Cheddar Biscuits Recipe

All-purpose flour: The base of the biscuit dough, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the overall flavor of the biscuits.

Garlic powder: Adds a subtle garlic flavor that complements the cheddar cheese.

Cold butter: Creates a flaky texture by forming pockets of steam as it melts during baking.

Cheddar cheese: Provides a rich, cheesy flavor and a bit of color to the biscuits.

Milk: Binds the ingredients together to form a cohesive dough.

When cutting in the cold butter for your cheddar biscuits, use a pastry cutter or two forks to achieve a coarse crumb texture. This ensures that the butter remains in small, solid pieces, which will create pockets of steam during baking, resulting in a flaky and tender biscuit.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• garlic powder - Substitute with fresh garlic: Use 1 clove of minced fresh garlic for every ⅛ teaspoon of garlic powder for a more intense garlic flavor.

• cold butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture, though the flavor may differ slightly.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack has a similar melting quality and mild flavor that works well in biscuits.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps make the biscuits more tender.

• To keep your cheddar biscuits fresh, store them in an airtight container at room temperature for up to 2 days. If you prefer a longer shelf life, refrigerate them for up to a week.
• For freezing, allow the biscuits to cool completely. Place them on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the biscuits to a resealable freezer bag or airtight container. Label with the date to keep track of their freshness.
• When ready to enjoy, reheat the frozen biscuits in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can microwave them for 20-30 seconds, though they may not be as crispy.
• For added flavor, brush the reheated biscuits with melted butter and sprinkle with a pinch of garlic powder or parsley before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cheddar biscuits on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.

• Microwave Method:

  1. Place a cheddar biscuit on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if it's heated through; if not, continue in 10-second increments.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the cheddar biscuits directly on the rack or on a small baking sheet.
  3. Heat for 5-10 minutes, checking frequently to ensure they don't overcook.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Place the cheddar biscuits in the skillet.
  3. Cover with a lid to create a bit of steam, which helps in reheating evenly.
  4. Heat for about 2-3 minutes on each side, or until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the cheddar biscuits in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway to ensure they are warming evenly.

• Oven: Preheat to 425°F (220°C) for baking the biscuits.

• Large mixing bowl: Combine the dry ingredients and mix the dough.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, milk, and shredded cheddar cheese.

• Measuring spoons: Measure out the baking powder, salt, and garlic powder.

• Baking sheet: Place spoonfuls of the dough onto this for baking.

• Spoon: Drop spoonfuls of the dough onto the baking sheet.

• Grater: Shred the cheddar cheese if not pre-shredded.

• Cooling rack: Allow the biscuits to cool slightly after baking.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the cooking process.

Use a food processor: Quickly cut in the butter using a food processor instead of doing it by hand.

Pre-shred cheese: Buy pre-shredded cheddar cheese to skip the shredding step.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Batch preparation: Double the recipe and freeze extra biscuits for future use.