Easy Cheddar Biscuit

Step-by-Step Instructions

1. 1

   Preparing the dough correctly is the key to achieving tall, flaky cheddar biscuits with crisp edges and a tender interior.

2. 2

   To create bakery-style layers, I follow these simple shaping steps:

3. 3

   Turn Out the Dough:I lightly flour my work surface and gently turn the dough out onto it.

4. 4

   Form and Fold:I gently pat the dough into a rectangle about 3/4-inch thick. Then I fold one side into the center, fold the other side over it (like folding a letter), rotate the dough, and flatten again. I repeat this folding process 2–3 times to build layers.

5. 5

   Cut the Biscuits:I press the dough into a final 1-inch thick rectangle and cut into squares using a bench scraper or knife. (I prefer squares because there’s no dough waste.)

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   Arrange on Baking Sheet:I place the biscuits close together on the prepared baking sheet for soft sides, or spaced apart for crispier edges.

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   Brush the Tops:I brush the tops with the remaining 2 Tablespoons of buttermilk for a golden finish.

8. 8

   I bake the biscuits at 425°F (218°C) for 18–22 minutes, or until the tops are golden brown and the edges are crisp.

9. 9

   The high oven temperature helps the biscuits rise quickly, creating tall, flaky layers with a beautifully browned exterior.

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    Once baked, I remove them from the oven and let them cool for about 5 minutes before serving. They’re best enjoyed warm when the cheese is perfectly melty.

11. 11

    These biscuits freeze beautifully. I allow them to cool completely, then place them in a freezer-safe bag. They keep well for up to 3 months.

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    To reheat from frozen, I bake at 350°F for about 10–15 minutes until warmed through.