Cheddar Pan Biscuits
Golden, flaky, and bursting with rich, cheesy flavor, these Cheddar Pan Biscuits are the ultimate comfort food upgrade. Made with sharp cheddar cheese and baked to perfection in a cast-iron skillet or round pan, these biscuits are incredibly tender and boast a crisp, golden-brown top. The secret lies in the cold, cubed butter that creates irresistibly flaky layers and the touch of whole milk that keeps them moist. With a prep time of just 15 minutes, these easy-to-make biscuits are perfect for breakfast, dinner, or as a side for soups and stews. For a finishing touch, brush them with a lightly beaten egg before baking, and garnish with freshly chopped parsley for a pop of freshness. Serve them warm and watch them disappear! These cheddar biscuits are sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Shredded sharp cheddar cheese
- 0.75 cup Whole milk
- 1 large Egg, lightly beaten (for brushing)
- 1 tablespoon Parsley, finely chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Lightly grease a cast-iron skillet or 9-inch round baking pan with butter or nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to prevent the butter from melting.
Stir in the shredded sharp cheddar cheese until evenly distributed.
Gradually add the whole milk to the mixture, stirring gently with a wooden spoon or spatula, until a soft dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead gently 4-5 times to bring it together. Pat or roll the dough to an even 3/4-inch thickness.
Using a 2.5-inch biscuit cutter or the rim of a drinking glass, cut out biscuits. Lightly press the scraps together to cut out additional biscuits until all the dough is used.
Arrange the biscuits snugly in the prepared skillet or baking pan. Brush the tops with the lightly beaten egg to achieve a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the biscuits are puffed and golden brown on top.
Optional: Once the biscuits are out of the oven, sprinkle them with finely chopped parsley for a touch of freshness.
Serve the Cheddar Pan Biscuits warm, either on their own or with a pat of butter.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3414 mg | 148% | |
| Total Carbohydrate | 215.2 g | 78% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 22.4 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1118 mg | 86% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
