Cheddar Biscuits Recipe
Tall and soft, flaky and buttery, infused with fresh herbs and garlic Cheddar Biscuits Recipe! They are ready in 20 minutes tops.
Servings: 12 Biscuits
Calories: 197kcal
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
Storage Info:
Leftovers can be stored tightly covered at room temperature for up to 3 days. In refrigerator for 5 days.
These freeze well for up to 3 months. Place them on a parchment lined tray individually in freezer for a few hours or till they get super firm before stacking them together. This step ensures the biscuits don't get stuck to each other when you thaw them. Thaw them overnight in refrigerator or at room temperature and warm up to your liking.
Butter: Cut butter into cubes and place it in freezer at least few minutes before you begin to make the dough. Keep butter frozen until you are ready to use it.
Buttermilk: If you do not have buttermilk handy, you can make your own buttermilk substitute using full fat milk. Simply add 2 teaspoons of vinegar or lemon juice in a liquid measuring cup and fill it to one cup mark then. Allow this mixture to sit for 5 minutes and add it to your dough. Milk can also be subbed for buttermilk if you aren't a fan of tang in your biscuits. But make sure to use full fat milk only.
Tips for recipe success:
- 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
Serving: 1Biscuit | Calories: 197kcal | Carbohydrates: 40g | Protein: 5g | Fat: 1g | Sodium: 202mg | Sugar: 1g