Cheddar Biscuits
Garlic lovers will love these cheesy Cheddar Biscuits. Use our special "folding" technique to get fluffy layers in each biscuit. Better than Red Lobster Biscuits!
Servings: 15 servings
Calories: 353kcal
Ingredients
- 2 1/4 cups all-purpose flour 295 grams
- 2 1/4 cups cake flour 295 grams
- 1 1/2 teaspoons salt 7 grams
- 1 1/2 tablespoons baking powder 18 grams
- 1 teaspoon baking soda 4 grams
- 1 cup salted butter 8 ounces (very cold)
- 2 cups buttermilk (2% milk or higher) 16 ounces
- 2 cups shredded sharp cheddar cheese 8 ounces
- 1/4 cup salted butter 2 ounces, melted
- 1 teaspoon garlic salt 4 grams
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 475ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- Stir the dry ingredients together in a large bowl. 2 1/4 cups all-purpose flour, 2 1/4 cups cake flour, 1 1/2 teaspoons salt, 1 1/2 tablespoons baking powder, 1 teaspoon baking soda
- Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point. 1 cup salted butter
- Add the buttermilk and cheddar cheese. Mix just until combined. The dough will be slightly sticky. 2 cups buttermilk, 2 cups shredded sharp cheddar cheese
- Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 1/2 inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
- After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up. You can also cut the biscuits into squares as shown in the pictures. Use a sharp knife and don't use a sawing motion. Just cut down and pull up.
- Place biscuits with space in between on the prepared baking sheet.
- In a small bowl combine the melted butter, garlic salt and Italian seasoning. Brush the tops of the biscuits with melted butter mixture. 1/4 cup salted butter, 1 teaspoon garlic salt, 1/2 teaspoon Italian seasoning
- Bake at 475ºF for 5 minutes, then reduce the heat to 425ºF (without opening the oven) and bake for an additional 8-10 minutes.
- Allow the biscuits to sit for 2-3 minutes before serving. Serve warm.
Video
Notes
- Garlic powder and salt can be used in place of the garlic salt. Use equal amounts.
- Add fresh or dried parsley to the garlic butter for a pretty color contrast.
- Make the biscuit dough at night and store in the fridge until morning. Then bake as the recipe suggests. You can also freeze the biscuit dough. Cut the biscuits and place between sheets of parchment paper. Double bag the biscuits and place in the freezer for up to 1 month.
Nutrition
Calories: 353kcal | Carbohydrates: 30g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 724mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Calcium: 209mg | Iron: 1.3mg