Description
Flaky, tender biscuits flavored with sharp cheddar and a hint of tang from buttermilk—perfect for breakfast, brunch, or alongside soups and stews.
Ingredients
- 2 cups (250 g) all‑purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- ½ tsp garlic powder (optional)
- 6 tbsp (85 g) cold unsalted butter, cubed
- 1 cup (240 ml) cold buttermilk
- 1¼ cups (125 g) shredded sharp cheddar cheese
Instructions
- Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, sugar, salt, and garlic powder.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in shredded cheddar.
- Make a well in the center; pour in cold buttermilk and gently mix until just combined into a shaggy dough.
- Turn dough onto lightly floured surface and gently knead 2–3 times until cohesive.
- Pat dough into a 1‑inch thick round. Use a biscuit cutter (2¾ inch) to cut biscuits; re‑roll scraps as needed.
- Place biscuits on prepared sheet, close together for soft sides or spaced apart for crisp sides.
- Bake for 12–15 minutes, until golden on top and bottom.
- Let cool 5 minutes before serving warm.
Notes
- For more flavor, fold in 1 tbsp chopped fresh herbs (chives, rosemary).
- Keep ingredients cold to ensure flaky layers.
- Use aged cheddar for sharper flavor; mix with mild for balance.
- Freeze unbaked biscuits on sheet, then store in zip‑top bags for easy future baking.