Buttermilk Cheddar Biscuits with Apple-Cranberry Butter

Name: Buttermilk Cheddar Biscuits with Apple-Cranberry Butter
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 2 cups King Arthur Unbleached All-Purpose Flour; plus more for shaping1 tablespoon baking powder1 teaspoon baking soda¼ teaspoon salt4 tablespoons cold Cabot Salted Butter6 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar; grated (about 1 ½ cups)About 1 cup buttermilk

– Makes about 12 biscuits –

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Nothing hits the spot like a tasty cheddar biscuit. If you’re a fan of biscuits, then you should give our buttermilk biscuits recipe with cheddar a whirl—we’re positive that you’re going to love them! The recipe makes for about 12 biscuits, and you can whip them up quickly in less than 20 or 30 minutes—you can serve these as a little appetizer before diner, or you can use these biscuits to make small sandwiches for lunch or breakfast. It’s totally up to you! We absolutely love biscuits, and if you happen to know a friend or a family member who loves them to, then you should share this recipe with them. Go ahead and share it on Facebook, Pinterest, or Twitter!

Ready to make some buttermilk cheddar biscuits? Well, you’re in luck, because these biscuits are very easy to cook up in a jiffy. You’ll need two cups of King Arthur Unbleached All-Purpose flour, baking powder, baking soda, salt, Cabot Salted Butter (or unsalted, if you’re trying to watch your salt intake), six ounces of Cabot Sharp Cheddar (or Cabot Extra Sharp Cheddar, if you like your cheddar to have a little extra kick) and one cup of buttermilk.

We hope you enjoyed making these biscuits. If you’re a big biscuit fan, then you should also try our recipe for savory cheddar biscuits—they’re not as sweet as our buttermilk biscuits, but they’re definitely just as flavorful. As a cooperative of over 800 farm families, we know a thing or two about family favorite recipes. We’re sure that you and your family will love munching on our buttermilk biscuits, but we’d like to hear your thoughts about the recipe. Did you like it? Love it? Was it easy to make? Is there some way we could’ve improved the recipe? Let us know! After making the biscuits for yourself, rate and review it—we can’t wait to check out your feedback.

Ingredients

2 cups King Arthur Unbleached All-Purpose Flour, plus more for shaping
1 tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
4 tablespoons cold Cabot Salted Butter
6 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 1 ½ cups)
About 1 cup buttermilk

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Directions

PREHEAT oven to 450°F. Line baking sheet with parchment or stack 2 sheets together.
In large bowl, whisk together flour, baking powder, baking soda and salt.

CUT butter into pieces and add to dry ingredients; work in with your fingers or pastry cutter until butter is in small bits. Add cheese and toss to combine.

STIR in enough of buttermilk to make very soft dough, with fork (it will be sticky). Turn out onto floured surface. Knead dough about 8 times by folding in half and pressing onto itself, dusting with more flour as needed. Press into ¾-inch-thick circle.

CUT out biscuits with 2 ½-inch diameter cutter or small glass, and place about ½ inch apart on baking sheet. Press scraps together and cut out additional biscuits.

BAKE for 12 to 15 minutes until golden. Serve warm with Apple-Cranberry Butter.