Makes: 10 servings
Ready in: 35 minutes
Enjoy this delicious recipe for quick and easy cheddar tea biscuits from Andy Hay. Andy is a Dartmouth local and founder of East Coast Kitchen. Andy made his Cheese Biscuits for our Giving Tuesday brunch and everyone loved them!
2 cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ cup cold butter, shredded with a box grater
1 cup shredded cheddar cheese
1 cup cold buttermilk or 1 cup milk with a tsp of white vinegar
2 tbsp buttermilk for brushing the top of biscuits
1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a bowl mix together flour, baking powder, baking soda, and salt. Add in shredded butter and shredded cheese. Mix together to make sure butter and cheese are well distributed.
3. Create a small hole in the flour and pour in buttermilk. Mix together until a shaggy dough forms. Tip out onto a lightly floured surface and shape into a rectangle. Using a rolling pin roll the dough out until it's about 1/2 inch thick. Starting with the end of the rectangle closest to you, fold the end to the middle. Repeat with the end of the rectangle farthest away from you. You should now have a square. Turn the square a half turn and then roll it back into a rectangle; repeat the folding process two more times. This is what creates nice flaky layers.
4. Roll dough to about 2/3 of an inch thick.
5. Using a cookie cutter or any circle (a juice glass works well) cut out biscuits and place them on your baking sheet lined with parchment paper.
6. Brush biscuits with buttermilk and place in the oven for 15-17 minutes or until nice and brown.
7. Let cool on the pan for 5 minutes then enjoy!
You can find the full recipe with a key ingredient breakdown (along with lots of other delicious recipes) on Andy's website.