Name: Rise Southern Biscuits & Righteous Chickens Cheddar Biscuit Recipe
Cook time: 35 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 tbs baking powder; 1 tsp baking soda; 1 tsp granulated sugar; 0.5 tsp fine salt; 0.5 cup cold unsalted butter; 1 cup sharp cheddar cheese, grated; 0.75 cup buttermilk; 0.25 cup heavy cream (plus extra for brushing); 1 to taste large egg; 2 tbs melted butter (for brushing); 2 tbs chopped fresh chives (optional); 0.25 tsp coarse sea salt (optional)

Method

Dry Ingredients

1
Preheat and combine dry
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and fine salt until evenly combined.

Fat & Cheese

2
Cut in butter
Cut the cold unsalted butter into 1/2" cubes and add to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized bits of butter remaining (about 5 minutes).
3
Add cheese
Stir the grated sharp cheddar into the flour-butter mixture so the cheese is evenly distributed and coated with flour (this prevents clumping). If using chives, fold them in now.

Wet Ingredients

4
Mix wet
In a small bowl whisk together the buttermilk, heavy cream, and the large egg until smooth.
5
Combine to form dough
Make a well in the center of the dry mixture and pour in the buttermilk mixture. Using a wooden spoon or rubber spatula, gently fold until the ingredients just come together and there are no large streaks of flour. Do not overmix — the dough should be shaggy and slightly sticky. If the dough seems very dry, add up to 2 tablespoons additional buttermilk.

Shape & Bake

6
Turn out and pat
Turn the dough out onto a lightly floured surface and gently pat into a rectangle about 3/4" to 1" thick. Fold the dough in half and pat down 2–3 times to create layers (this builds flakiness). Do not overwork.
7
Cut biscuits
Using a 2.5-inch round biscuit cutter (or a sharp knife for squares), press straight down into the dough without twisting to cut biscuits. Place biscuits close together (touching) on the prepared baking sheet for taller sides, or spaced apart for crispier edges.
8
Egg wash and bake
Whisk a small additional amount of heavy cream or a beaten egg (if available) and brush the tops of the biscuits lightly to encourage browning. Bake in the preheated 425°F oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Finishing

9
Brush with butter
Remove biscuits from oven and immediately brush the tops with the melted butter. If using, sprinkle a pinch of coarse sea salt over the warm biscuits for contrast.
10
Cool and serve
Allow biscuits to cool on the baking sheet for 5 minutes, then transfer to a rack. Serve warm. Leftovers can be wrapped and kept at room temperature for 1 day or refrigerated up to 3 days; reheat in a 350°F oven for 8–10 minutes.

Cheddar Biscuit Recipe

Ingredients

Dry Ingredients

Fat & Cheese

Wet Ingredients

Finishing & Optional

Method

Dry Ingredients

Preheat and combine dry

Fat & Cheese

Cut in butter

Add cheese

Wet Ingredients

Mix wet

Combine to form dough

Shape & Bake

Turn out and pat

Cut biscuits

Egg wash and bake

Finishing

Brush with butter

Cool and serve

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