Cheddar Biscuits (4) Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place cold butter in the freezer for 5–10 minutes while you measure the rest of the ingredients.

Grate the cold butter on the large holes of a box grater or cut into 1/4-inch cubes. Grate the cheddar and keep chilled.

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

Add the grated or cubed cold butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Work quickly so the butter stays cold.

Stir in the grated cheddar until evenly distributed. Reserve a small tablespoon of cheese to sprinkle on top if desired.

Make a well in the center of the dry mixture and pour in 3/4 cup cold buttermilk. Using a fork or spatula, gently fold the dough until it just comes together. Do not overmix; the dough should be shaggy and slightly sticky. If dough seems very dry, add up to 1–2 tablespoons more buttermilk.

Turn the dough out onto a lightly floured surface and gently pat it into a 3/4- to 1-inch thick rectangle. Fold the dough onto itself 2 times (this creates layers), then pat to about 3/4-inch thickness.

Use a 2 1/2-inch round biscuit cutter (or a floured glass) to cut 4 biscuits. Press straight down without twisting to ensure lift. Repat scraps gently and cut remaining biscuits to total four.

Place biscuits on the prepared baking sheet about 1 inch apart for crisp edges or touching for taller, softer sides. Brush the tops lightly with 1 tablespoon heavy cream and sprinkle with reserved cheese if using.

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even color if your oven has hot spots.

Remove biscuits from the oven. Brush each warm biscuit with melted butter and sprinkle with chopped chives or parsley if desired. Let rest 5 minutes before serving warm.

Serve warm. Biscuits are best the day they are made; to reheat, warm in a 350°F (175°C) oven for 5–7 minutes.