Aged Little Cheddar Gem Recipe

Preheat

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat and set aside.

Dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt until evenly combined.

Cut in butter

Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. These bits create flakiness.

Add cheese and scallions

Fold in 1 1/2 cups of finely grated aged sharp cheddar and the chopped scallions, reserving about 1 tablespoon of cheese for topping later. Toss briefly so the cheese is coated in flour — this helps prevent it from all melting out during baking.

Wet ingredients

In a separate small bowl, whisk together the cold buttermilk, whole milk, egg, Dijon mustard, freshly ground black pepper, and smoked paprika (if using) until smooth.

Form dough

Make a well in the center of the dry mixture and pour in the wet ingredients. Using a flexible spatula or wooden spoon, fold gently until the dough just comes together. Do not overmix; it should be slightly shaggy but cohesive. If the dough seems very dry, add up to 1 tablespoon more milk.

Shape gems

Turn the dough onto a lightly floured surface and gently pat or roll to a thickness of about 3/4 inch (2 cm). Using a 2-inch round biscuit cutter or a small cookie cutter, cut rounds and transfer them to the prepared baking sheet, spacing about 1 inch apart. Re-roll scraps once and cut additional rounds. Alternatively, for a rustic look, drop rounded tablespoons of dough onto the sheet.

Brush and top

Brush the tops of each gem lightly with melted butter. Sprinkle the reserved tablespoon of grated cheddar over the tops and, if desired, sprinkle a tiny pinch of coarse sea salt on each.

Bake

Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and the centers are cooked through. Rotate the pan halfway through baking for even color.

Finish

Remove from oven and brush once more with melted butter for a glossy finish. Let cool on the pan for 5 minutes, then transfer to a wire rack for another 5 minutes before serving so interiors set slightly.

Serve warm as a snack, breakfast side, or with soups and salads. These aged cheddar gems are best eaten the day they are made but can be stored in an airtight container at room temperature for up to 2 days. To refresh, warm in a 350°F (175°C) oven for 5–7 minutes.

Variation and pairing: For a sharper profile, substitute 1/2 cup of the cheddar with an aged white cheddar or add 1 tablespoon finely chopped chive. They pair well with tomato soup, cured meats, or a honey-butter spread.