Cheese Biscuits


The key to making great biscuits is buttermilk.  Having lived in the South for the past seven years, I have found that the best Southern cooks use buttermilk for their biscuits.  Using buttermilk in the recipe results in a tender, flaky biscuit. 


2 cups self-rising flour

1 teaspoon baking powder

1 teaspoon sugar

½ teaspoon kosher salt

1/3 cup butter – chilled – cut into small pieces

¾ cup grated Cheddar Cheese

1 cup buttermilk


Preheat oven to 350 degrees F.

In a medium bowl, whisk the flour, baking powder, sugar and salt together.  Cut in the butter into the flour mixture, until it resembles cornmeal.  Add the cheese and then stir in the buttermilk and stir just until blended.  Do not over stir the dough mixture.  Using a parchment lined baking pan, drop biscuits by tablespoonful, approximately 2 inches apart.  Brush the tops of biscuits with melted butter.  Bake for 12-15 minutes, until golden brown. 

Serve with butter and honey.