Description
Flaky, savory biscuits made with cold butter, buttermilk, and sharp cheddar—perfect for brunch or as a side dish.
Ingredients
Units
Scale
- 2 cups all‑purpose flour (plus extra for dusting)
- 1 Tbsp baking powder
- 1 1/2 tsp kosher salt
- 12 Tbsp (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup cold buttermilk, shaken
- 1 cold extra‑large egg
- 1 cup grated extra‑sharp cheddar
- 1 egg beaten with 1 Tbsp water or milk (for egg wash)
- Optional: coarse sea salt, for sprinkling
Instructions
- Preheat oven to 425 °F (220 °C).
- In a large bowl, whisk together flour, baking powder, and salt.
- Add cold diced butter and, using a pastry cutter or fingertips, cut in until mixture resembles coarse crumbs.
- In a separate bowl, whisk together buttermilk and egg; pour into flour mixture and stir until just combined.
- Toss grated cheddar with a tablespoon of flour (to prevent clumping), then fold into dough gently.
- Turn dough onto lightly floured surface, knead gently about 6 times, then pat into a roughly 10×5-inch rectangle.
- Cut into 8 biscuits (or use a round cutter), place on parchment-lined baking sheet.
- Brush tops with egg wash and sprinkle with coarse salt if desired.
- Bake for 20–25 minutes, until golden brown.
Notes
- Keep all ingredients cold for flaky layers.
- Flouring the cheddar helps prevent clumping.
- Gently knead—overworking the dough can make biscuits tough.
- For extra rise, chill the dough 10 minutes before baking.
- Use freshly grated cheddar for best texture and flavor.
Nutrition
- Serving Size: 1 biscuit
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 90 mg