Cheddar Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven. Line a baking sheet with parchment paper or lightly grease it.

Combine dry ingredients

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

Cut in cold butter

Cut the cold unsalted butter into roughly 1/2-inch cubes. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6-8 turns). Work quickly so the butter stays cold.

Add cheese

Toss the shredded sharp cheddar into the flour-butter mixture so the cheese is coated and distributed evenly. This helps prevent clumping.

Mix wet ingredients

In a separate small bowl or measuring cup, whisk the buttermilk and the large egg together until combined.

Bring dough together

Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Using a rubber spatula or wooden spoon, fold gently until the dough just comes together and is shaggy — do not overmix. If the dough seems too dry, add up to 1–2 tbsp extra buttermilk. The dough should be slightly sticky but workable.

Turn out and fold

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 3/4- to 1-inch thick. Fold the dough over onto itself 2-3 times (this creates layers), then pat again to about 3/4- to 1-inch thickness. Avoid heavy handling to keep biscuits tender.

Cut biscuits

Using a 2 1/2-inch round biscuit cutter or a floured glass, press straight down without twisting to cut rounds. Press scraps together lightly and cut remaining biscuits; you should get about 8 biscuits. Place the biscuits on the prepared baking sheet with edges touching for taller sides or spaced 1 inch apart for crispier sides.

Bake

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

Brush with butter

As soon as the biscuits come out of the oven, brush the tops with the melted unsalted butter to add shine and flavor.

Optional garnish

If using, sprinkle the chopped fresh chives or scallions over the brushed biscuits and finish with a light pinch of coarse sea salt or flaky salt to taste.

Cool and serve

Allow the biscuits to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack or serve warm. Best eaten the day they are made; to reheat, warm in a 350°F (175°C) oven for 5–7 minutes.