I LOVE carbs, like LOVE THEM, and I love cheese. So when I got the chance to try King Arthur Flours Self Rising Flour to make biscuits I JUMPED at the chance. I already have a buttermilk biscuit I’m happy with so I wanted to try something that would stand alone, something savory that could make a great snack, side or all around grab and go for me.
I made the mistake of using my favorite vintage white aged cheddar and only making a single batch… they were gone in less than an HOUR! Not only did the kiddo’s love them but my hard-to-please husband LOVED them too, they’ve all asked for them again already, and you KNOW next time I’ll be making a double batch… one for me and one for them!
Before we get started I want to share these Tips for Better Biscuits (any biscuit, any recipe):
Cold Ingredients – If you use butter freeze it, you want the fats to be cold, if the fats get warm it will turn into a homogeneous dough and turn into a dense biscuits. If your using cream make sure it’s cold, hasn’t been sitting out, and even my cheese I froze for a few mins to get extra chilled. I’ve even chilled my flour on warm days.
Be Gentle – you want a cohesive dough, but not a smooth dough. It should be barely brought together, with chunks of butter and sprinkles of flour. You don’t want to over develop the gluten, or it will result in tougher biscuits. Pat the dough out, don’t use a rolling pin and squish it all together
Fresh Ingredients – you don’t want the baking powder (built into this self rising flour) to get old and lose efficiency, or your biscuits will be to heavy, so test your ingredients if your unsure.
Sharp Biscuit Cutter (knife or bench scraper) – whatever you use to cut your biscuits make sure its sharp, not a dull cup, this will create those well defined layers you want in a biscuit. And cut straight down, don’t twist as you press, or you’ll create a seal in the dough sides and you’ll get lopsided biscuits (ask me how I know this).
- 4 C King Arthur self rising flour
- 1 tsp dried mustard
- 2 pinch cayenne pepper
- 16 oz white extra sharp vintage cheddar cheese (or any sharp cheese you like)
- 2 1/4 C heavy cream
- place flour, mustard and cayenne pepper in food processor and mix
- grate cheese into flour in food processor then pulse with blade
- add the cream and pulse until the dough is JUST cohesive (don't over mix)
- transfer to lightly floured surface
- pat dough out 3/4 inch tall
- cut with a sharp 2 inch round cutter
- place on a baking sheet on parchment paper or silpat mat
- chill for 1 hour in freezer for best rise
- preheat to 450
- bake 18-20 mins
I think I personally ate 3 before I even realized it, they were THAT delicious! And they didn’t need anything on them, although I’m planning on trying them with soup next week. They would be GREAT with ham or other meats, for breakfast maybe a sausage patty… Maybe I’ll even try them as my biscuits for biscuits and gravy? Mmmmm…