Easy Cheddar Biscuits Recipe

Ingredients

• 120 grams Sharp Aged Cheddar Cheese (shredded loosely, do not pack down)
• 4 tablespoons Unsalted Butter (ice‑cold, cubed into pea‑sized pieces)
• 270 grams All-Purpose Flour (2.25 cups, sifted)
• 1 tablespoon Baking Powder
• 1.125 teaspoons Salt (adjust if using milder cheddar)
• 0.5 teaspoons Garlic Powder
• 0.25 teaspoons Paprika (regular or smoked)
• 120 milliliters Buttermilk (cold; can substitute with whole milk + 2 tsp white vinegar)
• 1 Large Egg (lightly whisked)
• 4 tablespoons Unsalted Butter (for topping) (melted)
• 2 tablespoons Fresh Parsley (minced; can substitute with chives or omit)
• 0.25 teaspoons Garlic Powder (for topping)
• to taste Flaked Sea Salt (for finishing garnish)

Instructions

1. Preheat Oven

   Set the oven to 425°F and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 425°F

2. Shred Cheddar

   Taste the cheddar, then shred 120 g (about 1 cup) using a box grater or food processor.

   Time: PT2M

3. Cube Butter for Dough

   Cut cold butter into quarters, then into pea‑sized pieces. Keep it ice‑cold.

   Time: PT3M

4. Measure Dry Ingredients

   In the large bowl combine 270 g (2.25 cups) flour, 1 Tbsp baking powder, 1.125 tsp salt, 0.5 tsp garlic powder, and 0.25 tsp paprika.

   Time: PT3M

5. Cut Butter into Dry Mix

   Using a pastry blender or your fingertips, work the butter pieces into the flour mixture until the butter resembles pea‑sized chunks.

   Time: PT4M

6. Whisk Buttermilk and Egg

   In a small bowl whisk together 120 ml cold buttermilk and the large egg until just combined.

   Time: PT2M

7. Add Cheddar to Dry Mix

   Sprinkle the shredded cheddar over the flour‑butter mixture and toss with your fingers to distribute evenly.

   Time: PT2M

8. Combine Wet and Dry

   Pour the buttermilk‑egg mixture into the bowl and stir gently until the dough just comes together; it will look shaggy.

   Time: PT3M

9. Portion Biscuits

   Line a baking sheet with parchment or a Silpat. Scoop the dough using a 1/4‑cup measure, placing mounds about 2 inches apart. Do not pack down.

   Time: PT3M

10. Bake

    Bake the biscuits for 15‑17 minutes, until they are puffed, golden‑brown, and aromatic.

    Time: PT16M

    Temperature: 425°F

11. Make Herb Butter Topping

    While biscuits bake, melt 4 Tbsp butter in a small saucepan over medium heat, then stir in 2 Tbsp minced parsley, 0.25 tsp garlic powder, and a pinch of salt if desired.

    Time: PT3M

12. Finish Biscuits

    Remove biscuits from the oven, brush each generously with the herb butter, and sprinkle with flaked sea salt.

    Time: PT2M

Nutrition Facts

Calories

163

Protein

5 g

Carbohydrates

15 g

Fat

9 g

Fiber

0.5 g