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Repeat this procedure one more time (three times in all), using the remaining cheese.Īfter the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Sprinkle on another third of the cheese and repeat the tri-fold. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). Sprinkle a small amount of additional flour and one-third of the cheese on the top of the dough. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle.
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When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.ĭust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. You’re just trying to break the butter pieces apart, not blend the butter into the flour. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture. Toss the butter bits into the bowl with the flour mixture. You should create 6 small bits of butter per slice. Rotate the stack a quarter turn and cut the strips in half. Stack 3 or 4 slices and cut them into three even strips. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Put the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly. Line a rimmed baking sheet with parchment. Heat the oven to 500☏ and position a rack in the middle of the oven.