The Best Cheddar Cheese Biscuits Recipe
These cheddar cheese buttermilk biscuits are my favorite biscuits in the whole world. I’ve been making them for years now and absolutely love them. I mean just look at these pictures of them! Perfectly golden tops, rich cheddar just waiting to be devoured, who could possibly resist? This recipe is fool proof, which means these cheese biscuits are really easy to make and pretty quick too. If you are worried that biscuits are a lot of hard work and may require a lot of technique and practice, think again. Biscuits are probably one of the easiest things you can bake. After you’ve feasted on these, I have no doubt that you’ll never want to eat store bought again, they’re just that good. Check out my tips below and you will always end up with the perfect biscuit.
Buttermilk – We want cold buttermilk for this recipe, be sure to shake it too before using. Eggs – We’re using 2 eggs for this recipe, one to be kept cold to use in the recipe and one beaten for egg wash. Flour – I used all purpose, my old stand by. Be sure to keep extra flour on hand. Baking powder – The leavening agent for this biscuit, it’ll help us achieve height and volume. Salt – So important for guaranteeing we get good flavor! Don’t forget the salt. Butter – Cold and unsalted. Cheese – Some nice shreddable cheddar cheese. Feel free to use as sharp as cheddar as you like!
This is a really easy cheesy biscuit recipe that you can make in under an hour. Just make sure that the butter is very cold before you begin and you’re all set! Before you even get started on the dough, preheat your oven temperature to 425°F (218°C) to get it ready for biscuit baking! Then line a baking sheet with parchment paper or a silicone baking mat. It’s important to measure out and combine the wet and dry ingredients in separate bowls before making the dough. First, whisk the buttermilk together with the cold egg in a small bowl. Then add the flour, baking powder, and salt to a large bowl and stir together well. Make sure the butter is super cold before you begin this step. Then cut the cold butter slices into the flour mixture using a pastry cutter until the butter mixture resembles coarse sand. You can also do this using 2 forks. Next, mix in the cheddar cheese with a wooden spoon or plastic spatula. Now, pour in the buttermilk mixture and combine everything together using a wooden spoon. Then quickly knead the dough a few times with your hands until it just barely starts to come together. Next, transfer the dough to a lightly floured work surface and knead it just a few times. However, be very careful not to over-knead the dough. If you do so the butter will start to melt, which will cause the dough to start developing gluten and becometough. Also, while doing this step if you find that the dough is too wet just add flour if needed. Cutting the biscuits is super easy and you don’t need any special tools. All you have to do is roll the dough out until it’s about ½ to ¾ of an inch in thickness. Then use a 2-inch round biscuit cutter, cookie cutter, or glass to cut the dough into biscuits. Then place the cut biscuits on the prepared baking sheet. Now, gather the leftover dough and use it to cut more biscuits until there is no dough left. I cut about 14 biscuits from my dough. Once all the biscuits are cut and on the baking sheet, brush them with the beaten egg using a pastry brush. Next, put them in the preheated oven to bake for 20 to 25 minutes or until golden. Then transfer the baked cheddar biscuits to a wire rack to cool.
Storing Leftover Biscuits
These bad boys will stay fresh for up to 3 days in covered and stored at room temperature. They also freeze well, just be sure to freeze them spaced evenly on a cookie sheet before placing in a freezer bag or airtight container. This method will allow them to stay fresh for up to 3 months.
