Flaky, Impressively Tall White Cheddar Biscuits
These sky-high, buttery biscuits loaded with sharp white Cheddar, fresh sage, and cracked black pepper are insane. They’re flaky, flavorful, and perfect for brunch gatherings. Make a batch ahead and freeze until needed, then bake fresh and serve with honey, butter, or jam.
Servings: 12 biscuits
Calories: 300kcal
Video
Ingredients
- 3¼ cups all-purpose flour
- 2¼ tsp baking powder
- ½ tsp baking soda
- 1½ tsp kosher salt
- 1 cup unsalted butter, very cold, diced
- 1 Tbsp fresh sage, finely chopped
- ½ cup white cheddar, grated
- 1 cup buttermilk, very cold
- 2 Tbsp unsalted butter, melted
- 1 Tbsp rye whiskey
- ½ tsp freshly ground black pepper
- ¼ tsp flaky sea salt
- Serving suggestions: honey, room temperature butter, or jam
Instructions
- Begin the biscuit dough. Whisk together 3¼ cups flour, 2¼ tsp baking powder, ½ tsp baking soda, and 1½ tsp kosher salt in a large bowl. Use a pastry cutter to cut in 1 cup of cold butter until pea-sized pieces form.
- Flavor the dough. Add 1 Tbsp chopped sage, ½ cup grated cheddar, and 1 cup cold buttermilk, mixing with a spoon just until combined. Pour out onto a lightly floured surface and gently pat into a rectangle about 1-inch tall.
- Create layers. Use a bench scraper to cut the dough into 4 equal rectangles, then carefully stack them on top of each other. Use a lightly floured rolling pin to gently roll out into a 1-inch tall square (the shape isn’t as important as keeping the height!).
- Chill before baking. Cut into 12 biscuits, then carefully transfer to prepared baking sheet lined with parchment paper, leaving about 2 inches between each. Place biscuits in freezer for 10-15 minutes. Preheat oven to 425°F / 220°C.
- Brush with butter. Combine 2 Tbsp melted butter in a small bowl with rye whiskey, then brush tops of biscuits. Sprinkle each biscuit with freshly ground black pepper and a few flaky sea salt.
- Bake. Transfer to an oven then bake for 15-20 minutes or until tops are golden brown and the biscuits have puffed up. Serve warm with honey, butter, or jam. Enjoy!
Notes
- To freeze: Prepare and cut the biscuits as directed, then place on a baking sheet and wrap tightly with plastic wrap before freezing. Do not brush with melted butter or sprinkle with rye yet. When ready to bake, brush the frozen biscuits with butter, add the rye, then finish with flaky sea salt and black pepper before baking.
- Baking from frozen: Add a few extra minutes to the cook time.
Nutrition
Serving: 1biscuit | Calories: 300kcal | Carbohydrates: 28g | Protein: 5.7g | Fat: 17.5g | Saturated Fat: 10.9g | Cholesterol: 46mg | Sodium: 570mg | Fiber: 1.1g | Sugar: 1.1g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
