Cheddar Biscuits
These Cheddar Biscuits are the epitome of comfort food. Bursting with cheddar cheese, and broccoli in these fluffy, buttery biscuits are perfect for any occasion.
Servings 8 large biscuits
Calories 253kcal
Ingredients
- 282 grams / 1 ¾ cups plain flour sifted
- 12 grams / 3 teaspoons baking powder
- 2 grams / ¼ teaspoon baking soda
- 1 teaspoon sea salt
- 90 grams / 3.17 ounces butter chilled and cubed
- 190 grams / ¾ cup buttermilk
- 45 grams / ½ cup broccoli trimmed and cut finely
- 60 grams / ½ cup mild cheese such as cheddar or edam, grated
- 14 grams / 1 tablespoon milk
Instructions
- Preheat the oven to 220C/430F and greaseproof a baking tray.
- Place the flour, baking powder, baking soda and salt into a bowl and stir to combine.
- Add in the cubed butter and begin cutting it into the flour with a pastry blender or knife until the pieces of butter are no larger than a pea and the mixture resembles course breadcrumbs.
- Make a well in the center, pour in the buttermilk, broccoli and grated cheese and stir to form your shaggy dough.
- Press the shaggy dough into the edges of your bowl to form the dough and upturn onto a work surface.
- Press firmly together and shape into a rough square with your hands.
- Cut the dough in half with a bench scraper and lay one half on top of the other.
- Press down firmly and lightly flour the bench scraper, press the edges of the dough to shape into a square.
- Lightly flour a rolling pin and roll out into a rectangle that is 1 ½ inches thick.
- Cut out your dough with a cookie cutter or into even squares and place onto your baking tray.
- Brush the milk over the top of the biscuits.
- Place in the oven and bake until truly golden on top, approximately 20 minutes.
- Remove and allow to cool.
- Serve with a little butter on the side.
- Dig in!
Notes
- Buttermilk: Buttermilk is acidic which reacts with the baking powder and activates the baking soda in the biscuits as well giving our biscuits moisture to create a soft and flaky texture.
- Broccoli: Fresh broccoli is used here to bring that because frozen would have too much moisture within them.
- Bench scraper: A handy bench scraper does a lot of work when making biscuits, they help flatten those layers, but also help you lift the dough up from your bench.
- Cookie cutter: If you want round biscuits here, a cookie cutter works a trick with the one I used here 6.5 centermeters or 2.5 inches in diameter. You could substitute with a glass, though this can be a little difficult to press the biscuits out.
- Feel free to try different cheeses in the biscuits: Consider using variations like sharp cheddar, smoked cheddar, or even a combination of different cheeses for an extra burst of flavor.
- You can freeze: Once baked and cooled, place the biscuits in an airtight container or freezer bag and store them in the freezer. When ready to eat, simply thaw them at room temperature or reheat them in the oven for a few minutes until warmed through.
Nutrition
Calories: 253kcal