Cheddar Biscuits Recipe
These cheddar biscuits are the
very definition of comfort food: they are golden brown around the edges and
soft and fluffy throughout, filled with melted sharp cheddar, which stretches
with every bite. The crust has a subtle, buttery crunch, but the fluffy
interior stays wet from the buttermilk and a pinch of baking soda. Just the
right touch of garlic powder and chives provides plenty of flavor without
overpowering what is already a house-show-stealing side dish. These are perfect
for a lazy Sunday brunch, a delicious bite to start the week off right, or to
bring to dinner where they are sure to steal the spotlight.
Why I love them
I'm a huge cheddar biscuit
fanatic because they are ridiculously easy to whip up, but they feel like I'm
indulging in a decadent experience. The aroma of butter and cheese pouring out
of the oven is pure nostalgia for me since it transports me straight back to my
childhood, where my grandma would just magically take biscuits out of the oven.
They can be eaten as a side accompaniment to soups or chili or a fried egg
breakfast, and I like that I can add herbs or spice them up depending on my
mood, since they vanish right before my eyes!
Quick info
Preparation Time:
15 minutes
Cooking time:
15 minutes
Overall time:
30
Serves 4 Persons.
Approx. 4 to 5
Level of
difficulty: Easy
Ingredients
(serves 4, makes approximately 12 biscuits)
·
2 cups of all-purpose flour, plus a little extra
for dusting
·
1 tablespoon baking powder
·
½ tsp baking soda
·
½-teaspoon fine sea salt
·
-¼ tsp garlic powder (optional but good)
·
½ cup
(1 stick) unsalted butter,
cold and cut into ½
·
1 cup cheddar cheese, sharp, grated (about 4 oz
·
¾ cup cold buttermilk, plus 2 tablespoons for
brushing
·
1 large egg, beaten.
·
1tablespoon of finely chopped chives (fresh or
Tools
·
Large mixing bowl
·
Pastry cutter, two forks, or food processor for
cutting butter
·
Measuring cups and spoons
·
Rubber spatula
·
Baking sheet lined with parchment paper or a
silicone mat
·
A small brush for the egg and buttermilk wash
·
Wire cooling rack
Instructions
Step 1.
Heat the Oven
To start, preheat the oven to 425°F (220°C). Meanwhile, you
can line a baking sheet with parchment paper to keep the biscuits from sticking
and for easy cleanup.
Step 2.
Combine dry ingredients: In the large bowl, combine flour,
baking powder, baking soda, salt, and garlic powder. This will help to ensure
even distribution of the leavening agents present in the ingredients. This will
result in an even increase in biscuits.
Step 3.
Cut in the butter: Add the cubed butter to the dry
ingredients. Using a pastry cutter or two forks, cut the butter until the
mixture resembles coarse crumbs with pea-sized pieces. As the butter melts in
baking, it creates enough steam to lift the layers.
Step 4.
Add cheese and chives – Throw some grated cheddar and chives
(if using) into your bowl. Stir this in without melting it into your dough yet.
Think pockets of cheesy happiness.
Step 5.
Mix wet ingredients – In a small bowl, whisk together the
egg and the ¾ cup of buttermilk. Adding the egg gives the biscuits flavor and
also helps them brown well.
Step 6.
Mix the dough – Form a well with the dry ingredients and
pour the mixture of buttermilk and eggs into the well. With a rubber spatula,
mix the dough just until it starts to come together, and the dough will still
be fairly shaggy and wet. Overmixing will make the dough tough.
Step 7.
Turn out and pat – Turn the dough out onto a lightly floured
surface and turn it out of the bowl. Pat the dough out into a thickness of
¾-inch, about 9×6 inches. If it is sticky, sprinkle a minimal amount of flour.
Step 8.
Cut the Biscuits - Cut the dough by pushing the 2-inch round
biscuit cutter straight down, without twisting. This helps keep the edges
sealed and ensures that the biscuit dough rises. Collect the dough scraps,
re-pat them, and cut more biscuit dough. This should give you a total of 12
biscuit dough pieces.
Step 9.
Arrange biscuits on sheet: Arrange the biscuits, about an
inch or two apart, on the baking sheet. They tend to spread out, so they should
be placed apart.
Step 10.
Wash and brush with buttermilk – Brush the top surfaces with
liberal amounts of the remaining 2 tablespoons of buttermilk.
Step 11.
Bake – Place the pan in the hot oven and bake for 12-15
minutes, until the tops are golden brown and a toothpick inserted into the side
of a biscuit is clean.
Step 12.
Cool briefly – Remove the biscuits from the oven and allow
them a brief resting period of around 5 minutes on a wire rack.
Step 13.
Serve: Take them apart, spread a bit of butter on top of
each one if you like, and enjoy while they are warm.
Approximate macronutrients per biscuit (based on 12
biscuits)
v
Calories: 190 k
v
Protein: 5g
v
Fat: 10
v
Carbohydrates:
v
Fiber: 0.
v
Sugar: 1g
v
Sodium: sodium 300
What to serve with these
Try the following combination for a great brunch dish. Split
the biscuit, top it with a fried egg, and then cover it all in hot sauce. A
salad of mixed greens topped with a light vinaigrette dressing will cleanse the
palate.
Tips and variations
o
Extra cheesy - Mix in an extra ¼ cup of shredded
cheddar cheese for an extra-cheesy experience.
o
Herb Boost: Add ½ teaspoon of dried rosemary
and/or thyme to your dry ingredients.
o
spicy kick - Incorporate 1/4 tsp of cayenne
pepper or a pinch of smoked paprika into the dry ingredients.
o
Whole wheat - Replace half of the all-purpose
flour with whole wheat flour for more fiber content; the biscuits will be
slightly dense.
o
Gluten-free: Substitute a gluten-free flour
blend for the all-purpose flour at a 1:1 ratio; the dough will retain its
buttery texture.
o
Breakfast form - Brush tops with a mixture of
melted butter, a pinch of cinnamon, and sugar after baking for a sweet-savory
glaze.
Commonly Asked Questions
1. Can I make the dough ahead of time?
Yes. Make the dough, shape the biscuits, and put them on the
baking sheet. Chill tightly covered with plastic wrap for up to 24 hours. Bake
as instructed, adding an additional minute or two if they’re chilled.
2. Why is my butter melting into the dough?
The butter had better be cold until it goes into the oven.
If it is cold, biscuits will not develop these layers. The butter can be kept
cold and cut quickly.
3. Can I freeze baked biscuits?
“Absolutely. Let them cool completely, then freeze in a
zip-top bag for as long as 3 months. To restore crispiness, reheat in a 350°F
oven for 5-7 minutes.”
4. What if I don’t have buttermilk?
Combine Mix ¾ cup
milk with ¾ tablespoon
lemon juice or white vinegar. Let it rest for 5 minutes
before using.
5. How can I get a higher biscuit?
Ensure you don’t bend the cutter
and bake on a hot sheet. Using higher temperatures (425°F)
generates fast steam, resulting in a higher rise.
6. Can I add bacon?
Yes! Cook 4-6 pieces of bacon till crispy, crumble, and add
the pieces to the dough along with the cheese.
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