Fluffy Cheddar Biscuits
Learn how to make homemade cheddar biscuits with this simple and scrumptious recipe. Perfect for breakfast, brunch, or as a side dish for dinner.
Video
Equipment
Ingredients
- 2-½ Cups All Purpose Flour
- 1 Cup Extra Sharp Cheddar Cheese freshly grated
- 1 Tablespoon Baking Powder
- ½ teaspoon Garlic Powder
- 1 Tablespoon Granulated Sugar
- 1 teaspoon Salt
- 8 Tablespoons Unsalted Butter divided, frozen (or in freezer at least 30 mins)
- 1 Cup Whole Milk
Instructions
- Preheat oven to 425°F.
- In a large mixing bowl, add the flour, grated cheese, baking powder, garlic powder, sugar and salt and mix together well with a fork.2-½ Cups All Purpose Flour, 1 Cup Extra Sharp Cheddar Cheese, 1 Tablespoon Baking Powder, ½ teaspoon Garlic Powder, 1 Tablespoon Granulated Sugar, 1 teaspoon Salt
- Using a grater, (on the large side), grate 6 Tablespoons of the butter into the flour mixture. Mix every now and then so the grated butter doesn't clump together.8 Tablespoons Unsalted Butter
- Add the milk and stir until the dough comes together. It will be kind of shaggy.1 Cup Whole Milk
- Empty out onto a floured surface and using hands coated in flour, shape into an even rectangle, pushing down evenly until about 1" thick.
- Take one side of the rectangle and fold over onto itself and push down again, shaping again. Repeat this about 3 more times.
- Take a 3" biscuit cutter, or cookie cutter, and cut a shape out. Don't twist the cutter just push down and remove the biscuit. Place on a baking sheet lined with parchment paper, and repeat until no dough remains. There will be some off cuts, try not to mash together as this will make it tough. Just sort of try to shape together as best as possible without handling too much.
- Bake biscuits in the oven for about 15 minutes.
- Add the remaining 2 Tablespoons of butter to a small dish and microwave until melted (about 20 seconds). Sprinkle a little salt in there, then brush onto the baked biscuits when you remove them from the oven.
Notes
Don't twist the cookie cutter as it will affect the way the biscuit rises. Dip the cutter into flour to coat prior to cutting.
Having the butter be frozen ensures it stays cold, which creates great steam when they are baking - which in turn helps create lift and layers.
Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 1Biscuit | Calories: 325kcal | Carbohydrates: 33g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 556mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 542IU | Calcium: 235mg | Iron: 2mg
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
