Cheddar Biscuits

Breakfast, brunch or dinner, biscuits are a winner in my book.  I can eat them all the time and my niece feels the same way.  It’s her most requested thing to eat when she comes over to my apartment.  I enjoy reading and baking new variations but when asked she replies “no, I’m okay with cheddar.”  Not always the response I want to hear seeing that I’m on this quest to bake the perfect batch of biscuits.  Though she’d eat anything I cook I’m happy to oblige with cheddar biscuits.

When I make biscuits at home for myself, whether its buttermilk, cracked black pepper or plain biscuits made with whole milk to be eaten with creamy butter and fruit preserve, I always use my ‘one cup rule.’  Yip, one cup of flour yields the right amount of biscuits for my single life cooking – I’m not overwhelmed with food and there is no wastage.  I used 2 ½ cups of AP flour this go around creating a bigger biscuit.  Cold ingredients of course, I even put the dough in the fridge to chill out while I preheated the oven.

Yields 9 big biscuits

2 ½ cups of AP flour
1 ½ tsp of Baking Powder
1 tsp of Salt
½ tsp of Black Pepper
6 Tbsp. of cold Butter, 2 Tbsp. of melted Butter
6 oz. of sharp White Cheddar Cheese
8 oz. of Heavy Cream

Preheat the oven to 375

In a mixing bowl, measure out and sift all dry ingredients.  With a paddle and on a low speed, mix dry ingredients in a stand mixer before combining the grated cheese.  Add the cold grated butter, making sure it gets incorporated evenly.  Still on a low speed, pour the heavy cream and mix until moist and roughly combined.  Allow to rest in the fridge for a minute.

 

Place dough on a floured surface and knead lightly, about 4-5 times.  Using your hands, form the dough into a square-like shape, use a rolling pin to roll out the dough to about 1 1/2 to 2 inches high.  Cut into squares with a bench scrapper.  For the smaller ‘end’ pieces, knead and form a square with the dough once more and cut into bigger sized biscuits.  Lay on a buttered baking sheet and bake for 20-25 minutes.  Brush with melted butter and let cook for another 5 minutes.  Serve hot or warm.20160905_140104.jpg

Notes
– I sifted the dry ingredients.
– I grated unsalted butter instead of cutting into small cubes this time and placed it back in the fridge until I was ready to use it.
– Normally I make biscuits by hand but today I used my stand mixer then kneaded the dough for a quick second.

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3 Comments Add yours

  1. urbanskitchen says:

    I enjoyed learning about the “One Cup Rule”, so now I know how much works for just me as well. Back stories are always fun. West Indians always love telling stories. Will for sure have to try this out sometime soon or maybe just make some to take to the office. I do enjoy the elegance in things, so loved seeing the presentation of the Biscuit with the Shrimp inside. Eating with my eyes I’d order that if I saw it on any menu 😋.

    Like

    1. Chef LAM says:

      Thanks, in http://wp.me/p75hWW-2G I give more tips. What helps with presentation is looking at food magazines at height of food, colors and plates used. Also, when I don’t overthink, things come out so good. Don’t be a stranger:)

      Like

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