Cheddar Bay Biscuits Recipe
Small-batch biscuit recipe highlighting the flavors of cheddar, chives, and honey.
Equipment
- 1 Mixing Bowl
- 1 Pastry Cutter or Large Fork
- 1 Biscuit Cutter or Mug
- 1 Set of measuring spoons
- 1 Set of Measuring Cups
- 1 Basting Brush
- 1 Small Oven Safe Skillet Cast Iron Recommended
Ingredients
Cheddar Bay Biscuits
- 1 Cup Self-rising Flour
- 4 Tablespoons Irish Butter frozen
- 1 Cup Sour Cream cold
- ½ Teaspoon Old Bay Seasoning
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- 1 Chopped Scallion
- ⅓ Cup Cheddar Cheese
Honey Old Bay Butter
- 1 Tablespoon Honey
- 2 Tablespoons Irish Butter melted
- Dash of Old Bay Seasoning
Instructions
- Remove the stick of butter from the freezer, and grate promptly into a mixing bowl.
- Add the self-rising flour and spices to the bowl and combine using a large fork or pastry cutter until the mixture reaches a coarse crumb or pea size texture.
- Add the sour cream, cheddar cheese, chives, and scallions to the bowl and combine all ingredients to form a dough texture.
- On a flat, clean surface sprinkle flour on your working area to create the dough into disc size biscuits. Form the dough into a rectangular shape and fold the dough approximately ten times to create fluffy layers.
- Form each biscuit using a biscuit cutter or circular mug (do not twist the cutter off of the dough), use additional flour on the cutter to easily transfer.
- Grease a small cast iron skillet with butter and scoop approximately two tablespoons of butter into the skillet. Preheat the oven to 450 degrees and place the skillet on the middle rack to allow the butter to melt for approximately one minute.
- Place each biscuit in the buttered skillet (close together to help the rise) and bake on the middle rack for approximately 18-20 minutes.
- In a microwave safe bowl or mug, combine old bay, butter, and honey. Melt in the microwave for 30 seconds and mix together.
- Check the biscuits at the 12 minute mark, brush the top of the biscuits with the old bay honey butter and finish baking until golden.
- Serve the biscuits while warm and enjoy!
Notes
Tips
- Avoid overmixing your biscuit dough when combining the wet and dry ingredients together for a fluffy biscuit.
- Ensure your butter is cold, remove from the fridge right before adding to the dry ingredients.
- If you are using refrigerated butter, cut the cubes in advance and chill (cutting into cubes using warm hands can impact the temperature desired to add to the flour).
- If you are using frozen butter, it is recommended to grate the butter into the dry ingredients.
- Using a pastry cutter will make the process easier to combine the flour and butter. If you do not have a pastry cutter, use a large fork (serving fork size).
- Using a food processor or grater to divide the butter evenly into the dry ingredients.
- If you do not have a biscuit cutter, use a mug or glass to cut out the circular biscuit shapes.
- When cutting the biscuits into circles, do not twist the biscuit cutter or alternative to make the cut. Twisting off will seal the biscuit edges and impact the rise of the dough, lift up the biscuit cutter to form the shape.
- If you do not have a cast iron skillet for baking, place the biscuits in a 6 inch buttered baking pan.
- The biscuit dough can yield approximately 4 large biscuits.
- Refrigerate the leftover biscuits to retain the moisture in an air-tight container, discard after five days. If left at room temperature, discard after two days.
- Reheat refrigerated biscuit leftovers in the microwave in ten second increments until warm.
- Leftover biscuits can be frozen for up to 3 months. To avoid freezer burn, cover each biscuit in plastic wrap followed by foil in a freezer safe ziploc bag. It is recommended to thaw before reheating.