Cheddar Biscuits

These biscuits… the plain buttermilk version is a Best-of-Show winner…all the layers…  and this cheddar-garlic version… Sooo good too!!  

Knowing how to make a scrumptious biscuit can save the day… or at least a lackluster meal. I promise I’m not trying to oversell this recipe… it’s just so easy to make these… and the results are totally worth the effort!

These are the kind of biscuits that “all will be forgiven” —no matter what you’re serving, these biscuits will be the star of the show… perfect for any meal—-or made into a sandwich… 

Enjoy!!

Cheddar-Garlic Buttermilk Biscuits

Karri Perry|Blue Ribbon Favorites

8 Tablespoons cold grated butter (1 stick butter)

butter snow-finely grated frozen butter put through the grater

attachment of the food processor. Keep it cold.

1 cup grated cheddar cheese

2 Cups White Lily Self Rising Flour -no substitutions

1/2 tsp granulated sugar

1/2 tsp salt

1/2 tsp garlic powder 

1 Cup cold buttermilk

Melted butter for biscuit tops- 2 TBS

2 TBS flour if needed for sticky dough

***

Preheat Oven: 450 degrees. Use center oven racks

Make butter snow with the food processor or grate butter

(see above) 

Keep butter snow chilled or frozen until ready to mix into flour.

Grate 1 cup of cheddar cheese

Whisk together self-rising flour, garlic powder, sugar and salt.

Add the butter snow and grated cheddar cheese.

Using a pastry blender or fork,

lightly incorporate the butter into the flour mixture.

Make a well in the center of flour mixture.

Pour in cold buttermilk.

Mix, just until combined using a wooden spoon or rubber spatula.

On a lightly floured work surface (I like parchment) empty the dough from the bowl onto the floured parchment surface.

How to create layers:

Roll the dough out (roughly an 8x11 rectangle), then fold the dough in half.

Gently roll or shape the dough again, back into a rough 8x11 rectangle.

If dough is sticky add a little extra flour until dough is not sticky.

Fold and gently roll about 4 times...until the dough is silky and smooth.

(Rolling and folding, helps to create layers)

Always be gentle...

For the final roll of the dough, roll to 1/2 -1 inch thickness. 

Using a lightly floured cutter, cut out biscuits and lay them touching one another on a greased and 

parchment lined, rimmed baking sheet.

Re-roll any leftover dough, 

cut out and add remaining biscuits to tray.  

Be sure to get cold biscuits right into the oven... if necessary,

chill tray of biscuits for five minutes before placing into the hot oven.

Bake on middle rack, in a hot-preheated 450 oven for

12 minutes or until the tops are golden.

Brush tops with melted butter.  

*If you want to omit the garlic powder… they will still be amazing.