Silver Dollar Cheese Biscuits

Recipe from “The Old Farmer’s Almanac: Comfort Food” 2021. Makes 18 to 20 biscuits.

Small in size but big in flavor, these are best right out of the oven and “refreshed” when reheated.


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 5 tablespoons cold, unsalted butter, cut into ½-inch pieces
  • 1 ½ cups shredded sharp cheddar cheese, divided


  • Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to blend. Add the butter and cut it into the dry ingredients with a pastry blender or rub it with your fingers, until the mixture resembles a coarse meal. Refrigerate for 10 minutes.
  • Preheat the oven to 400 degrees F. Lightly butter a large baking sheet or line it with parchment paper.
  • Add 1 cup of the cheese to the flour mixture and toss lightly, to combine. Make a well and add the buttermilk. Using a large fork or wooden spoon, stir until the mixture forms dough that sticks together and pulls away from the side of the bowl. Let it rest for 1 minute.
  • Turn the dough out onto a lightly floured surface. Using floured hands, knead the dough 2 or 3 times. Pat or roll to be about 2/3 of an inch thick. Press a biscuit cutter into the dough.
  • Place the rounds on a baking sheet, evenly spaced and close together. Gather, shape, and cut the scraps. Sprinkle with the remaining ½ cup of cheese. Bake for 15 minutes, or until golden brown and crusty. Serve.
  • To reheat, wrap in aluminum foil and place in a warm oven for 10 minutes.
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