Fluffy Cheddar Biscuits

Our first 3-hour dress rehearsal was last night. Since we joined the choir in September, the choir has been practicing alone. This was the first rehearsal with the symphony and the handbell choir. And when we first came in on "Joy to the World", I just about fell over!! It was AWESOME!! I don't think we've ever sang all out before, but we did last night! I couldn't stop grinning. I even had to tell myself to knock it off a few times, because its hard to grin and get your vowels right. :) I even pulled a little "happy dance" when we got through "I Saw Three Ships"! (That sucker is HARD!) Anyway. It was glorious, I literally sang my voice to death, so I'm going to have to take it easy tonight, so I have something left for the concert!! At least now I know I really can hit all those notes!

I whipped a quick dinner together before we left; we were supposed to have salmon, but when it was thawed it smelled VERY off. So we had to throw it away. Don't you hate it when that happens?? Oh, it makes me feel so AWFUL to waste food!! Sometimes through poor planning, forgetfulness, flakey-brain-ness... I wish I was better at making sure everything got used correctly and within it's date. Maybe someday I'll get the hang of it! At least we had plenty of these!! My favorite biscuits. They have received many rave reviews over the year, and I've been dying to share them with you!

Fluffy Cheddar Biscuits
Printable Recipe

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold butter, cut into slices

1 cup coarsely shredded sharp cheddar cheese
3/4 cup buttermilk
4 Tb  butter, melted

Set rack at middle position and heat the oven to 450°.

Whisk dry ingredients together in a large bowl. Cut butter in (with 2 knives, pastry cutter, or food processor) until butter pieces are no larger than small peas.

Add cheese and mix gently with a spoon or fingers, till the cheese is coated with flour.

Stir in buttermilk until the dough starts to come together into a soft ball. If you can't get all the dry bits to come together, drizzle with another tablespoon or two of buttermilk. Be very careful not to overmix!!

Lightly flour your hands and divide the dough into 12 rough balls (I divide it in half, half again, and each quarter into 3 pieces. You can roll them into neater balls if you want, but really the less you handle them the better) Place on ungreased cookie sheet and brush with melted butter (I line my pan with parchment anyway, easier cleanup)

Bake until biscuit tops star to brown, about 10 to 12 minutes. Serve warm!!

My favorite biscuits in the world used to be from Cracker Barrel, and for years I couldn't find another one to top it, until these! They used to be Cooks Illustrated, but I've re-vamped them a bit :). I used to make them plain, and still do once in a while, but who doesn't like a bit of cheese? You can play with the cheeses too, I've used really good Parmigiano Reggiano, they were amazing. I'm thinking of trying Gruyere next!

The butter makes the outside lightly crunchy and a little salty, the cheese toasts a bit (mmm, toasty cheese!)...

The inside is soft and fluffy with little sharp melty cheese bits! So yummy, and homey, and perfect with nearly any meal! They're addicting. Whenever I share them with company I make a double batch, because they disappear! They also make delicious breakfast sandwiches. Split one open, add some eggs and bacon, scrumptious!!

Shared at Foodie Friday and Foodie Friends Friday