Add these Double Cheddar Biscuits to your holiday feast this season. They aren’t dolled up and from a fancy magazine, but they are perfect just the way they are. Just as all family dinners should be.
No large family gathering (or small for that matter) is complete with out a big basket of rolls, biscuits, or bread. The men in my life just wouldn’t stand for it. And while the ladies may be sitting around counting calories, I know I can never turn down a good buttery biscuit either. To me they always taste better long after the table has cleared and the fond conversation of family and friends has gone on for far too long, when I sneak back into the kitchen for a little round two with some leftover turkey or ham in the middle of a perfect homemade biscuit. Yeah, I could munch on these all night long.
Add these simple homestyle biscuits to your holiday feast this season. They aren’t dolled up and from a fancy magazine, no slaving over a reduction to create a one of a kind flavor profile, and they will leave crumbs on the napkins, but they are perfect just the way they are. Just as all family dinners should be.
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- 4 1/3 cups all-purpose flour
- 4 tsp baking powder
- 2 1/2 tsp salt
- 1 tsp sugar
- 1/8 tsp cayenne pepper
- 6 tbsp unsalted butter, cut into 1/4? cubes
- 4 oz shredded extra-sharp white cheddar cheese, at room temperature
- 4 oz shredded sharp cheddar cheese, at room temperature
- 2 cups heavy cream
- 1/4 cup buttermilk
- Preheat the your oven to 425 degrees F. Line two baking sheets with parchment paper and spray with non-stick spray.
- In a large bowl, mix the flour, baking powder, salt, sugar, and cayenne pepper.
- Cut in the butter with your fingers or a pastry blender until the mixture resembles course crumbs.
- Stir in the cheese and add the cream and buttermilk all at once. Using a fork, stir until just combined. Don’t over work the batter, it can still have lumps.
- Turn the dough out onto a clean lightly floured work surface and knead until it comes together. It’s going to be sticky and cling to your hands.
- Sprinkle a rolling pin with flour and roll, or press with your hands, the dough into a 1/2 disk. Prick holes all over the dough with a fork and cut into rounds with a biscuit cutter.
- Re-roll and repeat as necessary being careful not to overwork the dough.
- Place the rounds onto the baking sheets 1/2" apart from one another.
- Brush the tops of the dough with additional cream or melted butter if desired and sprinkle with a bit of salt.
- Bake for 16-18 minutes, until golden and puffed.
- Remove from oven and cool on a wire rack for a few minutes before serving warm with butter, mustard, leftover ham or turkey, or just old fashioned jelly.
BHG Special Interest Magazine