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White cheddar buttermilk biscuits

This white cheddar buttermilk biscuits recipe comes together quickly, especially with the help of a food processor, to make fluffy biscuits perfect for breakfast! They freeze well, too, and are easily baked from frozen for quick breakfasts made ahead of time.

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These are pretty straightforward biscuits — adapted ever so slightly from Joy The Baker. Basically, her buttermilk biscuit recipe plus some shredded CHEEESE! Obviously. Have you met me? #cheese4dayzzz. I make these in the food processor (it takes like .2 seconds: shred the cheese, pulse the dry ingredients with the cheese, cut in butter, add wet ingredients. DONE. I mean, shape and bake… but then, DONE.

So easy! I also freeze these, since I’ve been told it’s inadvisable to eat 12 biscuits by myself in one sitting. Seems like solid advice, so I’ll pass that along to you (you’re welcome). I keep these in the freezer until BREAKFAST TIME (the best time), then bake as normal!

White Cheddar Buttermilk Biscuits
Recipe: adapted from Joy The Baker
Serves: 12

Recommended: 20 muffin recipes

3 cups all-purpose flour
2 tablespoons granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup cold butter, cut into small cubes
2/3 cup shredded white cheddar cheese
1 large egg, lightly beaten
3/4 cup cold buttermilk

1. Pre-heat the oven to 400 degrees F.

2. Whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Add the shredded cheese, then cut in the butter. When there are no chunks of butter larger than a pea, add the egg and buttermilk. Gently mix until mostly incorporated (it's okay to still be a bit crumbly).

4. Turn the dough out onto the counter and use your hands to bring it together and distribute the moisture — but don't overwork it! Shape into a 1" tall rectangle, and cut into 12 equal pieces.

5. Bake for 15-17 minutes, or until the tops are golden and the centers are fully cooked.

Related post on The Kitchen Paper: Mushroom & Manchego Buttermilk Biscuits

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

 
 
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