Cheddar Cheese Biscuits Recipe
Tall and soft, flaky and buttery, infused with fresh herbs and garlic cheddar cheese biscuits recipe! They are ready in 20 minutes tops.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6 Biscuits
- 1 1/4 Cups (156 gms) All purpose flour
- 1 Tbsp Baking powder
- 1/2 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Chili flakes
- 1 Tbsp Freshly chopped garlic
- 2 Tbsps Fresh thyme (chopped)
- 1/4 Cup (1/2 Stick) Cold butter (cubed, unsalted)
- 1/2 Cup + 1 Tbsp Cold buttermilk (divided)
- 1 tsp granulated sugar
- 1/2 Cup Cubed cheddar cheese (about 1/3 of an inch, shredded cheese works too)
1. 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.
2. 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.
3. Add in cheddar cheese and add 1/2 cup of cold buttermilk. Stir it all together till all ingredients combine well. Do not over work the dough. It will appear very crumbly!
4. 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.
5. Now using fold and flatten technique, fold and flatten your dough 3 times. Then using your hands/rolling pin form a rectangle about 1/2-3/4 inch thick.
6. Cut into biscuits using a glass/biscuit cutter about 2-3 inches in diameter. Work with scraps till you have 5-6 biscuits.
7. Place on prepared tray/cast iron and brush with remaining buttermilk. Bake for 15-17 minutes or until they appear golden brown on top.
8. Take the cheddar cheese biscuits out from oven and brush with melted butter generously. Enjoy warm!
Storing cheddar cheese Biscuits:
Leftovers can be stored tightly covered at room temperature for up to 3 days. In refrigerator for 5 days.
These biscuits freeze well for up to 3 months. Thaw them overnight in refrigerator or at room temperature and warm to your liking.
Tips for recipe success:
- 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 cutter while cutting the biscuits. This might seal the edges of biscuits preventing them from rising!