This was the first time that I have made cheddar biscuits, from scratch, and had them come out successful. Modified from the original sour-cream-and-chive biscuits from one of my idolized bakers and bloggers, Joy The Baker, I decided to go for plain ol’ sharp cheddar and substituted Greek yoghurt for the sour cream.
They came out bloody fantastic. For a noob.
While they do not ooze the grease from Red Lobster’s cheddar biscuits, these came out very tasty and fairly fluffy. I would definitely increase the amount of cheese. Even with sharp cheddar, 3/4 cup is just too little to get the full flavor of the cheddar. However, let’s move on and save that for another trial run. Here we go!
- 3 cups all-purpose flour
- 1 Tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 3/4 cup unsalted butter, cold and cut into cubes
- 1 egg, beaten
- 3 tablespoons cold water
- 3/4 cup Greek yoghurt, cold
- 3/4 cup shredded sharp cheddar cheese
- 1 egg beaten for egg washcoarse sea salt, cracked black pepper
Line a baking sheet/tray with tinfoil, lightly grease bottom to prevent sticking. (I used olive oil because I have tons of it). Preheat oven to 400F.
Sift all dry ingredients (flour, baking powder, baking soda, salt, sugar, cracked pepper) into a mixing bowl.
Cube cold butter into the flour mixture, and then knead together until it forms a crumbly mealy mixture.
In a separate bowl, gently whisk 1 egg, Greek yoghurt, and cold water together. Add all at once into flour mixture and stir until it becomes a “shaggy dough” (per Joy The Baker).
Add in the cheddar cheese. (I would change the recipe to make it 1 cup to 1 1/4 cup of cheddar cheese as I didn’t quite find it as cheesy as I would like it to be, personal tastes only of course). Knead a few times until cheese is evenly incorporated into dough. (I did this in my mixing bowl but you can do it on your counter top as mentioned by Joy).
Roll out the dough into a long solid cylinder of 1-inch diameter. (Mine ended up being about 1.5-2 inches because I tend to overestimate my lengths).
Using a biscuit cutter (or a knife in my case), cut the tube into 2-inch high biscuits. (Here I got it just right but then my biscuits came out more round rather than tall).
Shape biscuits if you want, or just line up leaving about 2-3 inches of room between each biscuit. Baste each biscuit with the second beaten egg (as an egg wash). I topped each biscuit with more shredded cheese just before sprinkling with salt and pepper before putting the tray in the oven. Bake for 10-15 minutes. Take out and enjoy. Do not keep for more than 2 days, best eaten right away!
I sincerely hope you enjoyed this recipe. I was going to add 4 oz more of cubed butter but decided against it, and the butteriness of the biscuits was perfect. Don’t meddle with perfection! This means no more store bought rolls for Thanksgiving or Christmas as this will be my potluck contribution! Next time, we will definitely shoot for Joy’s original feta and chive biscuits. Hopefully I can get mine to rise just as nicely as hers looks in her photos. Still, for now I am okay with a little flatter but equally tasty cheddar biscuits.
May your kitchen endeavors be blessed with fruitful results!