Preheat oven to 350 degrees.1. Use any bowl of your choosing but I prefer my stainless steel bowls because they are lightweight and easy to clean. Add 2 cups all-purpose flour, 1 T. baking powder, 1/4 t. baking soda, and 1 t. salt to the bowl. Whisk the dry ingredients together to combine.2. Add 4 T cold grated butter and 3/4 c. grated cheddar cheese to the dry ingredients and combine. I like to use a fork at this stage to keep the heat from my hands away from the butter. Make a well and pour in 1-1/4 c. buttermilk (be sure to shake the buttermilk before you measure it out). Combine with your fork.3. Lightly flour an area on the countertop. Turn the Cheddar Biscuits mix out onto the counter and continue to gently combine with your hands if need be. Shape in a round and flat out to about 1" thick.4. Run top of jelly jar in a bit of the flour on the counter and begin cutting biscuits. The jar may get sticky but if it does, just run it through some flour after you cut each biscuit to prepare it for the next cutting. Place biscuits in a lightly buttered Cast Iron Skillet.5. Bake for 20 mins and then turn the skillet around in the oven for a more even bake.6. Bake for an additional 15 to 20 mins or until they are golden brown.
Recipe Tips
- Let me begin by saying I LOVE CAST IRON! It adds more flavor with a crispy outer texture to anything I cook in it. And with that said, I highly recommend using a cast iron skillet to bake your Cheddar Biscuits in.
- Try to keep your hands out of the biscuit mixture as much as you can to keep the butter from melting.
- Combine all ingredients well but DO NOT over mix. You can make your biscuits tough if you do.
- You can substitute whole milk in this recipe but buttermilk is always better.
- Kosher salt is my preference but feel free to substitute whatever salt you prefer.
- For cutting out my Cheddar Biscuits, a jelly jar works great.
