Little Cheddar Biscuits
Submitted by John462
Sharp cheddar cheese biscuits with dry mustard, paprika, and Worcestershire sauce. Slice-and-bake from a chilled dough log for buttery, savory bites that only need 8 minutes in the oven.
YIELD
8 servingsPREP
20 minCOOK
8 minREADY
2 hrsThese little cheddar biscuits are closer to a savory shortbread than a fluffy Southern biscuit. Sharp cheddar, dry mustard, and Worcestershire sauce get beaten into butter and flour, rolled into a log, chilled, and sliced into rounds that bake up crisp and rich.
The dry mustard and paprika don’t make these taste “mustardy." They work behind the scenes, sharpening the cheddar flavor and giving each biscuit a warm, golden color. The Worcestershire adds a savory depth you can’t quite place but would miss if it weren’t there.
Chilling the dough log overnight (not just two hours) makes slicing cleaner and gives the flavors time to meld. These bake fast at a low temperature, so watch for just a light golden edge on the bottom. Overbaking turns them dry instead of tender-crisp.
Pro Tips
- Grate the cheddar on the fine side of a box grater so it incorporates smoothly into the butter. Large shreds leave lumpy dough.
- The dough log should be a consistent 1 ¾ inches across so all the biscuits bake at the same rate.
- Don’t expect browning on top. These stay pale with only a light color on the bottom, and that’s correct.
- Store baked biscuits in an airtight container for up to a week. They actually taste better the next day once the flavors settle.
Variations
- Spicy cheddar biscuits: Add a pinch of cayenne to the flour mixture for a little heat.
- Everything seasoning: Roll the dough log in everything bagel seasoning before chilling for a crunchy, seedy crust on each round.
- Herb cheddar: Mix in finely chopped fresh rosemary or thyme for an herby, savory twist.
Ingredients
Directions
Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy.
Slowly beat in the cheddar cheese and Worcestershire sauce.
Gradually add the flour mixture, stirring with a fork, until well blended.
On a lightly floured surface, shape the dough into a long roll about 1 ¾ inches in diameter.
Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325℉ (160℃).
Slice the dough about ⅓ inch thick.
With your hands, roll each slice into a ball.
Flatten slightly and place on an ungreased baking sheet about 2 inches apart.
Bake 8 minutes in the preheated oven.
Biscuits will only brown slightly on the bottom.
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