It’s not often I make homemade biscuits, but when I do it’s typically on a Sunday. There’s nothing better than a fluffy hot buttery biscuit straight out of the oven. I remember going to this breakfast place when I went to college at Ole Miss, called Big Bad Breakfast. It was this small little restaurant that did the best southern breakfast. It was perfect after a night out of drinking. I loved their biscuits with a side of sausage gravy. Although when I had Landon, my son, it was harder to get out to our favorite restaurants. So I brought our favorite restaurants home and made them even better. Because no matter what, those fresh out of the oven biscuits will always be the best.
These biscuits are pretty much my classic buttermilk biscuits except with cheddar cheese. Super simple and fairly quick.
Tip #1: Make sure your butter is super cold before grating it. I like to put my stick of butter in the freezer for 5 minutes before I start cooking. It will grate smoother and also not melt in your hands. Since these biscuits cook very fast at a high temp, your butter needs to be super cold or it will melt into a puddle in the oven.
Tip #2: Do not over work your dough. I cannot stress this enough. If you overwork the dough, the texture will suffer. Once your dough has come together, stop working it. You want these biscuits to be light and fluffy and this is the key.
CHEDDAR BUTTERMILK BISCUITS
Prep time: 15 minutes
Cook time: 10-15 minutes
Total time: 30 minutes
Serves: 8 large biscuits, 12 small biscuits
- 2.5 cups self rising flour
- 1/2 tsp kosher salt
- 1 stick unsalted butter, placed in the freezer for 5 minutes till super cold and then grated
- 1 cup sharp cheddar cheese, shredded (preferably freshly shredded, not from a bag)
- 1 cup buttermilk
+ 1/2 stick melted butter to brush the tops of the biscuits
- Preheat the oven to 475 degrees F.
- Prep a baking sheet with parchment paper and set aside.
- Whisk together flour and salt in a large bowl. Add in butter and cheese and cut in with your hands to create a lumpy flour texture. Add in buttermilk and mix together with a fork until the dough combines.
- Pour the dough out onto a lightly floured surface. Kneed the dough a couple times until the dough forms into a ball. Do not overwork the dough.
- Use the palm of your hand to push the dough ball down until it is flat and about 1.5 inches thick. Use a large biscuit cutter to cut out the biscuits and then place them on the prepared baking sheet.
- Line up each biscuit next to each other so that the edges are touching.
- Immediately place them in the oven and cook for about 10-12 minutes until they are cooked through and light golden brown on top. Remove them from the oven and generously brush the tops with melted butter.
- Note: If your biscuits are smaller, cook for less time. Try 8 minutes.
- Best enjoyed while hot.