Holiday Cheddar Biscuits
These Holiday Cheddar Biscuits are so good. They go with everything! Piercing the tops of the biscuits lets the steam escape and helps the biscuits to rise tall. Serve with room temperature butter.
5 Cups Unbleached Flour
1 Tablespoon Plus 1 Teaspoon Baking Powder
2 ½ Teaspoons Kosher Salt
1 Teaspoon Sugar
1/8 Teaspoon Cayenne Pepper
4 Ounces Shredded Extra Sharp White Cheddar Cheese (Room Temperature)
4 Ounces Shredded Sharp Orange Cheddar Cheese (Room Temperature)
6 Tablespoons Cold Unsalted Butter Cut Into ½ Inch Pieces
2 Cups Heavy Cream
¼ Cup Buttermilk
Line a baking sheet with parchment paper and preheat the oven to 425° F. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and cayenne pepper. Add the grated cheeses. Work the cheeses in well with your fingers. Add the cold butter and quickly rub the butter into the flour mixture with your fingers until the mixture resembles the texture of oatmeal with some larger marble size pieces. Stir in the heavy cream and add the buttermilk. Combine just until absorbed. The dough will be in chunks and pieces. Turn the dough out onto a lightly floured board. This is a sturdy and forgiving dough so don’t be afraid to knead firmly. With your hands, press and knead the dough firmly until it forms cohesive dough. Roll to ½ inch thickness. With a fork dipped into flour pierce the dough all the way through at ½ inch intervals. Stamp out 2 ½ inch rounds with a biscuit cutter or a drinking glass. Place the biscuits ½ inch apart on the baking sheet. Gather the scraps, re-roll, cut out and place on the baking sheet. The biscuits may be refrigerated, lightly covered, for 1 hour before baking. Bake on the center rack of the oven for 16 minutes until well browned. Rotate the pan if needed to ensure even browning. Remove from the oven and allow to cool slightly before serving. Makes 24 biscuits.