These cheesy biscuits call for frozen butter, which is grated through the large holes of a box grater to cut down on prep time. This trick creates flaky biscuits in a breeze—no pastry cutter required! Serve them with our Cranberry ‘Spread.’
What to buy:
Stay away from your typical blocks of part-skim yellow cheddar or (oh, the horror!) preshredded cheddar. Go for an aged farmhouse cheddar like Fiscalini’s Extra Mature Bandage Wrapped Cheddar.
Special equipment: This set of Ateco round cutters is a useful thing to have in your kitchen. We used the 2-inch one to make these biscuits.
Game plan: Keep a few sticks of butter in the freezer for whenever the biscuit urge hits.
This recipe was featured as part of our Thanksgiving, Southern-Style menu.
Note: We found that dipping your biscuit cutter in a small dish of flour as you cut really helps prevent the dough from sticking to it.
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