This recipe for Cheddar Biscuits can be enjoyed with your spaghetti and meatballs or at Sunday brunch covered in gravy. The point is, there really is not a wrong way to enjoy them. I even enjoy leftovers with a simple breakfast sausage in the middle for a quick breakfast!
These Cheddar Biscuits are super easy to make, and with my method of whipping them up in the stand mixer, they really take no time at all! Making biscuits at home is always better than buying them. And since they are so easy, do yourself a favor and make a double batch. You can freeze the extra, and thank yourself later when you are eating fresh biscuits!
Ingredients
This recipe starts with the usual suspects when it comes to making biscuits. Flour, butter, buttermilk, eggs, and some leavener. It gets extra special when you add the white cheddar and chives. The cheddar adds a little bit of tang and sharpness, and chive balances with a light herby flavor.
THIS is my favorite cheddar to use when making biscuits. It has a nice strong flavor that doesn't get masked by anything, and it holds up to being baked well. It is also fairly dry, so it doesn't add much moisture to the biscuits, causing them to rise irregularly.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
I use a stand mixer to make my biscuits. When fitted with the paddle attachment, you can let it do all the work for you, and you are left with very uniform butter incorporation.
Start by placing the butter, flour, and other dry ingredients into the bowl, and allowing it to mix on low until the butter lumps are about the size of peas. You also know the butter has been worked perfectly when you clump the mixture in your hand and it holds together a little bit.
Next, work in the cheese and chives. Let the mixer run for about 30 seconds so it can be worked into the flour/butter mixture. Once the cheese and chives have been evenly dispersed, add the wet ingredients and mix just until incorporated.
Turn the dough out onto a lightly floured surface to bring it together, until there are no crumbly bits left out and the dough has formed a uniform mixture. Next, pat the dough out until it is fairly thin, then perform a letter fold on it, do this twice to create flaky layers in your biscuits. Then chill the dough for 30 minutes.
After the dough has rested and chilled, remove it from the fridge and pat it out again, on a lightly flowered surface. You can pat the dough to any thickness you desire at this point. I like substantial biscuits so I typically pat my dough no thinner than an inch. Then cut your biscuits, I usually use my 3-inch cutter, but you could also cut them in squares or any shape you like. Place the cut biscuits on a parchment-lined baking sheet and brush with buttermilk and they are ready to bake.
Bake until golden brown. Enjoy them on their own, with gravy, a pat of butter on them, or use the biscuits to top my Breakfast Pie. It is TO-DIE-FOR!
Notes & Tips
You can make your own buttermilk for this recipe by combining 1 tablespoon of white vinegar per cup of whole milk. Stir it together and let it sit at room temperature for 15 minutes. You can also use lemon juice in place of vinegar.
Don't skip using the buttermilk, or making your own. It is important to have acidic milk. It reacts with the baking soda and makes the biscuits rise and keeps them tender.
I like to whisk my eggs into the buttermilk before adding it to my dry mix for even absorption. Also, be sure to save a little in the bottom of the bowl or measuring cup for brushing the tops of the biscuits with before baking.
Substitutions
If you do not have white cheddar, any cheddar can be used. I like to use it for its extra sharp flavor, but feel free to use your favorite cheddar.
White cheddar and chives are my favorite combo, but you can customize these biscuits to your liking by adding your favorite herbs or spices. I sometimes add a good amount of freshly ground black pepper for a little spice.
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📖 Recipe
Cheddar Biscuits
This recipe for Cheddar Biscuits can be enjoyed with your spaghetti and meatballs or at Sunday brunch covered in gravy.
Ingredients
- 4 cups All-Purpose Flour
- 4 tablespoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 24 tablespoons (3 sticks) Unsalted Butter, cubed
- 8 ounces (2 cups) White Cheddar Cheese, grated
- ¼ cup Chives, minced
- 2 lg Eggs
- 2 cups Buttermilk, plus more for brushing on top
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, and salt. Blend on low for 10-15 seconds to evenly combine the ingredients.
- Add the butter to the bowl, and blend on low for about 2 minutes, until the butter is well worked into the flour and about the size of peas. It should also clump together at this point when pressed into your hand.
- Add the cheddar and the chives to the bowl, and blend just until evenly dispersed into the flour mixture.
- Mix the eggs and buttermilk into the mixer while running on low speed. When there are no more dry floury bits remaining in the bottom of the bowl the mixer is complete. Take care not to over mix too much.
- Turn the mixture out onto a well-floured surface and pat it out to about 1-inch thick. Letter fold the dough to create some layers, press the mixture back out to about an inch thick, and repeat for a second time. This process will produce lots of flaky layers in your biscuits.
- Press the biscuit dough back out to a 1-inch thickness and you are ready to cut your biscuits. From here you can cut squares, or circles, any size you like.
- Arrange the cut biscuits on a parchment-lined baking tray. They can be arranged touching or apart, if they touch you will get softer-edged fluffier biscuits, not touching you will get individual biscuits with crispier edges all around.
- Brush the tops of the biscuits with buttermilk.
- Cover and refrigerate the biscuits for 30 minutes, up to overnight.
- Preheat the oven to 400˚F.
- When ready to bake, place the chilled biscuits in the preheated oven and bake for 20-25 minutes until golden brown.
Notes
Notes & Tips
You can make your own buttermilk for this recipe by combining 1 tablespoon of white vinegar per cup of whole milk. Stir it together and let it sit at room temperature for 15 minutes. Lemon juice can also be used.
Don't skip using the buttermilk, or making your own. It is important to have acidic milk. It reacts with the baking soda and makes the biscuits rise and keeps them tender.
I like to whisk my eggs into the buttermilk before adding it to my dry mix for even absorption. Also, be sure to save a little in the bottom of the bowl or measuring cup for brushing the tops of the biscuits with before baking.
Substitutions
If you do not have white cheddar, any cheddar can be used. I like to use it for its extra sharp flavor, but feel free to use your favorite cheddar.
I enjoy white cheddar and chives, but you can customize these biscuits to your liking by adding your favorite herbs or spices. I sometimes add a good amount of freshly ground black pepper for a little spice.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 308Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 75mgSodium: 729mgCarbohydrates: 24gFiber: 1gSugar: 1gProtein: 8g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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