Cheddar Biscuits

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Ca. 5 min.

2. 2

   In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.

   Ca. 1 min.

3. 3

   Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

   Ca. 3 min.

   Kokkens note: Working quickly helps keep the butter cold, which is key for flaky biscuits.

4. 4

   Stir in the shredded cheddar cheese.

5. 5

   Pour in the cold milk and mix with a fork until just combined. Be careful not to overmix, as this can lead to tough biscuits.

   Ca. 1 min.

   Kokkens note: The dough will be shaggy and slightly sticky.

6. 6

   Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle.

   Ca. 1 min.

   Kokkens note: Avoid kneading too much.

7. 7

   Fold the dough in thirds, like a letter. Rotate the dough 90 degrees and gently pat it down again to 1-inch thick. Repeat this folding and patting process 2-3 more times to create flaky layers.

   Ca. 2 min.

8. 8

   Using a 2-inch round biscuit cutter, cut out biscuits. Press straight down without twisting to ensure even rising. Gather and gently re-pat any scraps to cut out additional biscuits.

   Ca. 3 min.

   Kokkens note: You should get about 6-8 biscuits depending on the size of your cutter.

9. 9

   Place the biscuits on the prepared baking sheet, leaving about an inch between each.

   Ca. 1 min.

10. 10

    Bake for 15-18 minutes, or until the tops are golden brown and the biscuits are cooked through.

    Ca. 18 min.

11. 11

    Remove from the oven and serve warm.