Easy Homemade Cheddar Biscuits - Food Today
Remember when we established that there are a few types of Thanksgiving people? Like , some people are turkey people , side people , pie people? Well , who are these turkey people? Must be a very small portion of the population because we all know the BEST part about Thanksgiving is the pie. And coming in second are the SIDES.
As far as Thanksgiving sides go , tradition reigns supreme in this family. The typical line-up includes green bean casserole , sweet potato casserole , and apple + sausage stuffing. I hope that they’ve found a spot on your Thanksgiving table too!
I have the fondest memories of Red Lobster. It was always our go-to place for big familial celebrations , particularly for our birthdays. And since we never went out for dinner and generally consumed a Korean meal 7 days a week , it was always a huge deal to order lobster. It was as if we had won the lottery! But other than the lobster , there was something else on the menu that was just as lottery-worthy. It was , of course , the cheddar bay biscuits.
Now I don’t know about you guys but I absolutely love discovering copycat recipes from Pinterest. From this Olive Garden Zuppa Toscana to PF Chang’s Mongolian Beef , I am having a blast recreating some of my restaurant favorites. And these cheddar bay biscuits are no exception. The best part about it is that it literally only takes 20 min to make! There’s no kneading or rolling of any kind. Simply stir everything together , drop them onto a baking sheet and that’s it. From there , you’ll have the flakiest , most fluffy biscuit you could possibly dream of , with a hit of spiciness from the cayenne pepper. And with that melted butter brushed right on , it is absolute perfection. Just be sure to practice some self control before you devour all 10 of these like I did!
Ingredients
- 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
- 2 Tablespoons baking powder (yes , Tablespoons!)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter , very cold and cubed
- 1 cup + 2 Tablespoons (270ml) cold buttermilk , divided
- 2 teaspoons honey
- 1 cup shredded cheddar cheese
- Topping
- 1/4 cup (4 Tablespoons; 60g) unsalted butter , melted
- 1 garlic clove , minced
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 425°F (218°C). Place the flour , baking powder , garlic powder , and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Mix/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor , pour the mixture into a large bowl.
- Stir in the cheddar cheese. Make a well in the center of the mixture , then pour 1 cup of buttermilk (240ml) on top , then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual.
- Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center , then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.
- Gently roll the dough out with a rolling pin until it’s about 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)
- Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
- Remove from the oven. Combine the topping ingredients and generously brush over warm biscuits. Enjoy biscuits warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also , after step 3 , you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.
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