Description
Cheddar biscuits from Southern kitchens bring comfort and cheesy delight to breakfast tables. Warm, fluffy layers of sharp cheddar and buttery goodness promise a mouthwatering experience that will make mornings feel special.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 cups sharp cheddar cheese (8 ounces/226 grams)
- 1 cup buttermilk (or whole milk)
Seasoning and Spices:
- 1 tablespoon granulated sugar
- 1 tablespoon + 1 teaspoon baking powder
- ¾ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
Binding and Topping Ingredients:
- ½ cup cold butter (1 stick/113 grams)
- 1 large egg
- ¼ cup melted butter (half stick/57 grams)
- 1 clove garlic, smashed and minced
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and position the rack in the center of the oven.
- Using a box grater, carefully shred the cheddar cheese until you have , then refrigerate to keep cold.
- In a large mixing bowl, thoroughly combine all dry ingredients: all-purpose flour, granulated sugar, baking powder, garlic powder, cayenne pepper, and salt using a whisk.
- Add cold, cubed butter to the dry mixture and use a pastry cutter or your fingertips to break down the butter into small, pea-sized crumbs.
- In a separate bowl, vigorously whisk together buttermilk and egg until well incorporated.
- Pour the wet ingredients into the flour mixture, gently stirring until just combined.
- Fold the chilled, shredded cheddar cheese into the dough, being careful not to overmix.
- For drop-style biscuits, use a large spoon to scoop and drop dough onto a parchment-lined baking sheet, leaving slight space between each.
- Alternatively, for rolled biscuits, lightly dust a clean work surface and dough with flour.
- Roll the dough into a 12×16 inch rectangle, then fold it like a business letter, and roll out to approximately 1 inch thickness.
- Use a 2.5-inch (6.35-centimeter) round biscuit cutter to cut out biscuits, placing them touching each other in a baking pan.
- Gently brush the tops of the biscuits with additional buttermilk.
- Bake for 15-18 minutes, or until the biscuits are golden brown and slightly risen.
- Remove from the oven and immediately brush with prepared garlic butter topping for extra flavor.
Notes
- Chilling the cheese beforehand helps maintain its texture and prevents melting too quickly during mixing.
- Using cold butter creates flaky, layered biscuits by keeping small fat pockets intact during baking.
- Folding the dough like a letter adds extra layers, resulting in a more tender and flaky texture.
- Placing biscuits close together in the pan encourages them to rise higher and stay moist.
- Brushing with buttermilk before baking creates a golden, crisp exterior that looks professionally baked.
- Garlic butter topping adds a rich, aromatic finish that elevates these biscuits from ordinary to extraordinary.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 80 mg