Cheese Biscuits

By KSmitherman

Ingredients

• 2 cups + 2 tablespoons all-purpose flour
• dash cayenne
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons baking powder
• 7 tablespoons butter, cold
• 2 scallions, finely chopped
• 3 oz. grated Parmesan cheese
• 3/4 cup buttermilk
• Kosher, Maldon, or Black salt for topping (optional; not table/iodized salt)

Preparation

Step 1

1. You have to be willing to get your hands dirty. Mixing with a spoon overworks the dough. Your hands keep things delicate. Plus, all that squishing and making a mess is fun. (Or put the kids to work. They'll love it.)

3. Add lots of cheese. I mean LOTS. Because cheese is good.

Preheat the oven to 425F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside.

Dice the butter into small pieces. If they get too warm then place them in a bowl and put it in the freezer for about 10 minutes before continuing. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.

Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead.

Add to Delicious.com

OK recipe printed! We are a bunch of biscuit eaters around here! And you are 100% right "if you caint' get your hands dirty" then forget about trying to make a good biscuit. As always thanks for the delectable recipes.

These are right up my biscuit alley! I love Maldon salt, but it's over 13 bucks here :(. I buy it anyway because I'm addicted. Thanks, Garrett!

I make something like these with Gruyere and fresh sage. Also, caramelized shallots and Clemson Blue is great!

Yum .. you've combined two things that i love in this recipe: biscuits and cheese. This would be great to serve with my chicken tonight.

I replaced the dash of cayenne with a dash of paprika, added a heaping TBSP of ground flax, and used 3 kinds of cheese (colby, cheddar, parmesan). These came out AWESOME. Thanks so much for a great, easy recipe! ;)

I made these for Sunday breakfast with sausage and eggs. Borrowed from one of the commenters the idea to use carmelized shallots since I didn't have scallions...These were a hit! Put coarse sea salt on some of them and loved that addition. Fun to veer off the usual southern biscuits of my childhood!

I could see adding garlic powder and making my own Cheddar Bay Biscuits. :)

These are amazing!! I made these this afternoon using pepper jack cheese and chives. They took no more than a few minutes to make and were flaky and delicious! What a wonderful recipe.

We were given a cheese biscuits mix by a famous chef and just for fun I made those and this recipe and had a taste test with the family. Didn't come close - the preferred cheese biscuits are Garrett's. xoxo michele

Hi there! Just to make sure: You don't rub the butter into the flour, just toss the pieces? I think I'll be making these tonight. Please do clarify, they look amazing!

I LOVE cheese, it is good. But I can't eat it. Lactose intolerance. Is there any nice alteration i could make to make some tasty, cheese-less biscuits?

I tried them last night. I think I was a little light on the rock salt as I was afraid of overdoing it. This is a fantastic basic buttermilk biscuit recipe to use as a base for just about anything you want to add. I'm going to try it with cheddar next time. If I do it again with Parmesan then I'll probably crush a clove of garlic in there because I found the parm to be a bit overwhelming. I made it according to the directions the first time, so we'll see what happens with future experiments. Thank you!

Thanks! A fast biscuit that tastes like you must have slaved away in the kitchen all afternoon. We did make a double batch and froze some for next week. Even though this is a pretty fast recipe some nights we don't even have the energy to do an easy meal but would still love a tasty home cooked meal.

I just made these this morning using whole wheat pastry flour and cheddar cheese (it was what I had on hand) and they were FANTASTIC. Thank you so much for sharing!

Followed recipe closely, and ended up with a tasty biscuit. However, I would prefer a bit more rise. Anybody have any suggestions how to achieve that? Double amount of baking powder? Add some baking soda?

I have always worried about measuring flour. I want to just scoop some out of the bag and level the cup, but since you have specifically said two tablespoons more, would you mind telling me how the flour is measured? Thanks! I really want to make these biscuits!

My hands touch everything LOL. I very seldom make the same thing twice, what about you?

When the dough becomes tight and very fibrous-looking when you pull it apart. Just knead it as per the directions. ~Garrett

Sorry, you'll need enable javascript to make a comment on this website.

Email Address: (your email address will not be displayed)

Do you have a website? You can place a link to this page by copying and pasting the code below.

Add to Google Toolbar