Cheddar Biscuits

Cheddar Biscuits


  • Cheddar Biscuits
  • If you don't have buttermilk on hand, measure half and half or milk into a bowl and add 2 teaspoons vinegar and allow to sit for 5 minutes before using.
  • Makes 8
  • 2 cups all-purpose flour, plus more as needed
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 12 tablespoons (1 ½ sticks) cold unsalted butter, diced
  • 1/4 cup grated Parmesan cheese or grated cheddar cheese
  • ½ cup cold buttermilk, shaken
  • 1 cold extra-large egg
  • 1 cup grated extra-sharp Cheddar cheese
  • 1 egg, beaten with 1 tablespoon water or milk
  • 1/3 cup grated Cheddar cheese, for the topping
  • Maldon sea salt, optional


Preheat the oven to 425 degrees F.

Place 2 cups of flour, baking powder, and salt in the bowl of a food processor or an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and Parmesan cheese and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheese to the dough. Mix only until roughly combined.

On a floured surface, roll the dough out to ¾-inch thick. With a circular biscuit cutter, cut dough out and transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with shredded cheese and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.






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