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Savory Smoked Cheddar Biscuits

Smoked Cheddar Biscuits Two years later, I’m still trying to chip away at all my unused vacation days (45, to be exact). So, despite being a busy time at work, I took yesterday off and spent the morning and early afternoon in the kitchen.

As you can probably guess, I made these savory smoked cheddar biscuits and some sweet tomato-bacon jam. It was the perfect way to pass the day, especially since there was a Comcast outage in my area. I even got to share a few with my parents, who stopped by on their way home from the City.

Whip up a batch of smoked cheddar biscuits and I guarantee they will go quickly. Serve them with scrambled eggs, salad and chili, or with a few accoutrements as a snack between meals.

Smoked Cheddar Biscuits_close Recipe adapted from The Kitchen Paper.

Smoked Cheddar Biscuits
 
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Makes 12 biscuits
Ingredients
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon sea salt
  • 12 tablespoons unsalted butter, cold, cut into small pieces
  • ⅔ cup grated smoked cheddar cheese
  • 2 tablespoons chopped fresh flat-leaf parsley, plus 12 leaves for garnish
  • ¾ cup buttermilk (see notes)
  • 1 egg
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add the cheddar cheese and chopped parsley and toss to combine.
  3. In a separate bowl, combine the buttermilk and egg; mix well. Reserve 2 tablespoons for finish.
  4. Add the remaining wet mixture to the dry mixture and stir until just combined.
  5. Turn out dough onto a lightly floured work surface and pat into a ¾"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a ¾"-thick rectangle. Repeat the process 2 more times, flouring your work surface as necessary to prevent sticking.
  6. Cut out biscuits with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more biscuits.
  7. Brush tops of biscuits with reserved wet mixture. Place 1 parsley leaf on top of each biscuit and brush with wet mixture.
  8. Bake for 20-25 minutes or until golden brown. Serve warm or at room temperature.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 2¼ teaspoons lemon juice or white vinegar in a measuring cup and add enough milk to hit the ¾-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.

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