These cheddar biscuits are the perfect flakey tender homemade biscuit. Perfect to whip up for the holiday menu but also easy enough to make from scratch for Sunday Brunch. No matter what, once you master making these from scratch, you're never going back to the poppable canned kind.
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.
Want to take these cheddar biscuits up a notch? Get creative and serve them as a classic club sandwich for lunch!
If you’ve tried this Double Cheddar Biscuits recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 4 ⅓ cups all-purpose flour
- 4 teaspoon baking powder
- 2 ½ teaspoon salt
- 1 teaspoon sugar
- ⅛ teaspoon cayenne pepper
- 6 tablespoon unsalted butter - cut into ¼? 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
- ¼ 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 ½ 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 ½" 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.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
⭐ Tried this recipe? Rate it ⭐
Help out the next person and give it a star rating below!