Recipe courtesy of From Scratch
From Scratch Cheddar Cheese Biscuits
- Level: Easy
- Yield: 36 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 224
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 33
- Sodium
- 249
- Total: 55 min
- Active: 25 min
Ingredients
7 cups all-purpose flour, plus more for dusting
2 cups dry powdered milk
1 pound cream cheese, cold
1/2 cup (1 stick) unsalted butter, melted, plus chilled butter for serving
1/2 cup sugar
3 tablespoons baking powder
2 tablespoons table salt
3 1/2 cups buttermilk
3 cups shredded Cheddar
Jam, for serving
Directions
Special equipment:
a biscuit cutter- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Add the flour, powdered milk, cream cheese, butter, sugar, baking powder and salt to a stand mixer fitted with a paddle attachment and mix on low speed until the flour resembles coarse cornmeal. With the mixer running, slowly add the buttermilk and mix until a dough forms. Increase the speed to medium and mix until the dough starts to stick to the sides of the mixing bowl. Stop the mixer.
- Add the Cheddar and mix on low speed until incorporated, about 10 seconds. (You don't want to break up the cheese.)
- Place the dough on a floured rolling surface and knead it 25 times, until the dough is soft and doesn't stick to your hands or the board. Roll out the dough to 3/4-inch thickness and cut out 36 biscuits with a biscuit cutter, transferring the biscuits to the prepared baking sheets.
- Bake the biscuits, rotating the baking sheets halfway through, until golden brown, about 30 minutes. Serve with butter and jam.