Flaky Cheddar Cheese Biscuits
For many holiday family gatherings, I am put in charge of the bread. Most of the time I bring along my go-to Oatmeal Dinner Rolls. But for Easter, I like to bring something a (little) lighter to the party. These Flaky Cheddar Cheese Biscuits are just the thing!
This recipe is the same as my “Better Than The Can” Buttermilk Biscuits”.
Only with one additional ingredient.
The reason I love this biscuit recipe is that it starts with yeast. Which is almost unheard of with regular biscuit recipes. But I find that the yeast helps keep the biscuits lighter with much better flavor.
No one wants to eat bread similar to a hockey puck at a holiday gathering.
(Side Note: this was the first time I used the Hearth and Hand with Magnolia Biscuit Cutters. And I loved them!)
These biscuits are great served warm, right out of the oven with your Easter lunch. Or served with soup for a simple weeknight meal.
Y’all know how much I love to find ways to use up leftovers from big holiday meals. So added bonus. These biscuits make great sandwiches!
Like this egg salad sandwich.
Or a ham salad sandwich.
On second thought. You may want to double this recipe, just to make sure you have enough biscuits to ensure there are plenty for leftovers.
Flaky Cheddar Cheese Biscuits
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Warm Water
- 1/4 cup Sugar, divided
- 6 cups All- Purpose Flour
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Cold Butter, cut into small pieces
- 1 1/2 cups Shredded Cheddar Cheese
- 2 cups Buttermilk
In a bowl, combine the yeast, water, and 1 Tablespoon of sugar. Set aside until mixture is foamy, about 5-10 minutes
Meanwhile, in another bowl, whisk together the remaining dry ingredients; remaining sugar, flour, baking powder, baking soda, and salt. Then work the small pieces of butter into the dry ingredients using either a pastry cutter or a fork, until the butter is the size of small peas.
Gently stir in the shredded cheddar cheese.
Into the bowl, add the yeast mixture and buttermilk. Stir until the dough just comes together. Do not over mix!
Turn the dough out onto a lightly floured surface and knead a few times. The dough may be slightly crumbly depending on your weather, so squeeze and knead until the mix is combined and no visible bits of dry flour.
Return dough to a greased bowl, cover, and refrigerate overnight.
When ready to make biscuits, turn dough out onto a heavily floured surface. Using a rolling pin, roll out the dough to 1/3 to ½ inch thickness. Using a biscuit cutter (I use my 3 inch cutter) cut biscuits as close together as possible and arrange with sides touching on an ungreased baking sheet. Gather dough scraps, knead together, roll out and cut more biscuits until all dough has been used.
Melt 2 to 3 tablespoons of butter and brush over the tops of the biscuits. Let the biscuits rise in a warm place for about 30 minutes.
Bake the biscuits at 425 degrees for 10-12 minutes or until golden brown.