Because you can never go wrong with a homemade biscuit, here is resident chef and Pinetree co-owner Jef's recipe for fresh baked biscuits! They are a perfect addition to any meal or as a snack!
For the biscuits:
3 cups all purpose flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk
1 cup grated sharp cheddar
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk
1 cup grated sharp cheddar
Preheat oven to 425°. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend.
Using fingertips, rub chilled butter into dry ingredients until mixture resembles coarse meal, some big pieces are good.
Add buttermilk and stir until evenly moistened.
Fold in cheddar.
Line baking pan with parchment paper.
Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart
Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.
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This was a pretty good recipe. I like the toasted cheese flavor on the outside of these biscuits – kinda tastes like cheese-its! The one thing that would hold me back from making them again is I like to put some sweet stuff like jam or honey on a biscuit, and in this case, the cheese flavor to a great extent conflicts with most sweet flavors (honey; honey berry [kamchatka] jam) I tried with Jef’s biscuits.
p.s. I used whole-wheat pastry flour (the one from Azure Market) according to the suggestions prior and the end product turned out just fine, just in case anyone was wondering about substituting whole-wheat flour.
Hi Pam Lanz! Thanks for checking out the recipe! Low fat biscuits are challenging, as the butter and cheese add fat, but also flavor. You can however, choose to remove the sugar and not lose much in the recipe.
Hi Michael! The recipe would be the same for wheat flour, but you may need to slowly add a bit more liquid. Thanks for reading!
They sound very rich with all that butter plus cheddar cheese! I’m always looking for recipes that are lower fat. Any ideas for doing that but keeping a great tasting biscuit? I’m also wondering why there’s any sugar added in at all. I think it’s unnecessary and wouldn’t add any.
Try using White Lily all purpose or self-rising flour. It makes a wonderful soft, smooth biscuit and/or scone.