Cheddar Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place a wire rack in the fridge for the butter if you plan to keep it very cold between steps.

Combine dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon granulated sugar until evenly distributed.

Cut in butter

Cut 3/4 cup (12 tablespoons) very cold unsalted butter into small cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until pea-sized pieces remain. Do not overwork; some larger pieces help create flaky layers.

Add cheese

Fold 1.5 cups finely grated sharp cheddar into the flour-butter mixture until evenly distributed. Reserve about 2 tablespoons of cheese if you plan to top the biscuits.

Make wet mixture

In a small bowl whisk together 1 cup cold buttermilk, 1 egg, and 1 teaspoon hot sauce (optional) until combined.

Form the dough

Pour the buttermilk-egg mixture into the dry ingredients. Using a fork or spatula, stir gently until a shaggy dough forms. Turn dough out onto a lightly floured surface and fold it over itself 3–4 times to bring it together; this builds layers without overworking. The dough should be slightly sticky but manageable.

Pat and cut biscuits

Pat the dough into a 3/4- to 1-inch thick rectangle. For taller biscuits, pat to 1-inch thickness. Use a 2.5-inch round biscuit cutter (or a floured glass) and press straight down without twisting to cut rounds. Re-roll scraps once to cut remaining biscuits. You should get about 8–10 biscuits.

Arrange on sheet

Place biscuits close together on the prepared baking sheet (edges touching) for higher rise, or space them apart for crispier sides. Brush any loose flour off tops and, if using, sprinkle the reserved 2 tablespoons cheese on top of each biscuit.

Bake

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, until biscuits are golden brown on top and cooked through. Rotate the pan halfway through baking for even color if your oven is uneven.

Brush with butter

Remove biscuits from oven and immediately brush tops with 2 tablespoons melted unsalted butter. If desired, sprinkle a pinch (about 1/4 teaspoon total) coarse sea salt or flaky salt over the tops while the butter is warm.

Cool and serve

Let biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm. Biscuits are best the day made; to reheat, wrap in foil and warm at 300°F (150°C) for 8–10 minutes or microwave briefly.