Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
2 sticks unsalted butter, cut into 1/2-inch pieces
1 1/2 cups coarsely shredded sharp cheddar cheese
1 cup cold buttermilk
Method
Preheat the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined. Make sure the leavening is distributed throughout the flour for consistent rise.
Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, a pastry cutter, or two knives, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture helps create a flaky crumb in the finished biscuits.
Stir in the coarsely shredded sharp cheddar cheese so it is evenly dispersed through the dough. Breaking up any large clumps of cheese will help the biscuits bake evenly and ensure each bite has a good balance of cheese.
Make a well in the center of the dry mixture and pour in the cold buttermilk. Gently fold the mixture together with a spatula or wooden spoon until it just comes together; avoid overmixing. The dough should be slightly shaggy but hold together when pressed. If the dough seems too dry, add a tablespoon of cold buttermilk at a time until it reaches the right consistency.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together — no more than 6 to 8 folds. Pat or roll the dough to about 1-inch thickness. For taller biscuits, leave the dough a bit thicker; for thinner, quicker-browning biscuits, roll slightly thinner.
Use a biscuit cutter or a floured glass to cut rounds from the dough, pressing straight down without twisting to help the biscuits rise evenly. Reroll any scraps once or twice to cut additional biscuits, taking care not to overwork the dough.
Place the biscuits on the prepared baking sheet so the sides are touching if you want soft sides, or spaced apart for crisp edges. For a golden top, you may brush the biscuits lightly with a bit of buttermilk or melted butter before baking.
Bake in the preheated 375°F oven for 15 to 20 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean. Baking time will vary slightly depending on the size and thickness of your biscuits.
Remove the biscuits from the oven and let them rest on the baking sheet for a few minutes. Transfer to a wire rack to cool slightly before serving. These cheddar biscuits are best enjoyed warm, either on their own, alongside soups and stews, or split and filled with butter or your favorite savory spread.
Storage: Store any leftovers in an airtight container at room temperature for up to two days. Reheat in a warm oven for best texture. For longer storage, freeze fully cooled biscuits in a sealed container and reheat from frozen in a preheated oven until warmed through.