DOUBLE CHEDDAR BISCUITS

Simple, slightly tangy, so-smooth-and-buttery-they’re-creamy biscuits.

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Instructions

  • 1. Preheat oven to 425°F and prep your baking pans. I like using baking sheets (jelly roll pans) lined with Silpat mats to ensure even baking and biscuits that don’t stick. If you don’t have Silpats, you could line your baking sheets with parchment paper sprayed with nonstick spray.
  • 2. Whisk together the dry ingredients (that includes the powdered milk) in a medium bowl.
  • 3. Using a pastry blender, cut the butter and lard into the dry mixture until thoroughly blended.
  • 4. Add the buttermilk; fold until the mixture comes together. (it will be very gloppy!) Next, add in the beloved cheese! Fold it in thoroughly but gently.
  • 5. Time to form the biscuits! The classic method is to turn the dough out onto a floured surface and use your hands to press the dough into a circle about 1-1 1/2″ thick. Then use a biscuit cutter/circle cutter/drinking glass to cut out the biscuit rounds. I prefer to make evenly sized dough balls and line them up next to each other on the pan in a grid formation, close but not quite touching.
  • 6. After you’ve formed the biscuits, brush the tops with melted butter. Pop them in the oven and bake until golden brown. My oven takes about 18 minutes to bake them, but everyone’s oven is different. Check on them half way through, rotate the pan, and then keep an eye on them every few minutes to ensure that they don’t burn.

About Chef

Mary Lynn

Graphic designer by trade. Creative baker of deliciousness. Overall food nerd and cocktail aficionado-in-training. I'm constantly battling my slightly picky palette that causes a strong dislike for vinegar and a ...