White Cheddar Biscuits

I have about a million and one recipes that I have jotted down or clipped from magazines in order to find that elusive perfect cheddar biscuit. After moving here, I began to realize that cheeses are not created equal as well as many other foods, but those are a story for another time. Long story short, I think I have finally found the PERFECT CHEDDAR BISCUIT!

These are divine, no really divine with Sausage gravy for brunch.

2 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
5 tablespoons butter, diced into small cubes
1/4 cup Crisco
1 1/4 cu buttermilk
2/3 cup Extra Sharp White Cheddar Cheese, grated (a recent local find)

  • Pre-heat oven to 450 degrees.
  • In a large bowl sift together the flour, salt, baking soda and baking powder.
  • In a food processor pulse together the dry ingredients, butter and Crisco until mixture resembles coarse crumbs.
  • Return to large bowl and stir in cheese.
  • Make a well in the center and pour in the buttermilk.
  • Stir together* until just combined.
  • On a slightly floured surface knead dough 6 or so times until dough is smooth and holds together well.
  • Pat down into large square 12×12 inches.
  • With a floured knife cut into 16 squares.
  • Arrange biscuits on an LIGHTLY greased cookie sheet.
  • Bake for 10-12 minutes or until golden.
  • Cool on wire rack.

*Spray your utensil with PURE so your dough doesn’t stick to it.

Don’t forget to come back and join us for
The Bread Round Up on October 15th.
Click here to learn more.

final blog signature.