Cheesy Yeasted Laminated Biscuits

Ingredients

• 3 cups All‑purpose flour (sifted)
• 2 tablespoons Granulated sugar (helps browning, not for sweetness)
• 2 teaspoons Kosher salt (Diamond Crystal preferred; use half amount if using Morton)
• 1.5 teaspoons Instant yeast (or 4½ tsp active dry (dissolve in warm water first))
• 4 tablespoons Unsalted butter (for dough) (cold, cut into ~lentil‑sized pieces)
• 7 oz Sharp cheddar cheese (Cary Gold Reserve) (grated on large‑hole box grater)
• 1 cup Buttermilk (room temperature)
• 1 clove Fresh garlic (medium‑large, minced)
• 1 teaspoon Dried dill
• 1 teaspoon Onion powder
• 0.25 teaspoon Cayenne pepper
• 0.5 teaspoon Salt (for herb butter)
• 0.25 teaspoon Black pepper
• 4 tablespoons Unsalted butter (for herb butter & glaze) (softened for mixing; extra 2 tbsp melted for brushing)

Instructions

1. Combine dry ingredients

   In a large mixing bowl whisk together 3 cups flour, 2 tbsp sugar, 2 tsp kosher salt, and 1½ tsp instant yeast until evenly distributed.

   Time: PT5M

2. Incorporate cold butter pieces

   Add 4 tbsp cold, cut‑into‑lentil‑sized butter pieces to the dry mix. Using fingertips, gently smash and rub the butter into the flour until the largest pieces are about the size of a lentil.

   Time: PT5M

3. Grate cheddar cheese

   Grate the 7 oz sharp cheddar on the large holes of a box grater and fold it into the dough mixture.

   Time: PT4M

4. Add buttermilk

   Make a well in the center of the mixture and pour in 1 cup room‑temperature buttermilk. Stir with a spatula until the liquid is mostly absorbed, forming a shaggy dough.

   Time: PT3M

5. Brief knead

   Turn the dough onto a lightly floured surface and knead gently for about 5 minutes, just until the flour is fully hydrated and the dough feels cohesive but not elastic.

   Time: PT5M

6. First rise

   Shape the dough into a ball, return it to the bowl, cover with plastic wrap, and let it rise at room temperature (≈70 °F) until it has increased 50‑100% in volume, about 1 hour.

   Time: PT1H

   Temperature: 70°F

7. Prepare herb butter

   While the dough rises, combine 4 oz softened unsalted butter with 1 tsp dried dill, 1 tsp onion powder, ¼ tsp cayenne, ½ tsp salt, ¼ tsp black pepper, and the minced garlic clove. Mix until evenly incorporated.

   Time: PT5M

8. First lamination turn

   Turn the risen dough onto a floured board, roll it into a rectangle about 3/8‑inch thick. Spread the herb butter over the bottom two‑thirds of the rectangle, then perform a letter‑fold: fold the top third down, then the bottom third up.

   Time: PT15M

9. Chill dough

   Wrap the folded dough in plastic wrap. Place it in the freezer for 10 minutes, then transfer to the refrigerator for 30 minutes to firm the butter.

   Time: PT40M

10. Second lamination turn

    Remove the chilled dough, roll it out again to about 3/8‑inch thickness, and repeat the letter‑fold (top third down, bottom third up).

    Time: PT10M

11. Cold rest (overnight or minimum 6 h)

    Wrap the dough tightly and refrigerate for at least 6 hours, up to 16 hours. This firms the butter and develops flavor.

    Time: PT6H

12. Shape and cut biscuits

    On a lightly floured surface, roll the chilled dough to about 3/8‑inch thickness. Using a sharp knife, cut the slab into 12 equal squares (≈2 inches each).

    Time: PT10M

13. Second proof

    Place the cut biscuits on a parchment‑lined baking sheet, cover loosely with a clean kitchen towel, and let them rise until the tops are slightly domed, about 1½ hours at a cool‑room temperature (≈70 °F).

    Time: PT1H30M

    Temperature: 70°F

14. Preheat oven

    Preheat the oven to 400 °F (200 °C).

    Time: PT15M

    Temperature: 400°F

15. Brush with butter

    Melt 2 tbsp butter and brush the tops of the biscuits. Optionally sprinkle a little extra grated cheddar.

    Time: PT2M

16. Bake

    Bake the biscuits on the middle rack for 15‑20 minutes, until they are puffed, golden brown on top and bottom.

    Time: PT20M

    Temperature: 400°F

17. Cool

    Remove the biscuits from the oven, transfer to a wire rack and let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour
• Instead of Granulated sugar: honey (reduce liquid)
• Instead of Kosher salt: table salt (use 1 tsp)
• Instead of Instant yeast: sourdough starter (reduce flour)
• Instead of Unsalted butter (for dough): cold margarine
• Instead of Sharp cheddar cheese (Cary Gold Reserve): any sharp cheddar block
• Instead of Buttermilk: milk + 1 tbsp lemon juice
• Instead of Fresh garlic: garlic powder (¼ tsp)
• Instead of Dried dill: fresh dill (1 tbsp)
• Instead of Onion powder: fresh onion (1 tbsp, sautéed)
• Instead of Cayenne pepper: hot sauce (1 tsp)
• Instead of Unsalted butter (for herb butter & glaze): olive oil for brushing

Equipment Needed

• Mixing bowl
• Rolling pin
• Bench scraper
• Box grater (large holes)
• Offset spatula
• Plastic wrap
• Parchment paper
• Baking sheet
• Oven
• Freezer
• Refrigerator
• Measuring cups & spoons
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Keeping the butter cold while incorporating it into the dough.
• Executing the letter‑fold lamination turns without over‑working the dough.
• Proper chilling (freezer then refrigerator) to solidify butter layers.
• Allowing the dough to rise fully before the second proof.
• Baking at a high temperature (400 °F) to create rapid steam lift.

Chef Tips from the Video

• For an extra ranch flavor, add a pinch of dried parsley to the herb butter.
• If you prefer a milder cheese, substitute half of the sharp cheddar with mild cheddar.
• Use a bench scraper to lift and fold the dough; it reduces sticking and gives clean edges.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350 °F oven for 5 minutes.

Freezer: Freeze baked biscuits in a single layer, then bag; they keep for up to 2 months. Reheat directly from frozen at 350 °F for 10‑12 minutes.

Room temperature: Best eaten same day; can sit uncovered for up to 1 day but will lose crispness.

Make-Ahead Tips

• The dough can be prepared up to the first lamination turn, wrapped, and refrigerated for up to 24 h.
• Baked biscuits freeze well; reheat for a fresh‑out‑of‑the‑oven texture.
• If you’re short on time, skip the freezer chill and go straight to the fridge; layers will be slightly less crisp.