Crispy Cheddar Biscuits
Flaky buttermilk biscuits are taken to the next level! These Crispy Cheddar Biscuits have cheese, not only inside of the biscuit, but are baked on a pile of cheese for a crispy cheese skirt!
Servings: 8 biscuits
Calories: 328kcal
Equipment
Ingredients
- 2 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon sugar
- 1 teaspoon salt
- 8 tablespoon unsalted butter very cold and cut into small cubes
- 1 ½ cups cheddar cheese shredded
- ¾ cup + 2 tablespoons buttermilk very cold
- 1 large egg whisked with 1 tbs water, for egg wash
Instructions
- Line one large baking sheet and one quarter baking sheet with parchment paper. In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt.
- Toss cold butter cubes into the dry ingredients and, using a pastry cutter or your fingers, squeeze, pinch, and mix in the cold butter until you have a mixture of flat pieces and crumbly pea sized bits of butter mixed into the flour.
- Food processor instructions: Place cubed butter in the freezer for 10-15 minutes while you get all your other ingredients together. Measure all of your dry ingredients into the bowl of your food processor. Pulse a few times to mix.
- Add chilled butter to the dry ingredients and pulse 5 to 6 times, or until most of the butter is in pea sized, or smaller, pieces. Pour into a mixing bowl and proceed with the rest of the instructions.
- Add 1 cup of shredded cheddar cheese to your flour/butter mixture and toss to coat all the cheese in the flour.
- Make a well in the center of the mixture and add the cold buttermilk. Using a danish dough whisk, or a large silicone spatula, mix the wet and dry ingredients together until you have a fairly uniform, loose dough. The flour won't look all mixed in and that's okay. It will come together.
- Dump the butter/dry ingredient mix out onto a lightly floured surface. Using your hands, gently press everything together into a rough square.
- With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other. Smush it all down into a square again. Repeat this cutting and stacking procedure 3 more times. Pat the dough into a rectangle at least ½ inch thick.
- For round biscuits: Using a biscuit or cookie cutter, cut out your biscuits. Do not twist the cutter when cutting them out! That would seal the edges of the biscuits, keeping them from fully rising. Just press straight down and lift straight up. Gather your scraps as you go and gently re-stack them together, press out to ½ inch, and cut as many biscuits as you can. Place cut biscuits on a parchment paper lined quarter sheet pan and place in the freezer for 10-15 minutes before baking.
- For square biscuits: Using your bench scraper or a knife, cut into square biscuits and place on a parchment paper lined small sheet pan. Place in the freezer for 10-15 minutes before baking.
- Preheat oven to 450°F. On a large sheet pan, lined with parchment paper, make 8 piles of cheddar cheese, evenly spaced on the pan.
- Remove biscuits from the freezer and place each on top of a pile of cheese. Brush the tops of the biscuits lightly with an egg wash and sprinkle with flaky salt, if desired.
- Bake in a 450° oven for 15-18 minutes, or until golden brown. Allow to cool on the baking sheet for at least 5 minutes so the cheese skirt can reach the pinnacle of crispiness. Eat warm.
Nutrition
Calories: 328kcal | Carbohydrates: 27g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 657mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 633IU | Calcium: 276mg | Iron: 2mg