RECIPE
Cheddar Biscuits
A few weeks ago my friend and I decided we wanted to have some brunch. The problem is the only place I eat breakfast out at is in Las Vegas. So when she asked me where a good brunch spot was around here, I said my house. She was like great we will be over. I decided to make homemade biscuits and danish (she didn’t know what danish was). I thought those would pair well with fruit. I also made a blackberry cucumber spritzer and my spiked iced mocha
Not only did get I get to work on recipes, I got to hang out with my friend and her sister and laugh. Plus Cashew got to see one of her favorite people in the world. It was nice just hanging and catching up on life and laughing, even though my kitchen was a mess. But you know what that mess would be cleaned up later. Sometimes it is about hanging with people and not cleaning up.
Let’s talk about how easy these biscuits are to make. If you know anything about me, you know I like easy recipes. I don’t really cut scones or biscuits out, I use the drop method instead. What does the drop method mean, well it means you drop the dough on a prepared cookie sheet. I love that it makes homemade biscuit making so easy. I have tried many different flours for biscuits, I have found that the best one is White Lily Self Rising Flour. It allows the biscuits to rise just perfectly and makes for a lighter biscuit, not a dense biscuit. Just look at how light and fluffy these are.
So cheers to brunch!! ????
Billie
Ingredients
- 2 ¼ cups Lily Self Rising Flour
- 2 tbsp sugar
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 6 tbsp cold/frozen butter
- 1 cup buttermilk
- 2 cups of Tillamook shredded cheddar cheese
Directions
- Preheat the oven to 400. Line a cookie sheet with parchment paper and set aside.
- In a larger bowl whisk together flour, sugar, garlic powder, salt and pepper.
- Grate very cold/frozen butter into the flour mixture. Using a pastry cutter, cut butter into flour until a crumble forms.
- Pour the buttermilk into the mixture and mix until ALMOST combined.
- Add the grated cheese and mix until combined.
- Using a 3″ tbsp scoop, scoop on dough on prepared tray. Place in refrigerator for 10-15 minutes to chill.
- Bake at 425 for 12-16 minutes, until lightly golden brown.
- Serve immediately with butter.
Tips & Recommendations
I usually stick my butter in the freezer about 1-2 hours before I am ready to grate it. If you forget to do that, don’t take your butter out of the fridge until you are ready to grate it, It is very important to keep your butter and buttermilk super cold. It helps the biscuits to rise and the butter to melt while cooking and gets in the nooks and crannies. I always make my own buttermilk, 1 tbsp of vinegar with a cup of milk, set for five minutes and mix together.
