Biscuits are easy to make, but don't mess with it too much. The secret to flaky and tender biscuits is all in how the butter is distributed throughout the dough. If done correctly, it'll melt and puff up the biscuits when they bake at a high temperature. This is an adaptation from America's Test Kitchen, so you know it's perfect. Enjoy!
If you don't have buttermilk, just use milk mixed with lemon juice or vinegar. Add one tablespoon of lemon juice or vinegar to a measuring cup. Fill to 1 cup with milk. Let sit 5 minutes before using.
The Best Cheddar Biscuits
Yield: 20-24 biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 4 oz. cheddar cheese, grated
- 1 cup buttermilk (or substitute)
- 8 tablespoons butter, melted and cooled
- 2 tablespoons butter, melted, for brushing biscuits
- 1 garlic clove
- 1 tablespoon fresh parsley, minced
- Preheat the oven to 475 degrees. Line a rimmed baking sheet with parchment paper.
- Melt 1 stick of butter first and set aside to cool.
- Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl until evenly mixed.
- Add the grated cheese and mix it into the dry ingredients.
- Pour the cold buttermilk (or substitute) into a medium bowl. Pour in the cooled, melted butter and mix it together with a whisk or a fork.
- Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and mix the batter quickly and gently, just until the batter is moistened and comes together. Do not over-mix the batter.
- Use a large spoon to scoop up and portion out the batter onto the baking sheet for 20-24 biscuits.
- Bake the biscuits in the preheated oven for 12-14 minutes, until golden brown.
- While the biscuits are baking, melt the remaining 2 tablespoons of butter. Add the garlic and the minced parsley to the butter.
- When the biscuits are baked, brush the biscuits with the melted garlic-parsley butter.