Which Came First With Cheddar Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly combined.

Cut in butter

Add 6 tablespoons cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 passes).

Add cheese

Stir in 1 cup grated sharp cheddar so it is evenly distributed through the flour/butter mixture.

Add liquids and form dough

Measure 3 tablespoons buttermilk and 3 tablespoons milk (total 6 tablespoons). Make a well in the center of the dry ingredients and pour in the buttermilk and milk. Stir gently with a wooden spoon or spatula just until the dough comes together. Do not overmix — the dough should be shaggy and slightly sticky.

Shape biscuits

Turn the dough out onto a lightly floured surface. Gently pat or fold the dough over itself 2–3 times to create layers, then press to about 1-inch thickness. Use a 2.5–3 inch round biscuit cutter (or a floured glass) to cut out biscuits. Reroll scraps once and cut additional biscuits. You should get about 8 biscuits.

Egg wash and bake

Beat 1 egg with a teaspoon of water to make an egg wash. Place biscuits on prepared baking sheet about 1 inch apart, brush tops with egg wash, and optionally sprinkle with extra 1/4 cup grated cheddar. Bake in the preheated oven for 12–15 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. Rotate pan halfway through baking for even browning.

Finish

Remove biscuits from oven and transfer to a cooling rack for 3–5 minutes before topping so they remain warm but the butter will not completely melt away.

Prepare butter

While biscuits bake, place 4 tablespoons softened unsalted butter in a small bowl and whip lightly with a fork until smooth and spreadable.

Combine egg and seasonings

Add 1 finely chopped hard-boiled egg, 2 tablespoons finely snipped fresh chives, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the butter. Fold gently until the egg and herbs are evenly distributed but not mashed into a paste. Taste and adjust salt/pepper as needed.

Keep warm or chill

If serving immediately, keep the butter at room temperature so it remains spreadable. If making ahead, cover and refrigerate; bring to room temperature before serving.

Split a warm cheddar biscuit in half horizontally. Spread about 1 tablespoon of the savory egg & chive butter onto the bottom half, top with a small handful (about 2 tablespoons) of microgreens or baby arugula if using, then place the top biscuit half back on. Add a light drizzle of hot sauce if desired or a sprinkle of extra grated cheddar for presentation.

Serve immediately while biscuits are warm so the butter softens and flavors meld. Leftover butter can be refrigerated up to 3 days; reheat biscuits in a 300°F (150°C) oven for 8–10 minutes to refresh.