Avocado Cheddar Breakfast Biscuits

Fluffy avocado cheddar breakfast biscuits are just the thing when you crave a savory, comforting start to your morning. The sharpness of cheddar mingles with creamy avocado for soft, golden biscuits that come together fast. They are perfect for busy weekdays yet special enough for a slow, cozy brunch at home. Once you try these, you might never want plain biscuits again

The first time I made these was after an early farmers market trip with my kids I had leftover avocado and a block of sharp cheddar that needed using The result became an instant family classic

Ingredients

• All purpose flour: gives the biscuits their soft crumb Look for unbleached flour for best flavor
• Baking powder and baking soda: ensure high fluffy biscuits Always check freshness for best results
• Sea salt and black pepper: gently boost the savory flavors Choose flaky sea salt for a more subtle saltiness
• Cold unsalted butter: gives biscuits tender layers Use real butter and keep it very cold until mixing
• Sharp cheddar cheese: adds richness and tang Freshly shredded cheese melts best and lends bold flavor
• Ripe avocado: brings creaminess Dice just before using to keep color vibrant
• Fresh chives: add a light oniony brightness Try to use fresh but dried chives work in a pinch
• Buttermilk: ties the dough together and adds a slight tang Cold buttermilk or a milk and lemon juice substitute will work
• Egg and milk: make a glossy topping Free range eggs and whole milk elevate the finish

Instructions

Preheat and Prepare Pan:

Set your oven to 425 degrees Fahrenheit Line a sturdy baking sheet with parchment paper so biscuits release easily without sticking or browning too quickly

Mix the Dry Ingredients:

In a large mixing bowl combine flour baking powder baking soda salt and pepper Whisk thoroughly to ensure even distribution and an airy mixture

Cut In the Butter:

Drop in your cold cubes of unsalted butter Using a pastry cutter or your fingertips quickly blend until the mixture mimics coarse crumbs This step creates layers for flakiness so work swiftly and avoid melting the butter

Add Cheese Avocado and Chives:

Fold in shredded cheddar diced avocado and chives If you are using extra flavor boosters like paprika add them here Toss gently so bits are evenly distributed but avoid squashing the avocado

Bring Dough Together:

Pour in your chilled buttermilk Stir gently with a fork or spatula just until no dry flour remains The dough should look a bit shaggy Overmixing here is the common enemy of a tender biscuit

Shape and Cut Biscuits:

Turn dough onto a lightly floured work surface Pat or carefully roll into a rough one inch thick rectangle Press a round cutter straight down for each biscuit and avoid twisting for the highest rise Gather scraps and repeat as needed

Brush With Egg Wash:

Whisk egg and milk until combined Using a pastry or silicone brush glaze tops of your unbaked biscuits for a shiny golden finish

Bake Until Golden:

Place biscuits onto your prepared baking sheet slightly apart for perfectly crisp exteriors Bake for 16 to 18 minutes until deeply golden brown on top and cooked through at the center

Cool and Serve:

Let the biscuits rest just a minute or two Enjoy warm as is or split and slather with your favorite butter or jam

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My personal touch comes from using a particularly nutty aged cheddar I remember my son sneaking extra avocado pieces into the dough one morning Our giggles made those biscuits taste even better That memory and these flavors make this recipe extra special to me

Storage Tips

These biscuits will keep well for up to three days in an airtight container at room temperature If planning to eat them later in the week wrap them tightly and refrigerate To reheat warm biscuits in a toaster oven for a few minutes to regain their fresh baked crisp edge and soft center

Ingredient Substitutions

If you do not have real buttermilk make your own by adding a teaspoon of lemon juice to half a cup of milk and letting it sit for five minutes For a dairy free twist use a plant based butter and a favorite non dairy cheese blend You can also swap chives for green onions or even fresh parsley

Serving Suggestions

Serve these biscuits warm with a smear of salted butter or a drizzle of spicy honey For an extra hearty breakfast slice them in half and use them for breakfast sandwiches with scrambled egg tomatoes or even crispy vegetarian bacon They also pair beautifully with fresh fruit and coffee

Cultural and Seasonal Context

Biscuits have deep roots in American Southern cuisine known for their flaky tenderness Adding avocado brings a modern California inspired spin that makes them extra moist and colorful In spring and summer extra herbs or a dash of lemon zest will lift flavors even more

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Enjoy these biscuits at their best: warm and fresh. They bring the comfort of homemade baking to busy mornings every time.

Common Recipe Questions

→ How do I make the biscuits extra fluffy?

Use cold butter and buttermilk, and avoid overmixing the dough. Pat the dough instead of rolling for best texture.

→ Can I substitute buttermilk?

Yes, mix regular milk with 1 teaspoon lemon juice and let it sit for a few minutes before using.

→ What add-ins work well with these biscuits?

Try smoked paprika, garlic powder, or extra fresh chives for enhanced flavor.

→ Can these be made ahead?

Yes, biscuits stay fresh for up to 3 days when reheated in a toaster oven. Best texture is on the first day.

→ Are they suitable for vegetarians?

Yes, all ingredients are vegetarian-friendly. Check packaged cheese for extra additives if needed.

→ What tools are needed?

You’ll need a mixing bowl, pastry cutter, baking sheet, parchment paper, biscuit cutter, and pastry brush.