This blog post is brought to you courtesy of my excellent husband who just made me the best cheddar biscuits I’ve ever had.
- 2 c. Self-Rising flour
- 1/3 c. + 2 Tbsp. cold butter
- 5 oz. shredded extra-sharp cheddar cheese
- 1 c. whole milk buttermilk
- dash salt
Preheat oven 400 degrees or 375 degrees for a convection oven (convection is preferred).
In a mixing bowl, cut 1/3 c. butter into flour until mixture resembles coarse crumbs. Mix in cheese, then stir in buttermilk just until combined (you may need a little extra buttermilk if the dough seems dry). Be careful not to overmix!
Scoop large spoonfuls of dough onto a baking sheet and bake for 10 minutes. The biscuits will not be brown yet.
While the biscuits are baking, melt 2 Tbsp. butter and add a dash of salt.
After the initial 10 minutes of baking, take the biscuits out of the oven, and brush the melted butter over the tops. Return biscuits to the oven, and broil until the tops are golden brown.
Remove from the oven and immediately transfer to a cooling rack.
Enjoy your biscuits while they last. They’ll be gone soon!