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Cheddar Biscuits

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Serve these at dinner or alongside scrambled eggs for breakfast. You can also use them when making our Winter-Vegetable Potpie with Cheddar-Biscuit Topping.

  • Prep:
  • Total Time:
  • Yield: Makes 10

Source: Everyday Food, January/February 2004

Ingredients

  • 2 to 2 1/4 cups all-purpose flour, plus more for work surface
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 3/4 cup shredded cheddar cheese

Directions

  1. Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.

  2. After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.

  3. Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

Reviews Add a comment

  • PublicEmily
    26 SEP, 2013
    These were so easy to make and my husband LOVES them. I'll definitely be making these again!
    Reply
  • auntpattie5
    17 SEP, 2008
    Thank You so much for this biscuit recipe. I hope I can soon make this recipe as quickly as I can my homemade tortillas. I watched the morning show for years and my grandchildren have become true lover of holiday talbe decorations and now I will teach my great grandchildren the same. I have pictures of a special thanksgiving dinner when my daughters oven didn't work so we took the turkey outside and put it on the bar b que grill. What a story. Love Pat Acosta of Yuma Arizona...
    Reply