homemade cheddar bay biscuits
Takes me back to childhood, man.
Ingredients
- 4 cups all purpose flour
- 2 tbsp baking powder
- 2 tbsp dried parsley
- 2 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tsp kosher salt
- 2 sticks butter, VERY cold, grated
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2-2 cups buttermilk, cold
- extra butter and flaky salt, to serve
Instructions
- In a large bowl, stir together the flour, baking powder, parsley, Old Bay, garlic powder, and salt. With a pastry cutter, two forks, or your hands, cut in the butter until pieces no large than a pea remain. Stir in the cheddar cheese.
- Pour in 1 1/2 cups of the buttermilk and stir until a shaggy but cohesive dough forms. If the dough seems to dry, add milk 1 tablespoon at a time until desired consistency is reached.
- Turn the dough onto a lightly floured surface. Pat into a rectangle about 1 inch thick. Fold one short end towards the center, then fold the opposite short end overtop (the "envelope" fold though I dunno any envelopes that fold like that.) Pat the dough out again and repeat the folding one more time.
- Line a large baking sheet with parchment. Use a 2 1/2 inch biscuit cutter to cut rounds into the dough. Ball up any dough scraps and pat out again to cut more biscuits. Lay the biscuits onto the baking sheet.
- Transfer to the freezer for 15 minutes. While they chill, preheat the oven to 450 degrees.
- Pull the biscuits from the freezer and bake for 12-15 minutes until the tops are golden and crisp. Let cool 5 minutes, then serve with butter and extra flaky salt, as desired.
Notes
*To prep ahead: Follow the directions as written through step 5 (but don't preheat the oven). Unbaked or baked biscuits can be kept, covered, in the freezer for up to 3 months.