Easy Cheddar Biscuits
User Reviews
5
Easy Cheddar Biscuits
Description
This recipe starts by combining flour, baking powder, salt, and sugar, then incorporating cold diced butter until the mixture resembles coarse crumbs. Grated cheddar cheese is mixed in before adding a buttermilk and egg mixture that forms a slightly tacky dough. The dough is gently shaped, cut, and baked at high heat until golden and risen.
The resulting biscuits have a crisp exterior and tender, flaky interior with bursts of melted cheddar throughout. Their savory flavor and light texture suit them as a side for soups, salads, or main dishes, or simply with butter and preserves for breakfast or snack.
Storage notes recommend cooling biscuits fully before placing in airtight containers. They keep well for a few days at room temperature or up to a week refrigerated. Reheating options include oven baking wrapped in foil to maintain moisture or quick microwaving, avoiding overcooking to prevent dryness. The dough can be prepared and refrigerated ahead for convenience, and baked fresh when desired. Biscuits freeze well if cooled and stored properly, thawing in the fridge before reheating.
Ingredients
- 250g (2 cups) all-purpose flour plus more as needed
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1 teaspoon sugar
- 1 ½ butter diced, sticks, cold, unsalted
- ½ cup plus 2 tablespoons buttermilk shaken or homemade buttermilk, plus 2 tablespoons for brushing, cold
- 1 egg cold, large
- 100g ( 1 Cup) cheddar cheese mild, grated
Instructions
- Preheat the oven to 425 degrees F. Line a 13'' x18'' sheet pan with parchment paper; set aside.
- In a food processor, pulse flour, baking powder, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs. Transfer to a large stainless steel mixing bowl and add the cheese; toss to combine.
- In a small bowl, whisk the buttermilk and egg to combine and drizzle the buttermilk mixture over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into three pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
- Gently pat or roll the dough out to a 10'' x 5'' and ¾" thick rectangle. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 to 12 rough rectangles. Transfer them to the prepared baking sheet.
- Lightly brush them with buttermilk and slightly sprinkle with Pink Himalayan salt if desired. Bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
- Store cooled biscuits in airtight containers at room temperature for 2-3 days or refrigerate up to 1 week.
- Reheat in a 350°F oven wrapped in foil for 10-15 minutes or microwave for 15-20 seconds; avoid overheating to prevent dryness.
- To save time, prepare and shape the dough ahead and refrigerate for up to 24 hours before baking.
- Freeze fully cooled baked biscuits on a tray before transferring to a sealed bag; store up to 3 months and thaw in refrigerator before reheating.
User Reviews
Overall Rating
5
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