Tall and soft, flaky and buttery, infused with fresh herbs and garlic Cheddar Cheese 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!! Find all my Thanksgiving recipes here.
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. 😉
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!
What is cheese biscuit made of?
There are only 6 ingredients required to form the base of this recipe.
- Flour: We are using all purpose flour to make the dough for these biscuits.
- Super COLD Butter: The colder your butter the flakier will be your baked biscuits. Cube your butter and freeze it for a few minutes before you mix it in the flour.
- COLD Buttermilk: Cold buttermilk prevents butter in the dough from melting. Use chilled buttermilk for best tasting biscuits.
- Salt: Use unsalted butter so that you can control the amount of salt in the recipe.
- Baking powder: Required for that lift. Make sure to use fresh every time.
- Little Sugar: Adds to the flavor, don't skip it!
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.
This little trick not only blends in the flavor of cheddar in the dough but also leaves the baked biscuits with slightly melty cheese post baking. Wait till you enjoy one straight out of oven!
Which cheese is best for biscuit?
And hard cheese would work well in a biscuit dough. You don't want to use soft cheeses here. I like to use sharp cheddar cheese for these biscuits.
How to make these biscuits:
- Work cold butter into dry ingredients to form pea size crumbs (flour, baking powder and salt)
- Add cold buttermilk
- Add seasonings and form the biscuit dough
- Fold in envelop style, three times (more on that in a min)
- Cut your biscuits, brush with some buttermilk and bake
- Top with melted butter once they are baked
How to fold dough for Biscuits:
Folding and flattening technique works best for biscuit dough. This is how we do it.
- Step 1: Flatten the dough in the shape of a rectangle.
- Step 2: Fold it from one side and then fold from the other one (like in the pic below).
- Step 3: Flatten the dough into a rectangle again.
- Step 4: Fold from both the sides again and flatten.
- Step 6: Repeat this folding and flattening step one more time.
- Step 7: Cut into 6 biscuits after flattening the dough. I used a glass, as I don't have a biscuit cutter yet, oops! But glass works wonderfully here!
- Step 8: Arrange biscuits on a baking tray, brush with some buttermilk and bake!
Tips for perfect buttermilk biscuits:
- DO NOT over work your dough. It results in tough and dense biscuits 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 biscuits 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 biscuits. Just press the cutter/glass down with firm hands till you cut the biscuit.
- Fold dough envelop style. Best technique to produce flaky biscuits.
- Bake biscuits on a dark bottom tray or cast iron skillet. Dark base leads to golden brown and crisp base.
Save yourself the trouble of dunking that biscuit in gravy. Or spreading them with some jam!
Coz I am telling ya, these cheddar cheese biscuits are super flavorful on their own. You only need your hands (yep, no plate required) and a huge appetite!
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 are buttermilk biscuit perfection every time, you don't need to wait until Thanksgiving to try these!
More Easy Recipes you'll love:
If you liked these Biscuits 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. 😊😊😊
Cheese Biscuits Recipe
Equipment
- 1 Biscuit Cutter
- Baking Tray/Cast Iron Skillet
Ingredients
- 2 ½ Cups (312 gms) All purpose flour
- 2 Tbsps Baking powder
- 1 tsp Salt
- 2 tsps Garlic powder
- 2 tsps Chili flakes
- 2 Tbsps Freshly chopped garlic
- ¼ cup Fresh thyme
- ½ Cup (1 Stick) Cold butter cubed, unsalted
- 1 Cup + 2 Tbsps Cold buttermilk, divided 2 tbsps will be used for brushing on top before baking
- 2 tsps Granulated sugar
- 1 Cup Cubed cheddar cheese about ⅓ of an inch, shredded cheese works too
For Brushing on top
- ¼ cup Melted butter
Instructions
- Preheat your oven to 425 deg F. Line a dark baking tray with parchment paper. Alternatively, you can butter a cast iron skillet. Set it aside.
- Place flour, baking powder, salt, both chopped garlic and garlic powder, 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/fork. Combine till coarse crumbs form.
- Add in cheddar cheese and add 1 cup of cold buttermilk. Stir it all together till all ingredients combine well. Do not over work the dough. It will appear very crumbly!
- Turn the dough to a floured surface and form a rectangle out of the dough. Check out process pics in the post above for reference.
- Now using fold and flatten technique, fold and flatten your dough 3 times. Then using your hands/rolling pin form a rectangle about ½-¾ inch thick.
- Cut into biscuits using a glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 11-12 biscuits.
- 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 the biscuits out from oven and brush with melted butter generously. Enjoy warm!
Notes
- Always use cold fat and buttermilk in the recipe for tall and flaky biscuits.
- 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 biscuits. This might seal the edges of biscuits preventing them from rising!
Nutrition
Tag @greedyeatsblog on Instagram when you make a recipe! Sighting your creations makes me so happy! 😉
I just made these to accompany chicken pot pie soup for dinner, they were so light and yummy.
Sp glad you loved these Judy!
I love that hot habanero cheese! And those cheese in biscuits sounds so delicious especially when they're freshly baked.