Tall and soft, flaky and buttery, infused with fresh herbs and garlic Cheddar Biscuits Recipe! They are ready in 20 minutes tops.
If you love sides as much as I do, you will love these Easy Dinner Rolls or these Readers' Fave Jalapeno Biscuits!! Check out all my Thanksgiving Dessert recipes for your next feast!
Sides are undeniably THE BEST things to ever happen to feasts! I mean who cares for the main course when you can have super flaky and flavor rich buttermilk biscuits instead. 😉
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Biscuits that hide about a bazillion of buttery and flaky layers inside! Infused with fresh garlic, fresh parsley and red chili flakes. Oh! and dotted with melty cheddar throughout. Those perfectly golden brown and crisp exteriors. Now I need to warm one right away!
Let's check the ingredients out!!
here are only 6 ingredients required to form the base of this recipe. Full printable recipe is in the bottom of this post. Here is an overview of ingredients used and their possible substitutes.
Flour: We are using all purpose flour to make the biscuit dough. You can easily use one to one gluten free flour for gluten free biscuits.
Super COLD Butter: The colder your butter the flakier will be your bake. Cube your butter and freeze it for a few minutes before you mix it in the flour. Take butter out of freezer only when you are ready to cut it into flour.
COLD Buttermilk: Cold buttermilk prevents butter in the dough from melting. Use chilled buttermilk for best results. I like to use full fat buttermilk. Skimmed or fat free buttermilk can also be used here, but I find full fat buttermilk produces a rich biscuit. If you aren't a fan of tangy flavor, you can easily swap buttermilk with milk.
Leaveners: Required for that lift. Make sure to use fresh every time. To test if your leaveners are fresh or not, add them into very hot water and mix. If this mixture bubbles vigorously, it means your leaveners are good to go and are fresh.
Little Sugar: Adds to the flavor, don't skip it! You can also replace it with honey if you wish.
ADD ONS: And then, here is the fun part. About a ton of flavor combinations!
Today we are mixing our buttermilk biscuit dough with fresh garlic and garlic powder(believe me, you need them both). ¼ cup of fresh parsley. Some chili flakes (YOU WILL LOVE A HINT OF HEAT HERE).
And small cubed cheddar cheese. I chose not to grate cheese in the dough instead I roughly chopped it in about a ⅓ inch size chunks and some a little smaller too.
This little trick not only blends in the flavor of cheddar in the dough but also leaves the baked biscuit with slightly melty cheese pockets post baking. Wait till you enjoy one straight out of oven!
How this recipe comes together:
- Work super cold butter into dry ingredients to form pea size crumbs (flour, leaveners, herbs, spices and salt)
- Add cold buttermilk next
- Form the biscuit dough
- Fold in letter style and flatten the dough, about three times (more on that in a min)
- Cut, brush with some buttermilk and bake
- Top with a melted butter and herb mix once they are baked
How to fold dough for a ton of Flakes:
Flattening and Folding technique works best for biscuit dough. If creates so many layers that produces a flaky biscuit. This is how we do it.
- Flatten your dough in the shape of a rectangle. If you find your dough is getting wet as you work it, Sprinkle some extra flour on dough to make it manageable.
- Fold it once from the short side and then fold the other side over the first fold (like in the pic below).
- Now flatten the dough into a rectangle again using floured hands or a rolling pin. Whatever you find more convenient. I like to work this dough with hands.
- Then fold from both short sides again like you are folding a letter and flatten.
- Repeat this folding and flattening step one more time.
- Cut after flattening and folding the dough for 3 times. I used a glass to cut these, as I don't have a biscuit cutter yet, oops! But a sharp glass works wonderfully here!
- Arrange them on a baking tray, brush with some buttermilk and bake! If you like the bottom of these biscuits to bake crispier, you can use a cast iron pan to bake them.
Tips for perfect biscuits:
- DO NOT overwork your dough. It results in tough and dense bake with no visible flakes!
- Use cold Butter and cold Buttermilk. When cold butter is mixed in the dough, these little chunks of fat melt as the these bake. This process creates air pockets in the biscuit, resulting in 100s of flakes. Always remember Cold Butter + Cold Buttermilk=Flaky Biscuits!
- Don't twist your biscuit cutter. Very important to create nice and tall bake. Just press the cutter/glass down with firm hands till you cut the biscuit.
- Fold dough letter style for a tall and flaky bake.
- Bake them on a dark bottom tray or cast iron skillet. Dark bases lead to a golden brown crust and a crisp base.
Save yourself the trouble of dunking that biscuit in gravy or spreading them with any jam!
