Cheddar Biscuits

I have always loved biscuits. The crunchy outside with a tender center. I had two kinds of these in the US, cheddar biscuits from Kitchen Inspiration, and another one, with sausage and gravy from Little Goat. As soon as I got home, i wanted some. So I bought some necessary ingredients like cheddar cheese. Then off to bake. Random websites for the recipe, honestly, I don’t remember. I think I used this one though. 

Biscuits fresh from the oven!

Biscuits fresh from the oven!

This biscuit turned out brilliantly. But honestly, it is still nothing compared to that of the one I had in the US. I am thinking it might be the weather, or maybe the way I crumbled it using my hands instead of a pastry cutter (I don’t have that!) This wasn’t as tender, but it was still really good!

Biscuits complete with all the goodies

Biscuits complete with all the goodies

Recipe as lifted from linked website:

  • 2 to 2 1/4 cups all-purpose flour, plus more for work surface
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
    1. Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.

    2. After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.

    3. Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

  • 1/4 teaspoon ground pepper
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 3/4 cup shredded cheddar cheese
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