Cheddar and Green Onion Biscuits | Easy Cheddar Biscuit Recipe (2024)

FAQs

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Falling apart

Conversely you might find that your biscuits are too crumbly. The likelihood here is that your recipe needs a bit more liquid, or your recipe has too high a ratio of flour. Be sparing with any flour you put on the work surface to roll your dough too.

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

Use good butter and dairy

Because biscuit recipes call for so few ingredients, it's important that every one is high quality—you'll really taste the difference. Catherine recommends splurging a bit on a grass-fed butter or European-style butter (now's the time to reach for Kerrygold!).

Cheddar biscuits may be stored at room temperature in an airtight container for up to 2-3 days depending on the humidity of your kitchen. For longer storage, place leftover biscuits in an airtight container and keep in the refrigerator for 4-5 days or in the freezer for up to 1-2 months.

Benefits: Protein: Cheese contains protein, which can help keep you feeling full and satisfied throughout the morning. Calcium: Cheese is also a good source of calcium, which is important for strong bones and teeth. Convenience: Cheese biscuits can be a quick and easy breakfast option for those who are short on time.

Baking Powder: For a biscuit that is airy and flaky, baking powder is key! Garlic Powder: Garlic is a must for that perfect savory flavor in your Cheddar Bay biscuits! Salt: Enhances overall flavor. Buttermilk: Buttermilk is what makes these biscuits so rich and soft!

Sharp Cheddar cheese melted between a scratch-made buttermilk biscuit.

Don't just pick challenging cheeses

If they like cheddar, you can introduce them to something like a BellaVitano, or a slightly aged gouda.” You can still get that sharp-edged gorgonzola you've been eyeing, just make sure the other cheeses you pick are more familiar.

Place the pan of biscuits in the refrigerator while you preheat your oven to 425°F, or for about 20 to 30 minutes. This short chill will help the biscuits maintain their shape while baking.

How to make biscuits more moist? ›

Yogurt provides both hydration and structure, for biscuits that bake up straight and tall but moist. Baking soda neutralizes some of the yogurt's acidity, helping the biscuits to brown. Patting the dough by hand keeps the biscuits light, as a rolling pin can easily crush the soft dough.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough. This increases the fat content and slows down the development of gluten. Cookie recipes on the other hand are more likely to contain eggs. Adding moisture as well as binding the mixture.

And the longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape. So, chill... and chill.