These flaky biscuits are best served right out of the oven! With cheese mixed right into the dough, they’re perfect for breakfast or dinner.
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I love biscuits. I love making breakfast sandwiches with them, eating them alongside a great brunch, or sopping up the extras of chicken and dumplings. Adding cheese makes them even better!
My husband loves making a big spread for breakfast on the weekends. Even if we don’t do anything complicated or fancy, a big plate of scrambled eggs, bacon, and sausage starts any day off right. I love throwing in these cheese biscuits to add some contrast to the his all-meat spread, and they double as a bun to throw all the leftovers on for a quick breakfast later in the week!
The thing that surprised me about making biscuits, once I started doing it regularly, was that it doesn’t take that much time or effort. Biscuits are such a revered part of southern breakfasts, so I grew up with everyone claiming their mom or grandma’s secret recipe was the best. But great biscuits aren’t actually that difficult to make: just grab a food processor and be ready to get your hands messy!
- 2 cups cake flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp very cold unsalted butter
- 3/4 cup plus 2 tbsp buttermilk
- 1 cup grated cheddar cheese
- Preheat the oven to 450°F. Sift the flour and mix the dry ingredients in a food processor. You can also do this by hand, but I prefer this to make it easy.
- When fully combined, cut the butter into small bits and add it to the mixture. Run the food processor until the butter is combined. The texture will look a bit like sand, but make sure there’s not chunks of butter.
- Add the buttermilk and pulse the mixture until it’s in a ball, then turn it out onto a floured surface. Knead it 10 times, then flatten it out until it’s just over 1/2 inch thick.
- Cut out rounds, using a medium biscuit cutter or glass and transfer to an ungreased baking sheet. Re-roll the extra dough bits with a minimum of handling and cut more rounds.
- Bake 6-8 minutes, just until golden brown.
Cheese biscuits don’t have to be limited to breakfast. They’re also perfect to serve with barbecued chicken – they’re just the thing to wipe up that leftover sauce.