Cheddar Biscuits Recipe

All-purpose flour: The base of the biscuit dough, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Baking soda: Works with the buttermilk to create a tender crumb.

Salt: Enhances the flavor of the biscuits.

Cold unsalted butter: Creates flaky layers and adds richness.

Shredded cheddar cheese: Adds a delicious cheesy flavor to the biscuits.

Buttermilk: Provides moisture and a slight tang, helping to tenderize the dough.

When cutting in the cold butter, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will help create those desirable flaky layers in your biscuits. Make sure the butter remains cold to prevent it from melting into the dough, which can result in a denser texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with cream of tartar and baking soda: Use ½ teaspoon of cream of tartar and ¼ teaspoon of baking soda for each teaspoon of baking powder.

• baking soda - Substitute with additional baking powder: Use 2-3 times the amount of baking powder, though it may slightly alter the taste and texture.

• salt - Substitute with sea salt: Sea salt can be used in the same amount and adds a slightly different mineral flavor.

• cold unsalted butter - Substitute with cold coconut oil: Coconut oil can mimic the fat content and texture, though it will add a slight coconut flavor.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella will provide a milder flavor and a different texture, but it will still add cheesiness.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice with enough milk to make ¾ cup; let it sit for 5 minutes to thicken.

• Allow the biscuits to cool completely before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• If you want to keep them fresh for a longer period, store the biscuits in the refrigerator. They will stay good for up to a week. Make sure they are in an airtight container to prevent them from absorbing any odors from other foods.

• To freeze the biscuits, first, arrange them in a single layer on a baking sheet. Place the sheet in the freezer for about an hour, or until the biscuits are frozen solid. This step prevents them from sticking together.

• Once frozen, transfer the biscuits to a resealable freezer bag or an airtight container. Label the container with the date so you can keep track of their freshness. They can be frozen for up to 3 months.

• When you're ready to enjoy the biscuits, you can reheat them directly from the freezer. Preheat your oven to 350°F (175°C), place the biscuits on a baking sheet, and bake for about 10-15 minutes, or until they are heated through.

• If you prefer, you can also thaw the biscuits at room temperature for a couple of hours before reheating. This can help them heat more evenly.

• For a quick microwave option, wrap a biscuit in a damp paper towel and microwave on medium power for about 20-30 seconds. This method works well if you're in a hurry but may not give you the same crispy exterior as oven reheating.

• To maintain the best texture, avoid reheating the biscuits multiple times. Only reheat the amount you plan to eat immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cheddar biscuits on a baking sheet.
  3. Cover the biscuits with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through.
  5. For an extra touch, brush the tops with a bit of melted butter before serving.

• Microwave Method:

  1. Place a damp paper towel over the cheddar biscuits to keep them moist.
  2. Microwave on medium power for 20-30 seconds.
  3. Check the biscuits, and if they need more time, continue to microwave in 10-second intervals until heated through.
  4. Be cautious not to overheat, as this can make the biscuits tough.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cheddar biscuits on the toaster oven tray.
  3. Heat for 8-10 minutes, checking occasionally to ensure they don’t over-brown.
  4. For a crispy exterior, you can toast them for an additional 1-2 minutes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the cheddar biscuits in the skillet.
  3. Cover the skillet with a lid to trap the heat.
  4. Heat for about 2-3 minutes on each side, or until the biscuits are warmed through.
  5. This method can give the biscuits a slightly crispy bottom, adding a delightful texture.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the cheddar biscuits in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.
  4. This method is quick and can help maintain the biscuits' original texture.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the pot, ensuring it doesn’t touch the water.
  3. Place the cheddar biscuits in the steaming basket.
  4. Cover and steam for about 5-7 minutes, or until the biscuits are heated through.
  5. This method helps retain moisture, making the biscuits soft and fluffy.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• Large bowl: Used to whisk together the dry ingredients and mix the dough.

• Whisk: Helps in combining the flour, baking powder, baking soda, and salt evenly.

• Pastry cutter: Used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour, buttermilk, and other ingredients.

• Measuring spoons: Used to measure the baking powder, baking soda, and salt precisely.

• Cheese grater: Used to shred the cheddar cheese.

• Baking sheet: The surface on which you drop spoonfuls of dough for baking.

• Spoon: Used to drop the dough onto the baking sheet.

• Cooling rack: Allows the biscuits to cool evenly after baking.

Pre-measure ingredients: Measure out all flour, baking powder, baking soda, and salt before starting. This ensures a smooth workflow.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Pre-shred cheese: Shred the cheddar cheese in advance and store it in the fridge until needed.

Line baking sheet: Line your baking sheet with parchment paper ahead of time to save on cleanup.

Batch bake: Double the recipe and freeze half the biscuits for a quick bake later.