Cheddar Biscuits

5 from 2 votes

These homemade Cheddar Biscuits are so incredibly delicious and easy to make. They are a wonderful quick breakfast, can be part of an elaborate weekend brunch spread or simply enjoyed as a snack. They can seem daunting to make, but honestly, once you get comfortable with the process, you’ll be making these cheesy biscuits on the regular and adding your own spin on them!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch, Side Dish, Snack

Cuisine: American

Diet: Vegetarian

Servings: Biscuits

Author: Luay Ghafari

Cost: $5

Equipment

Pastry Cutter - Optional

Ingredients

2 cups All purpose flour
4 tsp Baking powder
½ tsp Baking soda
½ tsp Kosher salt
4 tbsp Butter - Cold and cut into small cubes
1 cup Grated aged cheddar cheese - Plus extra for garnish
1 tbsp Fresh chives - Chopped
1 cup Buttermilk - Or use milk with a splash of yogurt/sour cream

Instructions

Mix dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Mix well.
Cut in the butter. Add the cubed cold butter to the flour mixture. Using a pastry cutter, cut in the butter until you have a coarse consistency the size of peas. You can also use your fingers to pinch the butter cubes with the dry ingredients.
Add Cheese and chives. Add the grated cheese and chopped chives to the bowl, mixing to incorporate.
Add buttermilk. Pour the buttermilk into the dry ingredients. Using a fork, mix well until you have a shaggy and wet dough.
Transfer. Generously flour your work surface and scrape the biscuit dough onto it.
Shape. Using floured hands, shape the dough into a rectangle, about 15x8 inches in size. Flip the top third of the dough rectangle over itself like you are folding a piece of paper into thirds. Fold the bottom third over. This is what creates the layers in a biscuit. Repeat this process one more time by flattening the small rectangle back into a larger rectangle and folding the same way.
Flatten. Flatten the dough into a rectangle that is approximately 1 inch thick and 12x6 inches in size.
Cut. Cut the dough rectangle into 8 individual biscuits. When cutting, make sure to use a sharp knife or bench scraper and cut down confidently. The cut edges need to be sharp. If you use a dull knife or go too slow, you’ll end up pinching the edges.
Dress and cool. Transfer the cut biscuits to a parchment paper-lined baking sheet. Garnish with extra cheese. At this point, preheat your oven to 425F/220C. Place the prepared baking tray in the fridge to cool while the oven preheats. The biscuits should be cold and hardened slightly before baking.
Bake. Place the tray in the middle rack of the preheated oven and bake for 15-18 minutes until golden brown. Keep an eye on the biscuits, turn down the heat if you feel that they are browning too quickly. Let them cool for at least 10 minutes before enjoying.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient notes:

Butter: Butter is critical in a good biscuit. As the biscuits hit the hot oven, the butter melts creating steam which helps give the biscuits those gorgeous flaky layers. Keep the butter as cold as possible to achieve a good lift. You can use salted butter or unsalted. Just make sure to add less salt to the dry ingredients if you use salted butter.
Dairy: This recipe calls for buttermilk, but you can make it with regular milk that’s been spiked with a little sour cream or yogurt.
Cheese: I like the flavor of aged cheddar in this recipe, but feel free to use mild cheddar cheese, parmesan cheese, or hard mozzarella cheese.

Nutrition