Description
These Homemade Cheddar Biscuits are golden, flaky, and packed with rich cheddar cheese flavor. Perfect as a savory side for breakfast, dinner, or snacks, they bake quickly in the oven and offer a comforting, buttery texture that pairs wonderfully with butter, jam, or hearty meals.
Ingredients
Scale
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 1/2 cups shredded cheddar cheese
- 3/4 cup milk
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt ensuring an even distribution of leavening agents and seasoning.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture looks crumbly, similar to coarse crumbs. This step helps create a flaky biscuit texture.
- Add Cheese: Stir in the shredded cheddar cheese thoroughly so every bite has cheesy goodness.
- Add Milk: Slowly pour in the milk and mix gently just until the dough comes together. Avoid overmixing to prevent tough biscuits.
- Shape and Bake: Turn the dough onto a floured surface and gently form it into a rough circle. Use a biscuit cutter or knife to cut into 6-8 portions. Place the biscuits on a baking sheet and bake in the preheated oven for 12-15 minutes, or until they turn golden brown and a toothpick inserted comes out clean.
- Serve: Serve the biscuits warm, fresh from the oven, ideal with butter, honey, or alongside a savory meal.
Notes
- For flakier biscuits, keep all ingredients cold including the butter and milk.
- You can substitute milk with buttermilk for a tangier flavor and tender crumb.
- Do not overwork the dough to maintain lightness in the final biscuits.
- Shredding your own cheese from a block can melt better than pre-shredded varieties that contain anti-caking agents.
- Leftover biscuits can be reheated in the oven to restore crispness.
