Save These Avocado Cheddar Breakfast Biscuits deliver soft biscuit layers with melty cheddar and buttery notes of ripe avocado. They are my go-to for busy mornings when I want something decadent yet easy from-scratch—ready before the coffee's finished brewing.
I first made these on a Sunday when I had one perfectly ripe avocado and a block of sharp cheddar left in the fridge. My whole family ended up hovering in the kitchen, waiting to eat them straight out of the oven—the smell is completely irresistible.
Ingredients
- All-purpose flour: Offers just the right structure for classic biscuit fluffiness Choose unbleached flour for best results
- Baking powder: Essential for creating those tall flaky layers Always check your tin for freshness
- Baking soda: Gives a tangy note and extra lift especially when combined with buttermilk
- Sea salt: Brings out all the other flavors Go for fine sea salt for even blending
- Ground black pepper: Adds the tiniest bit of heat freshly cracked pepper makes a difference here
- Unsalted butter: The secret to a tender crumb Cold cubed butter straight from the fridge works best
- Sharp cheddar cheese: Melts into creamy pockets throughout Use freshly shredded cheese for superior melting and taste
- Buttermilk: Gives biscuits their signature tang and extra soft crumb If you need a substitute mix milk and a splash of lemon juice
- Ripe avocado: Delivers buttery richness and a subtle green creaminess Look for avocados that yield slightly with gentle pressure not mushy
- Fresh chives: Optional but wonderful for a mild onion note and a touch of color Snip with kitchen scissors for quick prep
- Large egg and milk: For the egg wash this gives the biscuits a glorious golden top Whisk well so the wash goes on extra smooth
Instructions
- Preheat and Prep the Baking Sheet:
- Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius Line a large baking sheet with parchment paper so you can transfer your biscuits easily after baking
- Mix the Dry Ingredients:
- In a roomy mixing bowl whisk the flour baking powder baking soda salt and pepper together Whisking distributes everything evenly and prevents lumps in your finished dough
- Cut the Butter into the Mixture:
- Add your cold cubed butter to the bowl Use your pastry cutter or quick fingertips to cut and pinch the butter into flour until you see pea-sized pieces and a sandy crumb texture This step is key for flaky biscuits Work swiftly so the butter does not warm up
- Fold in Cheddar Avocado and Chives:
- Sprinkle in the grated cheddar followed by diced avocado and the chives if using Use a gentle folding motion to avoid smashing the avocado too much Distribute these ingredients evenly so each biscuit gets cheese and avocado throughout
- Gently Add Buttermilk:
- Pour the cold buttermilk over the mixture Use a spatula or your hands to bring the dough together with minimal mixing The goal is just to combine until the dough holds its shape Over-mixing leads to tough biscuits
- Shape and Cut Biscuits:
- Turn your dough out onto a lightly floured surface Gently shape or pat with your hands into a rectangle about one inch thick Use a round biscuit cutter to stamp out biscuits Gently gather and re-shape scraps as needed
- Prepare Egg Wash and Arrange Biscuits:
- Whisk the egg and milk together in a small bowl Brush the tops of each biscuit lightly to encourage a glossy golden finish when baked Arrange the biscuits close but not touching on the baking sheet
- Bake Until Golden:
- Slide the tray into the oven Bake for 16 to 18 minutes until the biscuits puff up and turn golden brown on top Watch carefully after 15 minutes so you catch them at their peak
- Cool Slightly and Serve Warm:
- Let biscuits cool for just a few minutes after baking The cheese will be molten and the crumb perfectly tender Serve while warm
Save These biscuits always remind me of my favorite brunches with my daughter She loves helping cut out the rounds and her laughter fills the kitchen every time we bake them together Avocado is definitely our most loved biscuit mix-in
Storage Tips
Let biscuits cool completely before storing in an airtight container They stay fresh at room temperature for up to two days and in the refrigerator for up to four days For warm-up just pop in a toaster oven for a few minutes They also freeze beautifully Wrap each biscuit individually then thaw on the counter or reheat from frozen in a low oven at 325 degrees until hot through
Ingredient Substitutions
No buttermilk No problem Use regular milk plus a teaspoon of lemon juice stirred in and let it sit for five minutes before using Out of chives Try scallions parsley or just skip them altogether For a different cheese flavor try pepper jack or Monterey Jack for a mild kick Non-dairy butter and your favorite vegan cheese shreds will work for a dairy-free version though the final texture will be a bit different
Serving Suggestions
I love splitting these warm biscuits and filling them with scrambled eggs or tomato slices for a full breakfast They are also excellent alongside chili or soup for a cozy lunch For brunch I put out honey and hot pepper jelly so everyone can mix sweet and savory bites
Cultural Historical Context
Biscuits like these are a staple of American breakfasts especially in the South where fluffy tender biscuits are paired with everything from gravy to local cheeses Adding avocado and cheddar gives this classic a modern vibrant twist inspired by California brunch flavors
Seasonal Adaptations
Fresh basil thyme or tarragon instead of chives in summer Pumpkin puree swapped for part of the avocado in fall for sweet earthiness Add minced roasted red pepper for extra color and flavor any time of year
Success Stories
I have heard from countless friends who tried these biscuits during holiday get-togethers and everyone asks for the recipe Each time I make them for family brunches there are never leftovers Sometimes my kids make mini sandwiches for lunchboxes with these as the bread
Freezer Meal Conversion
Prepare and cut out biscuits then freeze the raw dough rounds on a tray Once firm transfer to a zip-top bag and store in the freezer When ready to bake brush with egg wash and bake straight from frozen just add two or three more minutes to the baking time
Save These biscuits are a simple pleasure and always bring smiles to the breakfast table Enjoy every flaky cheesy bite with your favorite morning drink.
Recipe Questions
- → How do I keep biscuits fluffy?
Use cold butter and avoid overmixing the dough. This ensures a tender, airy crumb.
- → Can I substitute buttermilk?
Mix milk with a teaspoon of lemon juice and let sit for 5 minutes as an alternative to buttermilk.
- → How do I store leftover biscuits?
Cool fully, then place in an airtight container. Reheat gently in a toaster oven for best texture.
- → What else can I add for flavor?
Try adding fresh herbs, smoked paprika, or a dash of garlic powder to the dough.
- → Can I freeze the biscuits?
Yes. Freeze after baking, then reheat in the oven wrapped in foil until warmed through.
- → Are these biscuits vegetarian?
Yes, they contain no meat and use dairy and eggs for richness.