Cheddar Cheese Biscuits
User Reviews
4.6
Cheddar Cheese Biscuits
Description
Cheddar Cheese Biscuits combine simple pantry ingredients with cold butter and buttermilk to produce tender, flaky baked biscuits. The process of cutting cold butter into the dry mix creates small butter pockets that result in flakiness once baked. Shredded cheddar cheese incorporated evenly through the dough adds a savory note and a subtle richness. The biscuits are rolled out and cut into rounds, then brushed with beaten egg for a glossy, golden crust after baking at a high temperature.
Baking these biscuits until the tops are golden yields a texture that is tender inside with a delicate crust outside. The cheddar flavor pairs well with breakfasts, soups, or as a snack with butter or jam. They can be served warm or at room temperature.
To keep the biscuits flaky, use cold butter and buttermilk, and mix the dough gently without overworking. Leftover biscuits store well in an airtight container at room temperature for a few days and freeze effectively when spaced out on a tray before bagging. This freezing method helps maintain freshness for up to three months.
Ingredients
- ½ cup buttermilk cold, shaken
- 1 large egg cold
- 2 cups all-purpose flour plus more as needed
- 1 tablespoon baking powder
- 1 teaspoons salt or to taste
- 12 tablespoons butter cold, unsalted, slices (1 ½ sticks)
- 1 cup cheddar cheese shredded
- 1 egg beaten
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Whisk the buttermilk together with the cold egg in a small bowl. Set aside.
- In a large bowl add the flour, baking powder, salt and mix well.
- Using a pastry cutter, cut in the butter until mixture resembles coarse meal. Mix in the cheddar cheese. Add the buttermilk mixture and using a wooden spoon mix everything together, then using your hands quickly knead a few times until the dough barely starts to come together.
- Turn the dough onto a floured surface and continue kneading a few times. Add more flour as needed, if the dough is too wet.
- Roll out the dough so that it's about half an inch thick to ¾ of an inch.
- Using a round 2 inch cookie cutter or glass, cut into biscuits. Place the biscuits onto the prepared baking sheet. Gather the remaining dough and repeat making biscuits until you've used up all the dough. (I got 14 biscuits)
- Brush the biscuits with the beaten egg and bake in the preheated oven for about 20-25 minutes. Transfer to a rack to cool.
Notes
- Ensure all ingredients, especially butter and buttermilk, are cold to help create flakiness in the biscuits.
- The dough can be made in a mixer or food processor for convenience, maintaining the cold ingredient principle.
- Store baked biscuits at room temperature in an airtight container for up to three days.
- freeze leftover biscuits by placing them spaced on a cookie sheet before transferring to a freezer bag; this keeps them fresh for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 199kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 58mg | 19% |
| Sodium | 319mg | 13% |
| Potassium | 136mg | 3% |
| Vitamin A | 435IU | 9% |
| Calcium | 114mg | 11% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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