Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuit Dough
Finish & Serve
Method
Biscuit Dough
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Chill a bowl and your grater or pastry cutter briefly if your kitchen is warm to keep butter cold.
- 2
Combine dry ingredients
In a large mixing bowl whisk together 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 3/4 teaspoon salt until evenly distributed.
- 3
Cut in butter
Add 6 tablespoons cold unsalted butter (grated or diced) to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (this creates flakiness). Work quickly so the butter stays cold.
- 4
Add cheese
Stir in 1 cup freshly shredded sharp cheddar cheese until evenly distributed through the flour-butter mixture.
- 5
Mix wet ingredients
In a separate small bowl whisk together 3/4 cup cold whole milk, 1/4 cup cold buttermilk, and 1 large egg until homogeneous.
- 6
Form drop biscuit dough
Make a well in the center of the dry ingredients and pour the milk-egg mixture in. Using a spatula or wooden spoon, fold gently until just combined. Do not overmix; the dough should be sticky and slightly shaggy. If it seems too dry, add up to 1 tablespoon additional milk; if too wet, sprinkle a tablespoon of flour.
- 7
Portion biscuits
Using a 1/4-cup measuring scoop or two spoons, drop rounded mounds of dough (about 2 to 2 1/2 tablespoons each mound) onto the prepared baking sheet, spacing them about 1 to 1 1/2 inches apart for slightly rustic drop biscuits. This recipe yields about 10–12 biscuits depending on size.
Bake & Finish
- 8
Bake
Place the baking sheet in the preheated oven and bake for 12–15 minutes, rotating the pan halfway through, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 9
Brush with butter
Remove biscuits from the oven and immediately brush the tops with 2 tablespoons melted unsalted butter. If using, sprinkle a light pinch (about 1/4 teaspoon total) of coarse sea salt or flaky salt over the warm biscuits and a small sprinkle of chopped fresh thyme or chives for aroma.
- 10
Serve with jam
Let biscuits cool 3–5 minutes on the baking sheet. Serve warm or slightly cooled with individual portions of strawberry jam (about 1/2 cup total for the batch) to spread or dollop on top. For bar-bite presentation, halve each biscuit horizontally and place a teaspoon of jam between halves or top each whole biscuit with a small spoonful of jam.
- 11
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Reheat in a 350°F (175°C) oven for 6–8 minutes. Jam can be refrigerated in a covered jar for up to 2 weeks.