Cheddar Biscuit Dough Gods
- 2 1/4 cups (315g) all purpose, plain flour (NOT self raising)
- 1 TBS baking powder
- 1 tsp salt
- 1/2 cup (110g) cold butter, sliced
- 1 cup (80g) sharp strong cheddar, coarsely grated
- 1 cup (240ml) cold half and half (Single cream, coffee cream)
Make sure your ingredients stay cold. If they flatten out too much during baking that is an indication you have added too much liquid. Try holding back a bit of the cream as you mix it in, only adding it as needed. Chilling the mixture before baking can also help the biscuits to hold their shape better.
Some other biscuit recipes that I have shared on here that are delicious and that you might enjoy are:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, things don’t get flakier than these Mile High Greek Yogurt Biscuits! These biscuits are light as a cloud, and filled with lots of flaky pockets. They melt in the mouth.
PEPPERED BUTTERMILK BISCUITS - These are buttery, moist, flaky and light! They are nicely flavored with plenty of black pepper, but not in an obnoxious slap in the face way. Perfect served warm with a hot bowl of soup or chili, or with a stew, with plenty of butter melting into all of their peppery flaky tastiness.
Cheddar Biscuit Dough Gods
- 2 1/4 cups (315g) all purpose, plain flour (NOT self raising)
- 1 TBS baking powder
- 1 tsp salt
- 1/2 cup (110g) cold butter, sliced
- 1 cup (80g) sharp strong cheddar, coarsely grated
- 1 cup (240ml) cold half and half (Single cream, coffee cream)
- Preheat the oven to 400*F/200*C/gas mark 6. Line a large baking sheet with some baking parchment. Set aside.
- Whisk the flour, baking powder and salt together in a bowl. Drop in the cold butter. Working quickly cut the butter into the flour mixture using a pastry blender, two round bladed knives or your fingertips. The mixture should resemble cornmeal when done.
- Stir in the cheddar cheese to combine.
- Make a well in the center and add the cold cream all at once. Stir in quickly with a fork to make a soft dough, which will be stiff. Do not over mix as this will toughen your biscuits.
- Drop by the forkful onto your baking sheet, leaving at least 1/2 inch in between each biscuit.
- Bake for 20 to 25 minutes until golden brown and crispy.
Make sure your ingredients stay cold. If they flatten out too much during baking that is an indication you have added too much liquid. Try holding back a bit of the cream as you mix it in, only adding it as needed. Chilling the mixture before baking can also help the biscuits to hold their shape better.
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Source: https://www.theenglishkitchen.co/2024/01/cheddar-biscuit-dough-gods.html
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