Cheddar Biscuits taste like red lobster! Packed with cheddar cheese, with a little heat. The baked biscuit is brushed with garlic butter. You can turn this recipe into a drop biscuit (which is super easy), but I love rolling and chopping them up to get all those flaky layers! Either way, they are tender, moist, and very cheesy!
for making biscuits
3 cups all-purpose flour, spoons, and flats
1 tablespoon granulated sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 cup cold butter (1 stick)
1 cup of curd, you can use whole milk instead
1 large egg
2 cups packed, 8 ounces sharp cheddar cheese
To prepare garlic butter
1/4 cup melted butter (half a steak)
1 garlic clove, smashed and minced*
1 tablespoon minced fresh parsley
Heat the oven to 425 degrees Fahrenheit.
Start with grating the cheese. You will need 2 packed cups, about 8 ounces. Packaged means you have to squeeze it really well into your measuring cup! Once everything is grated, put it in the fridge so it stays cool while you mix the biscuits. Cold cookie dough entering a hot oven is what makes the layers unstable.
In a large bowl, whisk together 3 cups flour, 1 tablespoon granulated sugar, 1 tablespoon + 1 teaspoon baking powder, 3/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt.
Add 1/2 cup cold butter cut into pieces. Use a pastry cutter to cut the butter. You can use a fork if you don’t have a pastry cutter. Want to leave some pea-sized pieces of butter, see photos.
In a glass measuring cup, add 1 cup of the curd. Break-in one egg and whisk together.
Pour the liquid over the dry ingredients and stir with a rubber spatula.
Add the cold shredded cheddar cheese and stir together. If the spoon can’t hold it, dust your hands in the flour and knead them together.
At this point, you can shape it into a cookie-cutter shape. Look at the notes!
To roll out the dough, prepare a work surface generously sprinkled with flour. Dust your hands with flour and transfer the dough to the surface of the filter with flour. Knead it together a few times if it doesn’t come together into a ball.
Use a rolling pin to roll the dough into a large rectangle, about 12 by 16 inches. It doesn’t have to be accurate.
Fold the short sides of the dough over the center into thirds, just as if you were folding a business letter. look at the pictures.
Turn the dough so that the seam is on the bottom. Pat the dough or roll it out again until it is about 2.5 cm thick. Thick biscuit dough makes thick biscuits!
Use a 2- and 1/2-inch cookie cutter to cut out the cookies. Do not twist the cutter while pressing it, this prevents rising in the oven. Just push straight down.
Place the biscuits close together (they should be touching, this helps them rise) on a 9″ x 13″ tray, or you can place them in the middle of a regular baking tray (touching each other). I used a 10″ cast iron skillet in the photos above, but could only fit 12 biscuits (I molded the rest into a drop biscuit shape). biscuit.
Grease each biscuit with curd. (Or you can brush with milk, cream, or half and half. This helps them brown.)
Bake in a preheated oven at 425 degrees for 15-18 minutes. The edges of the biscuits should be golden. If you’re not sure you’re done, you can always insert a toothpick in the middle to make sure it doesn’t get too messy. Be careful not to over-bake; This biscuit looks a little baked due to the cheese on the edges. It looks like sticky dough but it’s actually sticky cheese.
While the biscuits are in the oven, add a layer of garlic butter. Melt 1/4 cup butter in a small bowl. Add 1 tablespoon of fresh chopped parsley (you can add 2 teaspoons of dried parsley) and 1 clove of garlic*, smashed and minced. Brush each biscuit with the butter mixture immediately after it comes out of the oven.
Store them airtight on the counter for up to 3 days. After that, put them in the refrigerator.
Frozen: Biscuits are great for freezing. You can freeze the finished biscuit: let it thaw in the closed container at room temperature, and then in the microwave or heat in the oven at 350 for 5 minutes. You can also freeze the biscuits after shaping but before baking (don’t brush them with curd). Freeze the unbaked biscuits in an airtight container (a ziplock is fine). You can bake it straight from the freezer. Grease frozen biscuits with buttermilk and bake as directed, adding 2-5 minutes to the baking time.
*You can skip the fresh garlic clove and add between 1/2 and 1 teaspoon garlic powder instead. Taste it, to shape the flaky biscuit: Instead of rolling and slicing the dough, you can shape it into cookie cutters. Use 1 tablespoon of cookies or 1 mg