Cheddar Biscuits Recipe
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These happened this weekend. Cheddar biscuits. mmmmmm.
Light, fluffy southern buttermilk biscuits filled with freshly grated cheddar cheese in every single bite. Mercy!
My husband invited our friend Walt over for breakfast Saturday morning so they could catch up. Little Buddy and I already had plans to take Miss Annabelle to our vet, so it would be a perfect time for them to chat about airplanes and all the things they love to talk about for hours without either of us monopolizing the conversation they were trying to have. We both have a habit of doing that without really trying. Heh.
I also knew these cheddar biscuits would be quick to pull together to go along with the rest of their breakfast.
As I was patting out the biscuit dough for cutting, Walt arrived and we started talking about biscuits. From how to make them, eat them, favorites from our childhood, and everything in between.
You know, I can talk about just about anything, but when the conversation starts on biscuits or cornbread, then it really is a conversation I get into.
As we were talking, Walt told me of his aunt’s biscuits from his childhood. His aunt made her biscuits with lard, but one of her tricks really reminded me of how my Grandmother would make her biscuits. It was a trick I decided right then and there to bring back for good!
His aunt and my Grandmother both would melt the fat, his aunt’s lard and my Grandmother’s Crisco, in the pan in a hot oven, remove the pan from the oven and then put the biscuits into the hot greasy pan. The biscuits sizzle just a bit as the bottoms fry just a touch in the hot grease. Then, put the pan of biscuits into the hot oven and bake until light and fluffy and lightly browned on top.
Then, when you pull the biscuits out of the oven, top them with a bit of melted butter allowing it to run down the sides just a bit.
Oh my, they were scrumptious and just like the biscuits my Grandmother made. It’s just hard to beat a good biscuit, isn’t it?
Here’s the recipe for my Cheddar Biscuits. Be sure to give that little trick of my Grandmother’s and Walt’s aunt a try soon. You won’t want a biscuit any other way after that, I promise.
Cheddar Biscuits Recipe
Ingredients
- 2 cups (226 g) self-rising flour
- 1/2 teaspoon (1.4 g) kosher salt
- 4 tablespoons (56.5 g) butter, cold and cut into pieces
- 1 1/4 cups (284 g) buttermilk
- 1 1/2 cups (169.5 g) grated cheddar cheese
- 2 tablespoons (28.5 g) melted butter, for the topping
- 1 tablespoon (14 g) shortening, butter, or bacon fat, for the sheet pan
Instructions
- Preheat oven to 475º F.
- Cut the cold butter into flour and salt with a pastry blender or fork.
- Slowly pour milk into your dry ingredients. Mix lightly. Fold in grated cheddar cheese.
- Pour dough onto a lightly floured surface and gently pat into a round disc about 1/2 inch thick. Cut dough with a sharp metal or glass cutter.
- Add about 1 to 2 tablespoons of shortening to your baking sheet and place into the oven to melt, about 2 or 3 minutes. Once melted, remove from the oven and tilt the pan to make sure the bottom of the baking sheet is well-coated.
- Carefully place each biscuit into the hot grease on the baking pan. You’ll hear a bit of a sizzle as the bottom of the biscuit fries a bit in the hot grease. Place the baking pan into the oven and bake until the biscuits have risen and are lightly browned, about 10 – 12 minutes. Remove from oven and brush with melted butter.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope these biscuits happen in your kitchen soon! Do let me know how you like them!
Enjoy!
Robyn xoxo
yum! these look so tasty!
Haaave meerrrcy these look AMAZING.
My stomach is growling just looking at these!!
Butter and biscuits are awesome but with cheese?! Even better.
I love rolls and these look great with the cheddar.
These look delicious! I have a couple quick questions about the shortening. First, are there a total of 5 tablespoons of shortening (3 for the dough and 2 for the pan)? Second, is it okay to substitute butter for the shortening, and if I did so, how would it affect the overall taste and texture? Thanks so much!
The shortening lends for a lighter biscuit than butter. I’ve found that butter makes the biscuit a bit more dense, but if you prefer that over shortening, you’ll just get a different texture and flavor than if using shortening. You can definitely substitute butter for the shortening in the pan though. It would be delicious there!
I love the flavor butter gives but I agree that using butter tends to make biscuits more dense. I would suggest either using half butter and half shortning or the butter flavored shorting 🙂
These are amazing, Robyn! I have some self-rising flour in my pantry now! So simple.
I love biscuits and I wish I could grab one of these straight from the screen. They just look so flaky and cheesy, yum.
White lily flour is great for biscuits, if you’ve never used it before!
Oh yes, Southerners love our White Lily!
I can’t even think right now. These. Wow.
Thanks, Shelly!
Those look incredible!
Thanks so much!