epicurious4.3
Cheddar Biscuits With Old Bay
With half a pound of sharp cheddar and a dash of Old Bay seasoning, these flaky, buttery biscuits bake up rich, layered, and deeply savory.
👥 8 Servings⏱️ Prep & Cook: 1h👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●whisk
- ●spatula
- ●grater
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Pulse 3½ cups (438 g) all-purpose flour, 1 Tbsp. sugar, 2½ tsp. baking powder, 2½ tsp. Old Bay seasoning, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. garlic powder, and ¼ tsp. baking soda in a food processor just to combine. Add 1 cup (2 sticks) chilled unsalted butter, cut into ½" pieces, and pulse until largest pieces of butter are the size of a lentil. Transfer to a large bowl. (Alternatively, whisk together dry ingredients in a large bowl, then add butter and rub in with your fingers, smashing into flat, thin shards and lentil-size pieces.)
½ cups (438 g) all-purpose flour3(2 sticks) chilled unsalted butter, cut into ½" pieces, plus more melted for brushing1 cup. sugar1 Tbsp½ tsp. baking powder2½ tsp. Old Bay seasoning2. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. garlic powder1 tsp
2
Add 8 oz. extra-sharp cheddar, grated on the medium holes of a box grater, and ⅓ cup finely chopped parsley to bowl and mix to evenly distribute. Create a well in the center of mixture and pour in 1¼ cups low-fat or nonfat buttermilk. Mix with a rubber spatula until large shaggy clumps form.
(2 sticks) chilled unsalted butter, cut into ½" pieces, plus more melted for brushing1 cup. extra-sharp cheddar, grated on the medium holes of a box grater8 oz¼ cups (or more) low-fat or nonfat buttermilk1
3
Turn dough out onto a surface and knead lightly to bring together (dough may seem dry but will come together by the end of the rolling process; if dough feels very dry and crumbly add up to 2 Tbsp. more buttermilk). Pat dough into a 1" thick rectangle. Using a rolling pin, roll out to make about a 12x7" rectangle. Working from a short side, fold dough in thirds like a letter. (It doesn’t need to overlap perfectly.) Turn dough so a short side is facing you. Roll out again to about a 12x7" rectangle, then fold into thirds again. (You’ll have done the folding procedure two times total; this is what will create those nice flaky layers in your final biscuits.) Pat and press dough into an 8x6" rectangle, about 1" thick, using a bench scraper to straighten and tidy the edges.
4
Stamp out 6 biscuits from dough with biscuit cutter (if it is sticking, dip in flour before using). Gently press and pat scraps together until 1" thick. Cut out 2 more biscuits. Arrange biscuits on a parchment-lined baking sheet, spacing evenly apart, and chill in freezer ⏱️ 15 minutes. (Or, tightly wrap and chill in refrigerator up to ⏱️ 6 hours.)
5
Place a rack in middle of oven; preheat to 400°. Bake biscuits until deep golden brown underneath and golden on top, 18–⏱️ 20 minutes. Remove from oven and immediately brush tops of biscuits with melted unsalted butter to make them shiny. Do Ahead: Biscuits can be cut out 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a large resealable plastic freezer bag. Bake from frozen, adding about ⏱️ 3 minutes to the baking time.
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