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Swiss Cheese Biscuits

Swiss Cheese Biscuits

Sunset APRIL 2004

  • Yield: Makes 8 biscuits


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cut into pieces
  • 1 cup shredded Emmenthal or Swiss cheese (about 4 oz.)
  • 3/4 cup buttermilk


1. In a bowl, mix flour, baking powder, baking soda, and salt. With two knives, a pastry blender, or your fingers, cut or rub in butter until mixture resembles coarse meal.

2. With a fork, mix in 3/4 cup shredded cheese. Pour in buttermilk and stir gently until mixture comes together. Scrape onto a lightly floured surface and, with lightly floured hands, knead gently just until dough forms a ball.

3. Pat dough into an even round 3/4 inch thick. Using a 2 1/2-inch round cutter or wineglass, cut out biscuits. Gather scraps, pat out again, and cut out remaining biscuits; you should have 8 total. Space evenly on a buttered 10- by 15-inch baking sheet and sprinkle evenly with remaining shredded cheese.

4. Bake in a 425° oven until biscuits are puffy and golden brown, about 15 minutes. Transfer to wire racks to cool completely.

Nutritional Information

Amount per serving
  • Calories: 260
  • Calories from fat: 45%
  • Protein: 8.3g
  • Fat: 13g
  • Saturated fat: 8.1g
  • Carbohydrate: 27g
  • Fiber: 0.9g
  • Sodium: 574mg
  • Cholesterol: 37mg

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Swiss Cheese Biscuits recipe