CHEDDAR CHEESE BISCUITS
I N G R E D I E N T S
1 cup shredded McCall’s 12 Month Aged Cheddar
2 1/2 cups all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
1 tablespoon aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon salt
1/4 cup finely chopped fresh parsley
1/2 cup unsalted butter, cubed and very cold
1 cup + 2 tablespoons cold buttermilk, divided
2 teaspoons honey
I N S T RU C T I O N S
Preheat your oven to 425°F.
Combine flour, baking powder, baking soda, garlic powder, parsley, and salt in a bowl or food processor.
Add cold, cubed butter to the dry ingredients. Use a pastry cutter or pulse until the mixture looks like coarse crumbs.
Stir in shredded cheese. Make a well in the center and add 1 cup buttermilk and honey. Mix until the dough comes together. Add the remaining buttermilk if needed.
Turn the dough onto a floured surface. Gently fold and flatten into a 3/4-inch thick rectangle. Repeat folding and flattening twice more.
Use a floured biscuit cutter to cut out biscuits. Gather and re-roll scraps as needed. You should get about 8-10 biscuits.
Place biscuits in a cast iron skillet or on a parchment-lined baking sheet. Brush tops with buttermilk. Bake for 18-22 minutes until golden brown.
Let biscuits cool slightly before serving.