Cheddar biscuits

Preheat Your Oven: Set it to 425°F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. A prepared baking sheet ensures the biscuits don’t stick.

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.

Cut in the Butter: Use a pastry cutter, fork, or box grater to incorporate the cold butter into the dry mixture until it resembles coarse crumbs. This step is key to achieving flaky layers. If using a food processor, pulse the mixture carefully to avoid overprocessing.

Add the Cheese: Gently fold in the shredded cheddar cheese. Mixing it with the dry ingredients helps prevent clumping and ensures even distribution.

Incorporate the Liquid: Slowly pour in the cold buttermilk and stir just until a soft dough forms. Avoid overmixing, as this can lead to tough biscuits.

Shape the Biscuits: Transfer the dough to a floured surface. Roll it into a 3/4-inch-thick rectangle. Use a 2-inch round biscuit cutter to cut out biscuits, re-rolling scraps as needed. For a rustic look, you can drop spoonfuls of dough directly onto the baking sheet.

Bake: Arrange biscuits on the prepared baking sheet, leaving about 1 inch of space between them. Bake for 15-20 minutes, or until the tops are golden brown.

Optional Finishing Touch: Brush warm biscuits with melted butter mixed with garlic powder or herbs for an extra burst of flavor. For added flair, sprinkle parsley or paprika on top.