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Home » Recipes » bread

Savory Extra Sharp Cheddar Biscuit

Published: September 8, 2015 | Updated: November 12, 2019 | By Ashlee

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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.

tips and tricks for the perfect biscuits plus a recipe for the most amazing, melt in your mouth vintage, extra sharp, cheddar biscuits you will ever have
>

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!

tips for getting the best possible biscuits

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).

the most delicious melt in your mouth vintage sharp cheddar biscuits you'll ever try

melt in your mouth cheddar biscuits

Savory Extra Sharp Cheddar Biscuit

Classic simple biscuit recipe with the addition of some sharp cheddar to for an amazing flavor
4 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 24 biscuits
Calories: 229kcal
Author: Ashlee Marie
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Ingredients

  • 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 whipping cream
US Customary - Metric

Instructions

  • 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

Notes

based on this recipe from <a href="https://www.kingarthurflour.com/recipes/savory-cheddar-cheese-biscuits-recipe">King Arthur Flour</a>

Nutrition

Calories: 229kcal | Carbohydrates: 16g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 126mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

I have to make a triple batch of these extra sharp cheddar biscuits cause they are gone so quickly, a huge favorite at our house.

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…

<src=”https://farm6.staticflickr.com/5639/21051351389_31c60dd393_o.jpg” alt=”These aged sharp cheddar biscuits are savory and so amazing, every bite just melts in your mouth, come make the perfect biscuit with these tips and tricks” width=”600″ height=”1980″ />

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    The Perfect White Mac and Cheese
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    Buttermilk Biscuits Recipe
  • Homemade Rainbow Bagel Recipe
    Homemade Rainbow Bagel Recipe

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Sara

    September 8, 2015 at 11:37 am

    Great tips!

    Reply
    • Ashlee

      November 15, 2015 at 3:37 am

      thx! I love biscuits! seriously it doesn’t get much better!

  2. cookiesfromhome

    September 17, 2015 at 1:20 am

    In almost every restaurant these biscuits serves on side. Baking should be done with full concentration and care because don’t end up with biscuits fluffy and flaky finished.Airy texture you want from good biscuits and it contributes little in the flavor.Going great with breakfast.

    Reply
    • Ashlee

      November 15, 2015 at 5:24 pm

      thank you so much! I agree, biscuits are easy to mess up, but also easy to get right with the right tips and tricks!

  3. karen

    April 6, 2018 at 10:33 am

    4 stars
    what is the English equivalent of heavy whipping cream

    Reply
    • Ashlee Marie

      January 6, 2020 at 9:41 am

      your looking for cream with at least 36% fat, 40 is better.

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