Southern-Style Cheddar Biscuits
A recipe for perfectly flaky southern style buttermilk cheddar biscuits from FIVE restaurant in Berkeley, California. Try to eat just one! Recipe adapted for home use from Executive Chef Stephane Tonnelier of FIVE Berkeley.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 biscuits 1x
- Category: Side Dish
- Method: Oven
- Cuisine: Southern
Ingredients
Scale
Cheddar Biscuits Recipe:
- 4 cups (18 ounces) White Lily self-rising flour (substitute version using cake flour below)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon iodized salt
- 2 teaspoons (1/4 ounce) granulated sugar
- 1/2 pound (2 sticks) unsalted butter
- 1 1/2 cups (13 ounces) buttermilk
- 2 cups (5 ounces) shredded cheddar cheese
Egg wash ingredients:
- 1 egg
- 1 tablespoon water
Ingredients for Cake Flour Substitute for Self Rising Lily Flour:
- 4 cups cake flour (17 ounces)
- 1 teaspoon iodized salt
- 6 teaspoons baking powder (1 ounce)
Instructions
- Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly distributed. Slice the butter into 1 tablespoon pieces. Mix into the dry ingredients with a mixer on medium-low until the butter is broken down into pea-sized bits.
- With the mixer on low speed, add the buttermilk.
- Slowly add the cheese and mix until evenly moistened. Do not over mix!
- On a floured surface, roll the dough into a 2-inch thick rectangle. Cut into 12 squares.
- Place biscuits on a parchment paper-lined baking sheet and brush with the egg wash mixture.
- Bake at 325° F for 35-45 minutes. Best served warm.
Find it online: https://asideofsweet.com/southern-style-cheddar-biscuits/