Cheesy Cheddar Biscuits

5 from 2 votes

Fluffy, flavorful, and oh so cheesy. These cheddar biscuits are overflowing with melted cheese.

Yield: a dozen 2 ¼-inch biscuits

Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Bread, Side Dish, Snack

Cuisine: American

Servings: 12

Calories: 260kcal

Author: Maryanne Cabrera

Ingredients

2 ½ cups all-purpose flour (325 g)
2 teaspoon baking powder (8 g)
1 teaspoon kosher salt
¼ teaspoon grated nutmeg optional
⅛ teaspoon ground cayenne optional
¾ cup unsalted butter (170 g), cut into tablespoons
1 ⅓ cup cheddar cheese chunks* (145 g), shredded or cubed
¾ cup whole milk (170 g), cold
1 Tablespoon heavy cream (14 g) or milk for brushing tops

Instructions

In a large bowl, whisk together flour, baking powder, salt, nutmeg, and cayenne. Toss in butter. Cover bowl and place in the freezer for 5-8 minutes until ingredients are cold.
Preheat oven to 400°F. Line baking sheet with parchment paper or silicone baking mat. Set aside.
Using a pastry blender (or two forks), cut chilled butter into cold dry ingredients until mixture resembles crumbly, coarse sand. Add cheese chunks. Toss to combine. Pour in milk. Using a sturdy spatula, fold mixture together until dough forms into a "shaggy mess."
Dump mixture onto a lightly floured work surface. Gently knead mixture together until dough is a cohesive mass. Pat dough to a rectangle about ½-inch thick. Use a 2 ¼-inch biscuit cutter to punch rounds. Alternatively, use a knife to slice into squares.
Arrange biscuits on prepared baking sheet, spacing them about 2-inches apart. Lightly brush tops of biscuits with heavy cream. If desired, top with additional shredded cheese. Bake for 25-28 minutes biscuits have risen and are golden in color. Transfer to a wire rack and let cool slightly. Serve immediately, warm or at room temperature.

Notes

Ingredient Notes:

Besides cheddar, recipe works with a wide range of cheeses. Recommended: shaved Parmesan, Romano, and Asiago cheese blend, shredded gouda, and shredded Monterey Jack and Pepper Jack.
Whole milk provides the best flavor. Heavy cream or half & half are also good alternatives. You may use reduced fat or low fat milk as well.

Storage: Store leftovers in an airtight container at room temperature for up to two days. Reheat in the microwave or toaster oven. For longer storage, keep in the fridge for up to 4 days.

Nutrition

Calories: 260kcal, Carbohydrates: 21g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 46mg, Sodium: 352mg, Potassium: 65mg, Fiber: 1g, Sugar: 1g, Vitamin A: 528IU, Vitamin C: 0.02mg, Calcium: 152mg, Iron: 1mg