Is there anything quite as delicious as cheddar cheese biscuits? They’re packed with flavor, and they’re extremely easy to make. This particular recipe for farmhouse cheddar biscuits makes 14 biscuits, and they feature two ounces of shredded delicious Cabot Farmhouse Reserve and four ounces of diced Cabot Farmhouse Reserve—talk about some cheesy biscuits! This recipe is fairly hearty, so we’d recommend serving these at dinnertime. Also, after you try out this recipe, please make sure to rate and review it—we can’t wait to hear what you have to say about these tasty biscuits.
Comfort food, like cheddar cheese biscuits, are perfect for when the family just wants to stay in and eat something quick and satisfying. This cheddar biscuit recipe features a great deal of cheddar cheese and buttermilk, so it’s bound to be a hit with anyone who’s looking for a substantial side dish to munch on during dinner. Also, if Cabot Farmhouse Reserve Cheddar is not available, you can use Cabot Extra Sharp Cheddar instead—it’s just as delicious!
At Cabot, we take a great deal of pride in our award-winning dairy products. We know that any of our recipes that feature our cheeses will be both delicious and wholesome, so make sure to try as many of them as you can. Afterwards, be sure to rate and review the recipes you’ve tried out—we’re eager to hear what you have to say about them. Also, make sure to share these recipes with your friends and family on Facebook, Twitter or Pinterest.
2½ cups King Arthur Self-Rising Flour, sifted
1 teaspoon baking powder
2 teaspoons sugar
½ teaspoon salt
1 stick cold Cabot Unsalted Butter, cut into small cubes
4 ounces Cabot Farmhouse Reserve Cheddar or Cabot Extra Sharp Cheddar, finely diced (about 1 cup)
⅔ cup nonfat buttermilk, plus 2 tablespoons if needed
2 ounces Cabot Farmhouse Reserve Cheddar, shredded (about ½ cup)
PREHEAT oven to 400° F. Coat a baking sheet with cooking spray.
WHISK self-rising flour, baking powder, sugar and salt in a medium bowl. Add butter and toss to coat with the flour mixture. Quickly work butter into the flour mixture by squeezing the flour-coated pieces of butter into the mixture. Press all of the butter flat until no cubes remain. Add cubed cheddar and toss to coat.
MAKE a well in the center of the dry mix and pour in the buttermilk. Gradually stir the liquid into the flour mixture until the mixture is shaggy, working gently with hands to get it to come together. If the mixture will not come together at all add up to 2 tablespoons buttermilk.
TURN the shaggy mass out onto a lightly floured surface. Knead together until the dough comes together as a single piece. It will still be pretty rough and uneven (do not overwork).
ROLL the dough out into a large rectangle about 10-inches wide by 15-inches. Cut into biscuits with a 2 ¾-inch biscuit cutter. (Avoid twisting motion with cutter for best rise.)
TRANSFER to the prepared baking sheet. Re-gather scraps and roll one time for another two or so biscuits. You should have 14 biscuits. Divide the shredded cheddar over the biscuits.
BAKE until the biscuits are puffed and lightly golden, 13 to 15 minutes.
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