We continue our cheese voyage with the parmesan and cheddar cheese biscuits recipe. Take biscuits to the next level with these cheesy, flavorful delights. Serve them with a bowl of hearty soup on a cold winter day.
Parmesan and Cheddar Cheese Biscuits
(Makes about 8 biscuits)
- 2 cups + 2 tablespoons all-purpose flour
- Dash of cayenne
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons baking powder
- 7 tablespoons butter, cold
- 2 scallions, finely chopped
- 3 oz. grated Parmesan cheese
- 3/4 cup buttermilk
- Kosher or black salt for topping (optional; not iodized salt)
1. Preheat oven to 425°.
2. In a large bowl whisk together the flour,
cayenne, black pepper, baking powder and salt. Set aside.
2. Dice the butter into small pieces. Toss the diced butter with the flour mixture until well coated. (NOTE: If the butter gets too warm in your hands, place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well-coated.
3. Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk; if so, then go right ahead but do so judiciously. Do not over-knead.
4. Roll out the dough onto a lightly floured surface. Knead once or twice; no more. Form into an 8″ x 8″ square and cut into 4″ x 4″ squares and top with a bit of high-quality salt, if using. Bake for 12–16 minutes or until golden.