Easy Cheddar Biscuits
Handle the Heat
2 cups All-purpose flour, plus more for dusting
1 tbsp Baking powder
1⁄4tsp Baking soda
1 tsp Fine salt
6 tbsp Very cold Tillamook Unsalted Butter, cut into small cubes
2 tsp Honey or granulated sugar
3⁄4cup plus 2 tbsp Whole milk, chilled (see note below)
Biscuit cutter (or 2 inch round cookie cutter or cup)
Pastry blender (or 2 knives)
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl whisk together the flour, baking powder, baking soda and salt.
Using your two knives or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. The faster you do this the better, you want the butter to remain cold.
Toss in the cheese. Stir in the honey and milk until just combined. DO NOT overmix, the dough will be messy looking.
Turn the dough out onto a floured surface and dust the dough with flour. Gently pat the dough out until it’s a 3⁄4-inch in thickness.
Use a 2-inch round biscuit cutter to push straight down through the dough to cut out circles, try not to twist the cutter.
Place the biscuits on the baking sheet, spacing 2-inches apart. Reform the scrap dough into 3⁄4-inch thickness, being sure to work with it as little as possible, before cutting out more circles.
Sprinkle each biscuit with more Tillamook Farmstyle Thick Cut Sharp Cheddar Shreds.
At this point, the unbaked biscuits can be frozen and stored in an airtight container in the freezer until ready to bake. Bake straight from the freezer, adding a couple more minutes to the baking time.
Bake the biscuits until golden brown, about 12 to 15 minutes. Serve warm.
You can also use 1 cup buttermilk in place of the whole milk for a more tangy and complex flavor and looser texture OR 9 oz plain yogurt for a more moist texture.