Fluffy Cheddar Biscuits

Name: Fluffy Cheddar Biscuits
Total time: 45 min
Yield: 12 biscuits
Ingredients: 3 cups/385 grams all-purpose flour; 3 tablespoons granulated sugar; 1 tablespoon baking powder; 1 1/2 teaspoons garlic powder; 3/4 teaspoon fine sea salt; 1/4 teaspoon sweet or hot paprika; 1/2 cup/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes, plus 6 tablespoons/85 grams melted unsalted butter; 8 ounces/225 grams sharp or extra-sharp Cheddar, shredded (about 2 packed cups); 1 cup/240 milliliters buttermilk; 1 large egg

By Erin Jeanne McDowell

Total Time: 45 minutes
Rating: 4(2,749)
Comments: Read comments

These biscuits are golden and crisp outside, light and fluffy inside, and wonderfully cheesy inside and out. They come together in minutes, and triple basting them in butter (before baking, halfway through baking and once more when they come out of the oven) really takes them over the top. You may be tempted to skip the 3 tablespoons of sugar in this otherwise savory biscuit, but don’t: It’s the secret to the biscuit’s tender interior. Inspired by Red Lobster’s buttery biscuits, these are drop-style, which means you just scoop up the batter and gently plop it onto baking sheets. Try to handle the dough gently to avoid compressing it, which can result in a less-than-fluffy biscuit.

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Ingredients

Yield:12 biscuits

3cups/385 grams all-purpose flour
3tablespoons granulated sugar
1tablespoon baking powder
1½teaspoons garlic powder
¾teaspoon fine sea salt
¼teaspoon sweet or hot paprika
½cup/115 grams cold unsalted butter (1 stick), cut into ½-inch cubes, plus 6 tablespoons/85 grams melted unsalted butter
8ounces/225 grams sharp or extra-sharp Cheddar, shredded (about 2 packed cups)
1cup/240 milliliters buttermilk
1large egg

Ingredient Substitution Guide

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Preparation

Step 1
Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
Step 2
In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the ½ cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
Step 3
Stir in 1½ cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it’s uniformly combined. (Resist the urge to use your hands so that the mixture doesn’t get too soft or compressed.)
Step 4
Scoop the dough into 12 even portions (about ½ cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
Step 5
Brush each biscuit with the melted butter (you won’t use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
Step 6
Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
Step 7
Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

Ratings

4 out of 5

2,749 user ratings

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Comments

B5 years ago

These turned out really great as is, however, I agree with the other comment on the sweetness. I would cut the sugar to only 1 tablespoon. As an experienced home cook and baker, even as I added the sugar, I was thinking it'll be too much for my taste so I should have known better. The sweetness took away from the sharp cheddar taste, unfortunately. Still delicious, but less sugar needed for sure.

RLS5 years ago

In the UK we call these cheese scones and as they are meant to be savoury would never add sugar. I swapped out the garlic for chopped chives (or small amounts of finely chopped green onions) for a much nicer flavour. Really good if you add a teaspoon of dried english mustard powder - Colmans of course - to the flour.

Jo4 years ago

Shred frozen butter on a box grater instead of cubed pieces. Butter remains cold and quickly mixes, resulting in a foolproof tender biscuit.

Patty2 weeks ago

Fluffy and yummy. You bet. I followed the recipe exactly but used my food processor to mix the dry ingredients and incorporate the butter. Mixed the liquids in by hand using a wooden spoon and bowl. Next time I might try fresh garlic. Taking them to book club tonight.

Erin1 month ago

I was so excited for these biscuits but they need some improvement. As many noted, they are WAY too sweet. I would cut back the sugar significantly, or use honey instead. These also lacked flavor in general for me. The texture is wonderful and they are easy to make, but I'll up the garlic and salt in my next try. Still a keeper with a few tweaks.

Linda Christian-Herot3 months ago

These come together quickly and are good but they do bake very quickly. Maybe reduce the oven temp or check after 10 Minutes

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