Description

This cathead biscuit recipe delivers warm, fluffy, and tender biscuits with irresistible crispy edges and a creamy center. These simple-to-make biscuits are packed with savory smoked cheddar and chive flavor, perfect for a cozy weekend breakfast or an impressive side dish.

Ingredients

480 g (3.75 cups) All-Purpose Flour
16 g (1 tablespoon) Double-Acting Baking Powder
5 g (1 teaspoon) Baking Soda
5 g (1 teaspoon) Fine Sea Salt
2.5 g (0.5 teaspoon) Smoked Paprika
170 g (1.5 sticks or 0.75 cup) Unsalted Butter, very cold, cubed
360 mL (1.5 cups) Very Cold Buttermilk
150 g (1.5 cups) Sharp Cheddar Cheese, shredded, for dough
50 g (0.5 cup) Sharp Cheddar Cheese, shredded, for topping
15 g (3 tablespoons) Fresh Chives, finely chopped, for dough
5 g (1 tablespoon) Fresh Chives, finely chopped, for garnish
30 g (2 tablespoons) Unsalted Butter, melted, for brushing

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven And Prepare Pan: Preheat oven to 220 C (425 F) and line a large baking sheet with parchment paper.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and smoked paprika until thoroughly combined.
Cut In Cold Butter: Add the very cold, cubed butter to the dry mixture. Use a pastry blender or your fingertips to cut the butter in until it resembles coarse meal with some pea-sized pieces remaining.
Add Cheese And Chives To Dough: Stir in 150 g (1.5 cups) shredded sharp cheddar cheese and 15 g (3 tablespoons) finely chopped fresh chives until evenly distributed throughout the mixture.
Mix In Buttermilk: Pour the very cold buttermilk into the flour mixture. Mix with a spoon or spatula until just combined and a shaggy dough forms. Do not overmix.
Fold, Shape, And Cut Dough: Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 4-5 times, pressing lightly to create layers. Pat the dough evenly into a circle or rectangle approximately 3 cm (1.2 inches) thick. Using a 7.5 cm (3-inch) round cutter, cut out biscuits by pressing straight down. Gather scraps, pat them out, and cut any remaining biscuits.
Prepare For Baking: Place cut biscuits onto the baking sheet, touching for taller sides. Brush tops with melted butter. Sprinkle with the remaining 50 g (0.5 cup) shredded cheddar and 5 g (1 tablespoon) chives, pressing to adhere.
Bake Biscuits: Bake for 18-22 minutes, or until well-risen, golden brown, and cooked through.
Cool And Serve: Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Notes

Ensuring ingredients are cold is paramount for the flakiest results. Use quality sharp cheddar for the best flavor; a mature cheddar will truly shine. Do not overwork dough as this develops gluten, making biscuits tough. Press straight down with the cutter; twisting seals edges, preventing full rise. For dairy-free, use plant milk with lemon juice for buttermilk. For gluten-free, use a 1:1 gluten-free blend.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 large biscuit
Calories: 410 calories
Sugar: 4 g
Sodium: 600 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 85 mg