Cheddar Buttermilk Biscuits with Black Pepper
Cheddar Buttermilk Biscuits with Black Pepper
2 1/2 cups flour
1 stick unsalted butter (frozen and grated - I just used a cheese grater!)
1 1/2 cups cold buttermilk
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoons baking soda
2 tablespoons shortening
3 teaspoons salt
3 teaspoons black pepper
3/4 cups sharp cheddar (grated)
First in a large bowl, combine flour, sugar, baking powder, baking soda, salt and pepper.
Mix together well.
Then add in the 2 tablespoons of shortening. Combine the shortening into the flour mixture using your fingers until well combined.
Now add in the grated frozen butter, using your hands, making sure it is well mixed. Be gentle so you don’t melt the butter - you mostly just want to make sure all the grates pieces of butter are dusted in flour.
Add the cheddar cheese and mix gently until just combined.
Lastly, pour in the buttermilk and mix together using a spatula until the dough comes together.
Turn out the mixture onto a floured cutting board and press gently into a rectangle about 3/4 of an inch thick. Once in a rectangle shape, fold both sides in like you’re folding a piece of paper into thirds.
Repeat pressing the dough into a rectangle and repeat the process of folding it into thirds. I do this about 7- 8 times to create those flaky layers in my biscuits!
Now time to cut the biscuits! Using a biscuit cutter, cut the biscuits by going straight down and straight up. Do not twist the cutter.
You should end up with about 8 biscuits depending on the size of your biscuit cutter.
Place them on a baking sheet with parchment paper and cover with plastic wrap. Let the biscuits chill for 30-45 minutes before popping them in the oven.
Bake the biscuits at 450º for 15-18 minutes or until golden brown on top!
Enjoy! With love + salt, Emily