What does one eat with Cream of Tomato soup or Chicken Pot Pie Stew? Cheddar Biscuits.
I love a simple quick bread recipe, and this particular recipes makes large, tasty biscuits that dips well in a simple, thin soup. It also works to pour Chicken Pot Pie Stew on top to get that pastry taste.
Cheddar Biscuits
Ingredients
- 2 cups all-purpose flour 260g
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- ¾ teaspoon kosher salt
- 8 tablespoons butter 113g, cold, unsalted and cubed
- 1 cup buttermilk cold
- ½ cup cheddar cheese shredded
Instructions
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- In a large bowl, mix the flour, baking powder, sugar, and salt. Add the butter and use your fingers to smush the butter into the flour mixture until the pieces are pea-sized. Work quickly so that the butter doesn’t melt.
- Add in the buttermilk and cheddar and mix with a rubber spatula or wooden spoon just until combined. The dough will be thick and sticky. Don’t over-mix.
- Scoop the dough into roughly 8 equal mounds, about 1/3 cup each, and place spaced apart on the parchment-lined baking sheet.
- Bake until lightly golden brown on top and they bounce back when lightly pressed, 20 to 22 minutes. Serve warm.