Easy Cheese Biscuits
User Reviews
5
Easy Cheese Biscuits
Description
To make these Easy Cheese Biscuits, flour, baking powder, salt, and sugar are pulsed together with cold diced butter until coarse crumbs form. Shredded cheddar is mixed in before adding a buttermilk and egg mixture to bring the dough together gently to prevent toughness. The dough is shaped into a rectangle, cut into portions, and stacked to encourage layers.
Baked at 425°F, the biscuits develop a crisp, golden outside while remaining soft inside. The cheddar provides richness, and the baking powder ensures lift and fluffiness. Handling the dough lightly preserves delicate texture.
These biscuits make a flavorful accompaniment to meals or a savory snack on their own. The notes include detailed storage at room temperature for up to 2 days, reheating in the oven to restore crispness, and options for making the dough and cutting biscuits in advance for baking later. Freezing is also supported for extended storage.
Ingredients
- 250 g all-purpose flour plus more as needed, 2 cups
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 12 tablespoons unsalted butter 1 ½ sticks, cold, diced
- ½ cup buttermilk cold, shaken, or half and half, or whole milk
- 1 egg cold, large
- 100 g cheddar cheese or Mexican blend, shredded
Instructions
- Preheat the oven to 425°. 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 buttermilk 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 four 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.
- Lightly flour the top of the dough, then lightly pat or roll out the dough into a ¾" thick rectangle ( do not overwork it, or the biscuits will be tough).
- Dust a 2-½-inch round biscuit cutter with flour and cut out rounds. Alternatively, use a knife to cut the biscuits into 8 rough squares. Re-stack any scraps, re-roll, and cut out more biscuits. Repeat this process until the dough is gone.
- Lightly brush them with buttermilk and bake for about 20 to 25 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Savory Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
- Store cooled biscuits in an airtight container at room temperature for up to 2 days, separating layers with parchment to prevent sticking.
- Reheat in a 350°F oven for 5-10 minutes to regain crispy exterior and warm inside; thaw frozen biscuits overnight before reheating.
- Prepare dough and shape biscuits ahead, then refrigerate up to 24 hours or freeze up to 3 months before baking as directed.
User Reviews
Overall Rating
5
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