A cheddar version of the classic flaky, buttery and fluffy biscuit. This recipe for cheddar biscuits is easy to make and can be prepped before baking!
Cheddar Biscuits
One of the things I love about some of my vintage cookbooks and product books are the many different variations of recipes they provide, like these cheddar biscuits. Two of my vintage cookbooks, dating from 1941 and 1953 contained biscuit recipes with variations ranging from savory versions like cheddar and rye to sweet versions like cinnamon or orange. The possibilities are endless!
These cheddar biscuits, which are a variation of my supreme biscuits are a great accompaniment for everyday meals or even as a holiday side dish. Any kind of cheddar cheese (or you can even sub another type of cheese!) will work, but I find that I prefer a sharp cheddar. The best part about this recipe is they can be prepared in advance and even freeze well, too.
Tips for Making Cheddar Biscuits
- Make your own sour milk for this recipe: add 2 teaspoons of white vinegar to the milk.
- Biscuits can be made in advance. Cover to prevent a crust from forming on top and place in refrigerator. Bring to room temperature prior to baking.
- Biscuits will keep at room temperature in a sealed container up to 48 hours.
- Freeze baked biscuits in an airtight container for up to 3 months.
- You can also freeze unbaked biscuits up to 3 months. Thaw in refrigerator, then bring to room temperature for about an hour before baking.
Cheddar Biscuits
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 tsp baking soda
- 4 tsp baking powder or 1 tbsp + 1 tsp
- 1/2 tsp salt
- 2 tsp granulated sugar
- 1/4 cup shortening, cold and cut into pieces
- 1/4 cup unsalted butter, cold and cut into pieces
- 2/3 cup sour milk or buttermilk * see tips below to make your own sour milk
- 1/2 cup grated sharp cheddar cheese
- melted butter, for brushing the baked biscuits
Instructions
- Whisk 2 cups all-purpose flour, sifted, 1/2 tsp baking soda, 4 tsp baking powder, 1/2 tsp salt and 2 tsp granulated sugar together in large bowl.
- Using a pastry blender or a fork, cut in cold 1/4 cup unsalted butter, and 1/4 cup shortening, until crumbly.
- Add 2/3 cup sour milk or buttermilk and 1/2 cup grated sharp cheddar cheese and stir just until combined, do not over mix.
- Using both hands that have been floured, gently knead dough in the bowl to form a large ball of dough (kneading 6-8 times).
- Turn out onto floured surface and roll about 1/2” thick. Using 2 ¼-2 ½” round cutter, cut into biscuits. Do not completely re-roll scrapped dough, instead, press together to form another circle of dough and continue cutting.
- Place biscuits on either a greased baking sheet or greased round 10” or 12” cast iron skillet.
- Bake at 450°F for 10 minutes, or until golden on top.
- Brush hot biscuits with melted butter immediately after removing from oven. Serve warm.
Notes
- Make your own sour milk for this recipe: add 2 teaspoons of white vinegar to the milk.
- Biscuits can be made in advance. Cover to prevent a crust from forming on top and place in refrigerator. Bring to room temperature prior to baking.
- Biscuits will keep at room temperature in a sealed container up to 48 hours.
- Freeze baked biscuits in an airtight container for up to 3 months.
- You can also freeze unbaked biscuits up to 3 months. Thaw in refrigerator, then bring to room temperature for about an hour before baking.