Cheddar Buttermilk Biscuits 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.

CHEDDAR-SCALLION BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.
• Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.
• Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.
• Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.

CHEDDAR BUTTERMILK BISCUITS

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Butter 1 large baking sheet.
• Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in cheeses and scallions with a wooden spoon, then add buttermilk and stir until just combined.
• Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.

CHEDDAR DROP BISCUITS

Steps:

• Preheat oven to 425 degrees with racks in upper and lower third positions. Line two baking sheets with parchment.
• In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
• Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart.
• Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.

CHEDDAR BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and cayenne. Cut in butter until mixture resembles coarse crumbs. Add the cheese and toss. Stir in buttermilk just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll to 1 in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart in a large ungreased cast-iron or other ovenproof skillet. Bake at 425° until golden brown, 15-18 minutes. Serve warm.