My daughter, Tate, created this delicious biscuit recipe, using and modifying my traditional recipe. They melt in your mouth and are very worth the effort! Please try them for your next dinner; they complement almost every meal! As an aside—and a most worthy one at that—as we were enjoying these biscuits, hot from the oven, Tate mentioned that they were inspired by her late step-grandfather, Danny. He made these for his family often, and she was always happy when they were on his dinner table. A loving man and grandfather who inspired a great recipe is definitely worth a mention here, and I’m thankful that he was such an inspiration to her.
|Photo by Taylor Fowler|
Buttermilk Cheddar Biscuits
2½ cups self-rising flour (I recommend Martha White if it’s available)
1 stick very cold butter, cubed
1 cup buttermilk
1½ cups shredded Colby Jack or Cheddar cheese
¼ cup melted butter
finely chopped fresh thyme and rosemary (dried will work too)
Preheat oven to 475 degrees.
Place flour in large mixing bowl. Add cubes of butter and use pastry cutter, two knives, or your clean fingers to combine the butter and flour until the mixture forms small pearls and is fully incorporated. Make a well in the center of the flour/butter mixture, and add buttermilk. Fold together until dough is sticky. Add cheese and fold until thoroughly combined.
Flour surface and roll dough to ½ -¾ inch thickness and use biscuit cutter to cut biscuits. Place on parchment lined cookie or baking sheet, sides nearly touching. Brush each biscuit with butter and sprinkle thyme and rosemary on each.
Bake in 475 degree oven for 10-15 minutes, until biscuits have risen and are a slightly golden brown. Serve with butter.