I made 14 of these delicious things to last us all week through savory breakfasts, dinner appetizers, coffee time snacks… at this point, you are probably doing the math and thinking that I would run out by Wednesday. Guess what? You were right! So it is only Tuesday and we only have 2 left. Yup, these are addicting and good. The key is to making these easy biscuits is to avoid over-kneading the dough to give it some texture. Also tastes excellent with some melted or whipped butter. Enjoy!
Adapted from Food Network
- 1 3/4 cups all-purpose flour
- 1 tbsp plus 2 teaspoons baking powder
- 2 1/2 teaspoons sugar
- 1/3 teaspoon salt
- 4 tablespoons unsalted butter, at room temperature, and more for greasing the baking sheet
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 6 ounces grated sharp cheddar cheese
- 1/2 cup and 2 tbsp whole milk
- Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly grease a large baking sheet with some butter.
- Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the room temperature butter and pulse until combined. Add the cold butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough.
- Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
- Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
- Store in airtight container, and when you are reheating, just place it in a 350F oven for 3-5 minutes.