Cheddar Biscuits
You only need a few simple ingredients to make these delicious Cheddar Biscuits from scratch! Cheesy and full of flavor, these biscuits are so easy to make.
Servings 12 biscuits
Calories 239kcal
Equipment
- Baking Sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowls
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon plus ¼ teaspoon garlic powder divided
- ¼ teaspoon paprika
- ½ cup cold unsalted butter cubed (113g)
- 1 cup shredded cheddar (120g)
- ½ cup cold buttermilk (120mL)
- 1 large egg lightly beaten
- ¼ cup unsalted butter melted
- 2 tablespoons finely chopped parsley
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and paprika.
- Add the cubed butter and toss to coat in the flour mixture. Using a pastry cutter or pressing the butter pieces between your fingers, work the butter into the flour until the butter is pea-sized. Add the shredded cheddar and toss to coat.
- In a small mixing bowl, whisk together the buttermilk and egg. Slowly pour the buttermilk mixture into the flour mixture with a fork until the mixture is sticky but still somewhat crumbly.
- Using a ¼ cup scoop, scoop 12 mounds spacing them 2 inches apart, on the prepared baking sheet.
- Bake for 15 to 17 minutes or until the tops are golden brown. In a small bowl, combine melted butter, parsley, and remaining ¼ teaspoon garlic powder. Brush the tops with the melted butter mixture right when they come out of the oven. Serve warm.
Video
Notes
- If you have difficulty cubing the butter, you can grate it with a box grater.
- I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup and resulting in dense cheddar biscuits.
- If you live somewhere warm, freeze your cubed butter for around 15 to 20 minutes beforehand so they hold up better as you work it into the biscuit dough. You want the butter to still be cold and solid in the dough so it’ll melt and create air pockets when in the oven.
- Do not overwork the biscuit dough. The biscuits will be hard and tough if you mix the dough too much.
- Make sure to move quickly once your dough is ready. The longer the dough sits out, waiting to go into the oven, the more time the butter in the dough has to reach room temperature. Cold ingredients are what ensures your layers stay flaky and airy.
Nutrition
Calories: 239kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 380mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg