Cheddar Biscuits Recipe Book Recipes

BUTTERMILK CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
• Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
• Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

FLUFFY CHEDDAR BISCUITS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
• Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
• Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
• Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
• Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
• Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).