A Super Easy Way to Make Cheddar Biscuits- Kitchen Conundrums with Thomas Joseph

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (double‑acting)
• 0.5 teaspoon Baking Soda
• 1 tablespoon Granulated Sugar
• 0.5 teaspoon Kosher Salt (coarse)
• 0.25 teaspoon Cayenne Pepper (optional for a mild kick)
• 6 tablespoons Unsalted Butter (well chilled, cut into small cubes)
• 8 ounces Sharp Cheddar Cheese (grated)
• 3 tablespoons Chives (chopped)
• 1.33 cups Buttermilk (shake bottle before measuring)
• 2 tablespoons Unsalted Butter (softened) (for brushing hot biscuits)

Instructions

1. Combine dry ingredients

   In a large mixing bowl whisk together the flour, baking powder, baking soda, sugar, kosher salt, and cayenne pepper until evenly distributed.

   Time: PT2M

2. Cut in the butter

   Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the pieces are about the size of coarse cornmeal.

   Time: PT3M

3. Add cheese and chives

   Stir in the grated sharp cheddar and chopped chives until just combined.

   Time: PT2M

4. Incorporate buttermilk

   Make a well in the center of the dough and pour in the shaken buttermilk. Gently fold the liquid into the mixture until just combined; do not over‑mix.

   Time: PT2M

5. Preheat oven

   Preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

6. Portion the dough

   Using a ¼‑cup ice‑cream scoop, drop the dough onto a parchment‑lined baking sheet, spacing each mound about 2 inches apart. Do not press the dough down.

   Time: PT3M

7. Bake the biscuits

   Place the sheet in the oven and bake for 12 minutes, rotating the sheet halfway through, until the tops are golden brown.

   Time: PT12M

   Temperature: 425°F

8. Finish and serve

   Remove biscuits from the oven, brush the tops with softened butter, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

162

Protein

6 g

Carbohydrates

15 g

Fat

9 g

Fiber

0.5 g