Cheddar Biscuits
These savory cheddar biscuits are flaky, tender, and packed with cheesy flavor. They make a perfect accompaniment to soups, stews, or any meal needing a delicious baked side.
An original recipe by Forkin
- Total time
- 33 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 414 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2.5 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspgranulated sugar
- 0.5 tspsalt
- 0.5 cupunsalted butter, cold, cut into cubes
- 1 cupcheddar cheese, shredded
- 0.75 cupmilk, cold
Equipment
biscuit cutter · large bowl · baking sheet · parchment paper · whisk · pastry blender
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
About 1 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
About 3 min
Cook’s note: Working quickly helps keep the butter cold, which is key for flaky biscuits.
- 4
Stir in the shredded cheddar cheese.
- 5
Pour in the cold milk and mix with a fork until just combined. Be careful not to overmix, as this can lead to tough biscuits.
About 1 min
Cook’s note: The dough will be shaggy and slightly sticky.
- 6
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle.
About 1 min
Cook’s note: Avoid kneading too much.
- 7
Fold the dough in thirds, like a letter. Rotate the dough 90 degrees and gently pat it down again to 1-inch thick. Repeat this folding and patting process 2-3 more times to create flaky layers.
About 2 min
- 8
Using a 2-inch round biscuit cutter, cut out biscuits. Press straight down without twisting to ensure even rising. Gather and gently re-pat any scraps to cut out additional biscuits.
About 3 min
Cook’s note: You should get about 6-8 biscuits depending on the size of your cutter.
- 9
Place the biscuits on the prepared baking sheet, leaving about an inch between each.
About 1 min
- 10
Bake for 15-18 minutes, or until the tops are golden brown and the biscuits are cooked through.
About 18 min
- 11
Remove from the oven and serve warm.
Per serving
Nutrition
- Calories
- 414.4kcal
- Protein
- 11.2g
- Carbs
- 41.3g
- Fat
- 22.7g
- Fibre
- 1.4g
- Sugar
- 2.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover biscuits in an airtight container at room temperature.
Reheat in a toaster oven or microwave until warmed through.
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