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“My favourite biscuit recipe! Crunchy outside, soft, buttery inside, with the addition of CHEESE! An adaptation I made from one of Edna Lewis' recipes. Note: Feel free to use lard or shortening as opposed to butter - I always prefer lard over shortening though.”
8-10 biscuits

Ingredients Nutrition


  1. Preheat oven to 500 degrees F.
  2. Put 1 Tbsp butter in a large cast iron skillet, or heavy baking dish, and place in oven.
  3. In a large bowl, combine flour, baking powder, 3/4 cup of the cheese, and salt, mix till combined.
  4. Cut butter in using a pastry cutter or two knives (I use my kitchen-aid, more often than not, with a paddle beater), until it is the consistency of small peas.
  5. Stir in buttermilk, if too dry or crumbly, add at few splashes more until the dough is workable, but not sticky.
  6. Take skillet out of the oven.
  7. On a floured surface, turn dough out, knead no more than 8-10 times, and pat down to about 3/4" thickness. Cut out biscuits with a biscuit cutter or a kitchen glass. Don't bother re-rolling the dough, just leave the odds and ends in the pan as they are as a little treat for yourself. Just to ensure the biscuits aren't tough!
  8. Prick with the tines of a fork, and brush with beaten egg over the tops.
  9. Sprinkle with the remaining 1/4 cup of cheese, place in hot skillet.
  10. Bake 10-12 minutes till golden brown and cheese is bubbly and slightly browned.

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