These cheddar biscuits are made from scratch but they are so quick and easy to make. Buttery, cheesy, and seriously tasty, these biscuits are just too good!
MAIN INGREDIENTS
Flour – 1 cup (120gram) of Plain flour / All – purpose flour
Cheese – 1/2 cup of Shredded Cheddar cheese
Buttermilk – 1/2 cup of Chilled Buttermilk, for homemade instant buttermilk check step 2 in instruction.
Butter – 3 tablespoon of Chilled Unsalted butter, chopped into small cube size pieces.
Herbs and seasoning – For additional flavor, I have added dried Rose marry and garlic powder. You can also add fresh herbs like chive, spring onion, dill, rose marry.
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 : PREPARATION
Preheat oven to 415 degrees with racks in upper and lower third positions. Line baking tray with parchment.
STEP 2 : INSTANT BUTTERMILK
Take 2 teaspoons of white vinegar in a bowl and fill 1/2 cup of milk, stir and rest for 5 minutes.
STEP 3 :
In a large bowl, whisk together flour, baking soda, sugar and salt. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain.
STEP 4 :
Stir in cheddar, garlic powder, dried rose marry and then buttermilk, gently mix until dough comes together (don’t knead or over mix the dough)
STEP 5 : FINAL PREPARATION
Using spoon, drop 2 TBSP quantities of dough onto prepared baking tray, spaced 2 inches apart.
STEP 6 : Baking
Bake in preheated oven until golden brown, 8 to 10 minutes, rotating baking sheets once.
STEP 7 : Serving
These garlic biscuits are best served warm right from the oven or store in freezer for later use.
TIPS AND TRICKS:
How to make fluffy and light biscuits?
- Make sure you added chilled butter cubes. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain.
- Dont knead the dough, just stir in chilled buttermilk and combine together.
Variations:
- While biscuits are baking, prepare butter glaze by whisking together 2 tbsp of melted butter, 1/2 tsp dried rosemary or any herb of your choice, dash of salt.
- Spread butter glaze over the top of the hot biscuits.
Serving :
These garlic biscuits are best served warm right from the oven with the buttery glaze dripping down the sides.
Storing :
Place the biscuits in ziplock and store for 1 month minimum in freezer. Before serving, take the biscuits out warm it in microwave and glaze them with hot melted butter for additional flavor.
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BEST CHEDDAR BISCUITS | BUTTERMILK CHEDDAR BISCUIT
Description
These cheddar biscuits are made from scratch but they are so quick and easy to make. Buttery, cheesy, and seriously tasty, these biscuits are just too good!
Ingredients
Instructions
- Preheat oven to 415 degrees with racks in upper and lower third positions. Line baking tray with parchment.
- Instant butter milk – Take 2 teaspoons white vinegar in a bowl and fill 1/2 cup of milk, stir and rest for 5 minutes.
- In a large bowl, whisk together flour, baking soda, sugar and salt. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain.
- Stir in cheddar, garlic powder, dried rose marry and then buttermilk, gently mix until dough comes together (don’t knead or over mix the dough)
- Using spoon, drop 2 tbsp quantities of dough onto prepared baking tray, spaced 2 inches apart.
- Bake in preheated oven until golden brown, 8 to 10 minutes, rotating baking sheets once.
- Serve it warm or store in freezer for later use.
Biscuit Preparation
Notes and Tips:
- How to make fluffy and light biscuits?
- Make sure you added chilled butter cubes. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain.
- Dont knead the dough, just stir in chilled buttermilk and combine together.
- Variations: While biscuits are baking, prepare butter glaze by whisking together 2 tbsp of melted butter, 1/2 tsp dried rosemary or any herb of your choice, dash of salt.
- Spread butter glaze over the top of the hot biscuits.
- Serving : These garlic biscuits are best served warm right from the oven with the buttery glaze dripping down the sides.
- Storing : Place the biscuits in ziplock and store for 1 month minimum in freezer. Before serving, take the biscuits out warm it in microwave and glaze them with hot melted butter for additional flavor.