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Yields:
15 serving(s)
Prep Time:
20 mins
Total Time:
35 mins
Biscuits are a staple food in the Drummond household—we have them as a side with just about any big holiday dinner or family meal. I've made them many different ways over the years, but my new favorite are these easy cheddar biscuits. They're a version of some of my other biscuit recipes, but I add lots of shredded cheddar cheese to make them extra melty and rich. Even though these would make a great Thanksgiving side it doesn't mean that they wouldn't be delicious sandwiched with some ham and cheese for lunch or topped with sausage gravy and a fried egg for a hearty breakfast. I hope you enjoy them as much as I do!
What is the secret to tender, flaky biscuits?
My secret to extra flaky biscuits is to use super cold butter and not overmix them. You want big pockets of butter and/or shortening to be throughout so they stay flaky and light, and overmixing the dough can make them tough.
Can you use any kind of cheese in these biscuits?
You sure can! Pepper jack or parmesan would be delicious, or smoked gouda or gruyere. Just be sure the cheese is finely shredded.
How long will biscuits stay fresh once they're baked?
You really should eat these biscuits within a few hours of when they are baked. If you aren't planning to eat them right away just let them cool completely, then pop them in the freezer where they'll stay fresh until you're ready to eat them.
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Ingredients
- 1 stick cold salted butter, cut into cubes, plus 2 tablespoons melted
- 1/2 cup cold vegetable shortening, cut into cubes
- 3 1/4 cups all-purpose flour, plus more for dusting
- 1/3 cup powdered milk
- 4 tsp. baking powder
- 1 Tbsp. sugar
- 2 tsp. cream of tartar
- 1 tsp. salt
- 1 cup finely shredded mild cheddar cheese
- 1 1/4 cups cold buttermilk
Directions
- Step 1Put the cold butter and shortening in a bowl in the freezer. Preheat the oven to 450˚. Line a baking sheet with parchment paper.
- Step 2Combine the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a large bowl and stir. Add the cold butter and shortening and cut into the dry ingredients with a pastry cutter until pea-size pieces form. Add the cheese and cut in with the pastry cutter. Drizzle in half of the buttermilk and stir with a fork. Drizzle in the remaining buttermilk; stir until the dough just comes together.
- Step 3Turn out the dough onto a floured surface and knead twice. Pat to a 1-inch thickness. Use a 2½-inch round cutter to cut out biscuits. Gather the scraps and cut out more biscuits. Arrange on the baking sheet and brush with the melted butter.
- Step 4Bake, rotating the baking sheet halfway through, until the biscuits are deep golden brown on the bottom, 11 to 12 minutes.
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