Easy Cheddar Biscuits

Name: Easy Cheddar Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 to
Ingredients: 2 cups (254 grams) all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1 teaspoon fine salt; 6 tablespoons (85 grams) very cold unsalted butter; 1 cup (112 grams) Tillamook Farmstyle Thick Cut Sharp Cheddar Shreds; 2 teaspoons honey or granulated sugar; 3/4 cup plus 2 tablespoons whole milk

User Reviews

4.8

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 to
Course
Breakfast, Appetizer, Snacks
Cuisine
American

Easy Cheddar Biscuits

Joshua Davis

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Easy Cheddar Biscuits are extra flaky and cheesy with a soft fluffy interior. They take just 30 minutes to make with simple ingredients and equipment but yield amazing results!

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Ingredients

Servings

2 cups (254 grams) all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon fine salt
6 tablespoons (85 grams) very cold unsalted butter, cut into small cubes
1 cup (112 grams) Tillamook Farmstyle Thick Cut Sharp Cheddar Shreds, plus more for sprinkling
2 teaspoons honey or granulated sugar
3/4 cup plus 2 tablespoons whole milk, chilled*

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Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl whisk together the flour, baking powder, baking soda and salt. Using your two knives or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. The faster you do this the better, you want the butter to remain cold. Toss in the cheese. Stir in the honey and milk until just combined. DO NOT overmix, the dough will be messy looking.
Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 3/4-inch in thickness.
Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter. Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 3/4-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
Sprinkle each biscuit with more Tillamook Farmstyle Thick Cut Sharp Cheddar Shreds.
At this point the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple more minutes to the baking time.
Bake the biscuits until golden brown, about 12 to 15 minutes. Serve warm.

Notes

You can also use 1 cup buttermilk in place of the whole milk for a more tangy and complex flavor and looser texture OR 9 ounces plain yogurt for a more moist texture.