It's easy to screw up a biscuit, especially when you're distracted by many moving pieces in a menu. That's why this recipe has an insurance policy against a failed puck: two kinds of cheese in the batter to keep the texture springy. You can't miss.
Reprinted from TASTING TABLE COOKING WITH FRIENDS with permission from Flatiron Books. Copyright © 2019 by Geoff Bartakovics and Todd Coleman. All rights reserved.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
For the Biscuits:
1 cup (2 sticks) cold unsalted butter, cubed, plus more for greasing
4 cups all-purpose flour, plus more as needed
3 tablespoons baking powder
2 teaspoons baking soda
¼ teaspoon kosher salt
2½ cups grated sharp cheddar cheese
1 cup chopped scallions
½ cup grated Parmesan cheese
1¾ cups low-fat buttermilk
For the Topping:
⅓ cup unsalted butter
1 tablespoon Old Bay seasoning
Easy Buttermilk Biscuit Recipe with Cheddar & Parmesan
1. Make the biscuits: Preheat the oven to 450°F. Line two 18 x 13–inch sheet pans with parchment paper and grease them with butter.
2. Whisk together the flour, baking powder, baking soda, and salt in a bowl. Stir in the cheddar, scallions, and Parmesan.
3. Add the cold butter and work it into the flour mixture with your fingers, coating the cubes with flour and pinching each one to flatten (make a snapping motion with your thumb and first two fingers).
4. Add the buttermilk to the dry mix and stir with a fork (you can hold the fork stationary while spinning the bowl with your other hand) until a loose, shaggy dough begins to come together. Using a spoon, drop the biscuit dough in ¼-cup-ish dollops onto the prepared pans, keeping them evenly spaced apart. Bake until light golden brown, 15 to 18 minutes.
5. Meanwhile, Make the topping: Melt the butter and Old Bay in a small saucepan over medium heat. Brush, pour, or dab the butter topping on the biscuits and serve.
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