Flaky Cheddar Biscuits Recipe

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1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Sift the flour, sugar, baking soda, and baking powder into a medium bowl. Stir in the kosher salt.
3. Cut cold, cubed butter into the dry ingredients with your fingertips until the pieces are flattened and range from pea-size to slightly larger—this creates flaky layers.
4. Toss in most of the shredded cheese and the chopped chives so they are distributed through the flour mixture.
5. Whisk the milk and sour cream together, reserving 1–2 tablespoons for brushing the tops before baking. Make a well in the flour and pour in the liquid, then fold with a spatula until a shaggy dough forms.

1. Turn the dough out onto a well-floured surface and gently pat it into a rectangle. It doesn’t need to be perfect.
2. Fold the dough over itself two to three times to build layers, using a bench scraper if helpful to handle any sticky portions.
3. Use a rolling pin to roll the dough into a rectangle, fold it like a letter, then repeat once more. This folding helps produce distinct flaky layers when baked.
4. Finally, roll or press the dough to about 1 inch thick (roughly a 4″ x 8″ rectangle) and prepare to cut.

1. Cut the dough into 8 squares with a bench scraper or a sharp knife.
2. Arrange the biscuits closely on the prepared baking sheet. Brush the tops and sides with the reserved milk-sour cream mixture.
3. Sprinkle the remaining shredded cheese over the tops and bake for 15–16 minutes, until the biscuits are puffed and golden brown.
4. Cool briefly on a rack and serve warm; they’re best slightly warm with butter or honey if you like a sweet-savory contrast.

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Cheese Biscuits

Ingredients

• 2 cups all-purpose flour (265 g)
• 1/2 teaspoon kosher salt
• 1 tablespoon granulated sugar (13 g)
• 1/4 teaspoon baking soda (1 g)
• 1 tablespoon baking powder (20 g)
• 3 oz unsalted butter (85 g), cold and cubed
• 1/2 cup whole milk (or 2%), cold (117 g)
• 1/2 cup sour cream, cold (120 g)
• 1 1/2 cups shredded cheese (155 g), divided
• 1/4 cup chives, finely chopped (15 g)
• Extra chives for garnish (optional)

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Combine sifted flour, sugar, baking soda, baking powder, and salt in a medium bowl.
3. Work the cold cubed butter into the flour with your fingertips until pieces are flattened and range from pea-size to slightly larger.
4. Stir in 1 cup of the shredded cheese and the chives so they are evenly distributed.
5. Whisk sour cream and milk together; reserve 1–2 tablespoons to brush the biscuits before baking.
6. Make a well in the flour mixture, add the milk mixture, and fold until a shaggy dough forms.
7. Turn dough onto a floured surface, pat to 1/2″ thick, fold over itself two to three times, then shape into a rectangle.
8. Roll the dough into a 6″ x 14″ rectangle, fold like a letter, roll again and fold to build layers. Pat to about 1″ thick and cut into 8 squares.
9. Arrange biscuits close together on the baking sheet, brush with reserved milk mixture, top with remaining cheese, and bake 15–16 minutes until golden.

Notes

• Substitute the milk and sour cream with 1 cup buttermilk if desired, or replace sour cream with yogurt.
• Try different herbs or add garlic for variation: parsley, thyme, oregano, sage, or roasted garlic all work well.
• Mixes of cheddar and jack work nicely; use salted butter if you reduce added salt elsewhere.
• Freezing cut biscuits briefly before baking can help them rise higher and keep their shape.