- 4 cups of flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 pound cold butter, grated
- 2 cups cheddar cheese, grated
- 1/2 quart buttermilk (+ more if needed)
- Melted butter for brushing before baking
Preheat oven to Convection mode 375°.
In a large bowl, using a traditional biscuit blending method, combine all dry ingredients. Working fairly quickly to ensure the butter doesn’t get too warm, cut in butter with a pastry cutter or your hands/fingers until the mixture resembles a coarse cornmeal. Add cheese and gently mix to combine. Slowly add buttermilk and mix until the dough just comes together. It is important to try not to over mix. It may be a little lumpy, but that’s ok. Dump the dough out onto a generously floured surface and gently pat into a round shape with your hands, about an in thick. Using a cookie cutter or biscuit cutter dipped in flour, cut out biscuits and place on a parchment lined sheet tray. Biscuits can be placed close to one another, no need for space in between. Brush with melted butter and bake for 15-25 minutes (depending on size) or until lightly golden. Remaining scraps can be reshaped and cut into biscuits.
Half a fresh biscuit and fill with scrambled egg, cheese and bacon (or any desired combination of ingredients)