Gordon Ramsay Cheddar Biscuits Recipe

This easy and delicious Cheddar Biscuit recipe is the perfect combination of creamy, cheesy goodness with a crispy golden crust. Whether you need a quick side dish or a comforting snack, these biscuits are simple to make using common ingredients you likely already have at home. Ideal for any meal, they’ll quickly become a family favorite!

Ingredients Needed:

• 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
• 1 Tablespoon aluminum-free baking powder (yes, Tablespoon)
• 1/2 teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold (see Note)
• 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
• 2 teaspoons (14g) honey
• 1 cup (125g) shredded cheddar cheese

Topping:

• 2 Tablespoons (28g) unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1 teaspoon dried or fresh chopped parsley

How To Make Cheddar Biscuits Recipe?

1. Preheat the Oven: Set your oven to 220°C.
2. Mix Dry Ingredients: In a bowl, combine 313g all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp garlic powder, and 1 tsp salt.
3. Add Butter: Cut 113g cold butter into small cubes and mix it into the dry ingredients until the mixture looks like coarse crumbs.
4. Add Cheese: Stir in 125g shredded cheddar cheese.
5. Add Wet Ingredients: Make a well in the center of the mixture. Pour in 240ml buttermilk and 14g honey. Stir gently until the dough comes together, but don’t overmix.
6. Shape the Dough: Place the dough on a floured surface. Gently shape it into a 3/4-inch thick rectangle, then fold the dough in thirds. Turn it, flatten it again, and repeat the folding. Flatten it one last time into a 3/4-inch thick rectangle.
7. Cut Biscuits: Use a biscuit cutter to cut out 2.5 to 3-inch biscuits. Re-roll the scraps and cut more biscuits.
8. Arrange and Bake: Place the biscuits on a baking sheet, ensuring they touch. Brush the tops with a little buttermilk. Bake for 18–22 minutes or until golden brown.
9. Make Topping: Mix 28g melted butter, 1/4 tsp garlic powder, and 1 tsp parsley. Brush over the warm biscuits before serving.

Recipe Tips:

• Use Cold Butter: Ensure the butter is very cold for the best flaky texture in your biscuits. Cut the butter into small cubes before adding it to the dough.
• Don’t Overwork the Dough: Handle the dough gently. Overworking it can make the biscuits tough instead of light and fluffy.
• Use a Floured Work Surface: Always flour your work surface and hands when shaping the dough. This prevents it from sticking and makes it easier to work with.
• Avoid Twisting the Biscuit Cutter: When cutting the biscuits, press straight down without twisting. Twisting seals the edges and stops them from rising fully.
• Bake Biscuits Close Together: Arrange the biscuits so they are touching each other on the baking sheet. This helps them rise higher and become soft and tender on the sides.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the biscuits to cool to room temperature before storing them in an airtight container in the fridge. They’ll stay fresh for up to 5 days.
• Freeze: Once cooled, wrap the biscuits tightly in plastic or foil, then place them in a freezer bag. They can be frozen for up to 3 months.
• Reheat: Heat the biscuits in a pan over low heat. Cover the pan and heat for a few minutes until they are warm.

Nutrition Facts:

• Calories: 150 kcal
• Total Fat: 17.5 g
• Saturated Fat: 10.9 g
• Cholesterol: 48.5 mg
• Sodium: 133.3 mg
• Potassium: 113.3 mg
• Total Carbohydrate: 33.3 g
• Dietary Fiber: 1.1 g
• Sugars: 3.3 g
• Protein: 9.0 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Banoffee Pie Recipe
• Gordon Ramsay Baked Rspberry Cheesecake Recipe
• Gordon Ramsay Lemon Cheesecake Recipe