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a pile of cheddar biscuits
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Cheddar Biscuits

My cheddar biscuits recipe is really the only one you will need to make tender, flakey, flavorful biscuits. Your kitchen will smell good when you bake these!
Course Bread, Side Dish
Cuisine American
Keyword biscuits recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 11 biscuits
Calories 270kcal
Author Kathleen

Ingredients

  • 2 cups all-purpose flour, DIVIDED
  • 1 cup extra sharp cheddar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 12 tablespoons, (1 1/2 sticks) cold unsalted butter, coarsely grated
  • 1/2 cup, cold buttermilk, shaken
  • 1 large cold egg, lightly beaten

Egg Wash:

  • 1 large cold egg, lightly beaten
  • 2 tablespoons heavy cream or buttermilk
US Customary - Metric

Instructions

  • Preheat the oven to 425ºF (218ºC). Line a rimmed baking sheet with parchment; set aside.
  • Use the large holes of a box grater to grate butter (1 1/2 sticks) onto a plate. Place in the freezer until ready to add to the dough.
  • In a small bowl, toss the cheddar (1 cup) with 1/4 cup flour; set aside.
    Step 2 how to make cheddar bay biscuits, Toss and set aside.
  • In the bowl of a stand-up mixer fitted with a paddle attachment, add 1 3/4 cup flour, baking powder (1 tablespoon), and 1 teaspoon salt.
    Step 3 how to make cheddar cheese biscuits, In the stand-up mixer bowl, add flour, baking powder, and salt.
  • Turn the mixer on low and add the butter. Mix just until combined.
  • Add the buttermilk (1/2 cup) and one egg to a liquid measuring cup and whisk with a fork.
  • Set mixer on low and quickly pour the buttermilk mixture into the flour mixture, mixing just until all the flour is moistened. Add the cheddar and flour mixture (be sure to add all the loose flour) to the mixer, while still mixing on low. Mix only until roughly combined.
    Step 5 how to make cheddar bay biscuits, Set mixer on low and quickly pour the buttermilk mixture into the flour mixture. Mix. Add the cheddar and flour mixture. Mix only until roughly combined.
  • Turn the dough out onto a well floured surface then knead quickly about 6 times. 
  • Pat the dough out 1-inch thick. Cut with a 2 1/2-inch round cutter. Arrange biscuits on prepared baking sheet. Reroll the scraps to make one-two more biscuits. Place on baking sheet.
    Step 6 how to make cheddar cheese biscuits, Turn the dough out onto a well floured surface then knead. Pat the dough out 1-inch thick and cut it with round cutter.
  • Beat egg with 2 tablespoons milk. Brush tops of biscuits with egg wash. Bake for 20 to 25 minutes, until the tops are browned and the biscuits are baked through. 

Notes

  1. Keep it cold: The butter, buttermilk, and eggs need to be ice cold. One of the secrets to a tender flakey biscuit is to keep these items cold when incorporating them into the mixture. Mixing the dough in a mixer is nice since it keeps your warm hands out of the dough. 
  2. Don’t overmix: The other secret to making an irresistibly tender biscuit is not to overmix the dough. Careful handling will avoid forming gluten in the flour resulting in a tender biscuit.  
  3. Shaggy Dough: Once the dough is mixed, it will be crumbly and clumpy.  We call that “shaggy dough”.  This is the desired consistency before kneading. Not to worry.  Now it's time to knead until the dough just comes together.

Nutrition

Serving: 1biscuit | Calories: 270kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Monounsaturated Fat: 5g | Cholesterol: 83mg | Sodium: 307mg | Potassium: 176mg | Vitamin A: 613IU | Vitamin C: 0.02mg | Calcium: 147mg