Today I have Erin from The Speckled Palate here for a guest post. Do we see a cheesy, delicious theme in all of these guest posts? Not planned, but I like it. I’ve been following Erin’s blog probably since before I started my own, and girl can cook. Her photos are gorg plus she started out as a photojournalist, so I always feel like I’m getting a story in the photos as well as drooling all over my keyboard as I read. Check out her blog – she’s a total sweetheart and I promise you’ll fall in love with her blog.
When Kelly and I were speaking about this guest post I would write for her, I asked what I should make, and she mentioned side dishes. Turns out, both of us are a bit lazy when it comes to making specific sides to go along with our dinners, and we like to put everything into one pot.
Well, I was all set to make a side dish…
Then Cheddar Biscuits sounded really good one night, and I couldn’t get them out of my head.
These Cheddar Biscuits aren’t anything fancy, but they’re absolutely delicious. In fact, they are wonderful paired with soup or another comforting dish during the wintertime.
And since the wintertime feels like it’s here, I am going to be needing biscuits. Lots and lots of biscuits.
Author: Adapted by Erin Skinner of The Speckled Palate
Serves: 10 biscuits
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
6 tablespoons unsalted butter, chilled and cut into ¼” cubes
½ cup shredded sharp cheddar cheese
½ cup sharp cheddar cubes (about ¼” to ½” cubes)
¾ to 1 cup 2% milk
Preheat the oven to 450 ° F, and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the dry ingredients — flour, sugar, baking powder — and stir until combined.
Add the butter to the dry ingredients, cutting it in with a pastry cutter or a fork until the butter has been cut into pea-sized pieces. (The mixture will look grainy, and you want it to be as even as possible.)
Add the cheddar cheese, stirring until incorporated.
Pour in the milk slowly, adding about ¾ cup first, then adding extra if the dough is dry.
Combine the dough using your hands, then turn out onto a floured surface and form into a ¾” tall round. Don’t overwork the dough here, as the butter will melt, and we want it to remain as cold as possible!
Using a biscuit cutter to form the biscuits, and transfer the formed biscuits to the baking sheet.
Bake for 15-20 minutes, or until the tops of the biscuits have browned.