Cheddar Biscuits
User Reviews
5
Cheddar Biscuits
Description
These biscuits rely on cold butter cut into flour to form pea-sized lumps that bake into flaky pockets within the dough. Combining the flour with baking powder, salt, garlic powder, and paprika adds leavening and subtle spice. Shredded cheddar cheese is mixed into the flour and butter to distribute cheesy flavor evenly. Wet ingredients like buttermilk and beaten egg are gently stirred in until the dough is sticky but crumbly to avoid overworking and toughening the biscuits.
Portioning with a ¼ cup scoop shapes uniform biscuits, which are baked at 425°F until golden. The hot biscuits are then brushed with a melted butter mixture seasoned with parsley and garlic powder to impart fresh herbal and garlicky notes and to enhance shine.
Cheddar biscuits serve well as a savory side to main dishes or with soups or stews. Freezing the cubed butter beforehand helps maintain its solidity for proper layering, and flour measuring tips reduce the risk of dense biscuits.
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder divided, plus 1/4 teaspoon
- ¼ teaspoon paprika
- ½ cup butter cubed (113g, cold unsalted
- 1 cup cheddar cheese 120g, shredded
- ½ cup buttermilk 120mL, cold
- 1 large egg lightly beaten
- ¼ cup butter melted, unsalted
- 2 tablespoons parsley finely chopped
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and paprika.
- Add the cubed butter and toss to coat in the flour mixture. Using a pastry cutter or pressing the butter pieces between your fingers, work the butter into the flour until the butter is pea-sized. Add the shredded cheddar and toss to coat.
- In a small mixing bowl, whisk together the buttermilk and egg. Slowly pour the buttermilk mixture into the flour mixture with a fork until the mixture is sticky but still somewhat crumbly.
- Using a ¼ cup scoop, scoop 12 mounds spacing them 2 inches apart, on the prepared baking sheet.
- Bake for 15 to 17 minutes or until the tops are golden brown. In a small bowl, combine melted butter, parsley, and remaining ¼ teaspoon garlic powder. Brush the tops with the melted butter mixture right when they come out of the oven. Serve warm.
Notes
- Using a kitchen scale to measure flour improves biscuit texture by preventing excessive packing.
- If cubing butter is difficult, grate it with a box grater for easier distribution.
- Freeze cubed butter for 15-20 minutes before mixing if temperatures are warm to keep butter solid.
- Avoid overmixing dough to keep biscuits tender and flaky.
- Move quickly from mixing to baking to keep butter cold and produce light layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12biscuits
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 380mg | 16% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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