"Tender buttermilk cheese biscuits made from scratch! An easy biscuit recipe that just melts in your mouth!"
Course Breakfast, Side Dish
Cuisine American, southern
Keyword all-purpose flour, bread, buttermilk
Prep Time 20 minutesminutes
Cook Time 14 minutesminutes
Servings 10people
Calories
Ingredients
2cupsAll-purpose flour (spoon it into the measuring cup)(you'll need more for flouring your work surface)
4teaspoonsbaking powder
¾teaspoonsea salt
½teaspooncream of tartar
1tablespoongranulated sugar
¼cupsalted butter, cold (plus more for brushing finished biscuits)
½cupbutter-flavored shortening, cold and cut into small pieces
2oz cream cheese, cold and cut into small pieces
1cupfinely shredded cheddar cheese
1egg yolk
¼cupbuttermilk, cold
½cup + 2 tablespoons whole milk, cold (plus more for brushing tops of biscuit dough)
Instructions
Raise the oven rack to the top position and preheat the oven to 450. F.
In a large bowl, whisk flour, baking powder, salt, cream of tartar, and sugar really well. (You can sift it if you'd like)
2 cups All-purpose flour (spoon it into the measuring cup), 4 teaspoons baking powder, ¾ teaspoon sea salt, ½ teaspoon cream of tartar, 1 tablespoon granulated sugar
Grate in the cold butter, occasionally tossing with a rubber spatula or wooden spoon, so the butter pieces don't all clump together.
¼ cup salted butter, cold
Add the shortening and cream cheese.
2 oz cream cheese, cold and cut into small pieces, ½ cup butter-flavored shortening, cold and cut into small pieces
Using a pastry cutter, cut in the butter, shortening, and cream cheese until it resembles crumbs. (Be sure to really cut in the cream cheese, or you'll have flecks of cream cheese in the finished biscuits)
Stir in the shredded cheese until evenly distributed.
1 cup finely shredded cheddar cheese
In a separate small bowl, combine egg yolk, buttermilk, and whole milk.
1 egg yolk, ¼ cup buttermilk, cold, ½ cup + 2 tablespoons whole milk, cold
Add egg mixture to flour mixture and gently stir until a dough forms. (Be gentle here, and do not overwork the dough. The dough will and should be slightly wet. Add more milk by the teaspoon if needed)
Flour your work surface and place the dough onto the lightly floured surface.
Flour your hands and gently begin to knead the dough; add more flour sparingly as needed.
Pat or gently roll the dough into a rectangle and fold it into thirds (like folding a letter), turn 90 degrees, and repeat twice. (This will create layers in the biscuit)
Finally, roll out the dough to a 1-inch thick rectangle.
Flour a 2 ½-inch biscuit cutter and cut out ten biscuits. (You'll need to reroll the dough to get the last three biscuits.
Place on a small baking sheet with sides touching (I like to use two round cake non-stick cake pans. You can place parchment paper in the pan if desired to prevent the bottoms from sticking )
Brush the tops lightly with milk to help with browning.
Bake for 12-14 minutes or until golden on the top (You can broil on low for the last minute to get the top darker if desired but keep an eye on it as it will darken very quickly)
Remove from the oven and immediately brush with melted butter. Once the butter has absorbed, brush it one more time, being sure to get the sides as well.
Serve hot, warm, or at room temperature, and store any leftovers in an airtight container.