Scotch Bonnet Cheddar Biscuits from Scratch

Directions

1. Preheat oven to 425°F (220°C). Use an ungreased baking sheet or line it with parchment paper.

2. In a large mixing bowl, stir together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt.

3. Grate ½ cup butter (cold) using a cheese grater and knead ¾ of the butter and all of the cheese into the flour mixture until it resembles coarse meal or sand. refrigerate the rest of the grated butter for now.

4. Gradually pour in 1 cup buttermilk while stirring until the dough just barely comes together. Avoid over mixing to keep the biscuits tender. You can adjust and add more flour or liquid here to make the dough come together into a shaggy dough.

   

5. Turn the dough out onto a clean, lightly floured countertop or large cutting board. Gather it into a ball and press it down until it is about 1 inch thick. Add the rest of the butter in a layer on one side and then fold over. Flatten again and fold in half and flatten 4 more times before cutting.

6. Use a your preferred cutter or drinking glass to cut out your biscuits or hand shape. Collect any dough scraps, press them back together, and continue cutting until all the dough is used. This recipe makes anywhere from 6 large biscuits to 10 smaller ones.

   

7. Place the cut biscuits onto the prepared baking sheet. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown. The size of your biscuits will alter the cooking time slightly so watch closely.

8. Remove from the oven and brush the tops with melted butter for added flavor and a glossy finish.