Cheddar Biscuit Recipe

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.

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).

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.

Mix wet

In a small bowl whisk together the buttermilk, heavy cream, and the large egg until smooth.

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.

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.

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.

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.

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.

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.