Since I released my cookbook “Buffalo Style” over 2 years ago, one of the most requested recipes, by my friends, from the book, is this Buffalo Cheddar Biscuit Recipe!
If you love Red Lobster’s Cheddar Bay Biscuits, then you’re really going to love this biscuit recipe with a Buffalo Style Twist!
I was inspired to share this cookbook recipe on the blog after I had an idea a couple of weeks ago to make a Buffalo Fried Chicken Eggs Benedict, obviously served over Buffalo Cheddar Biscuits!
My boyfriend Kurt & I love to brunch at Hash House A Go Go on the weekends, our favorite dish is Andy’s Famous Sage Fried Chicken Benedict, a fresh split biscuit with sage fried chicken, fresh spinach, tomato, hardwood smoked bacon, griddled mozzarella, chipotle cream and scrambled eggs. Um yeah, what’s not to love about all of that?!
I decided to make my own version at home with a Buffalo Style Twist featuring Buffalo Cheddar Biscuits, topped with Buffalo Buttermilk Fried Chicken, Scrambled Eggs, Buffalo Cream Sauce & Fresh Bell Peppers.
Let’s just say that defining this as the “Breakfast of Champs” would be a huge understatement 😉
I’ll be sharing the Buffalo Fried Chicken Eggs Benedict recipe soon, but first, I had to share the base of the dish, the Buffalo Cheddar Biscuit recipe!
They’re buttery, garlicy, crumbly biscuit goodness with a slight kick of spice from the buffalo sauce, they’re just plain delicious!
- 2 cups bread flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp granulated sugar
- ½ tsp salt
- 1 tsp garlic powder
- 1 cup cheddar cheese (shredded)
- ¼ cup buffalo sauce
- 1 cup buttermilk
- ½ cup unsalted butter (melted then cooled)
For the Topping:
- 2 tbsp unsalted butter (melted)
- 1 tbsp buffalo sauce
- ½ teaspoon garlic powder
- 1 tsp fresh parsley (minced)
Preheat the oven to 425°F.
In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, garlic powder and cheddar cheese together.
In a separate small bowl, whisk the buffalo sauce, buttermilk and butter together. Add to the flour mixture and stir until a dough forms.
Place 12 heaping spoonfuls of the dough on a baking stone.
Bake for 12 minutes.
While the biscuits are in the oven, prepare the topping by combining all of the topping ingredients in a small bowl.
Remove the biscuits from the oven, and brush with the topping.
Place the biscuits back into the oven for 2-3 minutes.
Remove from the oven and dig in!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute gluten-free flour to make this recipe gluten-free. Always make sure the buffalo sauce used is gluten free, Frank’s is!