Old Time Cheddar Biscuits

Name: Old Time Cheddar Biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8-10 biscuits, 8-10 serving(s)
Ingredients: 1 tablespoon butter; 2 1/2 cups unbleached all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/4 cup butter; 2/3 cup buttermilk; 1 cup shredded cheddar cheese; 1 egg, beaten

Submitted by Megohm

"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."

Download

photo by Megohm

Ready In:: 20mins
Ingredients:: 8
Yields:: 8-10 biscuits
Serves:: 8-10

ingredients

1 tablespoon butter
2 ¹⁄₂ cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¹⁄₄ cup butter
²⁄₃ cup buttermilk
1 cup shredded cheddar cheese
1 egg, beaten

directions

Preheat oven to 500 degrees F.
Put 1 Tbsp butter in a large cast iron skillet, or heavy baking dish, and place in oven.
In a large bowl, combine flour, baking powder, 3/4 cup of the cheese, and salt, mix till combined.
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.
Stir in buttermilk, if too dry or crumbly, add at few splashes more until the dough is workable, but not sticky.
Take skillet out of the oven.
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!
Prick with the tines of a fork, and brush with beaten egg over the tops.
Sprinkle with the remaining 1/4 cup of cheese, place in hot skillet.
Bake 10-12 minutes till golden brown and cheese is bubbly and slightly browned.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Megohm

Culinary school drop-out (happy cook)! My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab. I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia. Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!

View Full Profile