Easy Cheesy Biscuits

Four ingredients, 22 minutes, hot biscuits on the table. Self-rising flour is the shortcut that does the heavy lifting here, with leavening already built in so you don’t need to measure baking powder or salt separately.

The shredded cheddar goes in just before the milk, getting coated in the flour-shortening mixture so it distributes evenly throughout the dough rather than clumping in pockets. As the biscuits bake, the cheese melts into salty, golden bits that show through the surface and along the edges.

Light kneading (just 4 or 5 folds) is the move that makes the difference between flaky biscuits and tough hockey pucks. Overworked dough develops gluten, which is great for bread but disastrous for biscuits.

Pro Tips

• Cut the shortening in until the mixture looks like coarse sand or peas, fully blended in shortening produces dense biscuits without flake.
• Don’t twist the biscuit cutter when pressing through the dough, twisting seals the edges and prevents proper rise.
• Use sharp cheddar for the most pronounced cheese flavor, mild cheese disappears under the flour and shortening.
• Place biscuits with sides touching for taller, softer biscuits, or spaced apart for crisper edges.
• Bake on the middle rack at 450°F (230°C) for the best balance of golden browning and tender interior.

Variations

• Stir in 2 tablespoons of fresh chopped chives or scallions for a savory upgrade.
• Brush warm biscuits with melted butter mixed with garlic powder for a Red Lobster-style finish.
• Use pepper jack cheese in place of cheddar for a spicy version.