Save These Avocado Cheddar Breakfast Biscuits are everything I crave on busy mornings when I still want to treat myself to something warm and nourishing. Each tender, fluffy biscuit is packed with creamy chunks of ripe avocado and the sharp bite of cheddar, finished with a golden top that signals breakfast is ready. They are fresh from the oven in just over half an hour and make the day feel special with their comforting flavors.
I first whipped these up on a whim after a morning walk when I wanted something both hearty and quick. The combination of avocado and cheddar won over my whole family, and now we keep them in our regular breakfast rotation.
Ingredients
- All-purpose flour: bright and neutral base that ensures the biscuits bake up tender and fluffy seek unbleached for the cleanest flavor
- Baking powder and baking soda: essential for a sky high rise buy fresh for best results
- Sea salt and ground black pepper: balance the richness in the dough with a subtle savory finish use fine sea salt and freshly cracked pepper for maximum taste
- Unsalted butter: cold and cubed so it flakes beautifully throughout the dough choose high fat European style for flaky layers
- Sharp cheddar cheese: shredded for even melt opt for a sharp aged cheddar for maximum flavor impact
- Buttermilk: cold for extra tender biscuits if you do not have buttermilk add a teaspoon of lemon juice to cold milk
- Ripe avocado: diced into even pieces to ensure creamy pockets and a unique moist crumb pick avocados that yield slightly to gentle pressure but are not too soft
- Fresh chives: optional for a mild oniony note and a splash of color snip just before mixing for brightest flavor
- Large egg plus milk for egg wash: ensures a glossy and golden biscuit top free range eggs tend to look brightest
Instructions
- Prep the Oven and Sheet:
- Set your oven to four twenty five degrees Fahrenheit two twenty Celsius and line a baking sheet with parchment paper for easy cleanup
- Mix Dry Ingredients:
- Combine flour baking powder baking soda salt and black pepper in a large bowl whisking thoroughly so the leaveners and seasoning are evenly distributed
- Cut in Butter:
- Add the cold cubed unsalted butter work it in using a pastry cutter or your fingertips until the mixture looks like coarse sand with small butter lumps throughout this is key to flaky texture
- Add Avocado Cheese and Chives:
- Gently fold in the shredded cheddar diced avocado and chives mix just until they are evenly scattered through the flour mixture but do not mash the avocado
- Pour in Buttermilk:
- Drizzle the cold buttermilk over and mix with a fork or spatula until the dough just comes together it will look a bit shaggy but do not overwork or your biscuits will toughen
- Shape and Cut Biscuits:
- Scrape the dough onto a lightly floured work surface and use floured hands or a rolling pin to gently pat it into a one inch thick rectangle use a round biscuit cutter to cut out biscuits pressing straight down without twisting for best rise re gather scraps and cut more
- Apply Egg Wash:
- Whisk the egg with milk in a small bowl use a pastry brush to coat the tops of the biscuits for a golden glossy finish
- Bake:
- Arrange the biscuits on the prepared sheet and bake for sixteen to eighteen minutes until the tops are richly golden and the sides feel set
- Cool and Serve:
- Let the biscuits cool just a few minutes on a wire rack they are best enjoyed warm when the cheese is melty and the avocado pockets are soft
Save One of my favorite moments making these was when my daughter took the first bite and beamed at the warm cheesy middle. I look forward to seeing those creamy avocado pockets each time I pull them apart.
Storage Tips
Keep leftover biscuits in an airtight container at room temperature for a day or two. For longer freshness store them in the refrigerator for up to four days. Reheat in a toaster oven or low oven to restore their crispy tops and soft middles without drying them out.
Ingredient Substitutions
If you do not have buttermilk combine regular milk with a splash of lemon juice to add the needed tang and tenderness. Use your favorite cheese mix such as Monterey Jack or Gruyere for a different twist or add a little smoked paprika to the dry mix for richer depth. Vegan butter and a plant based cheese can make these biscuits dairy free while retaining a decadent texture.
Serving Suggestions
Pair these biscuits with scrambled eggs or a breakfast frittata for a hearty morning meal. They also shine as the foundation for a vegetarian breakfast sandwich simply split and layer in a fried or poached egg with fresh tomato slices. Serve with a pat of butter and your favorite hot sauce for an extra punch.
Cultural and Historical Context
Biscuits are an iconic staple in American Southern breakfast traditions celebrated for their buttery crumb and sky high rise. The twist of avocado here brings a modern Californian flair marrying Southern comfort with West Coast freshness. This blend of old and new is true to how regional home cooks keep classics evolving in their kitchens.
Seasonal Adaptations
For a bright spring touch swap in fresh dill or tarragon instead of chives In summer add a handful of sweet corn kernels for extra juicy biscuits In winter a pinch of cayenne warms each bite and pairs well with sharp cheddar
Success Stories
These biscuits have been the hero of weekend brunches at my house and are a huge hit whenever I bring them to friends. A neighbor once texted me asking for the recipe before she finished her second biscuit. Seriously they win over anyone who tries them warm from the oven.
Freezer Meal Conversion
Shape the biscuits and freeze them unbaked on a tray once solid move to a sealed freezer bag. Bake straight from frozen adding a few minutes to the oven time for perfectly fresh biscuits any morning. Baked biscuits can also be cooled and frozen for up to two months then reheated in the oven with wonderful results.
Save These savory biscuits always bring warmth and comfort to fast paced mornings and are perfect to serve to both friends and family. Make a batch and savor each fluffy crumb with your favorite breakfast drink.
Recipe FAQ
- → How do I make biscuits fluffy?
Keep both butter and buttermilk cold, and avoid overmixing the dough to achieve light, tender biscuits.
- → Can I substitute buttermilk?
Yes. Mix regular milk with one teaspoon lemon juice and let it sit for a few minutes for a quick substitution.
- → What is the best way to store leftovers?
Store cooled biscuits in an airtight container at room temperature for up to two days. Reheat in a toaster oven.
- → Can I add other herbs or spices?
Absolutely! Fresh chives are optional and smoked paprika or garlic powder can boost the flavor profile beautifully.
- → Is it essential to use a biscuit cutter?
No. You can gently shape the dough by hand or use a sharp knife for squares, but a cutter yields classic round biscuits.