Cheddar Biscuits

Rich, buttery, and infused with a sharp cheddar flavor, these tender biscuits are the perfect accompaniment to your favorite soups, stews, or just on their own with a pat of butter.

With a crumbly texture and a golden-brown finish, they’re sure to become a staple in your baking repertoire.

Ready Time

40 mins

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup grated cheddar cheese
3/4 cup heavy cream
1 large egg, beaten

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, baking powder, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs. Stir in the grated cheddar cheese until well combined.

In a small bowl, whisk together the heavy cream and beaten egg until smooth.

Pour the cream mixture into the flour mixture and stir until the dough comes together in a shaggy mass. Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle that’s about 1 inch (2.5 cm) thick.

Use a biscuit cutter or the rim of a glass to cut out the biscuits. Gather the scraps, re-form the dough, and cut out more biscuits.

Place the biscuits on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each biscuit.

Brush the tops of the biscuits with a little extra heavy cream and sprinkle with a pinch of extra grated cheddar cheese. Bake for 15-20 minutes, or until the biscuits are golden brown.

Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.

You should end up with 10 delicious biscuits!

Notes

These biscuits are best served warm, so try to time it so they’re coming out of the oven just before you’re ready to serve. If you don’t have a biscuit cutter, don’t worry! You can use the rim of a glass or even a knife to cut out the biscuits – they might not be perfect circles, but they’ll still taste amazing.

Make sure to keep your butter and cream very cold, as this will help the biscuits to be light and flaky.

You can also customize these biscuits by adding in some chopped herbs or a sprinkle of paprika on top before baking. Don’t overmix the dough – it should still be a bit shaggy when you turn it out onto the floured surface.

This will help the biscuits to retain their texture.