Apart Cheddar Buttermilk Biscuits

Just a moment please...

Yield
12 large biscuits
Prep Time
Total Time

Homemade with loads of sharp cheddar folded in. Chopped up and baked in muffin tins so they pull apart easily.

Ingredients

2 cups grated sharp cheddar cheese
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, cubed + some for pan
1 1/2 cups buttermilk
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Helpful Equipment

Scraper Muffin Tins

Directions

1) Preheat oven to 425 degrees F. Lightly butter muffin tins. Grate cheddar cheese.

2) In a large bowl, stir together flour, baking powder, baking soda, sugar, and salt. Add cubed butter and cut into the flour until it is in pea-sized pieces. You can use a pastry cutter, a large fork, or just your fingers.

3) Stir in buttermilk until it’s just combined. Try not to overwork the dough. Turn the dough out onto a floured surface and roll it out into a large rectangle.

4) Sprinkle the dough with half the cheddar cheese and fold it over so the cheese is in the middle. Roll out a second time and repeat. Roll out a third time until the dough is in a large rectangle (roughly 14×10). No need to be exact.

5) Cut the dough into tiny 1-inch cubes. Stack the dough cubes in muffin tins, using 4-5 dough pieces per tin. They should completely fill the muffin tins.

6) Bake biscuits at 425 degrees for 18-20 minutes until biscuits are nicely browned and cheese is bubbly.

7) Let the biscuits cool for a few minutes before removing them and serving.

Biscuits will keep fine once cool in an airtight container for a week in the fridge. Reheat in the microwave for 15-20 seconds.

Pull Apart Cheddar Buttermilk Biscuits

You could make these biscuits without the cheese. The biscuit portion of the recipe would be unchanged, but I’m always a sucker for sharp cheddar. Plus, since we will be folding the cheese into the dough, it actually creates more layers in the biscuit which equals a flakier biscuit.

Pull Apart Cheddar Buttermilk Biscuits

Lotsa chedda.

Make the biscuit dough as you do: Stir together the flour, baking powder, baking soda, sugar, and salt. Then add the cold, cubed butter and cut it into the flour. You can use a pastry cutter if you want to be fancy, but a large fork or even your hands will work equally well.

Pull Apart Cheddar Buttermilk Biscuits

Basic biscuits.

Once the butter is in pea-sized pieces, add in the buttermilk.

Pull Apart Cheddar Buttermilk Biscuits

Buttermilk action.

Stir everything together, but try not to overwork it. It’s okay if the dough is uneven at this point.

Just scoop it out onto a floured surface so you can work with it.

Pull Apart Cheddar Buttermilk Biscuits

Don’t over work it.

Knead the dough a few times and then roll it out into a large rectangle. Sprinkle it with half cheddar, fold it over itself, and roll it out a second time. Repeat with the cheese.

The dough will probably be pretty loose so you’ll want to flour it heavily so you can work with it.

Pull Apart Cheddar Buttermilk Biscuits

Layerzzz.

Fold it over again and roll it out again. This method creates lots of layers of biscuit and cheese.

Pull Apart Cheddar Buttermilk Biscuits

A few folds.

Then just cut the dough into 1-inch cubes!

Pull Apart Cheddar Buttermilk Biscuits

Monkey bread style.

Instead of stacking them together in a bundt pan though, pile up a few cubes into butter muffin tins. 4-5 cubes per muffin will do the trick.

(Note: You absolutely could just bake the biscuits without this step, but it’s fun!)

Pull Apart Cheddar Buttermilk Biscuits

In the tins.

Bake the biscuits at 425 degrees for 18-20 minutes until they are golden brown all over and the cheese is bubbly.

Let the biscuits cool for a few minutes before popping them out and serving them.

They are SO good though.

Pull Apart Cheddar Buttermilk Biscuits

CHOMP

Here at Casa Macheesmo, these were a big hit with Mom, Dad, Kiddo, and Dog (courtesy of Kiddo).

If you have leftover biscuits, let them cool and store them in an airtight container in the fridge for a week. I like to reheat them for 15-20 seconds in the microwave.

Pull Apart Cheddar Buttermilk Biscuits: Made from scratch biscuits with loads of sharp cheddar folded in. Chopped up (monkey bread style) and baked in muffin tins so they pull apart easily. Great for kiddos or adults! | macheesmo.com

Pull Apart Cheddar Buttermilk Biscuits: Made from scratch biscuits with loads of sharp cheddar folded in. Chopped up (monkey bread style) and baked in muffin tins so they pull apart easily. Great for kiddos or adults! | macheesmo.com

3 comments on “Pull Apart Cheddar Buttermilk Biscuits

  1. What an amazing, delicious recipe. I don’t like biscuits to be too sweet so I omitted the sugar and added a pinch of cayenne. These were wonderful with homemade apple jelly and some smoked apple butter I had.

    I found that the dough was a bit too wet and I had to use a lot of flour in rolling, maybe because my flour had been stored in a sealed bag in the freezer. Next time I would add an extra 2-4 tablespoons from the beginning to make for less handling when shaping the biscuits.

    Thank you, from the bottom of my belly.

    1. Thanks Flora! Sounds like you did the right thing with the dough. Mine wasn’t too wet to handle, but if you notice it’s really sticky, you can always add more flour by the tablespoon until it firms up a bit. Glad it worked for you though!!

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