Description
These homemade cheddar biscuits are buttery, flaky, and packed with sharp cheddar cheese for a savory twist on a classic favorite. Perfectly golden and tender, they come together quickly and bake up soft with a slightly crisp edge. Serve them warm brushed with melted butter to add extra richness, making them an ideal side for breakfast, brunch, or any meal.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
Wet Ingredients and Add-ins
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk (plus more as needed)
- 1 tablespoon chopped fresh chives or parsley (optional)
- 2 tablespoons melted butter (for brushing, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and garlic powder if you choose to include it. This creates a uniform dry base for your biscuit dough.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- Add Cheese and Herbs: Stir in the shredded sharp cheddar cheese and chopped fresh chives or parsley if using. These ingredients provide flavor and texture to your biscuits.
- Mix Dough: Pour in the buttermilk and gently stir just until the dough comes together. Avoid overmixing to keep the biscuits tender. If the dough feels too dry, add an additional tablespoon or two of buttermilk as needed.
- Shape Biscuits: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or the rim of a glass to cut out round biscuit shapes. Gather and gently press the scraps together to cut out additional biscuits.
- Bake: Arrange the biscuits on the prepared baking sheet, either touching for softer sides or spaced apart for crispier edges. Bake in the preheated oven for 12 to 15 minutes, or until golden brown on top and cooked through.
- Optional Finish: Remove the biscuits from the oven and brush the warm tops with melted butter to add extra flavor and a glossy finish.
- Serve and Store: Serve the cheddar biscuits warm for the best taste. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Notes
- For a sharper cheese flavor, try using aged cheddar.
- Cold butter is essential for flaky biscuits; avoid letting it melt into the dough.
- Hand mix the dough gently to prevent tough biscuits.
- To reheat, warm biscuits briefly in a toaster oven or microwave.
- Customize by adding spices like paprika or herbs such as rosemary for additional flavor dimensions.
