
Homemade buttermilk biscuits are taken to another level by adding some cheddar cheese. Easy to make and great for breakfast, lunch or dinner. Delicious slathered with butter, some honey or jam or make a breakfast sandwich. The key to tender soft biscuits is not to overwork the dough, less is more. Here’s how to make them:
Cheddar Cheese biscuits
2 c flour (white Lilly if you can find it)
1/4 tsp baking soda
1 tbs baking powder
1 tsp salt
6 tbs very cold unsalted butter
1 c cold buttermilk (full fat is best)
1 c grated cheddar cheese
Add the flour, baking soda, baking powder and salt to food processor. Pulse to combine. Add the butter and pulse 8-10 times just enough to break up the butter into small pieces. Dump into mixing bowl add the buttermilk and cheese. Stir to combine. Dump onto floured work surface. Pat into a rectangle being careful not to overwork the dough, it should be approximately 1/2 inch thick. Fold like an envelope 5 times gently patting it out with each fold. Pat into a rectangle about 1/2 inch thick. Cut using a bench scraper or biscuit cutter. Place on parchment lined baking sheet or for round biscuits in a 10 inch round cake pan. Brush with buttermilk or cream. Bake in a pre heated 450 degree oven 15-20 minutes until golden brown. Serve warm.
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