Garlic and Cheddar Cheese Biscuits

With garlic and cheese added to the biscuits, you will want to eat the entire batch before anyone else sits at the table. The added cheese gives these fluffy biscuits a soft consistency that will satisfy everyone. These will go well at dinner or lunch as a side bread.

These biscuits are more dense than regular biscuits due to the fat in the cheese, so they are more moist and filling. Be careful of how many you eat.

Garlic and Cheddar Cheese Biscuits

Victor

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course Breakfast, Brunch, dinner, Lunch

Cuisine American

Servings 4

Ingredients

  

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• 360 g All Purpose Flour I use King Arthur brand
• 24 grams Baking Powder I use Clabber Girl
• 2.4 grams Baking Soda
• 6 grams Kosher Salt, Morton brand
• 0.5 tsp Granulated Garlic
• 0.5 cup Butter, unsalted Grassfed, Unsalted
• 1.25 cup Buttermilk
• 0.25 lb Medium Cheddar Cheese, shredded
• 0.25 cup All Purpose Flour As bench flour
• 0.25 cup Butter, salted Grass fed, Salted

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Instructions

 

Equipment Needed

• • Food Processor OR Pastry Cutter OR Large Fork
  • Rolling Pin OR Clean Wine Bottle
  • Sheet Pan OR Cast Iron Skillet
  • Biscuit Cutter
  • Pastry Brush

Must Know Tips

• Make sure your butter, lard, or shortening is very cold. It needs to be cold so that it doesn't melt before the dough gets a chance to set from the heat. When the dough sets first, the fat melts later and keeps the bread light and fluffy with tiny air pockets of moistened dough. If you let the fat get to room temperature or warm, before you cook the biscuits, they will not be as airy.

  Do not overwork the dough. When the dough comes together in the bowl, pour it out onto the cold counter. Fold and rotate the dough 12 times. If you do this less than 12 times, you may not work the baking powder in properly resulting in a weird aftertaste. If you do this more than 12 times you run the risk of too much gluten forming in the dough, causing a tough biscuit. We call those dumplings or hard rolls, lol.

  Make sure your wet ingredients are cold. This will help preserve the physical integrity of the fat.

Recipe Instructions

• Preheat the oven to 450 degrees Fahrenheit.  Gather your equipment and ingredients.
• Let’s start with the dry ingredients and cut in the fat.  Sift all the dry ingredients together to get them well-mixed.  I use kosher salt, but that form is not the ideal texture for the dough, so I grind the salt to a powder before mixing it with flour.  If you don’t have a mill/grinder, you can crush the salt with the back of a spoon in a small bowl or mortar and pestle until it is crushed.
• Next is to cut in the fat.  I use a food processor and start with the dry ingredients, cube my cold butter, and add it to the flour.  I pulse the processor until the butter has been cut into small pea-sized pieces.
• If you do this by hand, you can use a pastry cutter or a large fork and keep cutting the butter into the flour until it is the right size.
• At this point add the cheese to the dry mix with butter and mix thoroughly with a couple of tosses by hand.
• Next, add most of the buttermilk to the dry ingredients, reserving about 1/4 cup, and use a large wooden spoon to mix the dough.  Use the spoon to keep from touching it with your warm hands.  You do not want that butter to get soft.  When the dough starts to come together, pour it out onto your counter and quickly fold it 12 times. Keep the folds loose but use that movement to shape the dough ball into an oval or rectangle. If the dough is too dry, use the buttermilk you reserved to get the dough to perfect consistency while folding.
• Use a rolling pin to roll out the dough ball to a thickness of about 3/4″ thick.
• Use a biscuit cutter to closely cut the biscuits.  Dipping the cutter in flour between each biscuit.  Do not twist the cutter.  Go straight down and then back up.
• Arrange the biscuits on an ungreased sheet pan.  Place them together if you want them to rise taller or keep them apart for them to rise in all directions.
• Bake in the middle rack for 13-15 minutes.
• Remove immediately from the oven and brush the tops with melted salted butter.
• Serve as is, with jam, covered in gravy, or as a sandwich.
  

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