Coz I am telling ya, these are super flavorful on their own. You only need a huge appetite and your hands (yep, no plate required)!
Easy to eat and even easier to put together! Simple pantry ingredients, only 15 minutes baking time and a dough that comes together in 5 minutes.
And when results look like "buttermilk biscuit perfection" every time, you don't need to wait till Thanksgiving to try them!
Biscuits pair well with gravies, chili, or casseroles served as a side. They are so good as a breakfast sandwich the next day with scrambled eggs, fried chicken, bacon, some jam or on their own.
Cold fat, cold buttermilk and folding the dough a few times in envelop style before cutting the biscuits.
Cold butter in the dough helps biscuits to bake flaky. You can either cut butter into cubes or even grate it before adding to flour.
More recipes that you will enjoy:
If you liked this Recipe, give it a star review. Also, tell me in the comments, how did these turn out for you! Don’t forget to share your creations with me on Instagram at #greedyeatsblog Oh! and lets be friends on Pinterest and Facebook too. 😊😊😊
Recipe
Cheddar Biscuits Recipe
Equipment
- 1 Biscuit Cutter
- Baking Tray/Cast Iron Skillet
Ingredients
- 2 and ½ Cups (312 gms) All purpose flour
- 1 Tablespoon Baking powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons Garlic powder
- 2 teaspoons Chili flakes
- 2 Tablespoons Freshly chopped garlic
- ¼ cup Fresh Parsley (finely chopped)
- ½ Cup (1 Stick) Cold butter (unsalted and cubed into ½ inches size)
- 1 Cup + 2 Tablespoons Cold buttermilk, divided 2 tbsps will be used for brushing on top before baking
- 2 teaspoons Granulated sugar
- 1 Cup Cubed cheddar cheese about ⅓ of an inch, shredded cheese works too
For Brushing on top
- ¼ cup Melted butter
- 1 teaspoon Dried Thyme/Oregano
Instructions
- Preheat your oven to 425℉. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.
- Place flour, baking powder, baking soda, salt, both chopped garlic and garlic powder, chopped parsley, chili flakes and sugar in a mixing bowl. Add cold and cubed butter to the bowl. Cut and mix butter into dry ingredients using a pastry cutter/2 forks. You can also cut butter in flour using a food processor by pulsing it a few times. Combine till coarse pea sized crumbs form.2 and ½ Cups (312 gms) All purpose flour, 1 Tablespoon Baking powder, ½ teaspoon Baking Soda, 1 teaspoon Salt, 2 teaspoons Garlic powder, 2 teaspoons Chili flakes, 2 Tablespoons Freshly chopped garlic, ¼ cup Fresh Parsley, ½ Cup (1 Stick) Cold butter, 2 teaspoons Granulated sugar
- Add in cubed/shredded cheddar cheese and add 1 cup of cold buttermilk. Stir it all together till all ingredients combine well. Do not overwork the dough. It will appear very crumbly at first.1 Cup Cubed cheddar cheese, 1 Cup + 2 Tablespoons Cold buttermilk, divided
- Turn the dough to a floured surface and with flour coated hands form a rectangle out of the dough. If you notice the dough is getting too wet as you try to bring it together, sprinkle a little more flour on the dough to form about a ½-¾ inch rectangle. Check out process pictures in the post above for reference.
- With floured hands and floured work surface, fold ⅓ of one side into the center of this rectangle, then the other side on top of first fold. Now turn the dough horizontally and gently flatten into ½-¾ inch thick rectangle again. Keep flouring work surface and hands as needed.Using flatten and fold technique, flatten and fold your dough 1 more time in envelop style. We will flatten and fold the dough 3 times in total.
- Cut the using a sharp glass/biscuit cutter or a large cookie cutter about 2-3 inches in diameter. Work with scraps till you have 11-12 biscuits and all the dough is used up.
- Place on prepared tray/cast iron skillet and brush with remaining buttermilk. Bake for 15-17 minutes or until they appear golden brown on top.
- Take them out from oven and brush with melted butter (mixed with dried thyme or oregano) generously. Enjoy warm!¼ cup Melted butter, 1 teaspoon Dried Thyme/Oregano
Notes
- Always use cold fat and buttermilk in the dough for a flaky bake.
- Don't be tempted to over work the dough, it is meant to look crumbly at first.
- Don't twist your biscuit cutter while cutting the biscuit. This might seal the edges of dough preventing them from rising!
Nutrition
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Judy
I just made these to accompany chicken pot pie soup for dinner, they were so light and yummy.
GreedyEats
Sp glad you loved these Judy!
Linda
I love that hot habanero cheese! And those cheese in biscuits sounds so delicious especially when they're freshly baked.