Cheddar Biscuits
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 12 biscuits 1x
- Category: Miscellaneous
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon table salt
- 10 Tablespoons butter total (6 Tablespoons melted and 4 Tablespoons cold and grated)
- 4 oz. cheddar cheese, grated
- 1 cup buttermilk or kefir (cold)
- 1–2 garlic clove, smashed or minced
- 1 Tablespoon fresh parsley, minced
Instructions
- Preheat the oven to 475 degrees. Line a rimmed baking sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, sugar and salt in a large bowl until all the ingredients are evenly mixed.
- Melt 6 Tablespoons of butter. Set aside to cool.
- Meanwhile, grate the cold butter (4 Tablespoons) and the cheese into the flour mixture, mixing together to coat the butter and cheese in the flour.
- Add 4 Tablespoons of butter to the cold buttermilk. Mix to combine. The butter will congeal and you’ll have flakes of cold butter in the buttermilk AND the flour.
- Set aside the remaining 2 Tablespoons of butter, adding the garlic and parsley to it. This will be used to brush on the biscuits when they are baked.
- Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and mix the batter quickly and gently, just until the batter is moistened and comes together. If there are some streaks of flour still in the batter that is ok. Don’t over mix the batter.
- Now use a portion scoop or spray a 1/4 cup measuring cup with oil and use it to scoop up and portion out the batter. The biscuits will slide right out onto the prepared baking sheet.
- Bake the biscuits in the preheated oven for 12-14 minutes.
- When the biscuits are baked, brush the biscuits with the garlic-parsley butter.