There are a three secrets to making successful cheese biscuits.
- You have to be willing to get your hands dirty. Mixing with a spoon overworks the dough. Your hands keep things delicate. Plus, all that squishing and making a mess is fun. (Or put the kids to work. They'll love it.)
- Keep your butter cold. This ensures plenty of rise, rich flavor, and delicate layers of puffy biscuit.
- Add lots of cheese. I mean LOTS. Because cheese is good.
Follow these steps and I promise you perfect biscuits every time.
These biscuits only take about five minutes of active work and 12-16 minutes to bake. This means you can whip these babies up in no time flat for picnics, last minute guests, or dinner parties.
The cut up biscuit dough can be frozen in an airtight container and stored for a few months. This means that if you want to double or triple the recipe and save some aside for quick baking later you can. Just plop them on a tray, sling 'em into the oven, and sit back.
- 2 cups + 2 tablespoons all-purpose flour
- dash cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons baking powder (make sure your baking powder is fresh! no more than 6 months old or you may not get a good rise)
- 7 tablespoons butter, cold
- 2 scallions, finely chopped
- 3 oz. grated Parmesan cheese
- 3/4 cup buttermilk
- Kosher, Maldon, or Black salt for topping (optional; not table/iodized salt)
Preheat oven, whisk together dry ingredients:
Preheat the oven to 425°F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside.
Add butter, coat with flour, add cheese and scallions:
Dice the butter into small pieces. If they get too warm then place them in a bowl and put it in the freezer for about 10 minutes before continuing.
Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.)
Add the scallions and cheese and toss until well coated.
Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead.
Roll out dough, cut into squares:
Roll the dough out onto a lightly floured surface. Knead once or twice; no more. Form into an 8x8-inch square and cut into 2x2-inch squares and top with a bit of high-quality salt if using.
Bake at 425°F for 12-16 minutes or until golden.